Seafood Tower Recipe

Poach shrimp

Bring 2 liters of water, 2 tsp kosher salt and 1 tsp sugar to a gentle boil in a wide pot. Reduce to a simmer, add the jumbo shrimp and poach 2–3 minutes until just opaque and curled. Immediately transfer shrimp to an ice bath (prepared with 6 cups ice and cold water) to stop cooking. Drain and chill.

Steam/heat crab claws

If crab claws are precooked (most are), warm them: bring a large pot of water to a boil, add claws for 1–2 minutes to warm through, then transfer to ice briefly if you want them cold on the tower. If raw, steam or boil per package instructions until meat is opaque. Crack a few claws slightly for easier serving.

Cook mussels

In a large pot, heat 240 ml white wine with 1 tbsp olive oil and 2 crushed garlic cloves. Add mussels, cover and steam over medium-high heat for 4–6 minutes, shaking pot occasionally, until mussels open. Discard any mussels that remain closed. Transfer opened mussels to a bowl, reserve the cooking liquid if desired (strain and cool). Chill mussels on ice.

Make ceviche

Place 300 g diced firm white fish in a glass or ceramic bowl. Pour 180 ml fresh lime juice and 60 ml lemon juice over the fish so it is submerged. Add 1 medium thinly sliced red onion, 1 cup chopped cilantro, 1 minced jalapeño (seeded if desired) and 1 cup diced cucumber (optional). Season with a pinch of salt. Toss, cover and refrigerate 20–30 minutes until fish turns opaque and 'cooked' by the citrus. Taste and adjust acid/salt—if you prefer more acidity, add up to 30 ml white wine vinegar or additional lime.

Arrange dipping sauces into small bowls: cocktail sauce, lemon aioli/remoulade, garlic-herb butter (melted), and mignonette (mix minced shallot with white wine vinegar, pinch of sugar and pepper). Keep chilled until serving. Slice lemons into wedges.

Prepare bed of crushed ice on a large serving platter or multi-tiered seafood tower stand. Spread microgreens or dill sparingly on the ice for color and aroma.

On the chilled ice bed or tower tiers, arrange seafood attractively: place a ring of cracked crab claws on the bottom tier, mound mussels in the next ring, position shrimp around the edges with tails facing out for easy picking, and place a chilled bowl of ceviche on the top or a separate small dish on the tower. Tuck lemon wedges around the tiers and position sauce bowls on the lowest tier or on accompanying plates.

Garnish with extra cilantro or microgreens and a drizzle of melted garlic-herb butter over some crab if serving warm. Insert cocktail forks and small spoons for sauces. Keep tower on ice while serving and replenish ice as needed to maintain chill.

Serve immediately once assembled. Refrigerate any leftover ceviche promptly. Do not leave seafood out at room temperature for more than 2 hours (1 hour if ambient temp >32°C / 90°F). Use reserved mussel cooking liquid refrigerated within 24 hours or discard.