What's up? Welcome back to Vagabrothers.
Right now we are at Urban Kitchen in Lima, Peru,
and we're joined by Valeria Basurco. Hola.
And today we're going to make a very typical Peruvian dish, ceviche.
All right everybody we have come to Urban Kitchen.
We're going to learn a little bit of Peruvian cuisine.
We're going to get our hands dirty.
Actually, we're going to keep our hands clean because we're preparing food,
but we have some new friends here.
Hola todos. Bienvenidos.
This is Valeria. Welcome to Peru. Gracias.
We got Luke still [Como estas?} who's hanging.
And there was Ignacio, but he's gone.
We're going to do the first dish ceviche.
Valeria is from Peru, and
it's also her first time making ceviche.
I think it's a first for everyone and we're going to learn.
So for making ceviche, we need to take a few things into consideration.
First a fish that has to be very, very fresh in order to eat it raw.
You are going to start chopping the onions, the chilies and
cilantro, which are the flavors that are going to be inside the ceviche
and you're going to make the tiger's milk.
Do you know what's tiger's milk ?
I don't know. I'm not sure if we're talking about the same thing.
Tiger's milk is the juice of the ceviche, and
these ones you want to put some extra spicy.
If you don't like it, put it on the side.
I love spicy. All right. Cool.
And you have chopped everything?
However you want, we are going to put in the blender.
So...go.
Lime juice. Right.
The most important ingredient in this part of the recipe.
Because we're in Lima, right?
A little bit of salt, actually a lot of salt.
And this is a very, very mild fish stock.
Why mild? Because I don't want my ceviche to taste like soup.
Ice cubes and blend it really well.
For ceviche which one is better, this one or that one?
For the ceviche, for the dish, always red.
If you don't have red, chili,
good amount with everything
and now you're going to see.
Uno, dos. That's it.
You want the tiger milk to be thick, but not too chunky. Yes.
There we are. Perfect.
Guys you need to try it now.
Listo. When people buy fish fresh in a market, what should they be looking for when they're buying raw fish?
First of all, smell.
What do you smell? Fish.
No, nothing.
When the fish starts to smell, it goes off.
That fishy smell and flavor is not great.
Know your fishmonger and trust your fishmonger.
You try this? Not yet.
We want to make ceviche straight away, but if you don't make it straight away you put this in the fridge. Okay?
So now.....fish. Boom.
Okay
Seabass, Corvina we say here, one of the best fish we have around.
You can go for something like this
How many varieties of corn are there in Peru?
I don't know. I would assume that more than one hundred.
Wow. This is a the most typical one.
That's the one we call Choclo.
Choclo is synonym for us is corn.
This is one that you boil and you put in salads.
You eat with ceviche.
The mild one is very juicy and tender.
So you eat it as a snack,
salty, crunchy, and then we make beer out of corn.
It's called chicha de jora, which is a ferment of corn.
Ceviche is served with a sweet potato
just to balance a little bit of the flavors.
If you travel in Peru, you're going to see that
in different regions, they have different things.
First rule: fresh fish.
Second temperature: everything cold.
Third rule: everything ready.
We even have a mission when you're going to eat,
You need to make it and leave.
First ingredient going into the fish is salt.
Add a good amount of salt.
Look how the salt is going to be absorbed by the fish in seconds.
Second ingredient: just a tiny bit of lime juice.
And now you're going to see a change.
These are the limes. It starts turning white. Exactly.
The color starts to change in 15 seconds.
And they're cooking.
When you have that white fish coming out, you start.
Chili. We're going to put this one. Then you put that one..
cilantro and onions.
I'm going to put the finely chopped chilis,
and I'll put the coarsely chopped cilantro
Excellent.
Cilantro. There we go. All of it? Yeah.
That's good. And the onions.
Try to separate them a little.
They also have to be very fine.
And then we mix it.
So now this has already the taste of the region.
It has four ingredients.
There
Salty, spicy, little bit of acid.
The only thing that is really missing here is the acid.
Tiger's milk. We have the tiger's milk.
So fresh.Yeah. It's good.
Juice. The best part.
If you want them, you eat them.
If you don't, then you're good and
then you eat them on the side.
That's everything. All at once?
The corn and the potato
Pretty good, huh?
Wow. We're a pretty good cook for our first time.
I think we should open a restaurant.
It's so easy.
So good.
Peruvian food is such a fusion food.
You have, like you said, the influences of Japanese, Spanish,
the indigenous ingredients.
And then you think about...
not only a lot of culture, but ingredients.
We start getting things....as we can grow them here
because of the different types of air that we have in the country.
It's easy.
Like I always say, our fridge is always full.
And also Peru is like a full fridge.
You can find almost anything because
of the air and the different types of climates that we have
at the same time in different parts of the country.
The crazy thing, just to get a little bit nerdy for a second
They have this think called... the idea is the Columbian Exchange
that before Europeans came to the Americas,
there were more varieties of every type of vegetable in each continent,
but fewer types of vegetables.
You had hundreds of types of corn in the Americas
but no corn in Europe,
and now we have more types of vegetables,
but fewer varieties of each one.
So we have corn in America, but we only have one type of corn
where as you guys have hundreds.
That's another thing that we need to take care of
because we need to know what we have
and how we can not let it die.
In Peru I was...I know they say we have more than two thousand variety of flavors.
But I was reading the other day that someone said more than three thousand varieties.
Imagine that....three thousand.
So whenever someone comes from Europe and says
when you cook an octopus, you need to put a potato and when the potato is cooked, the octopus is done.
Here it doesn't make sense because which type of potato are we going to use?
You have one that cooks in ten minutes, and one that cooks an hour.
Yeah, there in Spain you have two types.
But it's cool because here it's like you have both the variety
of different types of ingredients and the influence from Europe and Asia.
So you have the best of both worlds right here in one place.
Okay, well, thank you for watching.
That was how to make ceviche.
Big thanks to Ignacio for teaching us from here at Urban Kitchen.
And thanks to Valeria.
If you've not already subscribed to her channel, you should go subscribe.
There'll be a link in the infobox.
For now, we're going to finish eating this wonderful ceviche,
and I hope that yours at home tastes as good as this one.
So if you liked the video, you know what to do:
give it a thumbs- up, share their friends and subscribe to Vagabrothers
and turn on the notifications if you've not already.
In the meantime stay curious, keep exploring,
and we'll see you guys on the road.
Peace.