Chef Sedesh Boodram of The Anvil Pub
Seafood: Crab, Fish and Shrimp
Mix pickled lump crab, lemon agrumato, chopped chives, and ¼ teaspoon of salt together.
Mix large shrimp, juice of 2 limes, diced Calabrese pepper, 1 teaspoon chopped cilantro, and a pinch of salt, then let marinate for at least 30 minutes.
Lay thin slices of fish in a single layer, then cover with a pinch of salt and zest of Meyer lemon, lime, and orange.
Place 2 avocados, juice of 2 limes, 1 sprig of cilantro, a pinch of salt, a pinch of black pepper, and 6 cubes of ice into a blender. Purée until smooth.
Divide avocado purée into 6 terrariums. Equally divide the crab, shrimp, and 2 pieces of fish into each vessel. Garnish with all other ingredients. Top with caviar.
Below is the winning dish that took home the 1st Place prize at the Alabama Seafood Cook-Off. Redfish, its main ingredient, is commonly found in Alabama waters and is technically named Red Drum.
