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Turnip Carpaccio with Lump Crab, Corn and Avocado

Recipe adapted from Alejandro Piñero, Sustain, Miami

Yield: 6 servings


Cook Time: 5 minutes (plus overnight refrigeration)

  • INGREDIENTS

    • Marinade
    3 cups water

    1 cup soy sauce

    ¼ cup tahini

    2 tablespoons granulated sugar

    2 star-anise pods

    1 teaspoon ground cloves

    ½ cinnamon stick

    8 medium turnips, trimmed and thinly sliced (preferably using a mandoline)


    Carpaccio
    ½ pound jumbo lump crab meat

    1 avocado--halved, pitted and coarsely chopped

    ½ cup fresh corn kernels

    ½ small red onion, finely chopped

    1 Fresno chile, thinly sliced crosswise into rounds

    3 tablespoons finely chopped cilantro plus extra whole leaves for serving

    Juice of 1 lime

    3 tablespoons extra-virgin olive oil

    Salt and freshly ground black pepper

DIRECTIONS
 

1. Make the marinade: In a medium saucepan set over medium-high heat, bring the water, soy sauce, tahini, sugar, star anise, cloves and cinnamon stick to a boil. Pour the mixture into a medium bowl and set aside to cool to room temperature. Cover the bowl with plastic wrap and refrigerate until chilled, about 2 hours.

2. Add the turnips to the marinade, cover with plastic wrap and refrigerate for 12 hours.

3. In a large bowl, gently toss together the crab meat, avocado, corn, red onion, chile, chopped cilantro, lime juice and olive oil. Season with salt and pepper. Remove the turnips from the marinade and arrange them on a serving platter.

4. Arrange the crab mixture over the turnips, sprinkle with the cilantro leaves and serve.
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