Recipe by Craig Hill
Crush rock salt, place in a pot with the coconut vinegar, reduce slightly Learn More Here.
Cut the cucumber into 5cm pieces, cut thinly on manderlin and julienne fine
Chuck the oysters from the shell and place the cucumber in the shells and the oyster back on top spoon coconut vinegar over oysters and garnish with fresh coriander and mint.
Serve on a large tray with seaweed.