i love me ceviche. being from a country that was once colonized by the spanish, i have a soft spot for all acid cooked food. hehe.
Thanks for sharing. I always learn something from your videos.
It may be a trick of the camera, but your knuckles appear close to the board. With the amount of chopping you do, that seems like it could get uncomfortable. Do you prefer narrow knives that give better tip control and slice well over knives that might be better at chopping.
Thanks for the video, great presentation.
Reminded me how long it's been since I had Ceviche.
I think I'll head out to the fish market today!
Mad props on the vid. Wish I could serve that for lunch.
Looks good. Makes me hungry
What went in the blender with the avocado and oil (sour cream, creme fraiche)? Also curious if you use salt.
Totally copied you and put together yellowtail collar ceviche. Made the avocado sauce too!
I've learned to "cook" the raw fish in a lot of citrus - submerged - for the desired amount of time - 20, 30, 40 minutes or whatever you prefer, depending on the fish, and then strain it and discard the juice. It's done it's work, and has a funk to it. You could go so far as to rinse it and dry it. Then mix in mire, fresh juice, seasonings. The ceviche is much cleaner tasting this way. Also, strain your lime juice as well as lemon juice to avoid lime pulp and membranes - had it happen to me and it's not nice in a presentation to get a bite of lime membrane.