Tournament of Champions ™

Baker:

Season:

Week:

Lorena

Tournament of Champions ™ Season 07

Challenge Type:

Smoked Black Cod Ceviche

Smoked Leche de Tigre Ceviche of Black Cod with Warm, Crispy, and Fresh Garnishes.

Voiceover: "Pinkies up, chefs, it's lunchtime. This is a smoked leche de tigre ceviche of black cod with warm, crispy, and fresh garnishes to enjoy while eating. The sunchoke leche de tigre began with sunchokes, black cod, and sardine. Then the leche de tigre and fillet of cod were pecan smoked. Sunchokes were sliced and crisped, along with plantains and tortilla chips."

Lorena Garcia: "I'm gonna make a ceviche, of course, a leche de tigre, and the cod is gonna go into the leche de tigre as well. I'm known for my ceviches in my restaurants. What I like to do is almost cure all these vegetables so they start developing and releasing all their juices. So I go to the molcajete and put the base of my leche de tigre there."

Lorena Garcia: "I want to put the black cod into the leche de tigre. I have to take out all the bones and cut it very small. I'm making the leche de tigre, which is a beautiful marinade. It's citrusy and spicy with {fresh aji}, red onions, tons of limes and lemons. The marinade is going to help me break down all the oils of the black cod and tenderize that meatiness."

Lorena Garcia: "I still need to smoke the ceviche. I'm thinking the best way to smoke it is putting a lid on it and doing it as fast as possible."

Lorena Garcia: "I start with my lettuces. Then I put my ceviche, making sure I have enough leche de tigre on the bottom of the plate. The tortilla chips. Then the sunchoke chips. Then my sweet potatoes. If I win this competition, I will be so proud of being able to show my son that all the effort I put into my career is worth it."

Geoffrey Zakarian: "You nailed the style. High end lunch. Perfect vibrancy, flavor, texture, spot on. I think it's lovely. I think it's delicious. But for me, it needs something saltier. I would actually have liked to have the sardines on top a little bit just as they are. It'll be bold to do that because I think it needs it. But I love the crunch, and it's just a beautiful high end lunch. I'm very pleased with this dish." Michelle Bernstein: "One of the hardest things to do is to make a ceviche out of codfish because it's such an oily fish. With that said, the oiliness seemed to somehow delicately dissipate. It didn't absorb as much acid as it could and should have, but there are very pure flavors here. I really appreciate all these little nibbles. I think it's a beautiful plate of food. I'm pretty impressed that they were able to make a cod ceviche I can go back to." Kenny Oringer: "The black cod is sliced beautifully. I thought it would be blubbery, but the texture is kind of nice. The sunchokes are great, but there are only a couple of little pieces. Doesn't quite do it for me. I wish there was a little bit more sunchoke going on here." Final score: 77. Eliminated (lost by 3 points).

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