How to Make Ceviche with Fish
Vložit
- čas přidán 13. 08. 2019
- I walk you through the process of making seafood ceviche using the "Flavor Punch" approach. This is the exact method we use to make our signature ceviche appetizer served at The Shore Restaurant, but what's most important, is the methodology behind building an intense yet balanced flavor structure.
The basic process is this:
* Cut fish into 1/4" chunks.
* Cover completely with lime juice.
* Add enough ketchup to give the liquid just a little bit of body.
* Add enough sugar so that the liquid is not aggressively sour.
* Add in soy & fish sauce to bring up the umami and round out flavors.
* Finish with salt.
* Serve with 6" corn tortillas that are fried at 350F until a crisp, golden brown.
Related Video Techniques
* Learn More About Flavor Structure by watching my F is for Flavor Video Lecture - • F is for Flavor | Culi...
* How to Fabricate Halibut - • How To Butcher And Por...
* How to Fabricate Salmon - • How To Butcher A Whole...
* How to Pan Roast Halibut - • How To Pan Roast Fish
* Pan Roasted Halibut with Panzanella & Beurre Blanc - • Pan Roasted Halibut, T...
* How to Pan Roast Salmon - • How to Pan Roast Salmon
Come visit us at The Shore, part of The Renaissance Reno Downtown Hotel - ShoreRoom.com
Love it when you drop the truth bomb about useful flavor components that have an unhip stigma. ie Ketchup, ranch packets, msg etc
Great and simple technique. I will be trying this out
Looks delicious 😋
Thanks for all the content. Can you make a video about plating please
Muchas Gracias Chef Jacob
Nice again chef, impecable explanation.
Nothing like fresh food!
YA'LL HE REALLY IS BACK
Very educational chef, never saw ketchup used before chef being from the islands but great information as always chef thank you
유용해요 ~
Hi! Im from Peru too, im sure this tastes good with all the science that you put behind it! I would love to try it, my american boyfriend loves your videos!! I wanted to know if you are still open to getting a peruvian recipe so you can try it out and maybe twitch it to make it better (: we would love to see that!
De Ecuador ....
Thank you once again sir for not only this recipe but for the comment that fresh water fish should not be used.
Hi Jacob, great video as always. Isn’t it possible to freeze fish to kill parasites?
Jacob, do you think the parasite load on farmed raised salmon is less than wild? And if you used IQF salmon would that be a mitigating factor?
Chef, how long do you need to wait after adding the lime juice before tasting (in order to cook the fish) - I’m assuming that raw fish would be a tad, shall we say, distasteful.
Azúcar?!!!
cod and halibut both have very high chance for parasites. fish for ceviche should be previously frozen or farm raised. same goes for shrimp and whole scallops
Ugh... Gotta de-vein the shrimp
Im peruvian and this ceviche recipe... to put it nicely i wouldnt recommend it.