Wednesday, January 27, 2010

Ceviche Start to Finish


2 comments:

Michael Walsh said...

sharp looking video. the picture still looks good at full screen.
what kind of fish are you using? Do you serve it straight out like that or do you let the fish marinate for a little bit before you plate it during service?

Scott Sebastian said...

I used my old point and shoot camera, it takes HD videos. I wish youtube would allow bigger files I had to save it in standard def.

Red grouper. I will usually let it rest in the bowl for a minute or two. Because those pieces are cut so small they start to "cook" almost imediately. In the photo you can see the whiter edges appearing. normally it's a little farther along.

I use the same method for the tuna tar tar but only add smoked sea salt, then I sear one side.