Seafood Tower Appetizer

Preheat the oven to 425ºF.

Roast the peppers in the oven until golden brown and blistered, about 30 miinutes. If you want to cut down your time in the kitchen, move onto another step until the peppers are ready.

Once the peppers are ready, remove from the oven. Immediately place them into a bowl, and cover tightly with plastic wrap. This creates steam, which will make the peppers easier to peel.

Allow them to sit, covered for at least 10 to 15 minutes.

Finely chop the dill and mix with the buttermilk, lemon juice and sour cream. The consistency of the dressing should be quite thick.

Finely dice one bunch of the chives and set aside for the crab mix.

Note: This will make more chive oil than you need, but this amount is required for most blenders to be able to blend the mixture properly. The left-over chive oil can be used in other salad dressings, as an alternative to straight oil, and will keep in the refrigerator for up to two weeks.

Coarsely chop the remaining chives and the parsley. Place the herbs into a blender, along with the olive oil, salt and pepper. Blend until you get a nice, bright-green color. This should take about a minute. Strain into a bowl. If it seems too thick, add a bit more oil.

Give the shrimp a rough chop, setting aside a few nice pieces for garnish.

Roughly chop the crab meat, again setting aside a few nice pieces for garnish. Add the reserved chives and a few tablespoons of dill dressing to the crab meat and mix together.

Once the peppers are cool enough to handle, remove the skins and seeds and finely dice. Drain and chop the sun-dried tomatoes.

The last step prior to assembling, is to dice the avocados. Cut the avocados in half. Remove the stone and scoop out the flesh. Dice the avocados and then add the lime juice. Add the salt and pepper and mix gently, making sure the avocados retain their shape.

This recipe requires a plastic mold and plunger. If you don't have one you can use a small can (156ml) for the mold and a small bottle for the plunger (see note below).

Start by placing the mold onto an individual serving plate.

There are only a few things to keep in mind when assembling the seafood tower:

1) You will need a solid base, so start with the yellow peppers.

2) To make a stable tower, you have to pack down each layer with the plunger.

3) Rinse the plunger between each layer.

4) Only use about a tablespoon for each layer and alternate layers for color and texture.

Removing the mold requires a delicate hand. As you pull up on the mold, apply a light downward pressure with the plunger.

Finish the plate with a drizzle of the chive oil and a little of the dill dressing.