Hi I'm John Quilter and my two passions in life are music and food.
And I'm here with my favourite girls from LA, Deap Vally.
And we're just about to do a really lovely ceviche.
I think it's called ceviche.
Ceviche.
It is, it's my Wolverhampton accent.
What I thought is, you're on tour.
You don't have loads of refridgeration space, you want to go shopping all the time.
So it's really simple.
So we've got some sea bass and some scallops.
You've got to prep the fish.
So just here, we're going to take the skin off the sea bass, so you just cut through.
You make it look so easy.
Okay, so we're just going to go in at different angles and it depends with this dish that
you can do different thicknesses.
We're going to drop those bad boys in there and then we're going to get our scallops.
We need to take off the heel here and it comes off.
It has a heel.
Yeah like a goochy, yeah like a platform heel.
So just slice that up.
And the important thing is that this needs to be sliced up at the same thickness as the
fish.
Okay, so that goes in there.
This needs to be salted.
So we;re using seasalt.
You can definitely.
It's important you get height on it.
Really?
Yeah.
Like that?
Let's just see.
That was brilliant.
What the salt is doing is pulling the moisture out so it kind of intensifies the flavour.
It's also kind of attacking the meat so it's making it more tenderised.
And it will take on the other flavours that we put onto it.
So that's got to be salted for ten minutes.
We're just going to put that to the side and get the other elements going.
We just need to add a little bit of a softer acidity in there.
So I'm going to add orange in.
Just put that bad boy in.
And then we're going to put a nice squeeze of the orange in.
Just a little bit?
Just a little bit to give it that sweetness.
Now were going to add a few other elements to it.
Red onion.
Slice it.
Slice it and dice it?
Oh yeah.
I want the red onion to be nice and fine.
You see how that's fine??
That's really important.
Now I've got sanfire.
Which is what is known as sea asparagus.
Try!
Try?
What like eat this?
Oh now that's salty.
Now the final little thing is this beautiful coriander.
Does coriander go by any other names?
Is it cilantro in your neck of the woods?
I think it is.
So okay, after the cilantro what we're going to do is we're going to take a little bit
of the stalk and then a little bit of that.
Ohh, that looks pretty.
Okay, chilli.
We're only going to put a little bit of this in.
It's been about ten minutes so what we're going to do is introduce them.
Introduce them?
It's like a melting pot here.
Can I?
I want to feel involved in this.
I can see that, it's important to feel.
Now a little birdy told me you broke the gig you played last night.
Yeah we broke the gig.
We broke the venue.
How do you like?
People break their hands, how do you but you broke the gig?
I guess so, all the power went out in the middle of the song.
What the power, your power?
Yeah, the power of rock.
Holy shit, that's awesome.
We're very proud.
I really have to ask, I just have to ask about this.
Mellow yellow rape seed oil?
This is a UK product, I'm just going to put this in here.
It's mainly for a bit of colour.
And what we're going to do is just drain this off here and layer this up onto this board.
And this is a really healthy, vibrant snack that is just going to deliver a bit of flavour
and the bit you're going to get from the edge.
A really refreshing dish.
Great on a summer's day.
So you're getting it?
Oh my god.
It's vibrant it's fresh.
Oh my god.
This is so amazing.
What's your name again?
Okay.
This is so good.
You like it?
So this is a ceviche, scallop and sea bass check the recipe out on Jamie's Food Tube.
Check out the other recipes.
Subcribe.
Is it here?
Now it's here.
Check out Deap Vally and girls are you happy?
It's so good.