What you need
- 1/2 lb. lump crabmeat, pickled
- 6 large Gulf shrimp
- 12 thin slices Gulf fish (Grouper or Snapper)
- 2 oz Alabama Paddlefish caviar
- 3 tbsp. lemon agrumato
- 1 tbsp. chives, chopped
- 1/2 tsp. Calabrese pepper, diced
- 4 limes, juiced
- 2 sprigs cilantro
- Zest of 1 Meyer lemon
- Zest of 1 Orange
- Zest of 1 Lime
- 2 Avocados
- 1/4 c. brioche bread crumbs, toasted
- 12 kumquat slices
- radish slices 18
- 1 cucumber, finely diced
- 1 jalapeño pepper, finely diced
- Pea tendrils
- Edible flowers
- Salt & Pepper
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.
Alabama Seafood Terrarium
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.