Hi I’m Victor Albisu and we’re making Stripped Bass Ceviche today with little, first we squeeze lime juice pour it over your stripped bass, make sure it begins to marinade right away, this is a ceviche that we like to serve kind of something called crudo or raw so it’s not marinated overnight, this can be eaten almost right away just like this.
We will continue to cool this while we prepare our garnish. Okay this is what we call maize cancha tulpe which is a dried corn from Peru, they’re great to just log on and we garnish this with that along with the few other things. This is basically in the role form, there’s a change too much but the toasted virgin taste a lot better.
So what we’re going to do is we’re going to heat our pan put an extra virgin olive oil and very simply take about a handful or pack a handful it say and add it. You’ll begin to notice if warm up turn a little color at that point you’ll salt it and remove it.
Here we have further garnish just like we told you in the last segment with the Rocoto chilies when you use something to cook with it or in a dish that can garnish you with it as well, the same deal here with celery, we have a fresh Julienne, of celery and a fresh Julienne of red onion.
So for those of you that when I say Julienne we’d like to see how to do it, basically it end up an onion pat it, I like to take the first of unless its one seems very thick then you can take that one off as well and very thinly and very carefully ride your knuckle a little bit and slowly slice down. Now when you this for a long time you can do this with your eyes close but, please be careful and once you get here, you’re very thin pieces or Julienne strips of red onion and the next step will be finishing a Ceviche, putting all together and serving it in a glass full over ice.
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