Alabama Seafood Terrarium
Chef Sedesh Boodram of The Anvil Pub | Seafood: Crab, Fish and ShrimpWhat you need
- Ingredients
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1/2 lb. lump crabmeat, pickled
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6 large Gulf shrimp
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12 thin slices Gulf fish (Grouper or Snapper)
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2 oz Alabama Paddlefish caviar
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3 tbsp. lemon agrumato
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1 tbsp. chives, chopped
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1/2 tsp. Calabrese pepper, diced
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4 limes, juiced
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2 sprigs cilantro
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Zest of 1 Meyer lemon
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Zest of 1 Orange
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Zest of 1 Lime
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2 Avocados
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1/4 c. brioche bread crumbs, toasted
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12 kumquat slices
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radish slices 18
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1 cucumber, finely diced
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1 jalapeño pepper, finely diced
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Pea tendrils
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Edible flowers
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Salt & Pepper
Steps
Marinated Crab
1.
Mix pickled lump crab, lemon agrumato, chopped chives, and ¼ teaspoon of salt together.
Shrimp Ceviche
1.
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.
Crudo
1.
Lay thin slices of fish in a single layer, then cover with a pinch of salt and zest of Meyer lemon, lime, and orange.
Avocado Purée
1.
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.
Alabama Seafood Terrarium
1.
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.