hi I’m John quilter and my two passions
in life are music and food and I’m here
with my favorite girls from la deep
Valley and we’re just about to do a
really lovely Silesia
I think it’s called ceviche ceviche
indeed it’s my border Hampton axis
[Music]
what I thought is you’re on tour you
don’t have loads of refrigeration space
your diner you don’t want to go shopping
all the time so it’s really simple so
we’ve got some sea bass
this is scholars you’ve got to prep the
fish and then salt it so just here we’re
just going to take the skin off okay
the sea back so just cook through make
it look so easy
okay so then what we’re going to do this
is that we’re just going to go in at
different angles and it depends with
this dish is that you can do um
different thicknesses
we’re going to drop those bad boys in
there and then we’re going to get our
scallops you’ve got to take off the heel
here so that just comes away it has a
keel kind of year like a Gucci like a
pass yeah yeah I kept on here so just
slice that up nice and thin and the
important thing is is that this needs to
be sliced at the same thickness as of
the fish okay so that goes in there now
this needs to be salty once you’re using
sea salt and then you can definitely but
it’s important that you get height on it
okay really ain’t height yeah like that
let’s just see those brilliance what the
salt is doing is it’s pulling the
moisture out so it kind of is going to
intensify the flavour it’s also kind of
attacking the meat so it’s it’s making
it more tenderized and it will take on
the other flavors that want to put onto
it so that’s got to be salted for 10
minutes we’re just going to put that the
type and get the other elements going
you just need to add a little bit of a
softer acidity in there so we’re gonna
add orange so oh yeah that bad boy in
and then we’re just gonna put a nice
squeeze of the orange in just
just a little bit to give it that
sweetness now we’re going to add a few
more elements to it so red onion okay
slice it amazing and I said oh yeah and
then I want the red onion to be really
fine you see how that’s nice and fine
and delicate that’s really important
okay and then I’ve got samphire which is
also known as sea asparagus try it’s a
shoreline vegetable a try it just go for
it oh yeah
oh that’s salty hmm and then the final
bit of loving is that we’ve got this
beautiful coriander this coriander go by
any other name but so is it cilantro in
in your neck of the woods I think so
yeah yeah okay so of the cilantro what
we’re gonna do is we’re gonna take a
little bit of the stalk and then we’re
gonna take some Oh
[Music]
dr. penny young okay chili now we’re
only gonna put a little bit of this
[Music]
it’s been about ten minutes so now what
we’re going to do is introduce the rest
of these ingredients introduce introduce
them so would you like a melting pot in
here okay go for it course you can I
want to feel involved I can see that
it’s in front and test just trying
together now a little birdie told me
that you broke the gig that you played
last night yeah we broke the we broke
the game yeah how do you like people
break their amps but you broke the gig
I guess so just all the power went out
the middle the song I’m was that with
what was the power your power of rock
like the power of politics that’s
awesome it’s very power we just kept
playing
[Music]
and I really have to that I have to ask
them this mello Yello rave the seed
this is a UK product I’m just going to
put a little bit in there to give it a
little bit of it’s mostly for color I’m
gonna do if you’re going to just drain
this off now just layer it up onto this
board and so this is a really healthy
vibrant snack
it’s just going to really deliver in
terms of flavor and the bite you’re
going to get it’s really refreshing dish
great on a summer’s day so you get in it
by they’re fresh
oh my god so amazing what’s your name
again okay this is so good you are you
so this is the ceviche scallop and sea
bass you can check the recipe out on
Jamie’s food tube
check out the other ships you can
subscribe is it here okay subscribe
there check out deep valley and girls be
happy it’s open
[Music]
you
in life are music and food and I’m here
with my favorite girls from la deep
Valley and we’re just about to do a
really lovely Silesia
I think it’s called ceviche ceviche
indeed it’s my border Hampton axis
[Music]
what I thought is you’re on tour you
don’t have loads of refrigeration space
your diner you don’t want to go shopping
all the time so it’s really simple so
we’ve got some sea bass
this is scholars you’ve got to prep the
fish and then salt it so just here we’re
just going to take the skin off okay
the sea back so just cook through make
it look so easy
okay so then what we’re going to do this
is that we’re just going to go in at
different angles and it depends with
this dish is that you can do um
different thicknesses
we’re going to drop those bad boys in
there and then we’re going to get our
scallops you’ve got to take off the heel
here so that just comes away it has a
keel kind of year like a Gucci like a
pass yeah yeah I kept on here so just
slice that up nice and thin and the
important thing is is that this needs to
be sliced at the same thickness as of
the fish okay so that goes in there now
this needs to be salty once you’re using
sea salt and then you can definitely but
it’s important that you get height on it
okay really ain’t height yeah like that
let’s just see those brilliance what the
salt is doing is it’s pulling the
moisture out so it kind of is going to
intensify the flavour it’s also kind of
attacking the meat so it’s it’s making
it more tenderized and it will take on
the other flavors that want to put onto
it so that’s got to be salted for 10
minutes we’re just going to put that the
type and get the other elements going
you just need to add a little bit of a
softer acidity in there so we’re gonna
add orange so oh yeah that bad boy in
and then we’re just gonna put a nice
squeeze of the orange in just
just a little bit to give it that
sweetness now we’re going to add a few
more elements to it so red onion okay
slice it amazing and I said oh yeah and
then I want the red onion to be really
fine you see how that’s nice and fine
and delicate that’s really important
okay and then I’ve got samphire which is
also known as sea asparagus try it’s a
shoreline vegetable a try it just go for
it oh yeah
oh that’s salty hmm and then the final
bit of loving is that we’ve got this
beautiful coriander this coriander go by
any other name but so is it cilantro in
in your neck of the woods I think so
yeah yeah okay so of the cilantro what
we’re gonna do is we’re gonna take a
little bit of the stalk and then we’re
gonna take some Oh
[Music]
dr. penny young okay chili now we’re
only gonna put a little bit of this
[Music]
it’s been about ten minutes so now what
we’re going to do is introduce the rest
of these ingredients introduce introduce
them so would you like a melting pot in
here okay go for it course you can I
want to feel involved I can see that
it’s in front and test just trying
together now a little birdie told me
that you broke the gig that you played
last night yeah we broke the we broke
the game yeah how do you like people
break their amps but you broke the gig
I guess so just all the power went out
the middle the song I’m was that with
what was the power your power of rock
like the power of politics that’s
awesome it’s very power we just kept
playing
[Music]
and I really have to that I have to ask
them this mello Yello rave the seed
this is a UK product I’m just going to
put a little bit in there to give it a
little bit of it’s mostly for color I’m
gonna do if you’re going to just drain
this off now just layer it up onto this
board and so this is a really healthy
vibrant snack
it’s just going to really deliver in
terms of flavor and the bite you’re
going to get it’s really refreshing dish
great on a summer’s day so you get in it
by they’re fresh
oh my god so amazing what’s your name
again okay this is so good you are you
so this is the ceviche scallop and sea
bass you can check the recipe out on
Jamie’s food tube
check out the other ships you can
subscribe is it here okay subscribe
there check out deep valley and girls be
happy it’s open
[Music]
you
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