Turnip Carpaccio - Invented

Recipe adapted from Alejandro Piñero, Sustain, Miami

Turnip Carpaccio With Lump Crab, Corn And Avocado
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Turnip Carpaccio with Lump Crab, Corn and Avocado, recipe adapted from Alejandro Piñero, Sustain, Miami
Servings
6
servings
Ingredients
  • Marinade3 cups water1 cup soy sauce¼ cup tahini2 tablespoons granulated sugar2 star-anise pods1 teaspoon ground cloves½ cinnamon stick8 medium turnips, trimmed and thinly sliced (preferably using a mandoline)
  • Carpaccio½ pound jumbo lump crab meat1 avocado--halved, pitted and coarsely chopped½ cup fresh corn kernels½ small red onion, finely chopped1 Fresno chile, thinly sliced crosswise into rounds3 tablespoons finely chopped cilantro plus extra whole leaves for servingJuice of 1 lime3 tablespoons extra-virgin olive oilSalt 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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