re: Marched Chopped Challenge Results. Winner is Entry 2, Got Blaze

Entry 2

March Food Challenge

Yellowfin Tuna ceviche served in deep fried pasta shells with reduced tangerine glaze and avocado salsa

main ingredients:
- jumbo pasta shells
- tangerine
- avocado
- tuna steak


I also used cilantro, S&P, fish fry, EVOO, sriracha, purple onion, and jalapeno for plating.

Tuna, avocado, and tangerine were diced, as I minced the onion and finely chopped the cilantro.


All above items were placed in a bowl as I added EVOO, dash of salt, fresh cracked black peppercorn, and the juice from 2 tangerines. Placed in the refrigerator to chill and marinate for 30 minutes.



I then boiled the pasta shells in seafood boil seasoning for a spicy flavor. Once done, I immediately coated the shells with fish fry, positioned a toothpick to keep them open, and deep fried them until golden brown. This formed a small bite size bowl. Texture resembled a fortune cookie or waffle cone "crunch".

As the mini pasta bowls were set aside to cool and drain any excess oil, I began making the 2 dipping sauces.

Over a high heat, I reduced fresh tangerine juice and added some red pepper flakes. After 4-5 minutes, the tangerine glaze had thickened up and was ready for presentation.

I then took a whole ripe avocado which was cut up and placed in a food processor. I added some chopped cilantro, half of jalapeno, dash of salt for taste, teaspoon and red wine vinegar, and puree'd the mixture. I slowly added water until achieving the desired consistency for the avocado salsa.

The tuna ceviche mixture was spooned into the fried pasta shells. Tangerine glaze and avocado salsa were added for dipping and smeared onto plate. Sliced jalapenos, sriracha sauce, and more cilantro were the final plating touches.

The crunchy pasta shells were a unique compliment to the soft, melt in your mouth citrus flavored tuna ceviche. Enjoy ....