• 4 oz Yellowfin Tuna
• 2 oz Jumbo Lump Crab Meat
• 3 to 4 Jumbo Louisiana Gulf Shrimp; tail on
• 1 Green Tomato
• 1 Avocado
• 1 Carrot
• 1 Jalapeño
• 2 Small Radishes
• 3 Stalks of Green Onions
• Cilantro, Mint, Basil, and Lime
• Fish Sauce and Rice Vinegar
Method of Preparation:
Season tuna with salt pepper at taste and sear in very hot skillet to rare.
For Louisiana Gulf Shrimp:
Season pot of water with a good amount of salt and creole seasoning. Blanche* till tender then put in an ice bath.
(*Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.)
For jalapeño: Shave thinly keeping seeds in for more heat.
For avocado: Season with salt then puree with lime juice till smooth.
For carrots: Using a potato peeler, peel carrots in to ribbons.
For radishes: Shaved thinly.
For green onions: Cut stalks into 2 inch pieces, then charred on a grill or broiler, let cool.
For green tomatoes: Dice medium size.
1/2 tablespoon fish sauce, juice of half a lime, 2 tablespoon of rice wine vinegar, and 1 tablespoon of cilantro chopped
To assemble: Toss all ingredients together with vinaigrette and serve chilled.