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.