Top Chef ™
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Ceviche Jipijapa with Sablefish
Paula: "One of my favorite ceviches back in Ecuador is called ceviche jipijapa. The broth is very peanut forward and very intense. For this dish, I want to make sure that peanut is still there, but it's nice and balanced."
Later ... Paula: "I want to add some more broth, because the ceviches back at home are more brothy. I'm happy with this. I'm excited just to share a little sneak peek of Ecuador."
Presenting to the Judges
"Since we got peanut butter as an ingredient, I decided to do a ceviche Jipijapa. It's a very traditional ceviche from the province of Manabi and my country, where the broth is based on peanuts, a sable fish with a cucumber tartare, avocado cream, and some fried quinoa as well."
Judges
"I didn't love the dish. I feel like I didn't get peanut really at all. I just thought the broth was ... there was too much of it."
"I think the fish actually needs salt. It's a little bland."
"Too much broth. The sauce is the weakest part of the dish. So then everything just washes over, and it's hard to really understand it."
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