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The Best Peruvian Ceviche w Martin Morales | Gizzi Erskine | Wild Dish
Ceviche is a classic Peruvian fish dish that everyone is going crazy for at the moment and Gizzi finds out why! It's so fresh and easy to make, and that tigers milk tastes incredible!
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Gizzi Erskine is with the award winning Peruvian chef & restaurateur Martin Morales. He shares with Gizzi his favourite Peruvian recipes and the key ingredients he uses in his dishes that makes Peruvian food so vibrant and healthy. Today she’s at Martin’s restaurant Andina, in Shoreditch to learn how to make a traditional ceviche.
Recipe Ingredients 1 Large red onion, very thinly sliced 600g sea bass fillet (or other white fish) skinned and trimmed 1 portion of Amarillo Chilli Tiger’s Milk A few coriander sprigs (leaves finely chopped) 1 sweet potato, cooked and cut into small cubes Fine sea salt
Method Wash the sliced red onion and leave to sock in iced water for 5 minutes. Drain thoroughly and remove excess water.
Cut the fish into uniform strips of around 3 x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. Leave for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in this marinade for 2 minutes.
Add the onion, coriander, chilli and the cubed sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking.
Thanks to Maxwell & Williams & Typhoon for providing us with kitchenware.
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Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Incredible Fish Tacos | Sea Bass (Lubina) | Pico de Gallo | Homemade Avocado Lime Aioli
This video shows all the ingredients and steps involved in making fish tacos from scratch at home, starting with breaking down a whole sea bass (lubina). The video shows how to break down the fish into fillets and remove the pin bones and skin, how to make a quick pico de gallo, and how to make a homemade avocado lime aioli. The fish tacos really came out incredible, and are 100% worth making at home.
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Everybody I know uses these fat fish tweezers for pulling out fish bones. I like using a high-quality tweezer made for humans with a slanted tip, like this one from Revlon:
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