O TAKE IT HOM
>> WELCOME BACK TO "SO FLO
TASTE."
THE LAST I WANTED TO TEACH YOU
ALL IS A CLASSIC CEVIHCHE --
CEVICHE, BUT IT IS MY ALL TIM
FAVORITE.
THIS I GORGEOUS.
TO MAKE IT WITH FISH YOU
SHOULD FREEZE IT OVERNIGHT OR
FLASH FREEZE IT.
BUY A BEAUTIFUL, FRESH FISH SO
THEY KNOW WHAT YOU ARE BUYING
IT SO YOU CAN SMELL IT AND YOU
CAN TALK TO T FISHERMAN OR
THE BUTCHER, BUT QUICKLY
FREEZE IT OVERNIGHT TO MAKE
SURE THAT I AM KILLING OFF
WHATEVER MAY HAVE BEEN I THIS
FISH.
IT CAN BE EATEN RAW, AS IS,
BUT I GO THE EXT STEP.
YOU TAKE A FRESH PIECE OF
FISH
AND I WILL CUT IT INTO SMALLER
PIECES.
PROBABLY THREE QUARTER OF AN
INCH LARGE.
IT IS TRULY THE STAR OF THE
DISH.
I DIDN'T WANT TO CUT I TOO
SMALL THIS IS ALL ABOUT THE
BEAUTIFUL FISH.
IT HAS A BEAUTIFUL PINK HUE TO
IT AND WE WANT TO SHOW IT
EVERYTHING GOES INTO A BOWL
THAT HAPPENS TO BE SITTING IN
A BOWL OF ICE WATER.
YO WANT TO ALWAYS KEEP IT AS
COLD AS POSSIBLE BEFORE YOU
START CUTTING YOU WANT TO GO
THROUGH THE FISH AND MAKE SURE
ALL OF THE SCALES ARE GONE AND
ALL OF THE PIN BONES ARE OUT
OF THERE BECAUSE YOU DON'T
WANT TO FIND ANY BONES IN YOUR
CEV IS CHE.
CEVICHE AND TRY NOT TO BUY A
FARM RAISED FISH.
IT WILL END U TASTING JUST
LIKE THAT, THE FARM IT CAME
FROM RATHER THAN THE
SPECTACULAR FISH THAT IS.
THE FIRST AND MOST IMPORTANT
THING I WILL DO IS SEASON THIS
FISH.
THIS STARTS THE CURIN
PROCESS.
I AM PUTTING AN AMOUNT OF
KOSHER SALT IN THERE.
AND IT STARTS WHAT I CALL THE
CURING PROCESS.
NOW LET'S TALK ABOUT THE OTHER
GREAT STUFF THAT GOES INTO
THIS.
LET' LOOK AT A TINY PIECE OF
FRESH GINGER.
I HAVE A NICE, SPICY CHILLY.
WE USE GRE HABANERO, BUT IF
YOU WANT TO, YOU CAN USE
JALAPENO FOR A MORE SUBTLE
HEAT OR AER IS -- OR A SERRANO.
CELERY, I TALK ABOUT THIS A
LOT.
CELERY IS ONE OF THE MOST
TRADITIONAL.
THEY USE A LOT OF CELERY IN
CEVICHE IN P
I LIKE TO MIX IT INTO MY
CEVICHE.
SO MIX IT TOGETHER TO MAKE
SURE EVERYTHING IS EVENLY
DISTRIBUTE
JUST TO FINISH I WILL ADD THE
LIME JUICE AND IT ONLY NEEDS
TO MARINATE FROM FIVE MINUTES
UP TO 30.
NO LONGER THAN THAT.
IT IS NOT LIKE WE ARE TRYING
TO MAKE IT MORE TRANS LOUSE
SENT.
I AM GOING TO ADD A QUARTER A
THIRD OF THE WAY UP THE FISH.
AND FINALLY I WILL ADD A
LITTLE BIT OF FRESH GARLIC TO
IT F FLAVOR BUT A TINY
AMOUNT THIS IS LIKE A QUARTER
OF THE GARLIC CLO
YOU -- I LOVE THE FAINT FLAVOR
OF THE GARLIC.
THAT'S A REALLY SMALL AMOUNT.
THAT'S CUT UP FINE.
AND LASTLY FRESH CHOPP
CILANTRO.
YOU WANT IT TO BE CRISP AND
PRESIDENT BUSH BY THE TIM
IT -- CRISP BY THE TIME IT
GOES IN THERE
SLICED NICE AND THIN AND THERE
YOU HAVE IT.
FINALLY I WILL MIX THAT
ALTOGETHER.
WE BROUGHT SOME FUN PERUVIAN
CORN F YOU TO S.
IT IS BEAUTIFUL.
I WILL SERVE MY F CEVICHE
AND IT IS PRETTY AND SOFT
LOOK
I LOVE THAT THEY HAVE
MARINATED AND SOFTENED A
LITTLE BIT AND SERVE IT ON THE
SIDE WITH THESE CHILLED AND
TEND COLONELS OF HUGE,
PRETTY CORN AND THERE YOU HAVE
IT, MY TRADITIONAL FISH
CEVIHCE.
SEE YOU IN A MIN
>> I WANT TO THANK ALL OF YOU
FOR JOINING ME TODAY AND I
WANT TO THANK SAM GORENSTEIN
FOR JOINING ME TOO.
I HOPE THIS HAS HELPED YOU
BECOME A RAVING FAN TOO.
IF YOU DIDN'T SEE THE WHOLE
SHOW TODAY YOU CAN SEE IT
ANYTIME A SOFLOTASTE.COM.
NEXT WEEK IT IS A TRIBUTE TO
THE ITALIAN INSPIRED DISH MADE
BY ALTERNATING LAYERS OF
DELICIOUS.
I AM CELEBRATING NATIONAL
LASAGNA DAY ON NEXT WEEK'S "SO
FLO TASTE."
LET'S SEE WHAT IS UP NEXT ON
"SO FLO HOME PROJECT WORLD
TRAD."
>> SUMMER BREAK IS SYNONYMOUS
FOR VACATION AND TAKING TIME
OFF.
THAT'S NOT THE CASE FOR ONE
DAUGHTER.
WE ARE PUTTING HER TO WORK AS
WE SURPRISE HER PARENTS
DECORATING TWO SPACES IN THE
HOME.
LOTS OF HOMEWORK FOR HER.
>> GREAT, MARTIN.
WE'LL BE WATCHING.
SO, TAS BUDS, HAVE A GREAT
WEEK AND I WILL SEE YOU HERE
NEXT SATURDAY ON "SO FLO