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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
First Courses
Florida Corvina Ceviche and Atlantic Oysters
Florida Corvina Ceviche and Atlantic Oysters with Watermelon Mignonette
Prep Time: 15 minutes
Serves: 3-4
Directions:
Marinade fish in lemon and lime juices. Using a small skillet, cook fish until just done. Strain and chill. Set aside. In a medium-size bowl, combine onion, bell peppers, tomatoes, jalapenos, cilantro and olive oil. Season with paprika, salt, pepper and tabasco. In another bowl, combine ingredients for watermelon mignonette.
To Plate:
Top fresh shucked oysters with watermelon mignonette. Place ceviche and onion-bell pepper mixture onto platter with tortilla chips and the oysters.
Ingredients:
Ceviche:
1 lb Corvina or other white seabass, small dice
6 lemons, juiced
3 limes, juiced
1/2 red onion, diced
1 red bell pepper, diced
3 Roma tomatoes, diced
3 jalapeno peppers, seeded, diced
1/2 cilantro, chopped
1/2 cup, extra virgin olive oil
1t paprika
Salt and pepper, to taste
Tabasco, to taste
Watermelon Mignonette:
1 shallot, finely diced
1/2 cup watermelon, seeded, finely diced
1t raspberry vinaigrette
Cracked black pepper to taste
Cilantro to taste
Shiso to taste
