Making Striped Bass Ceviche

Hi, my name is Victor Albisu. I am the Chef de Cuisine here at downtown, Washington DC, where we are shifting temporary Latin Cuisine. Taking traditional ingredients and recipes and modernizing them for the American Pal, which is something I know little bit about considering that, my mother is Peruvian and my father is Cuban.
Today we are going to be touching on a traditional Peruvian dish, with a modern twist. We are taking Rockfish or Striped Bass and making a ceviche from it. Ceviches are dressed raw fish in citrus, traditionally its raw fish, but ceviche can be almost anything dressed in citrus.
Today, we will be serving that over a roasted sweet potato and covering it with a Ricotta crema, which is a very modern take on a traditional Peruvian ceviche. So, follow me into my kitchen and we will get started.



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