Monica Galetti demonstrates how to make a sea bass ceviche with crispy fish skin. Subscribe to MasterChefUK for more videos: http://bit.ly/2qIwtwR🍴 Watch more tutorials: http://bit.ly/2tpBFcT -------------- YouTube playlists: 🏆 Best Moments: http://bit.ly/2tuw1nj 🍳 Celebrity MasterChef: http://bit.ly/2tDOL7W -------------- Follow MasterChef UK: Facebook: http://bit.ly/2smjp1n Twitter: http://bit.ly/2pIqUgy Instagram: http://bit.ly/2rzfmB2 -------------
Views: 12371 MasterChef UK
Hi everyone! I'm in the fantastic Ceviche Old St. restaurant in London with the "King of Ceviche", Martin Morales! Martin is showing me a great ceviche from his book, the dish is called "Barranco, I Love You"; a sea bass & green mango 'tiradito'. Barranco is an exciting district of Lima in Peru, filled with restaurants and bars where musicians, poets, writers and artists love to come. Martin named this recipe after this district because he had Barranco's vibrant spirit in mind when creating his restaurant in London. Thank you so much for teaching me how to make a traditional Peruvian ceviche, Martin! We had a great time together and I would love to come back (or maybe go to Peru with you) soon! Martin has an amazing YouTube channel where he shows you all the tips & trick on the best Peruvian food. Make sure to subscribe! https://www.youtube.com/user/CevicheUK If you like this video, please give it a thumbs up and leave your comments or questions in the box below. Don’t forget to subscribe! You can find the recipe here: http://www.fish-tales.com/en/visrecepten/sea-bass-ceviche/ See you next Fishy Friday! Instagram: http://instagram.com/bartsfishtales Facebook: http://www.facebook.com/fishtales Twitter: http://twitter.com/fishtalestweets Website: http://www.fish-tales.com/ Video by Bart van Olphen
Views: 16181 Bart's Fish Tales
Bass ceviche | Akis Kitchen Subscribe:https://www.youtube.com/channel/UCcbNHNmULeU1OoNylpPIRQQ?sub_confirmation=1 Recipe: https://akispetretzikis.com/en/categories/thalassina-psaria/ceviche-lavraki Akis eshop: https://akiseshop.com/en Chef: Akis Petretzikis Director: Leonidas Pelivanidis Production: Akis Petretzikis Ltd. Official website: https://akispetretzikis.com/ Facebook Page: https://www.facebook.com/akispetretzikisofficialpage/ Twitter: https://twitter.com/a_petretzikis?lang=en Instagram:https://www.instagram.com/akis_petretzikis/ Pinterest: https://www.pinterest.com/akispetretzikis/ Video Editor: Mihalis Barbaris Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Vasilakopoulou, Maria Vasilakopoulou, Kellina Dimitriadi, Markos Papakostantinou, Giannis Margaris, Eri Christogianni, Anna-Maria Volanaki, Michalis Zanakis, Kyriakos Papaemmanouil
Views: 8869 Akis Kitchen
Peruvian Ceviche and How to make Leche de Tigre #becauseittastesgood Serves 4 1/4 red onion, thinly sliced 1/4 bell pepper (or a vegetable of your choice), finely diced 1 plum, finely diced (or a fruit of your choice) 1-2 Tbsp minced cilantro minced fresno chili to taste (or a chili of your choice) 1/4 - 1/2 tsp microplane grated ginger 1/4 - 1/2 tsp microplane grated garlic 1 Lb branzino or fluke, sliced into bite size pieces 1/4 cup freshly squeezed lime juice Salt to taste Drizzle of olive oil Sweet potato chips or some other crunchy accompaniment How to serve raw fish safely: https://youtu.be/62L_uqk26KE Lemon and Lime Juicer: https://www.amazon.com/dp/B00YBP918M?tag=beyondsalmon-20 Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/
Views: 34711 Helen Rennie
Location: Perast, Montenegro Chef: Al Hales Filmed and Edited by Daniel Nyul Remember food tastes better when you're looking at something pretty! -= SEABASS CEVICHE =- Recipe for two portions - Ingredients List - 500gm of seabass fillet salt and pepper (I used smoked salt) 2 grapefruit's 1 lemon ½ mango 1 avocado ½ cucumber 1 small red onion small bunch of rocket 1 Thai red chili 1 aji lemon drop chili (any chili you like will be ok) 1 small bunch of coriander olive oil - Method - This recipe consists of 3 parts – ceviche (cooking fish), salad prep and dressing. Part 1 Cook the fish in the acid from the grapefruit and lemon. 1. slice the fish in 2 or 3 mm slices and add to a bowl 2. add grapefruit juice 3. add lemon juice 4. slice and add red onion 5. mix and let sit for 10 minutes Part 2 Salad Preparation 1. prep mango 2. prep avocado 3. prep cucumber 4. slice chili into cubes 5. wash coriander and rocket Part 3 Dressing 1. add coriander, salt, pepper and chili to a mortar and pestle (make sure to leave some chili and coriander aside for a garnish). 2. smash to a paste 3. add 30 ml olive oil and 3 tbls of the citrus liquid that is cooking the fish 4. stir to finalize the dressing To finish the dish mix all salad ingredients in a bowl with a little bit of the dressing – add to the plate. Then add the Seabass on top. Garnish the dish with extra dressing, coriander and chilli. Big thanks to Montenegro Water Taxi for donating the rib required to film this video. They can take you to any of the beautiful locations founds in a our videos. http://www.watertaxi.info/
Views: 11298 Out in the Open
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! Quinoa Salad http://bit.ly/1SmIWOd Subscribe to Wild Dish: http://bit.ly/SubWildDish 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. Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life. Follow us: Facebook: http://bit.ly/WDFbook Twitter: http://bit.ly/WDtwitter Instagram: http://bit.ly/WDinstagram Thanks to Martin Morales. Follow for more amazing Peruvian recipes: https://www.youtube.com/CevicheUK https://instagram.com/cevicheuk https://twitter.com/cevicheuk Follow Gizzi: https://twitter.com/GizziErskine https://instagram.com/gizzierskine 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.
Views: 64305 Wild Dish
How to make Ceviche. This is my favorite fish ceviche recipe, it imakes a perfect party appetizer because it's easy to prepare and can be served as a salad or passed around with Chips. Next time you've got a s urge for a taste of south American Cuisne or Mexican style Ceviche try this gourmet Ceviche recipe to make perfect fish Ceviche. So if you would like to learn how to make then just follow this Ceviche Recipe. 1 pound “sashimi-quality” Red snapper or bass are, cut into 1/2-inch cubes About 1 1/2 cups fresh lime juice 1 small white onion, chopped into 1/4-inch pieces 1 large jalapeño, stemmed and roughly chopped 2 Tablespoons green olives, minced 1 large (about 10-ounces) tomato cored, seeded and cut into 1/4-inch pieces pieces 1/4cup (loosely packed) chopped fresh cilantro ( 2 tablespoons extra-virgin olive oil, preferably Pinch of Salt 2 teaspoons Tomato Ketchup About 16 ounces of sturdy tortilla chips “Cook” the fish in the lime juice. In a large glass bowl, combine the fish, lime juice and onion and refrigerate until the fish is ready as you like: 60-90 minutes for medium-rare, 3 hours for fully cooked all the way through. Pour off the lime juice. Add to the fish along with the tomato, ketchup, cilantro and olive oil. Stir well, then season with salt (usually about a scant teaspoon) and sugar. Refrigerate until ready to serve—preferably no longer than an hour or two. Serves 6-8 people SUBSCRIBE FOR NEW VIDEOS EVERY WEEK _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ABOUT Jon Ashton began his culinary career in several notable English restaurants, including the Derby Lodge Hotel and The Kirkfield Hotel in Newton Le-Willows. After moving to the United States to follow his childhood dream, Jon launched into the business with a passion for sharing his craft and making good food accessible. He has appeared frequently on The Today Show and The Tonight Show. Many of America’s most trusted brands have put their products in Jon’s hands including: Walt Disney, J.M. Smucker Company, Procter & Gamble, ConAgra and many more. Jon can be seen on ABC, NBC, CBS and FOX affiliates across the nation as he travels on media tours and presentations. Jon is the contributing editor for Parade magazine (55 million readers, weekly) and Relish magazine (8.8 million monthly readers). _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SOCIAL MEDIA INSTAGRAM http://instagram.com/chefjonashton FACEBOOK https://www.facebook.com/chefjonashton TWITTER https://twitter.com/chefjonashton EMAIL [email protected] _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
Views: 28994 Chef Jon Ashton
Sea Bass Ceviche. A quick and easy seafood dish. Combing the zingy flavours of lemon and lime, with red chilli, tomato, avocado and coriander. It can be marinaded for a hour or over night in a fridge. Other fresh fish can be substitued for the sea bass.
Views: 1106 Sea In Her Eyes
Striped Bass, Shrimp, or Tilapia Ceviche are my favorite. This Ceviche Recipe can be used for a variety of fish. This Catch and Cook demonstrates how to catch Stripers, cut them up, and make a delicious meal like a Pro. This Mexican Style Ceviche has Onion (red or white), Cucumber, Tomato, Lemon, Jalapeno, Avocado, and Garlic Salt. Its so simple to make but its sooo delicious. This recipe can be used for many species of fish. Thanks for watching and I hope you enjoy the video. I'll See You Outdoors! Fan Mail Address: I look forward to your mail Sin City Outdoors 1445 American Pacific Dr. STE 110-217 Henderson, NV 89074 Sin City Outdoors Social media: FB Page - https://www.facebook.com/SinCityOutdoors2015/ FB Group -https://www.facebook.com/groups/925370570861285/ Twitter - https://twitter.com/SinCityOutdoors Instagram - https://www.instagram.com/sin_city_outdoors/ YouTube - http://www.youtube.com/c/SinCityOutdoors
Views: 17034 Sin City Outdoors
This recipe is a preview from my cookbook, THE NAKED DIET. You can pre order it on AMAZON now - http://goo.gl/XNvwhG It is a recipe inspired by the classic Peruvian dish, this is one of the simplest and freshest dishes to make. The key is to get the freshest possible fish and a slightly underripe ripe avocado. It makes a wonderful starter for four or a light main for two. Subscribe for more upcoming videos and simple recipes, and check out my website at http://www.tessward.com/ Ingredients : 250g skinless and boneless sea bass or sea bream fillets Juice of 3 limes 2-3 tbs pomegranate, seeds 1/2 small avocado, cut in cubes 2 spring onions, finely sliced 1 green chilli, finely sliced Small handful of coriander, roughly chopped Garlic oil, to drizzle (optional) Method: Cut the fish into thin slices and rub with the ½ tsp salt. Leave for a minute. Add the lime juice and the chilli and leave to marinate for 15 minutes. Check the seasoning and adjust if necessary. Mix through the coriander.Divide the fish and the marinade between 2 bowls, garnish with the avocado, pomegranate seeds and spring onions. I like to finish with a drizzle of garlic oil. Subscribe for more upcoming videos and simple recipes, and check out my website at http://www.tessward.com/ THE NAKED DIET is Le Cordon Bleu chef and Grazia food writer, Tess Ward' first cookbook. The book celebrates natural, unprocessed 'naked' ingredients and simple, stripped back cooking. Expect a riot of delicious dishes that count colours, not calories and measure goodness not grams through exciting dishes that restore and nourish your body back to its naked, most healthful state. SUBSCRIBE! http://bit.ly/YGngCU TWITTER! https://goo.gl/6BxDAv FACEBOOK! https://goo.gl/mwaOcI
Views: 6235 Tess Ward
The Food Busker aka John Quilter cooks up some amazing Ceviche with the lovely girls from Deap Vally. Find the recipe here: http://goo.gl/8tLCc Links from the video: Duck Tacquitos | http://youtu.be/H2H_oG6s5Mo More Food Tube | http://youtu.be/lNVPMTWhu3c For more nutrition info, click here: http://jamieol.com/D3JimM Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK Subscribe to Food Tube | http://goo.gl/v0tQr Twitter: https://twitter.com/JamiesFoodTube Tumblr: http://jamieoliverfoodtube.tumblr.com/ Facebook | http://goo.gl/7R0xdh More great recipes | http://www.jamieoliver.com #FOODTUBE x
Views: 52122 Jamie Oliver
Nici nu am idee de cand tot astept pestele potrivit sa incerc aceasta reteta dar niciodata nu am avut incredere intr-un peste cumparat.Acum am reusit sa prin doi pesti mici (dar gustosi) si pot spune ca e ceva deosebit si merita incercata. No tengo ni idea de cuando todos los peces según esperar a probar esta receta pero nunca confió en un sobre cumparat.Acum logré por dos peces pequeños (pero sabroso) y puedo decir que es algo especial y vale la pena probar. Non, je ne sais pas quand tous les poissons selon hâte d'essayer cette recette mais je n'a jamais fait confiance à un plus cumparat.Acum je réussi par deux petits poissons (mais savoureuse) et je peux dire qu'il est quelque chose de spécial et la peine d'essayer. No I have no idea when all fish according wait to try this recipe but I never trusted in an over cumparat.Acum I managed to by two small fish (but tasty) and I can say that it's something special and worth trying. Nein, ich habe keine Ahnung, wenn alle Fische nach Warte dieses Rezept zu versuchen, aber ich habe nie in vertrauenswürdigen eine Über cumparat.Acum ich schaffte durch zwei kleine Fische (aber lecker) und ich kann sagen, dass es etwas Besonderes und einen Versuch wert.
Views: 652 Cook Haiduc
You can read the full recipe here: http://www.lovefood.com/guide/recipes/20163/seabass-and-pomegranate-ceviche-recipe?utm_source=YouTube&utm_medium=video&utm_campaign=YouTube_LoveFoodTV Register with loveFOOD to receive the freshest recipes and competitions straight to your inbox: http://lovefood.com/login/register?utm_source=YouTube&utm_medium=video&utm_campaign=YouTube_LoveFood_Register
Views: 1149 loveFOOD
FISH RECIPES : http://goo.gl/gThblO | Jamie’s here to show you how to fillet sea bass step by step. This is a lovely fish perfect to share and is popping up on restaurant menus everywhere. With these knife skills you’ll be able to add it to your list of home recipes too. It’s easy, give it a go! If you love fish then check out these other fishy videos around Food Tube! Bart's Fish Takes - http://goo.gl/gThblO KerryAnn Fish Tikka - http://goo.gl/VzgwGD Aaron Craze Fish Finger Sandwich - http://goo.gl/uIVTN7 Gennaro Fish Spaghetti - http://goo.gl/yREnRc DJ BBQ's Kick-ass Fish Taco's - http://goo.gl/EudCfj Links from the video: Pan fried Haddock | http://goo.gl/60ghAH Tray Baked Crispy Trout | http://goo.gl/VnWoPo For more nutrition info, click here: http://jamieol.com/D3JimM Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK Subscribe to Food Tube | http://goo.gl/v0tQr Twitter: https://twitter.com/JamiesFoodTube Jamie's Recipes App | http://goo.gl/O7keA7 Tumblr: http://jamieoliverfoodtube.tumblr.com/ Facebook | http://goo.gl/7R0xdh More great recipes | http://www.jamieoliver.com #FOODTUBE x
Views: 441404 Jamie Oliver
Cerviche is a part of Peru's DNA. I remember when I was in Peru, you could find cerviche just about everywhere. I love the country and her people. Traditionally, the cerviche is made with sea bass and the marinade mixture, which is called "Tiger's Milk". Now let's get cooking. ======================================================= You can turn on the closed caption on Youtube for recipe. If you want to save some time, you can find the fully written recipe here and so many other recipes. Feel free to share with your family and friends. Thank you for your support! https://www.patreon.com/posts/peruvian-sea-16439124 ======================================================= Knife I use: http://amzn.to/2FJa2zx The mandoline I use is this: http://amzn.to/2CT0r7F ======================================================= About: Comfort Food Cooking interests: Ethnic comfort food, tradition soups & stews, Paleo Diet, Ketogenic Diet, Gluten-Free, Grain-Free, Low Carb, Low Sugar Diet, Wheat Belly Diet, Functional medicine, Holistic medicine, Glycemic-Index & Insulin-Index, Intermittent fasting, One Meal A Day (OMAD), Probiotics, Prebiotics, Grass-fed, Organics, Non-GMO, Anti-genetic modified food, Anti-factory farming practices, humane treatment of animals, crop rotation, yoga & Vipassana meditation, supporting local organic family farms and beekeepers, shopping at farmers' markets. "Let food be thy medicine and medicine be thy food." - Hippocrates Disclaimer: The dietary suggestions are not intended to substitute for proper medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding any medical condition.
Views: 3781 Comfort Food Cooking
Hi, I’m Martin Morales, I’m a chef and restaurateur. We run the stunning Casita Andina and Ceviche Soho, Andina and Ceviche Old St restaurants. These are pioneering Peruvian restaurants in London. http://cevicheuk.com/ http://andinalondon.com/ Here you can find out exactly how to make our world famous Don Ceviche. Watch Martin Morales and our head chef take you step by step through the process of making Don Ceviche in the heart of Soho on Frith Street. Step 1: Cut the red onion and add to cold water Step 2: Roll the limes and cut in half...then squeeze. Step 3: Add garlic and ginger to the lime to infuse it. Step 4: Cut up some corn and sweet potato. Step 5: Add some chilli and a little coriander Step 6: Now it's time for fish, like fresh seabass (any white fish will do) Step 7: Cut the fish, nice and chunky Step 8: Season the fish, add the other ingredients and then the lime juice to marinade (cold cook) Step 9: Ad to the plate, serve and enjoy! ABOUT MARTIN MORALES AND OUR RESTAURANTS: Drop by our stunning restaurants to taste the very best Peruvian food in London. Our restaurants were created by Peruvian chef, restaurateur and award-winning author Martin Morales and our team. Ceviche Soho kick started the Peruvian food revolution in London and was recently voted #6 Best 2016 Restaurant in London out of 17,000 restaurants. Andina is our Michelin Guide listed all-day restaurant which champions the unique world of the Andes and its nutritious ingredients. Ceviche Old St won the award for Best New UK Venue 2016 and is a restaurant and art gallery in the beautifully restored Alexandra Trust Dinning Rooms. Casita Andina opened in August 2016 and has received 4 stars by The Sunday Times, Metro and Tatler, and is inspired by the traditional, family-run picanterias of Peru. http://cevicheuk.com/ http://andinalondon.com/ Martin is the author of Ceviche - Peruvian Kitchen: Sunday Times Cookbook of the Year. You can buy this as well as our Peruvian Kitchen Chilli Sauces and more at our online shop: http://bit.ly/1Bgt36L Many of the recipes in our cookbook are served at our restaurants and will be prepared on Martin's Peruvian Kitchen. Ceviche Old St & Ceviche Soho: http://www.cevicheuk.com Andina & Casita Andina: http://www.andinalondon.com Martin Morales: http://www.martinmorales.co.uk Production: Produced by Criskcracker Films http://www.criskcracker.com/ Music (in order of appearance): La Gran Reunión - Saltimbanqui Bareto - Diablo
Views: 71041 Martin's Peruvian Kitchen
Amsterdam Produce Show 2017 - Chef Demonstrations - November 16, 2017 https://www.amsterdamproduceshow.com/ Recipe for - Peruvian Ceviche Primaveral & Peruvian Seabass Ceviche Sponsored by the Trade Commission of Peru - https://www.embassyperunl.com/ By Chef Patricia Lavado Patricia is the owner and head chef of Ceviche Y Maas, an intimate Peruvian restaurant and Pisco bar on the Deliplein in Rotterdam’s trendy Katendrecht. Like most Peruvians, Patricia is passionate about food, especially Peruvian cuisine. Since her early days she has been fascinated by the flavours and textures of traditional Peruvian dishes cooked from fresh and sustainable ingredients sourced from across the country. Initially, Patricia began her career in finance after moving from Peru to study in New Jersey, the USA. However, she always stayed in touch with her passion; gaining experience in high-end Latin American-oriented restaurants in New York at the same time. Later, Patricia moved to the Netherlands to continue her finance career. But, finally, in 2015, once the youngest of her three children had reached adult age, Patricia took the opportunity to realise her dream; opening Ceviche y Maas in 2015 to introduce to Rotterdam the rich and diverse flavours of traditional Peruvian dishes.
Views: 356 Amsterdam Produce Summit
Get the full recipe here: SEA BASS CEVICHE Serves 4 Ingredients: • 1 fillet sea bass • ¼ cup red onion, diced • 1 jalapeño, seeded & diced • 3 cherry tomatoes, chopped • 2 tbsp. Capatriti® EVOO • 1 lemon, juiced • 1 lime, juiced • Pinch of salt Directions: Slice the sea bass in long strips and place in medium-size bowl with onion, jalapeño and tomatoes. Cover in a mixture of the two juices and refrigerate for 20 min. Plate the fish and drizzle with EVOO. Salt to taste. Share. __ Follow us on Facebook: https://www.facebook.com/TasteCapatriti/ Follow us on Instagram: https://www.instagram.com/tastecapatriti/
Views: 157 Capatriti Olive Oil
elBarri by Albert Adrià and Josper
Views: 754 JOSPER Official Site
Michelin star chef Robert Ortiz from Lima restaurant in London cooks three dishes from the award wining Peruvian restaurant. The first is a sea bass ceviche recipe, the second fresh scallops with peppers and the third a braised Octopus dish. Robert takes us through the ingredients and cooking process of each dish. This is the second part of this Nestle sponsored video. You can watch part one here http://youtu.be/kIS0nHKWDOU The Staff Canteen is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and is packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets Facebook http://www.facebook.com/thestaffcanteen Produced by Orama http://orama.tv/
Views: 53001 The Staff Canteen
This was caught off of the surf in Rocky Point, Mexico. It's super delicious and easy to make. I promise to put up actual fishing content in the next couple of months. In the meantime, I'll be posting other fishing related content like cooking, gear reviews, and fishing tips. This fish was caught on: Ugly Stik GX2 9ft Medium Action Kast King Sharky Baitrunner 3000 series Reel Kast King Copolymer 6lb line P-Line Flourocarbon 12 lb leader Z Man 3/8 oz shroom jig head in Pearl Z Man Shrimpz in Pearl Pro-Cure Shrimp Gel Check out my other YouTube channel if your into gardening. I'm more active here: www.youtube.com/thesonorandesertgrower _____________________________________________________________ MUSIC INFO: Title: Piano & Sax Artist: Joakim Karud Genre: Hip Hop & Rap Mood: Calm Download: https://goo.gl/ANejeN Piano & Sax by Joakim Karud https://soundcloud.com/joakimkarud Contact the artist: [email protected] http://www.joakimkarud.com/use-my-music/ https://twitter.com/JoakimKarud https://www.patreon.com/joakimkarud
Views: 35 The Sonoran Desert Angler
Use Chilean Sea Bass https://goo.gl/TXXEbc for my 1 Minute Videos: Chilean Sea Bass Ceviche! Best way to learn to cook!
Views: 160 H. Luiz Presents...
Armand Sablon, Head Chef at the Ten Room in the Café Royal, serves up a simple Sea Bass Ceviche with a Coconut, Lemon and Coriander dressing. His chosen knife is the Global G-2 Cook's Knife - winner of Chef's Choice for 5 years in a row. If you're intrigued by Armand's choice of knife, learn more about it here: http://globalknives.uk/classic/g-2/ CONNECT WITH US: Facebook: https://www.facebook.com/UKGlobalKnives/ Twitter: https://twitter.com/globalknives_uk Instagram: https://www.instagram.com/global_kniv... Pinterest: https://uk.pinterest.com/GlobalKnivesUK/ Don't forget to subscribe to our channel for more knife and cooking related videos!
Views: 1207 GlobalKnivesUK
Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES In a country where—as Gastón Acurio said—ceviche is way more than a recipe, "it's a way of life", it's pretty much a given that Peruvians take the dish pretty seriously. Javier Wong is arguably the top ceviche-maker in the country—some even call him the godfather of ceviche. He's not only well-respected in the chef community, but also amongst serious ceviche eaters. His "secret" (although he claims there's no secret) is in the simplicity of the dish. It's almost like a minimalistic ritual; you need the freshest possible fish (he only works with sole), Peruvian limes, onions, salt and pepper. And a lot of love to mix it with. He only works out of his own small house in the working class neighborhood of La Victoria (hence the eatery's name, Chez Wong), he doesn't have a menu, and you have to call days in advance in order to get a spot. But if you want the real deal, he's your guy. And now he's going to show you how to do it yourself. Check out the recipe here: https://munchies.vice.com/en_us/article/8qe994/simple-ceviche-recipe Click here for more How-To videos: http://bit.ly/1nbL7cV Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice
Views: 901389 Munchies
Gordon showcases some unique recipes and methods of cooking with five of our favorite fish recipes from the archive. We hope you enjoy! Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword
Views: 6933225 Gordon Ramsay
Celebrate the true taste of the ocean with Four Seasons Resort Koh Samui! Chef Rung 's seabass ceviche is a work of art, made to order using the freshest of local ingredents. It's no wonder that CoCoRum bar at Four Seasons Resort Koh Samui is the premier Latin American cuisine destination on the island! #fsvideo #experiencefs #chefmode Explore more from Four Seasons Resort Koh Samui: Official Site: http://www.fourseasons.com/kohsamui/ Facebook: https://www.facebook.com/FourSeasonsResortKohSamui Twitter: http://www.twitter/FSThailand Google +: https://plus.google.com/105620825017644731414 Instagram: http://instagram.com/fskohsamui Pinterest: http://pinterest.com/fskohsamui/ Visit Four Seasons Hotels and Resorts online: Official Site: http://www.fourseasons.com/ Facebook: https://www.facebook.com/FourSeasons Youtube: http://www.youtube.com/fourseasons Twitter: https://twitter.com/fourseasons Pinterest: http://www.pinterest.com/fourseasons/
Views: 402 Four Seasons Hotels and Resorts
In this very amateur video, Chef Ishmael Lopez makes sea bass ceviche for a class of students learning Spanish in Cartagena, Colombia. You will hear both Spanish and English explanations of what is happening as well as some general conversations spoken in the background. January 2016.
Views: 85 Twowho Trek
Simple to make Fresh Ceviche Sea Bass Ceviche 1 Mango,2 limes, 1 red chilli, 1 Breakfast Radish, handful of coriander, 1 spring onion Cracker 1 Flat Bread Drizzle of Olive Oil Chillie Flakes, Crushed up Nori sheet Bake 180 for 6-10 Minutes Avocado 1 Avocado couple of sprigs of coriander 1 Lime Pinch of salt and sugar
Views: 42 Hot Lemons
Sea Bass Ceviche With Roasted Sweet Potatoes, Botan Rice And Avocado #BurritoTuesday
Views: 120 Burrito Tuesday
Today we are learning how to make ceviche mixto! This ceviche recipe combines Raw fish with lime juice with shrimp and calamari. There are a lot of different Ceviche recipes, but this is my favorite. Ceciche can be made with lots of different kinds of white fish, like sea bass, tilapia, and flounder or today Im making a grouper ceviche. I hope you enjoy this Ceviche Mixto as much as we did! ------------------------------------------------------ https://www.amazon.com/shop/saucestache (Affiliate link - I make money if you buy anything from here) ------------------------------------------------------ https://www.Saucestache.com - to print recipes https://www.facebook.com/saucestache/ - Facebook me https://www.instagram.com/thesaucestacheguy - Instagram anyone? https://twitter.com/saucestache - Lets tweet each other!! ------------------------------------------------------ Music by Joakim Karud http://youtube.com/joakimkarud ------------------------------------------------------ We are SauceStache! We have fun with food. We make fun food from Instagram, Pinterest, and all over the internet! We have sauce recipes and trending recipes, we love to do tastes test and food compares! I hope you enjoy SauceStache!
Views: 1468 Sauce Stache
Have you made a New Year's resolution to go on a diet and get healthy? This dish could be right up your street... Raw cooking has become really popular recently, and it's not hard to see why... This dish is delicious and really healthy! Our Peruvian-inspired ceviche has sea bass with a salad of raw kale, pumpkin seeds and avocado... it's the perfect health food for the new year. This is super food at its best! If you want to get involved and give us your recipe suggestions, head over to our Google+ community: http://plus.google.com/+sortedfood Make sure you're up to date on all the latest SORTED happenings: http://twitter.com/sortedfood http://facebook.com/sortedfood http://instagram.com/sortedfood http://pinterest.com/sortedfood http://sortedfood.tumblr.com
Views: 184376 SORTEDfood
To view the next video in this series click: http://www.monkeysee.com/play/1636 Chef Victor Albisu shares his recipe for the perfect Striped Bass Cerviche.
Views: 1561 MonkeySee
Making your own ceviche is totally easy! Subscribe to my youtube channel for more recipes, tips, and tricks in the kitchen. ________________________________________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ _______________________________________ Time to Make it: About 5 minutes Yield: Serves 4 Ingredients 1 lb fresh white fish (sea bass) 1 lime, juiced 1/4 cup passion fruit juice 1/4 cup chopped cilantro 1/4 cup sliced red onion pinch of salt Instructions 1. Cut the fish into bite sized pieces. 2. Place the fish in a bowl and squeeze lime juice over the top. Pour in passion fruit. Throw in a pinch of salt, and cilantro. 3. Serve on a bed of fresh greens (optional) garnished with red onion slices. Eat right away! Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. FULL RECIPE: http://www.thestayathomechef.com/2014/05/colombian-passion-fruit-ceviche.html SUBSCRIBE to my channel: http://youtube.com/thestayhomechef FACEBOOK: https://www.facebook.com/TheStayAtHomeChef/ INSTAGRAM: https://instagram.com/thestayathomechef/ PINTEREST: https://www.pinterest.com/stayathomechef/ TWITTER: https://twitter.com/thestayhomechef CONTACT ME: [email protected]
Views: 15359 The Stay At Home Chef
On this episode of catch and cook I set out to target any sort of reef fish that was legal for me to keep so that I could make a ceviche. decals: http://www.anglerup.bigcartel.com/ My Instagram: anglerup My Facebook: anglerup My Twitter: https://twitter.com/BrantPeacher Website: http://captainbrant.com/
Views: 134454 AnglerUp with Brant
Recipe - Peruvian fish ceviche INGREDIENTS: -625g fish fillets (sea bass, sole, or flounder), cut on the bias into 2cm cubes ●2L water, boiled and chilled ●1 red onion, cut in ●1/2 lengthwise and sliced thin ●1 aji amarillo chilli pepper, rib and seeds removed, diced ●1 clove garlic ●Salt ●60ml fresh lime juice ●60ml fresh lemon juice ●Freshly ground black pepper ●2 tsp finely chopped coriander leaves ●2 ears corn, cut in ●1 sweet potato, sliced ●1cm thick ●2 tbsp vegetable oil ●1 butterhead lettuce ●Japanese seaweed, for garnish, optional
Views: 109 Cyrstal Mealing
Abdullah is back! In this episode, he travels to the hippie mecca of Northern California to check out the OM Collective—an all-women grow and the makers of OM Edibles cannabis-infused topicals, tinctures, and edibles. Owner Maya Elisabeth shows Abdullah how to make a few varieties of cannabis olive oils infused with garlic and ginger to use in an upcoming feast with their friends from The Cookie Fam. In a beautiful setting overlooking the San Francisco Bay, Chef Tim Milojevich prepares a mouth-watering meal of Peruvian ceviche, hearts-of-palm salad, sea bass baked in banana leaves, and prime rib with chimichurri sauce, all prepared with Maya’s infused olive oils. Don’t judge Abdullah ... We bet you wouldn’t be able to keep your clothes on after this meal, either. WATCH NEXT: Bong Appetit: How To Wake & Bake Like A 19th Century Poet: http://bit.ly/1MfGvYJ Click here to check out more from the Bong Appetit series: http://bit.ly/1ZaKE9r Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideos
Views: 838216 Munchies