Our Culinary Stage was full of action during last month’s Total Home & Gift Market as we welcomed dozens of Chefs to Market including Tre Wilcox, executive chef of Village Marquee Grill & Bar, & former contestant on BRAVO’s Top Chef. Chef Tre prepared one of his deeeelish recipes and was kind enough to share it with Know It All. Enjoy!

Lobster and Squid Ceviche with Avocado, Banana Puree, Spicy Gazpacho Sauce & Crispy Plantains

Ingredients for Ceviche:
4 ounces lobster meat, cooked and shelled
4 ounces squid tubes, blanched and cut into thin strips
1 avocado, peeled and cut into pieces
1 tablespoon cilantro leaves, chopped
2 tablespoons lime juice
1 tablespoon olive oil
salt to taste

For the garnish:
1 plantain each, peeled and cut into thin strips, and fried
Banana Puree
Spicy Gazpacho Sauce

Banana Puree Ingredients:
2 tablespoon peeled ginger, chopped
1 1/2 each serrano pepper, chopped
1/2 teaspoon allspice, ground
1 teaspoon tumeric, ground
6 bananas
1/2 cup rum
1 cup water

In a deep sauce pot, quickly sauté the ginger and peppers. Lower heat and sprinkle in the allspice and turmeric. Continue to cook for 1 minute, add bananas and deglaze with rum. Next add water. Place mixture into blender and blend till smooth. Serve cold.

Spicy Gazpacho Sauce Ingredients:
1 yellow onion, peeled and cut into pieces
8 garlic cloves
2 English cucumbers, chopped
1 bunch Italian parsley, leaves only
2 red bell peppers, seeded and chopped
15 vine ripe tomatoes, rough chopped
4 serrano peppers, chopped
1/2 cup sherry vinegar
1 cup extra virgin olive oil
salt and pepper, to taste

Combine ingredients into a large food safe bucket and place into cooler to marinate overnight. The next day remove from cooler and blend ingredients using a hand held immersion blender. Season with salt and pepper. Serve cold.

Recipe Source: Tre Wilcox
Photo Credit: Photographed by Kevin Marple for D Magazine