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Top Chef ™
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Shrimp Ceviche with Agua Chile
Shrimp Ceviche with Avocado Agua Chile and Crab Salad
On the heat of the speedway: {Sherry}: "Grew up in Brazil, baby. I don't sweat, I glow."
At presentation: {name}: "We decided to do shrimp ceviche and avocado agua chile. On top of that, we put a little bit of a crab salad."
Judge: "How'd you keep it cold in this heat?"
{name}: "Under the table. It's a miracle."
Initial judge reaction: "Pretty good. Thank you."
Purple team was one of the top two dishes. Tom Colicchio said: "Purple team did a great job. The ceviche was beautifully cured." He added: "It was impressive to have the dish be that cold in these conditions." The precise curing of the shrimp and the cold temperature of the dish were particularly praised given the challenging outdoor heat of the Charlotte Motor Speedway. The dish demonstrated excellent technique and smart planning.
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