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Eye Candy: ​Ecuadorian Shrimp Ceviche at Chefs & Champagne

Hilary Deutsch

August 10, 2015

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Photo: David Chow

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, chefs Sam Hazen and Luis Jaramillo​​ of New York City's Atlantic Grill and Blue Water Grill served a gorgeous riff on Ecuadorian ceviche: plump shrimp topped with toasted quinoa and bright microgreens, all surrounded by a pool of light tomato water. Incredibly vibrant and refreshing, these little bowls of goodness were a welcome respite from the summer heat.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar

Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.