ceviche is a popular seafood dish that
is traditionally filled with citrus
flavors hi I’m Rebecca Britain and
welcome to watchmojo.com and today we’re
headed to Bellevue to get chef Davina’s
take on this dish history of the ceviche
all the American Latin Kings is from
Peru but the first ceviche it from
Mediterranee is the greek studied two
thousand years before Jesus Christ you
need scallops coriander Trevize ranges
grapefruit lemon lime star fruit
shawbury Also Rises yuzu juice only
power of South orchid olive oil carrot
and celery for the step 1 I do the
brunos for the carrot and celery you do
the same with the carrots
for the second step you do the suprem of
the fruit you clean all of the skin the
next step you take all the inside
do you see this is a supreme the name of
this gut say supreme the juice for all
the fruit
you repeat all the same movement for all
the fruit
with the line it’s more difficult to do
the supreme
you don’t do the Supreme for that you
cut the little pieces or do a star what
the story is more different you do a
slice a little slice after with the
fries you do the little guys
for the recipe you take a scallop the
medium size of the scholar take the
little thing is not is not good for
eating the name of that in French is a
man braun I don’t know the real term in
English but is not good for a
consummation you cut a little you put
you on and you do little you repeat the
same step for all the scallop
or cutting the cherries you do a little
pieces of that
after
you take the coriander just a little
bunch of coriander not a lot you could
too little pieces with um for the next
step I do the marinade to take a user
juice
for spoon of olive oil the flower of
salt
you put the honey 2 teaspoon
you mix another time and after you put
that 15 minute to a 45 minute to the
freezer for finishing
we take the little scallop two or three
pieces for that with the little money
name and the star you put the story in
the same you open all the flour in your
pattern you put a little flour the last
and after is finished what a pity
is traditionally filled with citrus
flavors hi I’m Rebecca Britain and
welcome to watchmojo.com and today we’re
headed to Bellevue to get chef Davina’s
take on this dish history of the ceviche
all the American Latin Kings is from
Peru but the first ceviche it from
Mediterranee is the greek studied two
thousand years before Jesus Christ you
need scallops coriander Trevize ranges
grapefruit lemon lime star fruit
shawbury Also Rises yuzu juice only
power of South orchid olive oil carrot
and celery for the step 1 I do the
brunos for the carrot and celery you do
the same with the carrots
for the second step you do the suprem of
the fruit you clean all of the skin the
next step you take all the inside
do you see this is a supreme the name of
this gut say supreme the juice for all
the fruit
you repeat all the same movement for all
the fruit
with the line it’s more difficult to do
the supreme
you don’t do the Supreme for that you
cut the little pieces or do a star what
the story is more different you do a
slice a little slice after with the
fries you do the little guys
for the recipe you take a scallop the
medium size of the scholar take the
little thing is not is not good for
eating the name of that in French is a
man braun I don’t know the real term in
English but is not good for a
consummation you cut a little you put
you on and you do little you repeat the
same step for all the scallop
or cutting the cherries you do a little
pieces of that
after
you take the coriander just a little
bunch of coriander not a lot you could
too little pieces with um for the next
step I do the marinade to take a user
juice
for spoon of olive oil the flower of
salt
you put the honey 2 teaspoon
you mix another time and after you put
that 15 minute to a 45 minute to the
freezer for finishing
we take the little scallop two or three
pieces for that with the little money
name and the star you put the story in
the same you open all the flour in your
pattern you put a little flour the last
and after is finished what a pity
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