Alabama Seafood Terrarium

Chef Sedesh Boodram of The Anvil Pub  |  Seafood: Crab, Fish and Shrimp

What you need

Ingredients
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

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.

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