Instructions

Reserve half glass of tomato juice and prepare the Bloody Mary with remaining tomato juice, mixing in with lime juice, vodka, salt and pepper. Soak gelatin sheets in cold water. Heat reserved tomato juice in the microwave without letting it boil and dissolve the gelatin in it. Blend Bloody Mary and gelatin in a Magefesa blender. Refrigerate. Chop tuna, vegetables and sea urchin eggs in fine Brunoise. Season with the olive oil and the juice of limes. Serve on a bed of mixed green salad and garnish with chives and red onion. If prepared as an appetizer or a cocktail, serve in a martini glass.