Peruvian Ceviche is NOT Cooking Fish in Lime Juice
Вставка
- Опубліковано 21 сер 2024
- Peruvian Ceviche and How to make Leche de Tigre
#becauseittastesgood
Serves 4
1/4 red onion, thinly sliced
1/4 bell pepper (or a vegetable of your choice), finely diced
1 plum, finely diced (or a fruit of your choice)
1-2 Tbsp minced cilantro
minced fresno chili to taste (or a chili of your choice)
1/4 - 1/2 tsp microplane grated ginger
1/4 - 1/2 tsp microplane grated garlic
1 Lb branzino or fluke, sliced into bite size pieces
1/4 cup freshly squeezed lime juice
Salt to taste
Drizzle of olive oil
Sweet potato chips or some other crunchy accompaniment
How to serve raw fish safely:
• Raw Fish Safety (bacte...
Lemon and Lime Juicer:
www.amazon.com...
Support my channel
/ helenrennie
My cooking classes in the Boston area:
www.helenrennie...
FACEBOOK: / helenskitchencooking
TWITTER: / helenrennie1
INSTAGRAM: / helen.rennie
Is it just me or did she use the words "I'm going to show you a VERSION of ceviche" and never claimed to be making Peruvian ceviche?
Of all of the videos I have been watching on how to make fish ceviche, this has been, by far, my absolute favorite. Thank you so much. Clear, concise, knowledgeable, and finally someone who says everything that is available and closest to what would be used in the traditional dish. Fresno chillies... and farm raised Branzino... Thank you so much!!!
“Ceviche is not a recipe, it’s a concept” that’s excellent advice! I needed to hear it because I’ve been searching for the most traditional recipe and finding so much variety. Now I realize I should just be making the ceviche I enjoy the most. Thanks!
Sweet Lord..I thought that as Greeks was getting mad in every video about baklava and gyros..but Peruvians can give us a lesson or two..
Παναγιωτης Παπας when someone will prepare a blaklava with rice you will feel like you want so say something... 😋 Peruvians are Jealous of their food... they’ve got a reputation to maintain....
@@alejandrotapiavillavicenci599 No no no no..only the thought of rice in baklava can make me cry..
It is absurd, at one hand people get sad and angry that their culture is not mentioned or celibrated, but they get even more as worked up if you do that and varie even in the slightest and steal their culture . . .
Do any of you Peruvian cevichers (sic) have a channel that you could show how it is done? I mean, you all say this is not right but offer no solutions.
Jeff Stanley since you are interested you should learn spanish and find all the videos in the net. And yes, cebiche has no tomato or OIL! That's blasphemy for us!!! Take care bro!
Just look for peruvian ceviche, and if you see these 5 main ingredients, that’s it: peruvian lemon, fresh fish, red onions, sweet potatoes, peruvian corn ( white). Make sure it doesn’t have: TOMATOES OR AVOCADO. Then is not peruvian.
This guy is consider the best. Here is how he makes ceviche: ua-cam.com/video/C9aiGLIry7g/v-deo.html .
I’d like to know how many of you actually listened to what she was saying ?! She was talking about how true Peruvian ceviche is served immediately & not marinated in lime juice . Recipes vary by the chef . Swallow your pride and not freak out because she’s not making it like how your grandma or tia makes it.
THANK YOU.
Thanks! A voice of reason! ☺
no, the fact is she is overstating it without eve understanding what is happening. peruvian limes are more acidic so they serve it within 2 min but it is still cooking none the less. 2 min in a peruvian lime or say a key lime happens faster than standard persian lime we all get in usa. also she cut it non traditionally and thinner which would cook it even faster
Yes. You are right, fresh fish and not marinated for so long. Thanks
No tomatoes in ceviche!!
it's peruvian
@@MrBraffZachlin exactly why not tomatoes in ceviche nor olive oil plums god knows! NO
Sorry, I never heard about a Ceviche with plum or tomatoes and I'm from Peru. If you're trying out your own variation, I guess it's fine, but please make a specification in the title or video description about it.
she explained it inderectly when she described cebiche as a concep and not a recipe, im peruvian too
There are few places near Piura, which use tomatoes, not my favorite, but they do use some. Now, peppers? Plums? Radishes? Definitely not Peruvian. At least she is making the effort to communicate to the world of you tube, about the best ceviche of the world. Peruvian ceviche, the one and only.
Roger F. Segura she explains that this recipe is a concept (a variation ) the only thing that she says is authentic is that the fish is served immediately not marinated.... pay attention .
The people hating on her recipe simply don't understand the art of creating and re-creating traditional dishes. Making them your own is what makes food truly special, that's literally how restaurants attract so many people, by innovating. Having said that, please do not use plums or tomatoes on Peruvian-style ceviche, specially if you're a beginner. Try mango and avocado instead. Everything else looks superb. I make it very similarly, except no olive oil (although looks very good). I use Habanero hot sauce which it is extremely similar to what Peruvians use down in Miami, and for my protein I actually use Mahi Mahi! Who would've thought, right? Mahi Mahi gives a small but delicious twist of sweetness to the Ceviche, and it actually "cooks" much faster than other fish. Also much easier to find in normal grocery stores, and not just farmer's markets!
I love your videos! Especially this one. You touched on all the points and questions I had. I'm now inspired and more confident to go make some ceviche! Thank you.
so glad you found this info helpful. would love to hear your feedback when you make a ceviche ;)
This video was excellent. Thank you.
Thanks Helen! I tried many recipes but your explanation is the clearest and most effective I found so far. Keep doing things like this!
Great! Very appreciated!!!
for years already I check this video before making ceviche again. Thank you
The real peruvian ceviche ,fish,onion,juice limón, salt, cilantro and rocoto
Andres Horna I am going to make it for the first time. Can you please suggest any tips?
Sayam Singh watch videos of peruvian people cooking ceviche..that's the right way
Silvana Monroy thanks! Can you please suggest any channels? I am not aware of any. I would be grateful
It is too bad she did not have rocoto
YES!!!!
It sounds fantastic
I have not seen Branzino in Vancouver, Canada
I will look for it
Any other suggestions? Sea bass?
black bass, fluke, snapper all work, but they are wild, so you have to be careful with parasites and branzino is farm raised, so the parasite risk is extremely low.
I am a huge fan! You should have your own TV Show!!!! Keep up the good work, I'm learning a lot from you!!!!
I agree. I need my own TV show so that I can have other people do camera work, lighting, and editing :)
I'm Mexican and I love Peruvian ceviche!!!
This is not a Peruvian ceviche.....please Helen you need more information....Thanks
Blah
She never claimed it was. Watch the video. Jesus.
More importantly, she's correcting the misunderstanding that the lime juice is sufficient to materially denature the proteins in the bacteria and fish, i.e. cooking.
Helen's Ceviche.... very tasty, thanks for the vid.
Glad you enjoyed it.
i enjoy putting the onions into the fish before the lime juice so it gets a little pickled and sometimes I will add a little aji amarillo molido in for a fruity heat.
I just ordered ceviche and didn’t know what it was. The description just said fish with a bunch of things. I was kind of mortified because I was expecting my fresh line caught hake to be flaky and opaque. The flavors and surrounding bits were very nice but I couldn’t eat the fish. I’m from the desert and just didn’t grow up eating fish so I can’t deal with the texture of sushi. I’m here because i’m googling my lunch 😹
Lovely video, cheers
very bad ,tomatos red pepper? this is not peruvian cebiche, i am peruvian
This is not peruvian cebiche >:-(
With oil, it turns into a salad.
Big fan of this channel. Very informative and pleasure to watch :)
I'm giving you a like only because you are taking your time to show a ceviche dish ( my country tradition dish ) but as a Peruvian we don't making like that. God bless you
En Perú se como rico ,,,gracias por difundir nuestras gastronomía
"Farm raised" ABSOLUTELY does not mean "no risk of parasites", so just jot that one down.
Es más parecido al estilo mexicano, que no es igual al que se prepara en el Perú.
Thank you! The video is very beautifully made. You have a great eye for this.
No it’s not!!! She is giving a wrong information about Cebiche,
Yes, its not traditional Peruvian. But it might taste good. She's right about the parasites.I'm half Peruvian BTW.
Yeah raw fish is bad news
Plums? bell peppers? not in Perú. I'll pass. Simple is better, fish, lime juice, garlic, ají limo, rocoto, salt and pepper.
You see all sorts of stuff in ceviche in Peru: fruits, vegetables, herbs, flavorings, etc. It's a concept, not a recipe. Don't confuse your own personal taste for 'better'.
Beautiful recipe!!
awesome video thank you.
Peruvian Ceviche is not Peruvian Ceviche if it doesn’t have celery (juiced), ginger (juiced), rocoto, lime, salt, pepper, cumin, ají amarillo, cilantro. Period. Every other type people want to make is ok if making just a fusion ceviche. The ability above ingredients are however the basic of the basic and necessary for it to come out right in addition to what order and how you make it. Also certain limes if not tart enough will make it turn out without the zip on the tongue that people love as its flavor. I owned a restaurant in Peru and cooked commercially there for many years. What is wrong here is that Ceviche in Peru is not served immediately. The fish changes in color from semi-transparent to solid white and that is how you know that the reaction of the lime has made it to that point where it is to be served. Then you adorn the plate as you see fit with sweat potato, lettuce leaf, cancha, and plantain chips as well as Peruvian corn, choclo.
Orginal Cebiche has ONLY fresh fish, salt, Lemon, red onions, marinated for 30 minutes, nothing else, its originated from North coast of Peru 🇵🇪,
LOL calm down i promise its going to be okay
The ceviche is cooking in you're stomach after you eat it. Lol
Stupendeous!
Looks delicious! I haven't even heard of these before, so exciting kitchen moments in store for me.
Recipes come differently, not familiar with those fish you mentioned and don’t they’re available here in the the US, some said, use white fish maybe Atlantic Cod but they’re frozen, so, I’ll just use shrimps and cut them in small pieces and use the same ingredients except plums but it might be good because it’s Peruvian, I’m familiar with Mexican though. Thanks for sharing the recipe...🇺🇸🇵🇭
shrimp should be cooked before making ceviche
"today I'll show you A version of ceviche."
God all these ignoramuses. "That's not Peruvian ceviche."
Yes. Thank you for stating the obvious.
No lo es, te lo dice un peruano
Lol, its a concept.
Your all food is good nice chef,,
The real Peruvian ceviche were the friends we made along the way
Looks yummy!
Thanks very much!
My question is if there is parasites in the fish will the lime juice kill it ?
no. lime juice or any acidity that is edible won't kill parasites.
Maybe ask for sushi grade fish.
@@annother3350 Or watch Helen's raw fish safety video.
plums in Peruvian ceviche? da fuk
6:45 Did you just say "Deep fried fish roe"?
This is the first time I heard someone fry up fish eggs. Are they battered before frying? Because frying delicate fish eggs doesn't sound like a good idea to me. They are likely to burst or be burnt by the hot oil.
EDIT - I love you videos!
This wasn't like salmon roe where each egg is individual. This was the roe from sole, so it was a large sack or tiny eggs (you could barely taste each one individually). It looked like they cut the sack into bite-size pieces, floured them, and deep fried it.
the real ceviche has no tomato, because it changes the delicious taste that should have
don't use tomatoes........!!!!!
Blah
Her recipe is beautifully done, but we peruvians marinate the fish in lime juice for a few hours before serving. it's safer, just saying
Yes it is i am peruvian.
Tiene un parecido al ceviche mexicano párese una ensalada no
El ceviche peruano
It looks good but this is not a Peruvian ceviche.
Dumbass.
Please. Do NOT USE PERU as a bite.
Aji Limo, isnt Rocotoo. Aji limo is a small red chilli. Rocotto is a big Hot Pepper (hotter than the regular pepper). Another thing, fruits in ceviche, is a big nope.
Peruvian people? Big nope.
olive oil in ceviche is not ceviche but carpaccio !
I would send this back if served to me....PLUMS!
It's recipe is inspired 💕
snapper will be a bit chewier, but it could work. just be aware that snapper is wild, so it might contain parasites. if you know what to look for (most home cooks don't), you can inspect it and remove parasites if you find them. Given the fact that branzino is both tastier and safer, I don't see a reason to go with snapper.
It's really sour poke, same thing
yes, they are very similar :)
What a beauty. BUT, yes, cooking with acid similar to the custard of a key lime. So, don't blast off into Nuevo Space, bella!
Im watching your video with my ten year old son. And he called you a "CEVICHE ABUSER!" Lol. He also said you over did it with all the extra ingridients.
I am glad your 10 year old son is a ceviche expert.
Helen Rennie His 10 year old son is right tho, what you made in this video is not peruvian ceviche.
In Perú, at 10 year old, almost everyone is a ceviche expert! (or lomo saltado expert, or aji de gallina expert, etc) xD
@@brandon1990brandon Dumbass.
Your ten year old son sounds like he has issues.
#realcomment One day, you have to try aguachile which is the ceviche from Sinaloa, México. There are two kinds: green and red. My favorite is the green one.
No
Peruvian ceviche is the best dish of the world. Sorry lady, no tomatoes in peruvian ceviche.
This is vegetable ceviche
Can I use red Snapper ?
Yes. I wouldnt even go for any specific fish. Just go to the highest quality fish dealer in your area and ask what can be eaten raw and go from there. If you really dont have access to a fish market that has a guy confident enough to say you can eat anything they have raw, try scallop ceviche.
This looks amazing! Going to try it with Branzino.
can't wait to hear your feedback!
Arica Johnson , please look up Peruvian style Ceviche!!! A whole different thing!
An inspiring video.......!! Thanks !
You are making ceviche, but it is NOT Peruviana style with hall the extra stuff.
Blah
Is this Aguachile?
I just tried Peruvian ceviche and I’m glad I took a chance. It’s so delicious 😋
I LOVE PERUVIAN FOOD SO MUCH !!!!!!!
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😂, OK not Peruvian person preparing a Peruvian ceviche dish 😂
Ceviche with OIL? this not is a Peruvian Ceviche!
She said that you nutcase.
Expert presentation.
However, I would not use farm raised fish under any circumstance. They are fed puppy chow, are loaded with pestcides and polluntants, and therefore do not contain EFA's.
Alternatively, I would use frozen fish, as freezing kills parasites.
Also, as the video shows, all vegetables should be cut very thin. Animal protein is digested in the stomach by the enzyme pepsin. It does not need to be chewed. On the other hand, vegetables are broken down by salivary amylase in the mouth, and must be chewed until liquified.
The paradox is, if you chew the fish down to a liquid, it will taste terrible. But if you swallow unchewed vegetables, it is a guarantee of stomach upset.
As an alternative, you could keep the fish and vegetables seperate.
You are one crazy chef. Tomato and Olive oil in Peruvian ceviche?? Please stop trolling! 😭
Will it work with shrimp or lobster?
shrimp and lobster would need to be cooked first.
She left out when it is fresh. Please make sure when it is not fresh to let is cure. This is just bad advise.
This is NOT Peruvian Ceviche.
Blah
Peruvian ceviche is just fish, lime, salt and chili ... Vegetables never!!!
Of course you can find aji amarillo in US, just go to the Spanish hood, or buy it on line Amazon, otherwise I can send some to you. Ceviche has a sweet part and yours is with plums.
Olive oil is not part of Cebiche at all, sorry, and that is because the taste will not mix up. We avoid anything about oil at our many cebiche recipes, sorry, cause it will cover the freshness flavor from the fish and the juicy mixture. The Chips are good, it something we actually add at some recipes. But better try this: sweet potato (camote) and bath it with some kind of sutil honey, not too sweet or it will be too much. At Peru we could use something called Chancaca's Honey, but I doubt you could found that at US. If you found the perfect amount of sweetness, the combinatio of opossite flavors will be a party at your mouths. :) And I Forgotted, NO TOMATOES, thats terrible, thats not cebiche!!
OMG Olive Oil...
No tomatoes, no pepper, at least in true preuvian ceviche... ají amarillo, rocoto, culantro, cebolla and others yeahh
No plums no bell peppers
Please make Russian tea ceremony! Thanks!
You are not welcome.
@@umbertlambert2113 That’s my tea! You’re not welcome! Go away!
@@roberthalny403 Too many exclamation marks. Calm down.
@@umbertlambert2113 now, Sue me or get a life, idiot!
No tiger's milk? Then is not ceviche.
No
no oil in peruvian cebiche.. sorry madame but you are wrong.!
Dumbass.
She said herself that's " it's not very traditional" not really a big deal. It's not the worst thing you can do to a recipe
Garlic? Plum? ?????
🥰🥰🥰🥰
Privet kak dela?
she does not know how to make dulche de tigre so......just mime juice 😅
Its Philippines "Kinilaw"
This is the first time that i ve seen a ceviche with plum + olive oil and im peruvian xD , guess thats your twist on the dish
are you a mexican making peruvian ceviche?? or you actually peruvian???
Neither. Jajajajajajajajajajajajajaja
Nou pimienton
I feel like a lot of Peruvian Cuisine has a lot of Asian influence...
ESTAS MUY EQUIVOCADA EL CEVICHE ES UN PLATO TIPICO ORIGINARIO DE LA CULTURA MOCHICAS DEL PERÚ 🇵🇪
🇵🇪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 2000~4000 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%🇵🇪
hasta mexico🇲🇽 pone en su Facebook el CEVICHE NACE EN PERU 100%🇵🇪CEVICHE MADE IN PERU 100%🇵🇪
👇👇👇👇👇
m.facebook.com/story.php?story_fbid=pfbid02HvweZSPWPkVAUmKJWj5Ex3dgVkcb1Phsz4sKxWAcx4Er586eg17sEGTGRQh4vv8Cl&id=558519144347557
U can have any pepper u want here in the US. Order the seeds online and grow your own.
Beautiful.
Thinking about Parasites, why the hell you dont cook the fish on the 1st place!! I don’t get the point of consuming raw fish!!
We peruvians marinare the fish in a lot of lime juice for a few hours in the fridge before serving. It's safer, and the fish cooks totally in the acidity of the juice, and the color of the fish changes to pearl white
😋😎