Absolutely love homemade ceviche! i like to make different variations like adding diced cucumber and squeezed orange and lime juice..I made a pretty similar version to this but i used fresh orange roughy for my fish! this has to be one of the most delicious healthy foods in the world, because rarely can a dish be both but it is and it is perfect.
I have frozen aji amarillos I have been wanting to use. I was thrilled to find your video. Thank you for this thoughtful and informative video! I love how you even told us what sides and drinks to serve it with.
Soy peruana y ese ceviche se ve buenísimo !!!! Yo también bailo cuando como ceviche 😂😂😂 Me mudé hace 2 años a eeuu y no tengo muchos restaurantes peruanos cerca, así que me toca aprender 😅 gracias por tu video! 🫶🏻
Seguí las instrucciones de los cocineros más famosos del Peru, en cuanto a ceviche se refiere! Creo que la técnica es la correcta! Cuando lo hagas, me cuentas como quedó! Gracias y síguenos viendo!
This is an excellent recipe, just a few ingredients, quick. Definitely going to try it with the red snapper I recently caught a couple of weeks ago. Thanks, I looked at a lot of recipes lately trying to find one similar to what I had in Lima in 1992.
Thank you for always providing so many interesting details. I love the idea of concept cooking that allows experimentation. It would be fun to see a follow up on leche de tigre with the flourishes you mention. How about using halibut and Marion berries for a NW twist?
Perfecto... es el real ceviche, algunos trajiversan lo que realmente es agregándole KiON??? APIO??? Por favor!!! Gracias Gus por tus tips esa del hielo me encanto!!!!
Ceviche was born in Peru 🇵🇪 2,000 years old. Moche Culture (also known as Mochica) were the first eating a basic ceviche. They caught fish 🐟 using ""Caballito de Totora""
@@actoraaNot just lime, but they claimed it started in Peru, when phillipines are doing the dish even before the spanish, also many islands eat raw fish.
I just subscribed. Always admire your introduction and the way you give a rich history behind every dish. I learn new vocabulary everyday. Stay BLESSED ALWAYS.
ahaaa i was wondering all this time if i can use red snapper for this and i see you are using it, i knew it could be used lol, great video with the info you gave out thank you for making this it was well made video and joy to watch and the pink flesh fish looked amazing for this, so many variations and possibilities to making ceviche , i made my first one using tuna then with both tuna and shrimp , i used cappers as well as the brine of the cappers which gave it a nice zesty tang flavor along with the lime juice, i use cilantro too but not with shrimp as it masks the flavor too much and i like tasting that shrimp flavor ,also used fenel red/yellow/orange peppers ,red onions ,tomato, black pepper, olive oil the family loved it with crusty bread ,im thinking next time of using cayenne/paprika sherry or red wine vinegar, apple cider vinegar or balsamic for the sauce and even oregano and celery seed, agave syrup/honey, as i said endless versions to experiment with lol but keeping it simple is better to taste the seafood , anyways this is the first time i watch one of your vids and i really like how you talk details and history as you go ,i look forward to checking out the rest of the vids on your ch thank you gus keep up the good work
I am so glad you liked it! I made another Peruvian version called “Nikkei” this weekend, with sushi grade tuna and a soy based sauce. It was delicious too! Please keep watching! Thanks!
@@GusinTheKitchen good ill look forward to see that too, btw i made it again with shrimp and this time for the sauce i added mandarin juice and a bit of balsamic vinegar to the lime, excellent
Maybe certain type of metals, but stainless steel or aluminum is fine. I researched the 3 most famous ceviche chefs in Peru and they were all using stainless steel and didn’t mentioned that as an issue. You’ll be fine! Try it and let me know. Thanks for watching!
There is no marination, other than the time when you are mixing everything together in the bowl. Never let the fish sit in the lime juice, as would be done in other Latin American countries, but not in Peru! Thank you and please keep watching!
I haven’t had that reaction with stainless steel, especially with a fast process where there is no marinating. I am using a recipe by Gaston Acuario, a Peruvian chef, and he addresses that issue. Great feedback! Thank you and please keep watching!
Wow - I'm really feeling blessed that i found this recipe first, of all the choices i had after searching for best ceviche. I'm a chef from the states living in Salinas Ecuador and the people here really love ceviche , but there arent many really imaginative cevicherias here. Yesterday i was approached to help open a ceviche place so i thought I'd learn what i can on youtube and see what i can discover. You video is very good. I found it well-paced, nicely edited and the subject professionally presented - even explaining some history and some famous names. Thanks. You guys are a cute couple and love your t-shirts too. You gave me an idea or two definitely, and when we open I'll send you a followup with a link. Prosecco is also a great idea - with ceviche or without! I got a question for you and your followers - where can i source those special limes and also that great corn? Can i import that stuff here? I don't wanna use canned corn. What kind of bread would uou recommend to serve to people? I had a ceviche once with french baguette - it was great...but I'm thinking focaccia...here they serve it all with chifles de verdes. I'm thinking maybe chifles de camote, or de remolacha. What type of salt are you using there, please? Sea salt, kosher, iodized table salt, margarita salt? Is sal rosada too soft? Thanks a million. Subbed
Hello, thanks for your comments! We appreciate the support! Regarding your questions: You should be able to source, both, the limes and the corn in Ecuador, being next to Peru. Whatever you do, do not use canned corn, The texture is different. Bread is also not used with ceviche. Peruvians use boiled yam, instead. I use Kosher salt, which is coarse, but fine Sea salt is fine as well. I hope that helps! Thanks!
@@carolellamuch9571 indeed it was not long at all and good info on each subject that makes the vid more interesting and what i am looking for , i seen some ppl who do talk way too much but gus presents it in a balanced enjoyable way i even had to pause it many times to read the fast notes being displayed, dont change your ways gus and i like how you replied to that comment
Seafoods Ceviche is one of my favourite top 20 dish and traditional to the South East Asia Archipelago and the Indo-China region. Normally a side dish for the of the Drinking Fraternise or Rich Communities on occasions, Anniversaries and Celebrations. I just like to prepare them.
I've made a lot of ceviche. This was the best yet. The salting of the fish prior and soaking the onions made a ton of difference. Great job.thanks!
I am so glad you liked it! Please keep watching! Thanks!
Absolutely love homemade ceviche! i like to make different variations like adding diced cucumber and squeezed orange and lime juice..I made a pretty similar version to this but i used fresh orange roughy for my fish! this has to be one of the most delicious healthy foods in the world, because rarely can a dish be both but it is and it is perfect.
I agree!
Oh my god! I've been watching people mess up horrible with the recipe but, you have it perfect!
I am so glad you liked it! Please keep watching! Thanks!
Yummy. We love Peruvian ceviche. 😊
I am so glad you liked it! Please keep watching! Thanks!
@@GusinTheKitchen Will do. Thanks 😊
I could eat ceviche every day!! One of my favorite dishes! Yum! Buen provecho!
Thanks!
Yes finally some peruvian food! Thank you AWESOME VIDEO
Thanks! I am glad you liked it!
@@GusinTheKitchen love your cooking skills Gus. Do some lomo saltado next!
@@Ridku13 Lomo is on my list! Keep watching! Thanks!
Well done, thanks for the wonderful presentation
I am so glad you liked it! Please keep watching! Thanks!
Excelent job. Five stars rate!
I am so glad you liked it! Please keep watching! Thanks!
Love this!
It's so simple to make! Try it and let me know how it comes out!
I have frozen aji amarillos I have been wanting to use. I was thrilled to find your video. Thank you for this thoughtful and informative video! I love how you even told us what sides and drinks to serve it with.
I am so glad you liked it! Please keep watching! Thanks!
Soy peruana y ese ceviche se ve buenísimo !!!! Yo también bailo cuando como ceviche 😂😂😂 Me mudé hace 2 años a eeuu y no tengo muchos restaurantes peruanos cerca, así que me toca aprender 😅 gracias por tu video! 🫶🏻
Seguí las instrucciones de los cocineros más famosos del Peru, en cuanto a ceviche se refiere! Creo que la técnica es la correcta! Cuando lo hagas, me cuentas como quedó! Gracias y síguenos viendo!
Que rico...!!!...muchas gracias...!!!😍🤩👍👍👍
Gracias! Sigue viendo el canal!
Your kitchen is beautiful 😊
God bless ❤️
Everything looks delicious and pretty
I am so glad you liked it! Please keep watching! Thanks!
Amazing video 💕😍 amazing ceviche🥰 love Peruvian food 🤩💯
Thanks! Try it and let me know how it comes out!
Thank you peru i loveeeed this made it and tried it foenthe first tike last night was so good
I am so glad you liked it! Please keep watching! Thanks!
This is an excellent recipe, just a few ingredients, quick. Definitely going to try it with the red snapper I recently caught a couple of weeks ago. Thanks, I looked at a lot of recipes lately trying to find one similar to what I had in Lima in 1992.
I am so glad you liked it! Let me know how it comes out and please keep watching! Thanks!
Can't wait to try it!
I am so glad you liked it! Let me know what you think and please keep watching! Thanks!
Thank you will try this dish today for thanksgiving!
Let me know how it goes. Thanks! Please keep on watching!
Love all the steps you put in. You should try making leche de tigre recipe and adding it to the ceviche before you eat. Great video!
I am so glad you liked it! I’ll try that! Please keep watching! Thanks!
Great video!
I am so glad you liked it! Please keep watching! Thanks!
Looks great 👍
Thanks! Please keep watching!
I used to eat this for breakfast at a big indoor market in Quito, Ecuador in the early 1970s.
That’s awesome! Please keep watching!
Thank you for always providing so many interesting details. I love the idea of concept cooking that allows experimentation. It would be fun to see a follow up on leche de tigre with the flourishes you mention. How about using halibut and Marion berries for a NW twist?
Thank you for watching!!!
Perfecto... es el real ceviche, algunos trajiversan lo que realmente es agregándole KiON??? APIO??? Por favor!!! Gracias Gus por tus tips esa del hielo me encanto!!!!
Gracias! Síguenos para más contenido!
Best wine with ceviche is vinho verde!
Great choice! I love vinho verde!
Love it 😀
It's so simple to make! Try it and let me know how it comes out!
Se ve delicious y facil d preparar
Lo haremos
@@nelsonantoniogozalezpiment5035 muy fácil! La clave es la frescura del pescado y el orden de los factores!
Ceviche was born in Peru 🇵🇪 2,000 years old. Moche Culture (also known as Mochica) were the first eating a basic ceviche. They caught fish 🐟 using ""Caballito de Totora""
Amazing!
They started 2000 years ago and then waited 1500 for the Spanish to bring lime.
@@actoraaNot just lime, but they claimed it started in Peru, when phillipines are doing the dish even before the spanish, also many islands eat raw fish.
I just subscribed. Always admire your introduction and the way you give a rich history behind every dish. I learn new vocabulary everyday. Stay BLESSED ALWAYS.
I appreciate your comments! Thanks you for subscribing. New shows starting next week!
@@GusinTheKitchen Thank you my personalized chef.
You are the champ 🎉
I am so glad you liked it! Please keep watching! Thanks!
@@GusinTheKitchen I have seen, that put the onions in a liquid, is this water and why are you doing this. Thanks!
@@renémeyer-d4e It is optional, but if you soak the onions in water for about 20 minutes, it takes away some of the sharpness.
ahaaa i was wondering all this time if i can use red snapper for this and i see you are using it, i knew it could be used lol, great video with the info you gave out thank you for making this it was well made video and joy to watch and the pink flesh fish looked amazing for this, so many variations and possibilities to making ceviche , i made my first one using tuna then with both tuna and shrimp , i used cappers as well as the brine of the cappers which gave it a nice zesty tang flavor along with the lime juice, i use cilantro too but not with shrimp as it masks the flavor too much and i like tasting that shrimp flavor ,also used fenel red/yellow/orange peppers ,red onions ,tomato, black pepper, olive oil the family loved it with crusty bread ,im thinking next time of using cayenne/paprika sherry or red wine vinegar, apple cider vinegar or balsamic for the sauce and even oregano and celery seed, agave syrup/honey, as i said endless versions to experiment with lol but keeping it simple is better to taste the seafood , anyways this is the first time i watch one of your vids and i really like how you talk details and history as you go ,i look forward to checking out the rest of the vids on your ch thank you gus keep up the good work
I am so glad you liked it! I made another Peruvian version called “Nikkei” this weekend, with sushi grade tuna and a soy based sauce. It was delicious too! Please keep watching! Thanks!
@@GusinTheKitchen good ill look forward to see that too, btw i made it again with shrimp and this time for the sauce i added mandarin juice and a bit of balsamic vinegar to the lime, excellent
Have to try it can you do a dish from Peru ANTICHUO
I don’t like beef heart, but maybe I can use another protein!
In Mexico we make a lot of ceviche this was different we make it spicier tho and add celery/avocado
I love the shrimp ceviche in Mexico!
Indubetly ❤
Thanks! Please keep watching!
I read ceviche should be made in glass or clay bowls because metal bowls react to acid, and create a metallic taste.
Maybe certain type of metals, but stainless steel or aluminum is fine. I researched the 3 most famous ceviche chefs in Peru and they were all using stainless steel and didn’t mentioned that as an issue. You’ll be fine! Try it and let me know. Thanks for watching!
Wowww 🥰🥰🥰🥰
Try it and let me know how it comes out!
You have too try ceviche from Mexico
I have tried and I love it! Peruvian is a little different.
@@GusinTheKitchen thank you for the amazing info 🤎never seen it done like this
Hello
Are in USA? What kind of fish do you use?
And where do you buy it?
Ty
Welcome to Hong Kong
Thank you! I have a couple of Cantonese recipes on the show. Tell me what you think. Please keep watching!
How long you marinate the ceviche with lime.
There is no marination, other than the time when you are mixing everything together in the bowl. Never let the fish sit in the lime juice, as would be done in other Latin American countries, but not in Peru!
Thank you and please keep watching!
Jose Calle: don't be short minded!.........
Thanks!
I wouldn't use a metal bowl when using acidic liquids. This usually imparts a metallic taste to the ingredients in my experience.
I haven’t had that reaction with stainless steel, especially with a fast process where there is no marinating. I am using a recipe by Gaston Acuario, a Peruvian chef, and he addresses that issue.
Great feedback! Thank you and please keep watching!
I miss it so much now that im pregnant 😢
Congratulations!!! Soon you’ll enjoy both, your baby and great ceviche!
Amazing… But that was just 1 recipe?
Thank you! The recipe is in video’s description.
What is Yuyo? I was going to order ceviche thru door dash and it asked if I wanted it with or without Yuyo.
The metal bowl with the metal spoon is driving me nuts!
😆
Wow - I'm really feeling blessed that i found this recipe first, of all the choices i had after searching for best ceviche. I'm a chef from the states living in Salinas Ecuador and the people here really love ceviche , but there arent many really imaginative cevicherias here. Yesterday i was approached to help open a ceviche place so i thought I'd learn what i can on youtube and see what i can discover. You video is very good. I found it well-paced, nicely edited and the subject professionally presented - even explaining some history and some famous names. Thanks. You guys are a cute couple and love your t-shirts too. You gave me an idea or two definitely, and when we open I'll send you a followup with a link. Prosecco is also a great idea - with ceviche or without! I got a question for you and your followers - where can i source those special limes and also that great corn? Can i import that stuff here? I don't wanna use canned corn. What kind of bread would uou recommend to serve to people? I had a ceviche once with french baguette - it was great...but I'm thinking focaccia...here they serve it all with chifles de verdes. I'm thinking maybe chifles de camote, or de remolacha.
What type of salt are you using there, please? Sea salt, kosher, iodized table salt, margarita salt? Is sal rosada too soft?
Thanks a million. Subbed
Hello, thanks for your comments! We appreciate the support! Regarding your questions:
You should be able to source, both, the limes and the corn in Ecuador, being next to Peru. Whatever you do, do not use canned corn, The texture is different. Bread is also not used with ceviche. Peruvians use boiled yam, instead. I use Kosher salt, which is coarse, but fine Sea salt is fine as well.
I hope that helps! Thanks!
i like your Tshirt more than what you cooked
Awesome!
Talking is more than showing the process
Thanks for the feedback!
Too long the video I recommend not to talk much and go to the point.
Thank you for your feedback!
@@GusinTheKitchen I love the background information. Thank you
@@carolellamuch9571 I am so glad you liked it! Please keep watching! Thanks!
@@carolellamuch9571 indeed it was not long at all and good info on each subject that makes the vid more interesting and what i am looking for , i seen some ppl who do talk way too much but gus presents it in a balanced enjoyable way i even had to pause it many times to read the fast notes being displayed, dont change your ways gus and i like how you replied to that comment
Exelente
You talk too much
Thanks for the feedback!
Seafoods Ceviche is one of my favourite top 20 dish and traditional to the South East Asia Archipelago and the Indo-China region. Normally a side dish for the of the Drinking Fraternise or Rich Communities on occasions, Anniversaries and Celebrations. I just like to prepare them.
I didn’t know this. Thanks!
Love this! First time I've heard where order of adding is important! Can't wait to try these?
I am so glad you liked it! Please keep watching! Thanks!