"The fact of the matter is, I'm not here to cook junk food. I'm going to take the healthiest thing up there and make something with it." —Harold
For the Ecuadorian Ceviche:
1. Put the tomatoes in a food processor and puree until smooth. Line a fine-mesh sieve with a double layer of cheesecloth and place over a bowl large enough to hold the liquid from the tomatoes without letting the sieve touch the liquid. Place the sieve on top of the bowl, pour in the tomato puree, cover, and refrigerate overnight without stirring or pressing down on the solids.
2. Discard the tomato puree and transfer the tomato liquid to a measuring cup. Measure out 1 cup liquid and save the rest for another use.
3. In a large bowl, whisk together the tomato liquid, orange juice, lime juice, sugar, onion, and salt and pepper to taste.
4. Bring a large pot of water to a simmer. Add the shrimp and cook until just cooked through, about I minute. Add the squid and cook until just tender, about 40 seconds.
5. Drain the shrimp and squid well and add to the marinade. Place in the refrigerator for at least 3 hours or up to 8 hours to marinate, stirring occasionally. Just before serving, stir in the cilantro.
For the Popcorn Cakes:
1. Whisk the seltzer water, egg, salt, and pepper in a large bowl until frothy. Whisk in the chives, then whisk in the flour. Stir in the popcorn until just coated with the batter.
2. In a large skillet, heat 1/2 inch of oil over medium heat until hot but not smoking. In batches, drop the batter by tablespoons into the oil and fry until nicely browned on both sides, about 2 minutes.
3. Remove the popcorn cakes with a slotted spoon and transfer to paper towels to drain. Sprinkle lightly with salt.
Using a slotted spoon, place the ceviche in small bowls, then spoon the marinade on top. Garnish with cilantro. Place the popcorn cakes alongside and serve.
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This page created June 2008
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