Citrus Ceviche and Florida Blue Crab Salad, The Regional
Citrus is South Florida’s agricultural jewel, and chef Lindsay Autry wants diners to know it. A chorus of almost a dozen Indian River citrus varieties lend unbelievable flavor to Peruvian-style yellowtail ceviche, with Florida orange and wild lemon juices, and a Florida blue crab and citrus salad atop polychromatic slices of White Marsh grapefruit, Cara Cara navel and blood oranges, tangelo, and tangerine.
Sea Scallops and Citrus, Proper Grit, The Ben
The inspiration for this dish? In a word: citrus. The Ben’s Old Florida nostalgia with a nouveau-luxury spin is rendered in executive chef Andre Sattler’s succulent pan-seared scallops featuring a whimsical garden party of broccoli, charred onion, pickled beets and carrots, finger lime crema, and an airy lemon espuma.
Lobster and Blood Orange Salad, Temple Orange, Eau Palm Beach
Goosebumps are the metric in chef Neall Bailey’s Mediterranean-style dining room. While stunning to the eye, this salad’s sensory bliss lies in the vibrant tangs of lemon, lime, orange, and grapefruit, tempered by creamy avocado, shaved fennel, and tender hearts of palm, all atop Maine lobster, fresh field greens, and saffron-infused risotto.
Meyer Lemon Crepe Cake, Oceano Kitchen
Textures are key in this citrus creation, with layers of luscious Meyer lemon mousse and vanilla crepe garnished with locally harvested passionfruit, caramelized sugar, lime zest, and petite baked meringue. Jeremy and Cindy Bearman’s seasonally motivated resto showcases the best from local farmers on a daily-rotating menu— and this dynamic dessert is no exception.
Assorted Citrus Pastries, Earth and Sugar
Gathering “natural elements to bake from scratch” represents the vision for these piquant petit fours, conceptualized by Pamela del Carpio of Earth and Sugar and created with help from the entire pastry team. These citrus tarts (pun intended) are rooted in a sweet sugar cookie cake base that complements the delightfully acidic key lime, lemon curd, raspberry citrus, and orange cream fillings. Fresh berries, passionfruit macarons, and citrus zests and creams complete the delectable picture.
Styled by Ashley Meyer, assisted by Airielle Farley