hi my name is Nick Robinson with Anik
arts comm welcome to watchmojo.com me
from Khepri expeditions who’s taking us
to Peru to learn how to make some
authentic cuisine Anthony can you tell
us a little bit about why we’re going to
prove today and what you do with Khepri
yeah we like to organise ecotourism
trips where you get to participate in
the activities so we’re going to be
cooking ceviche because very often on
our trips we’ll do cooking workshops and
it’s a perfect way to meet the local
population and learn something about the
local tradition so Anthony what are the
ingredients that go into this particular
Peruvian dish well for the ceviche the
main ingredient is the white fish so you
can use any white fish that you like we
chose some red snapper and it’s
important to ask your fishmonger to have
sushi grade quality fish when you’re
making your ceviche even though it’ll
cook in the lemon juice it’s really
important that you have good quality
fish absolutely what else we also have
some lemon 1 red pepper this is a GU
Bonita it’s good Bonita so there’s
different if you really like spicy but
this is not supposed to be a spicy dish
it’s just to give it a little bit of
taste of course salt and pepper we have
some celery we’re just going to be using
a little bit of celery we have some
parsley red onion some chives some
garlic so we’re going to chop everything
up we’re going to put in a bowl the
lemon is going to cook the rest of the
ingredients and in five minutes it’s
going to be ready
those are my favorite kind of recipes
so now that we’ve cubed the fish it’s
time for the second ingredient which is
the lime juice right now I’m gonna cut
the limes but Anthony’s really
particular about how to squeeze the
limes well that’s only because Peruvian
experts that are making ceviche are
always mentioning how you have to watch
out not to get too much of the skin
because of the bitterness of the skin in
the lemon juice so I’m going to use a
fork to make it easier and as soon as I
see that you know the juice is starting
to get a little bit dry in there I’m not
going to force it too much and it should
be good you do want to get a lot of lime
juice so if you have tiny little limes
maybe you need more I had two filets of
red snapper so that’s about enough for
four people and so we’re doing about I’d
say one lemon per portion or lime
Peruvians use lime in their recipe as a
poster lemon yes so now that we’ve done
squeezing the limes we’re going to chop
our Koo Bonita right but we’re not going
to use a lot of this right because it’s
going to give us a lot of heat yeah so
depending on your pepper if it’s if it’s
really hot you don’t want to use all of
it definitely
so it’s interesting about using hot
peppers in cooking is that it did you
know is one of the only thermo active
ingredients that actually boosts your
metabolism did you know that for people
that have digestive issues if there are
results of bad bacteria in the digestive
tract eating hot peppers will actually
help kill bad bacteria in your digestive
tract it’s actually good for people who
have issues with digestion
how much red onion do we need for this
recipe you have a lot of fish there so
we have a lot of onions so about the
same same proportion I’d say at least
okay so for this recipe we want to make
sure that we’re chopping the onion super
thin yep as thin as possible paper-thin
mm-hmm
there’s a lot of onion but it’s not as
if it’s a recipe for people that eat
onions or anything like that you won’t
taste it it’s mild
it’s mild because of the way it’s cooked
in the lime juice so why did you add
some long onions to my nicely chopped
onions because it’s ceviche you need
long onions you can chop them up too
small so some of them are chopped up
small but you know Peruvian ceviche you
want long pieces of onion in that all
right I’ll give you that for the texture
it’ll be nice but let’s just chop up the
rest of the ingredients and get going
that’s fine
you want to have everything ready
chopped up so that once your guests are
over you can then focus on them and when
you’re ready to eat you can just put
together 5 minutes of cooking in the
lime and then you can eat you did
mention that it’s important that we put
the salt in before the lime you prepare
the fish yeah let’s get the salt on the
fish first left the important order and
then everything else we can add as we go
all right let’s do that
so it’s really important that we put in
each ingredient one at a time and
stirring in one at a time to make sure
that the lime juice gets everywhere yeah
you want to make sure it’s all mixed in
and the lime is cooking everything so
now that the lime juice is saturated
everything the next step is to let it
sit for five full minutes before we eat
it
yeah so this is actually cooking right
now so we’re going to let it sit five
minutes and then we’ll be able to devour
so our ceviche is now ready to eat it
only took a couple of minutes five
minutes of cooking time in just a couple
of minutes of assembly time go but
Anthony why do you have a glass there oh
well this is literally thickening so
it’s like Tigers milk they call it it’s
a free shooter you get from making
ceviche and it’s supposed to be a very
potent shot of this whole mixture here
with many health benefits that I’m gonna
let you enjoy Anthony thank you very
much bottoms up well thank you for
watching watchmojo.com join us again
next time for more cooking recipes
that’ll keep you healthy and feeling
like a tiger
arts comm welcome to watchmojo.com me
from Khepri expeditions who’s taking us
to Peru to learn how to make some
authentic cuisine Anthony can you tell
us a little bit about why we’re going to
prove today and what you do with Khepri
yeah we like to organise ecotourism
trips where you get to participate in
the activities so we’re going to be
cooking ceviche because very often on
our trips we’ll do cooking workshops and
it’s a perfect way to meet the local
population and learn something about the
local tradition so Anthony what are the
ingredients that go into this particular
Peruvian dish well for the ceviche the
main ingredient is the white fish so you
can use any white fish that you like we
chose some red snapper and it’s
important to ask your fishmonger to have
sushi grade quality fish when you’re
making your ceviche even though it’ll
cook in the lemon juice it’s really
important that you have good quality
fish absolutely what else we also have
some lemon 1 red pepper this is a GU
Bonita it’s good Bonita so there’s
different if you really like spicy but
this is not supposed to be a spicy dish
it’s just to give it a little bit of
taste of course salt and pepper we have
some celery we’re just going to be using
a little bit of celery we have some
parsley red onion some chives some
garlic so we’re going to chop everything
up we’re going to put in a bowl the
lemon is going to cook the rest of the
ingredients and in five minutes it’s
going to be ready
those are my favorite kind of recipes
so now that we’ve cubed the fish it’s
time for the second ingredient which is
the lime juice right now I’m gonna cut
the limes but Anthony’s really
particular about how to squeeze the
limes well that’s only because Peruvian
experts that are making ceviche are
always mentioning how you have to watch
out not to get too much of the skin
because of the bitterness of the skin in
the lemon juice so I’m going to use a
fork to make it easier and as soon as I
see that you know the juice is starting
to get a little bit dry in there I’m not
going to force it too much and it should
be good you do want to get a lot of lime
juice so if you have tiny little limes
maybe you need more I had two filets of
red snapper so that’s about enough for
four people and so we’re doing about I’d
say one lemon per portion or lime
Peruvians use lime in their recipe as a
poster lemon yes so now that we’ve done
squeezing the limes we’re going to chop
our Koo Bonita right but we’re not going
to use a lot of this right because it’s
going to give us a lot of heat yeah so
depending on your pepper if it’s if it’s
really hot you don’t want to use all of
it definitely
so it’s interesting about using hot
peppers in cooking is that it did you
know is one of the only thermo active
ingredients that actually boosts your
metabolism did you know that for people
that have digestive issues if there are
results of bad bacteria in the digestive
tract eating hot peppers will actually
help kill bad bacteria in your digestive
tract it’s actually good for people who
have issues with digestion
how much red onion do we need for this
recipe you have a lot of fish there so
we have a lot of onions so about the
same same proportion I’d say at least
okay so for this recipe we want to make
sure that we’re chopping the onion super
thin yep as thin as possible paper-thin
mm-hmm
there’s a lot of onion but it’s not as
if it’s a recipe for people that eat
onions or anything like that you won’t
taste it it’s mild
it’s mild because of the way it’s cooked
in the lime juice so why did you add
some long onions to my nicely chopped
onions because it’s ceviche you need
long onions you can chop them up too
small so some of them are chopped up
small but you know Peruvian ceviche you
want long pieces of onion in that all
right I’ll give you that for the texture
it’ll be nice but let’s just chop up the
rest of the ingredients and get going
that’s fine
you want to have everything ready
chopped up so that once your guests are
over you can then focus on them and when
you’re ready to eat you can just put
together 5 minutes of cooking in the
lime and then you can eat you did
mention that it’s important that we put
the salt in before the lime you prepare
the fish yeah let’s get the salt on the
fish first left the important order and
then everything else we can add as we go
all right let’s do that
so it’s really important that we put in
each ingredient one at a time and
stirring in one at a time to make sure
that the lime juice gets everywhere yeah
you want to make sure it’s all mixed in
and the lime is cooking everything so
now that the lime juice is saturated
everything the next step is to let it
sit for five full minutes before we eat
it
yeah so this is actually cooking right
now so we’re going to let it sit five
minutes and then we’ll be able to devour
so our ceviche is now ready to eat it
only took a couple of minutes five
minutes of cooking time in just a couple
of minutes of assembly time go but
Anthony why do you have a glass there oh
well this is literally thickening so
it’s like Tigers milk they call it it’s
a free shooter you get from making
ceviche and it’s supposed to be a very
potent shot of this whole mixture here
with many health benefits that I’m gonna
let you enjoy Anthony thank you very
much bottoms up well thank you for
watching watchmojo.com join us again
next time for more cooking recipes
that’ll keep you healthy and feeling
like a tiger
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