How to Make Ceviche With Cilantro

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Making ceviche with cilantro is a lot easier than you might be expecting. Make ceviche with cilantro with help from a longtime restaurant industry professional in this free video clip.

Part of the Video Series: Unique Recipe Combinations
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Video Transcript

Hello, my name is Marsha Orosco. I'm the Executive Chef at The Dome Restaurant Bar and Lounge here on Coral Gables. And today, I'm going to be demonstrating how to prepare a ceviche using cilantro. So, the first thing we're going to do is I have already thinly cut some fish. The fish that I like to use in making ceviche is Escolar. It's also known as white tuna, it's slightly fatty and because of those natural oils, it doesn't break down when you add the lime juice to it. So, the first step in ceviche is you're going to add salt. Salt begins the curing process because ceviche obviously isn't cooked. So, the method of cooking the fish is usually the salt with the lime juice. The best way to make it is using fresh squeezed lime juice. Don't use lime juice out of a bottle because the fresher the juice that's been squeezed, the faster the fish actually cures and in addition to that, you get much better flavor. So, as you can see, I've added my salt and I'm just mixing it a little bit with the lime juice. And then, it needs to sit for just for a couple of minutes so that the curing process can begin. Okay. So, while that's sitting, just to go over the other things that we're going to use. Traditionally in Peru, ceviche is obviously it's, it's a raw dish that's cured with lime and the items that we add to it are going to be very thinly shaved red onions, chopped cilantro, chopped jalapenos; you definitely want a little bit of pepper in there to give it slight bit of a kick; and of course, as with everything else, season with salt and pepper. Okay. So, looks like my fish right now is curing and it's at, looking absolutely beautiful. You can see where it's actually starting to turn opaque which lets you know that the fish is actually cooking. So, what I'm going to do next is I'm going to start adding the rest of my ingredients so that the flavors can start incorporating into the ceviche. So, I'm going to start with my onion. I'm going to follow it with jalapeno and I think for this amount, full teaspoon is a good amount to use. You don't want it to be too spicy or nobody's going to eat it. I'm also going to add the cilantro. I love using cilantro as an herb. I've probably put cilantro in everything. My family's from the Caribbean ad we use cilantro in just about everything that we prepare especially with things that are being cured in lime juice 'cause it really gives it wonderful flavor. And then I'm just mixing this up, you can see, doesn't that green absolutely beautiful? I mean it's not just beautiful, it's going to make it very tasty as well. The fish is just about completely white. And then, what we're going to do is we're going to add some of this beautiful sauce on top 'cause you definitely want to get all that flavor. And so, as you can see here, here is a traditional ceviche. Thank you so much for joining me and I'll see you again.

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