The only recipe for ceviche you will ever need! In this video I explore the Peruvian / South American origins of this classic dish, while following a French-Mediterranean recipe for an extra twist. You will learn the basics that will help you quick cure fish and seafood, and create your own style of ceviche. You will also learn about interesting alternatives to sea bass, such as corvina, red fish and mulloway. Bon appétit!
INGREDIENTS (for 4):
600g Sea Bass Fillets
1 bunch Fresh Thyme
30g Butter
2 Lemons
1 Lime
1 Fennel Bulb
4 tranches Toast Bread
Fleur de Sel
Pepper
This is EPISODE 06 of the Maison Vanhamme "Poissonnerie" series by Andrej Cooks Fish, where I'm teaching you how to cook all of the classic French fish & seafood recipes from Arnaud's best-selling cook book. You will learn how to clean, fillet, prepare, cook and enjoy(!) some of the most delicious fishes, crustaceans and shellfish in my easy-to-follow and (hopefully) entertaining how-to videos for home cooks, chefs and culinary enthusiasts.
Many thanks for the support to my fellow fishmonger Arnaud Vanhamme, winner of the most prestigious MOF award (Meilleur Ouvrier de France).
If you happen to be in Paris, pop by his amazing fish shop and tell them I said Hello :))
maison-vanhamme.business.site/
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