Thanks for the recipe! I'm going to try it soon, ive been trying to find a recipe that is close to my friends father's as he is peruvian and his ceviche is the only one I'll eat, so I hope this one is close🤞
Thank you for making the cooking video! When I traveled peru, I was happy because of ceviche! 😍😍😍 So I have a question. I wanna cooking it for my friends, When should we eat? Immediately? or next day? Does it taste different?
Both the salt and lime juice immediately cure the fish, so in essence the fish is ready to eat after you're done making it. Enjoy! Please definitely do not wait 'till the next day to eat eat it.
Yea I was thinking the same thing, I’ve heard of people eating it after about 15mins, but than again people eat raw sushi. I made some yesterday and let it sit for 2hrs lol
This recipe is practical. Using fresh grown limes? Amazing. I live in a climate that citrus trees aren’t allowed. LOL. (Wisconsin, no laws, except natural law) Sway is a nice option for the protein. I just watched a lady doing it with Large portion (3lbs?) of halibut as if the meat was an affordable option for anyone. She even suggested in her video that she discarded probably close to half of the fish! Terrible. Your method of treating the onions was interesting. I personally would have done mine in a vinegar brine solution as a quick pickling. But sliced very thinly, I think your method is sound. She also used the tail portion for the tigers milk (her wording, probably a real name) When I make my ceviche I make single servings. So I have very small portions. Jarred garlic, I’m not completely free of my shame for using that myself, but I still cringe when I do it or see it being used. Fresh is too easy to use, but some recipes are demanding of the real garlic, others are able to cheat with the shortcut. MSG. the secret to excellence. Dumb Americans think it’s bad, but there is zero evidence of that actual thing. I’ll be trying you technique or recipe for my next attempt tonight.
Hi friend, thank you for all the feedback! Yes, Swai definitely more accessible, I also prefer fresh garlic but at that time that's what I had. MSG, 💯 agree with you. The point of putting the thinly sliced onions in water is to rehydrate, make it cripy, and to remove some bitterness from it, not to pickle them. Just to remove the strong onion taste. I'm glad you liked the video and I hope when you make you can provide me more insightful feedback. Take care and thanks!
BTW, once the lime and other ingredients do their job, the juice turn into a white color, super potent juice that resembles milk. In Perú we call it "Tiger's milk" (leche de tigre). It's simply AMAZING!
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Very Simple recipe. And I am a Real Peruvian. This is very easy to teach. Great job.
Thank you Incahenry1! I'm glad you liked the video!
I just came back from visiting Lima and ate ceviche everyday. I made this recipe and it was delicious!!!
Haha same here.
I'm glad you liked it!
My brothers wife is Peruvian.... At their family parties there is always ceviche.... thanks for the video!
My pleasure!
Great recipe! Thanks for all the details and tips.
Thank you! Good luck! 😊
i was born in Arica and i like this ceviche recipe
Truly authentic, great instruction
Thank you LSAT Assistant! I hope you make it and share your thoughts! Take care!
Thank You for the tips amazing dish. I made it and it taste like in peruvian restaurant
My pleasure 😊
Thank you for the wonderful recipe!
My pleasure 😊
Thanks for the recipe. We love Peruvian food.
My pleasure 😊
Thanks for the recipe! I'm going to try it soon, ive been trying to find a recipe that is close to my friends father's as he is peruvian and his ceviche is the only one I'll eat, so I hope this one is close🤞
Can’t wait to make my own!!
Do it Daniela!
Thank you for making the cooking video! When I traveled peru, I was happy because of ceviche! 😍😍😍
So I have a question.
I wanna cooking it for my friends, When should we eat? Immediately? or next day? Does it taste different?
Both the salt and lime juice immediately cure the fish, so in essence the fish is ready to eat after you're done making it. Enjoy! Please definitely do not wait 'till the next day to eat eat it.
Yum
🔥🔥👌
Amazing
Thanks
GOAT
let me have some 🤣
Peruvian
Someone call Gordon Ramsey and get Johann on his Master Chef tv show!!
Thanks Pat! A warm hug coming your way! 👍
Do I have to swai fish can you use telapia ?
Please tell me fish cevichi is not cook first marinated
Can you really eat the fish that quickly? Doesn’t it have to marinate for a while to be safe?
Yea I was thinking the same thing, I’ve heard of people eating it after about 15mins, but than again people eat raw sushi. I made some yesterday and let it sit for 2hrs lol
15-20 minutes is enough. 30 minutes is often considered too long.
Both the salt and lime juice immediately cure the fish, so in essence the fish is ready to eat after you're done making it. Enjoy!
This recipe is practical. Using fresh grown limes? Amazing. I live in a climate that citrus trees aren’t allowed. LOL. (Wisconsin, no laws, except natural law)
Sway is a nice option for the protein. I just watched a lady doing it with Large portion (3lbs?) of halibut as if the meat was an affordable option for anyone. She even suggested in her video that she discarded probably close to half of the fish!
Terrible.
Your method of treating the onions was interesting. I personally would have done mine in a vinegar brine solution as a quick pickling. But sliced very thinly, I think your method is sound.
She also used the tail portion for the tigers milk (her wording, probably a real name)
When I make my ceviche I make single servings. So I have very small portions.
Jarred garlic, I’m not completely free of my shame for using that myself, but I still cringe when I do it or see it being used. Fresh is too easy to use, but some recipes are demanding of the real garlic, others are able to cheat with the shortcut.
MSG. the secret to excellence. Dumb Americans think it’s bad, but there is zero evidence of that actual thing.
I’ll be trying you technique or recipe for my next attempt tonight.
Hi friend, thank you for all the feedback! Yes, Swai definitely more accessible, I also prefer fresh garlic but at that time that's what I had. MSG, 💯 agree with you. The point of putting the thinly sliced onions in water is to rehydrate, make it cripy, and to remove some bitterness from it, not to pickle them. Just to remove the strong onion taste. I'm glad you liked the video and I hope when you make you can provide me more insightful feedback. Take care and thanks!
BTW, once the lime and other ingredients do their job, the juice turn into a white color, super potent juice that resembles milk. In Perú we call it "Tiger's milk" (leche de tigre). It's simply AMAZING!
Peruvian ceviche is delicious.
What type of fish is this?
Swai fish
you can use any white fish really, so long as it is firm enough
Hello what are the quantities used for the fish ??
I used about 7 fish fillets.
Does the fish cook in the lime?
Yes
Is the fish cooked
Yes Eric, the salt initially cures the fish meat and then the acidity of the lime juice does its magic.
never heard of or seen swea fish
Cómo el ceviche mexicano no hay otro mejor 🇲🇽
Swai, get outta here.
Don’t use that fish!
What fish would you use ? I’m going to try pollock
@@rolandrudy try halibut. Also try some Stripe Bass. You’re welcome in advance! Lol
@@jstyles510 to each their own