Bonus Episode: Ceviche
Ceviche is a traditional South American dish of raw fish or other seafood tossed with citrus juice and fresh herbs and vegetables such as hot chiles, tomatoes, scallions, and cilantro. The dish has a long history, but its origins are disputed. Regardless of its origin, the premise for making ceviche remains the same: fresh fish is cured in a highly seasoned and spiced acidic liquid known as Tiger’s Milk.
We talk about…
- Long and varied history of ceviche.
- Raw and other seafood tossed with a highly acidic and seasoned marinade.
- Ceviche screams summer and fresh ingredients.
- Different flavor profiles that you can graft onto ceviche.
- Tiger’s Milk – how to drink it with vodka.
- Choose the freshest fish possible. Use firm white fleshed flaky fish, snapper, sea bass, and shellfish like scallops, shrimp or octopus.
- Storing fresh fish on a covered bowl of ice in the bottom (coldest part) of your refrigerator to preserve freshness and texture.
- How to test done-ness. Test a piece of fish every 5 minutes to determine desired done-ness. Too long and your fish becomes rubbery.
- June 28 is National Ceviche Day.
- A long, sharp knife for slicing fish; do not “saw,” use one continuous motion.
- Cut fish into bite size pieces; the more surface area you create, the more area for the citrus marinade to de-nature the fish protein.
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