I was not impressed by this Peruvian with a brits accent, but I have to say, his ceviche really represents the real way Peruvian ceviche is and it's traditions. Can not compare to the other pompous and pretentious chefs. Even the ones in Peru. Great video and delicious looking ceviche!
Es lógico que tengan la mejor gastronomía del mundo PERÚ fue el nacimiento del Imperio INKA una civilización que abarco casi todo América , no solo tiene Andes nevados Sierra alturas inmensas lagos , también tiene desierto costas mares manglares , también tienen Selva el nacimiento del Amazónas ríos gigantescos bosques Perú tiene todo los diverso del mundo en un 1solo país 👌🏻💯✨ Los INKAS son una civilización que abarco la Estrategia Política Bélica confluyo en muchas culturas para organizarlas en 1 sola la Inka , la Agricultura domesticación de productos maíz el cacao la papá etc tienen denominaciónes... de origen , ingenieria Textil la fibra de alpaca vicuña implementación de colores naturales , ingeniería civil muchos templos arquitectura en todo el país restos arqueológicos , ingeniería Hidráulica , la astronomía , las artes dazaas , la Gastronomía Inka desde la chicha el Charqui de alpaca y el chuño , quinua , el cuy , variedades de productos de esa civilización y la mitología o Cosmovision sus Dioses la sagrada hoja de coca y el Ayahuasca que veneraban su religión Dios Sol El INTI , Diosa Qilla La luna , Dios Wiracocha Dios del universo , Apus Dios de las montañas , Pachamama Diosa madre tierra etc etc y hasta 3 mundos místicos el mundo Superior de lo divino , el mundo terrenal de seres vivos y el inframundo o mundo de los muertos , Perú por muchas cosas destaca en el mundo , es muy amplio maravilloso hablar de ello .
From a Peruvian like myself...call me a purist, but when you have seen from reputed chefs in Lima and other coastal cities in Peru to the lady with her food stand making ceviche next to the docks in any Peruvian fishing port at 6 am. in the morning, to my mom's, my friends parents, etc.etc.etc. I feel I have certain authority to say this is NOT the way to make Peruvian ceviche! The gentleman is free to call his ceviche whatever he wants but he cannot call it PERUVIAN! Sorry. If you want to see how to make Peruvian ceviche, you have to see it prepared by Ceviche Master chef Javier Wong.
greetings from a peruvian that have seen reputed chefs in Lima, coastal cities on the north, Callao, etc; docks, street, lady veneno etc etc etc . I could say that this ceviche seems pretty much the same as how chefs do it in Peru. Ceviche has evolved over the years and even in Peru, there are lots of ways to prepare it. People in the north does not have any relation to Javier Wong, and still they prepare a Peruvian Ceviche, even better.
This is good, as a peruvian i must to say theres many ways to make ceviche. Ceviche is a concept not a recipe therefore it can be some differences in the ingredients as long you respect the basis like extremely fresh fish, lemon, onions, salt and chill . the rest is up to you. Worst thing is to be a narrow minder.
A few points: It can’t be any citrus, it has to be very acidic citrus. As well, the reason ceviche becomes safe to eat is using high grade and fresh fish and putting it in an environment where bacteria struggle to survive, like with lime or lemon juice. To add, when it changes color it is not cooking because it is not cooked fish, but the protein in the fish is denaturing.
Interesting approach, we are blessed with scallops and lobster here. Can they be adapted to make this. Normally we boil/steam lobster before eating..so I am wondering if using raw lobster like this would work?
PERO COMO PUDO CORTAR LA CEBOLLA DE ESA FORMA? Espero y sea por el apuro, pero es una barbaridad no saber cortar la cebolla en "juliana". btw que increible tu acento ingles :)
🇵🇪CEVICHE🇵🇪 Intangible Cultural Heritage of Humanity by UNESCO. 🇵🇪 CEVICHE ORIGINARIO DE PERU 🇵🇪 🇵🇪🐟Ceviche Cebiche Siwichi Seviche Sebiche es una Palabra MOCHIQUECHUA idioma Originario de PERU significa Pescado Fresco.🐟 EL Origen del Ceviche es PERUANO Viene de ( LOS MOCHICAS ) Cultura de La Costa PERUANA Tumbes, Piura, Lambayeque, Trujillo y Lima. Hace 4000 años, en la costa norte del Perú, los pueblos que formaban la Cultura Moche preparaban un plato que fue el origen del actual Cebiche Peruano Este potaje tenía como ingredientes pescado fresco macerado en jugo de tumbo, una fruta de origen local y estaba acompañada de rodajas de ají mochero y varias hierbas. El tumbo fue uno de los primeros ingredientes para preparar este manjar. Los incas usaron chicha de maíz. Fueron los españoles que trajeron el limón y cebolla. los antiguos nativos de la Costa Peruana tenían la costumbre de comer el pescado semi crudo. También existen 🇪🇸crónicas de los conquistadores españoles que describen a los nativos de La Costa comiendo el pescado semi crudo con sal y ají. 🇲🇽El cronista Mexicano Pedro Gutiérrez de Santa Clara también escribió en sus “Guerras Civiles del Perú” (1544-1548), que los nativos del Perú comían pescado semi crudo con fruta ácidas. Lo ÚNICO que Los Españoles trajieron es LIMÓN y CEBOLLA. y ahí fue que al tiempo se utilizan eso pero hay lugares del Norte Costa PERUANA que también aún hacen el ceviche clásico época de LOS MOCHICAS 100%🇵🇪
Lemon or lime juice, garlic, coriander, little bit red onion, pipper, salt and 1 or two strips of fish. Everything mix in the blender, you get amazing juice for Ceviche. This my style!
That ceviche's lacking the sweet corn and cancha (toasted corn for crunchiness). My personal touch's a shot of Pisco mosto verde. The most aromatic kind of the peruvian liqueur.
I'm used to making ceviche chilled in lime juice over night. My husband is from Ecuador. The fish needs to rest! Serve with rice, popped corn, and yucca.
That's how it's made in Ecuador, BUT in Peruvian ceviche, fish can't be marinated overnight. The fish shouldn't be more than 5 minutes in the lemon juice. Besides, the dressing we use for ceviche is strong and flavourful.
The reporter/hostess is ignorant on what she is reporting on. Puting fish in acid denatures the protieds i.e. cooks it. THIS IS NOT a Peruvian recipe. Silly English people.
Is not it scary to eat raw fish? It should be freezed below 37 celsius before. Yes, water crystals will destroy the meat texture. It will be flabby, but it will be safe. I love to eat fresh raw tuna and softly solted salmon (i loved to, now it is to expensive), but its allways a risk. And i think seabus is much more dangerouse than tuna. I don`t know nothing, and i`m not a cook, but i guess, that cheef is responsible for guests health. For example, I don`t give selfsolted salmon to my kids and guests.
It’s not actually raw because the acid in the lime or lemon denatures the fish and “cooks” it. It has a cooked texture. Perfectly safe. The Japanese are not dropping dead from sushi and neither are Peruvians and others from ceviche. Fresh fish is key.
Tiger milk is called to lemon juice with some ingredients more such as coriander, pipper, chilli, garlic and 1 strip of fish. Everything mix in the blender.
Peruvian lime (Citrus aurantifolia) is just the same like Tahiti limes (Citrus latifolia, Tanaka) from Brazil but with no seeds. You won't notice the difference.
Damn. You're really not gonna mention the man that actually put Peru on the gastronomic map, Gaston Acurio, but this guy? Terrible. You have lost this Peruvian's respect.
este chef esta mas perdido tienen todo lo del cebiche peruano pero lo prepara para la gente elite de su restarant porque alli le falta el camote va en rodajas no cuadrados lleva chocclo paoa o cancha cualquiera de esos en si preparo un ceviche para el tipo de lugar dobde trabaja o esta hubicado pero no es original la a hecho muchas modificaciones y la esencia es ser orihinal estos chefs hacen sus propias inovaciones apartandose del ceviche original deben poner su nombre propio y no decir cebiche peruano ya que no es orihinal
@@kylefisher3425 yea but Peruvians, Colombians, Bolivans, Paraguayans, Chileans and Brazilians. Want me to take a photo from the super market here in São Paulo??? 😂
This was awesome....with lots of love from Iran 🇮🇷
Mr Morales you are a master! Love love your restaurants and food.
Delicious thank you Martin for sharing our culture PERU🇵🇪💯
Been craving me some good ceviche. I just made this with Sole fish. Delicious and hit the spot. 👍
So healthy and yummy for a sunny day.
Love the recipe!
I order ceviche out, but never thought to make it at home. I'll be trying this soon. Good luck on the new channel!
+Lewis Dampier Thanks Lewis XX
+Lewis Dampier Thanks Lewis, let us know how it goes!
+Martin's Peruvian Kitchen Any advise where to get the Amarillo chili paste in UK?
cheers
Yummy. I love Peruvian food
This is my absolute favorite dish Explosion of flavors 😋
Tried this and it's absolutely delicious!
Just made my own and it came out really really good. Thank you
PERUVIAN CEBICHE IS DELICIOUS FOOD 💯☺️
PERUVIAN ceviche is delicious.
I love this recipe
Great video. love it!
I was not impressed by this Peruvian with a brits accent, but I have to say, his ceviche really represents the real way Peruvian ceviche is and it's traditions. Can not compare to the other pompous and pretentious chefs. Even the ones in Peru. Great video and delicious looking ceviche!
What a ridiculous comment about his accent , he is either British or raised in England, how should he sound ?
Its delicious ! Can i make it with Solomon?
Thank you!!
La tia veneno le da una nota de 13/20 a este video ☻ aprrr!
Is coriander the same as cilantro? Which one does the OG Peruvian recipe use?
Coriander cilantro are the same
yes
cilantro ó culantro, en Perú es 'cualantro'
Coriander is just the English name for cilantro.
Gizzi is so gorgeus I love her. 😍
Oh and yeh I would really love to try this!! It looks so delicious!
+Samuël Hitijahubessy (El Mago) Thanks!
uiu77
I'm heading to Peru in Downton London.
This looks awesome thank you. What was the last orange bit placed on top at the end?
Deep fried thin slices of sweet potato
U can get any pepper you want in the US. Order the seeds online and grow your own.
No
Ceviche Perú 😋
it needs canchita plus boiled corn and 1 slice of lettuce, for drinking beer or chicha de jora.
Te faltó el camote
el ceviche cada vez mas famoso he
Es lógico que tengan la mejor gastronomía del mundo PERÚ fue el nacimiento del Imperio INKA una civilización que abarco casi todo América , no solo tiene Andes nevados Sierra alturas inmensas lagos , también tiene desierto costas mares manglares , también tienen Selva el nacimiento del Amazónas ríos gigantescos bosques Perú tiene todo los diverso del mundo en un 1solo país 👌🏻💯✨ Los INKAS son una civilización que abarco la Estrategia Política Bélica confluyo en muchas culturas para organizarlas en 1 sola la Inka , la Agricultura domesticación de productos maíz el cacao la papá etc tienen denominaciónes... de origen , ingenieria Textil la fibra de alpaca vicuña implementación de colores naturales , ingeniería civil muchos templos arquitectura en todo el país restos arqueológicos , ingeniería Hidráulica , la astronomía , las artes dazaas , la Gastronomía Inka desde la chicha el Charqui de alpaca y el chuño , quinua , el cuy , variedades de productos de esa civilización y la mitología o Cosmovision sus Dioses la sagrada hoja de coca y el Ayahuasca que veneraban su religión Dios Sol El INTI , Diosa Qilla La luna , Dios Wiracocha Dios del universo , Apus Dios de las montañas , Pachamama Diosa madre tierra etc etc y hasta 3 mundos místicos el mundo Superior de lo divino , el mundo terrenal de seres vivos y el inframundo o mundo de los muertos , Perú por muchas cosas destaca en el mundo , es muy amplio maravilloso hablar de ello .
Chef; can u slightly step back ?
Lady : what's matter with u..
Chef : I need to get some stuff
lol
No entiendo Nada pero ve bien 👌👍💕🇵🇪
From a Peruvian like myself...call me a purist, but when you have seen from reputed chefs in Lima and other coastal cities in Peru to the lady with her food stand making ceviche next to the docks in any Peruvian fishing port at 6 am. in the morning, to my mom's, my friends parents, etc.etc.etc. I feel I have certain authority to say this is NOT the way to make Peruvian ceviche! The gentleman is free to call his ceviche whatever he wants but he cannot call it PERUVIAN! Sorry.
If you want to see how to make Peruvian ceviche, you have to see it prepared by Ceviche Master chef Javier Wong.
greetings from a peruvian that have seen reputed chefs in Lima, coastal cities on the north, Callao, etc; docks, street, lady veneno etc etc etc . I could say that this ceviche seems pretty much the same as how chefs do it in Peru. Ceviche has evolved over the years and even in Peru, there are lots of ways to prepare it. People in the north does not have any relation to Javier Wong, and still they prepare a Peruvian Ceviche, even better.
Yeah but Mexicans stole our receipe and didn't even make it right.
@@ulises8419 state facts before making false accusations, patiently waiting for a moronic answer.
This is good, as a peruvian i must to say theres many ways to make ceviche. Ceviche is a concept not a recipe therefore it can be some differences in the ingredients as long you respect the basis like extremely fresh fish, lemon, onions, salt and chill . the rest is up to you. Worst thing is to be a narrow minder.
Ulises no lol we have or own recipes based on purely Mexican ingredients like tomatillo, Serrano pepper, jalapeño, aguacate.
A few points: It can’t be any citrus, it has to be very acidic citrus. As well, the reason ceviche becomes safe to eat is using high grade and fresh fish and putting it in an environment where bacteria struggle to survive, like with lime or lemon juice. To add, when it changes color it is not cooking because it is not cooked fish, but the protein in the fish is denaturing.
Also it it sushi grade ? Or has it been frozen to eliminate the parasites, just a observation ,
I have been doing this for over 30 years ….
What's the music title?
When a chef said you can replace with any citrus fruit, i have my doubt about his standard..
Can be only two kind lemon or lime.
Instead of limes you can use Doritos, Wonder Bread, coffee grinds, or Milk Duds.
Sigh...the sublime Andina. Will we ever see you again?
Some ingredients magically appeared and were not spoken of...
What's the crunchy?
what is orange color?
Good Job U Bloody Lad!!!
Interesting approach, we are blessed with scallops and lobster here. Can they be adapted to make this. Normally we boil/steam lobster before eating..so I am wondering if using raw lobster like this would work?
Yes almost any seafood is good
In the Philippines, they even do it w/ grilled pork belly.
PERO COMO PUDO CORTAR LA CEBOLLA DE ESA FORMA? Espero y sea por el apuro, pero es una barbaridad no saber cortar la cebolla en "juliana". btw que increible tu acento ingles :)
When you see two people making a recipe that’s me it’s gonna take six months to explain to us
Even though being prepared throughout Latin American Coast, the most popular and famous is Peruvian Ceviche. Prepared in Lima capital.
EL ORIGINAL
🇵🇪CEVICHE🇵🇪
Intangible Cultural Heritage of Humanity by UNESCO.
🇵🇪 CEVICHE ORIGINARIO DE PERU 🇵🇪
🇵🇪🐟Ceviche Cebiche Siwichi Seviche Sebiche es una Palabra MOCHIQUECHUA idioma Originario de PERU significa Pescado Fresco.🐟
EL Origen del Ceviche es PERUANO
Viene de ( LOS MOCHICAS ) Cultura de
La Costa PERUANA Tumbes, Piura, Lambayeque, Trujillo y Lima.
Hace 4000 años, en la costa norte del Perú, los pueblos que formaban la Cultura Moche preparaban un plato que fue el origen del actual Cebiche Peruano
Este potaje tenía como ingredientes pescado fresco macerado en jugo de tumbo, una fruta de origen local y estaba acompañada de rodajas de ají mochero y varias hierbas.
El tumbo fue uno de los primeros ingredientes para preparar este manjar. Los incas usaron chicha de maíz. Fueron los españoles que trajeron el limón y cebolla.
los antiguos nativos de la Costa Peruana tenían la costumbre de comer el pescado semi crudo. También existen 🇪🇸crónicas de los conquistadores españoles que describen a los nativos de La Costa comiendo el pescado semi crudo con sal y ají.
🇲🇽El cronista Mexicano Pedro Gutiérrez de Santa Clara también escribió en sus “Guerras Civiles del Perú” (1544-1548), que los nativos del Perú comían pescado semi crudo con fruta ácidas.
Lo ÚNICO que Los Españoles trajieron es
LIMÓN y CEBOLLA. y ahí fue que al tiempo se utilizan eso pero hay lugares del Norte Costa PERUANA que también aún hacen el ceviche clásico época de
LOS MOCHICAS 100%🇵🇪
Este Sr, siend Chef, prepara la comida con anillo, reloj y pulcera? mmmm
Y que
Julio Carlos Piense lo mismo.
🇵🇪🇵🇪🇵🇪🇵🇪
Wat fish is used
Barramundi, sea bass, bream, sole manly. Fillets
I agree with Jorge Ismodes....narrow minded is the perfect description.
this man got the crazy accent
No canchita??? ):
No
Approved.
Can you give me the recipe for ceviche sauce
Lemon or lime juice, garlic, coriander, little bit red onion, pipper, salt and 1 or two strips of fish. Everything mix in the blender, you get amazing juice for Ceviche. This my style!
non reactive bowl ?
That ceviche's lacking the sweet corn and cancha (toasted corn for crunchiness).
My personal touch's a shot of Pisco mosto verde. The most aromatic kind of the peruvian liqueur.
The girl at 3:30 makin sure he don’t fk up the story
I'm used to making ceviche chilled in lime juice over night.
My husband is from Ecuador. The fish needs to rest!
Serve with rice, popped corn, and yucca.
That's how it's made in Ecuador, BUT in Peruvian ceviche, fish can't be marinated overnight. The fish shouldn't be more than 5 minutes in the lemon juice. Besides, the dressing we use for ceviche is strong and flavourful.
3:32 Lady behind the bar ain't havin any type of woman try and take her man.....
you look like audrey hepburn
Not every citrus can do wat u want
Get ids in one bite that will last forever
why are you using ginger?
El ginger es para darle un toque oriental...pero sin ginger es más agradable.
No me gusta el ginger especialmente en ceviche. No combina.
Ginger doesn’t belong in ceviche. But this recipe looks good to me.
Squeeze the lime too much, makes its bitter, otherwise this looks delicious!
Le doy 12 de 20, no cumple con mis estándares como peruanos barrio.
That its not the real leche de tigre buddy
You should go to his restaurant and tell him
Nononono 😢
No panthers in Peru mate…!!!
Why use metal , when it taints the produce use glass bowls please
that little piece of fake cebiche; 50 dolars.
in Peru, with 50 dolars, a peruvian could make a marine buffe with real cebiche as its heart
Right with 50 i feed ceviche to all my family and neighbors lol
The guy is trying to be cool. But, sucks at it.
No entiendo nada 😥
métete al CICEX , en sólo un mes hablas inglés ☻ aprrr
The reporter/hostess is ignorant on what she is reporting on. Puting fish in acid denatures the protieds i.e. cooks it.
THIS IS NOT a Peruvian recipe. Silly English people.
We ar3 not silly English people don’t be rude ….
This is NOT a wild dish 😭🙏
Is not it scary to eat raw fish? It should be freezed below 37 celsius before. Yes, water crystals will destroy the meat texture. It will be flabby, but it will be safe. I love to eat fresh raw tuna and softly solted salmon (i loved to, now it is to expensive), but its allways a risk. And i think seabus is much more dangerouse than tuna. I don`t know nothing, and i`m not a cook, but i guess, that cheef is responsible for guests health. For example, I don`t give selfsolted salmon to my kids and guests.
It’s not actually raw because the acid in the lime or lemon denatures the fish and “cooks” it. It has a cooked texture. Perfectly safe. The Japanese are not dropping dead from sushi and neither are Peruvians and others from ceviche. Fresh fish is key.
Great but sadly she out talked him when he added the topping !! let him teach!
The Irony!! A comment, from someone who’s acct. is called The Girl Who Speaks!!! 😂😂😂
@@pamelawoodey204 clearly your obnoxious to relate to someone as rude and classless… that would be “ the Irony “”!
You sure make a lot of effort to be in such a high horse and be claiming such class! 🥵
i dont want to say anything about this cebiche but is not from PERU
Sorry Martin, there are no tigers in Peru, and no panthers either. It's jaguars or pumas...
Tiger milk is called to lemon juice with some ingredients more such as coriander, pipper, chilli, garlic and 1 strip of fish. Everything mix in the blender.
Both looks so British, don't even use Peruvian lime
Peruvian lime (Citrus aurantifolia) is just the same like Tahiti limes (Citrus latifolia, Tanaka) from Brazil but with no seeds. You won't notice the difference.
Mejor el de Sasha. Buuuuu buuu
I'm tahitian ,that's terrible 😮
Damn. You're really not gonna mention the man that actually put Peru on the gastronomic map, Gaston Acurio, but this guy? Terrible. You have lost this Peruvian's respect.
este chef esta mas perdido tienen todo lo del cebiche peruano pero lo prepara para la gente elite de su restarant porque alli le falta el camote va en rodajas no cuadrados lleva chocclo paoa o cancha cualquiera de esos en si preparo un ceviche para el tipo de lugar dobde trabaja o esta hubicado pero no es original la a hecho muchas modificaciones y la esencia es ser orihinal estos chefs hacen sus propias inovaciones apartandose del ceviche original deben poner su nombre propio y no decir cebiche peruano ya que no es orihinal
Wow disrespectful dish 😒
🇵🇪
Terrible.
Sorry, sweet potato and ceviche do not mix
Uh sweet potato is like the main side dish for ceviche
@@mrdrrock8898 Not in the latin community
Corn, Sweet Potatos and Fish are the foundations of the Incan diet dudey
@@kylelarson5074 Real Mexicans don't eat sweet papas
@@kylefisher3425 yea but Peruvians, Colombians, Bolivans, Paraguayans, Chileans and Brazilians. Want me to take a photo from the super market here in São Paulo??? 😂