How to Make Ceviche with Fish
HTML-код
- Опубликовано: 13 авг 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 
Хобби
Love it when you drop the truth bomb about useful flavor components that have an unhip stigma. ie Ketchup, ranch packets, msg etc
Thanks! I'm sure as this video seeps outside of my fan base there will be plenty in this comment section that take exception, but eh, what are you gonna do? I make these videos for people like you. Thanks for watching and glad you enjoyed it!
Great and simple technique. I will be trying this out
Looks delicious 😋
Nice again chef, impecable explanation.
Thank you! Glad you enjoyed it.
Thanks for all the content. Can you make a video about plating please
Very educational chef, never saw ketchup used before chef being from the islands but great information as always chef thank you
Thank you Guy. Glad you enjoyed it!
Nothing like fresh food!
Muchas Gracias Chef Jacob
:-)
Te nada.
YA'LL HE REALLY IS BACK
Haha! Yeah, I guess I am. Really enjoying posting these videos again. Thanks! :-)
@@JacobBurton love your videos chef.
@@keeganchung 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.
I know what is for dinner Saturday, At least to start the dinner.
Thanks for watching and taking the time to comment. Let me know how your ceviche turns out.
Hi Jacob, great video as always. Isn’t it possible to freeze fish to kill parasites?
It is, yes. But most health departments in the US require a HACCP plan if you're bringing in the fish fresh and then freezing it yourself, and the temperature of home freezers are inconsistent at best. But as long as people follow the correct guidelines, they can make fresh fish safe to eat by freezing for a period of time.
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?
Yes, farm raised salmon is generally parasite free and considered safe to eat raw. You can also mitigate the parasites as you suggested with deep freezing for a given period of time. The length of freezing depends on your freezer's temperature, and what your local health code deems to be safe (if preparing this for a restaurant). Thanks for watching and taking the time to comment!
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.
I'll taste right away. The fish is high quality. No different than eating raw fish at sushi. However, it will take about an hour for the flesh to firm up to achieve the desired texture.
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
Azúcar?!!!
Si
Curious ... do you not use any sweet ingredient in your ceviche to offset the sour of the lime?
@@JacobBurton en algún país del mundo comerán así . Soy de Perú y aca eso es un sacrilegio... Y nadie aca lo comeria así....
@@canchitadelosa
¿Me puede proporcionar una receta de ceviche peruano? Me encantaría comparar ...
Ugh... Gotta de-vein the shrimp
I agree. We're cheaters so these shrimp are Tail-On P&D (Peeled and Deveined). If you look close at the backside of the shrimp you will see the slit where they were deveined. Sometimes though there is still a little bit left behind. I should have mentioned it in the video but didn't think to since we take the P&Ds for granted. Thanks for watching and commenting!
@@JacobBurton hey, I've never eaten any type of uncooked seafood, yet I'll gladly consume a bloody steak. But your video made me reconsider because you made it appealing, regardless of the shrimp!
@@TheGiveittomeall If you like rare steak I don't think ceviche would be much of a stretch for you. Give it go and see what you think.
Im peruvian and this ceviche recipe... to put it nicely i wouldnt recommend it.
And you did put it much nicer than I expect most will do in the future. Based on the time frame of your comment I can only assume you're subscribed to my channel, so I really appreciate you subscribing, taking the time to watch, and then taking the time to comment. This ceviche sells extremely well and gets very positive feedback, but it's served in the western United States and not intended for a Peruvian audience.
If you're willing to send me a recipe you think is representative of Peruvian Ceviche, I think a fun follow video would be me making that ceviche, and then blind taste testing people between the two ceviches to see which one they prefer. I realize the results will most likely skew because of different palates and cultures, but ultimately, I'm a fan for learning as many different ways of doing a dish as possible, sharing that information with others, and letting them decide what their preference is.
Either way, thanks for watching and commenting.
@@JacobBurton "This ceviche sells extremely well and gets very positive feedback" Pretty much explains your motive and how clueless you are.
@@kingchakazulu7762 Shhh. It's going to be OK. Would you like to speak to the manager?
@@JacobBurton, I'll talk to her when she comes over tonight.
chaka zulu 🙄🤦♂️
Sorry, but that is not Ceviche!!!!!! You need to go to PERU and then only then you can try to make ceviche!!
OK. Thanks for the comment.
@@JacobBurton lol!