Chef Quique Cerro – Restaurant De 2 en 3 Gastrobar, Bodegas Iniesta


12 special No. 2 Sorlut Oysters
12 green shiso leaves

For the ceviche:
1/2 mango
1/2 red onion
1 coriander twig
1 dl of EVOO
Juice of a lime
Salt to season
For the galangal foam:
½ litre heavy cream
1 gelatine sheet
150 g of galangal juice.


Open the oysters immediately before use and set aside.
Dice the mango evenly.
Chop the onion in fine julienne.
Chop the coriander.

Season with olive oil, salt and lime juice.
Let it rest for 20 minutes.

For the galangal foam.
Heat the galangal juice, dissolve the gelatin sheet in it, strain and mix with the cream.
Place the mixture in a siphon charged with nitrous oxide (N2O)
Let it rest for an hour.

Place a leaf of green shiso on top of the shell of the oyster. Over the leaf, put the oyster and season with the ceviche.
Lastly, using the siphon, place in the side enough foam.

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