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Chef Dave Martin
Chef Dave Martin gained national recognition as a standout contestant on the inaugural season of Bravo's "Top Chef" in 2006, capturing viewers' hearts with his culinary skills and engaging personality. He has since evolved into a global flavor expert, consulting for major brands like ConAgra, PepsiCo, and Yum Brands, and contributing to ventures such as New York City's Chama Mama and Dalup. Beyond consulting, Dave has authored cookbooks, including "The Tequila Diet" released in May 2022, and appeared on Food Network's "Chopped" and "Cutthroat Kitchen." Committed to promoting healthy eating, he celebrates over 20 years of being "Fast Food Sober," advocating for cooking with fresh, real ingredients.
Ceviche:
3-4 lbs chicken thighs, diced
¼ cup brown sugar
½ cup red chili garlic sauce/ Sambal Olek
¼ cup sweet soy sauce (ABC brand)
1 TBSP fish sauce
¼ cup lite soy sauce
¼ cup seasoned rice wine vinegar
¼ cup honey
Slurry:
2 TBSP potato starch
1 TBSP tap water
Garnish:
Chopped salted peanuts
Chile d’arbol chiles
Instructions
In a bowl, whisk all of the marinade ingredients along with the
slurry mixture and add your chopped chicken pieces into the Sealvax container
and remove the air. Seal and let marinade for one hour and remove the marinated
chicken and saute with a little oil in large wok or skillet. Toss with chiles
and peanuts and serve over rice or as you wish.
