Recipe courtesy of Sean Brock

Shrimp Terrine with Cucumber, Whipped Grapefruit, and Avocado Puree

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  • Level: Advanced
  • Total: 1 hr 35 min
  • Prep: 1 hr 25 min
  • Cook: 10 min
  • Yield: 4 servings
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Shrimp Carpacio: 

1 pound peeled and deveined shrimp

3.6 grams activa RM

2 teaspoon chopped chervil


Cayenne pepper, to taste 

Whipped Grapefruit:

260 grams grapefruit juice (2 large grapefruits)

10 grams agave nectar

4 grams versa whip 600k

.65 grams xanthan gum

Avocado Puree:

1 ripe avocado

1 teaspoon glucose

1 tablespoon fresh lime juice

2 tablespoons extra-virgin olive oil



1 English cucumber


1 tablespoon citron vinegar

Agave nectar, to taste


Shaved jalapeno

Micro flowers

Cilantro leaves

Wild char roe

Micro amaranth


Special equipment:
cryovac bag
  1. Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled.

Whipped Grapefruit:

  1. Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.

Avocado Puree:

  1. Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.


  1. Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress. 
  2. Yield: 4 servings


  1. Arrange the shrimp on the plate and garnish with remaining components.