Heart of palm
Heart of palm: briefly blanch the heart of palm in boiling water and immediately rinse with iced water. Remove, drain and mix with lemon and salt. Macerate for a few minutes.
Tiger milk: mix the ingredients and set aside.
Crab: macerate the green pepper and olive oil and mix with the other ingredients.
FINISHING AND PRESENTATION
Pour the tiger milk onto the bottom of the plate. Arrange the strips of heart of palm in the form of a noodle nest and serve the crab topped with sprouts next to it.