Top Chef, Season 6, Episode 2, Elimination Challenge

Serves 8-10

• 2 lbs gulf shrimp, peeled and deveined
• 1 lemon, halved
• 10 Roma tomatoes
• 2 tablespoons garlic, minced
• ½ bunch fresh cilantro
• ½ teaspoon ground cumin
• 1 tablespoon sherry vinegar
• 3 avocados, fine diced
• 1 tablespoon tequila
• 6 limes, juiced
• 1 tablespoon popcorn kernels
• Pinch chili powder
• Olive oil
• Extra virgin olive oil
• Kosher Salt
• Sea salt

1. Par-cook shrimp in boiling salt water with lemon. Drain and small dice.

2. Coat whole tomatoes with olive oil and salt, and grill until charred.

3. For salsa, combine charred tomatoes, garlic, cilantro leaves, cumin, kosher salt, and sherry vinegar in a food processor and puree until smooth. Slowly stream in olive oil until desired consistency. Adjust seasoning and set aside.

4. For ceviche, mix together shrimp, avocado, tequila, lime juice, salt, and chili powder in a non-reactive bowl. Let marinade covered in refrigerator for 1 ½ hours.

5. In a covered pot, heat small amount of olive oil on medium heat and add popcorn kernels. When fully popped, immediately drizzle with good quality extra virgin olive oil and sea salt.

To Serve:

1. Place ceviche in a bowl.

2. Top with a dollop of salsa.

3. Garnish with popcorn.