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Ceviche and the Science of Marinating Fish | Kenji's Cooking Show

You can find the full recipe as well as a deeper discussion of the recipe and the science of marinating fish on my free Patreon, here: https://www.patreon.com/kenjilopezalt

0:00 – Intro & Ceviche Texture Comparison
0:37 – What is Ceviche?
1:19 – Choosing & Prepping the Fish
1:54 – Cutting Fish into Chunks
2:42 – Prepping Red Onion, Chili, & Cilantro
5:03 – How Acid “Cooks” Fish
6:27 – Choosing Your Citrus Mix
7:29 – Mixing & Marinating
7:45 – Cooking Time Tips
8:22 – Prepping Sweet Potato
9:03 – Final Texture Check
10:00 – Plating the Ceviche & Garnish
11:21 – Taste Test & Final Thoughts
12:18 – Where to Find More Content

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CREDITS
Shot by: Michael Weiner
Edited by: Alex Oh
Produced By: Kenji Lopez-Alt, Lena Davidson

24 Replies to “Ceviche and the Science of Marinating Fish | Kenji's Cooking Show”

  3. I miss fresh seafood. My job has taken me (temporarily at least) away from any coastline, so the only fish I get to see is what's in the freezer section. Not exactly the best quality.

  4. Awesome technique vid again Kenji.
    Can you perhaps do a fish fermentation video like they do in India, et al? I had fermented grilled fish for the first time at an asian style restaurant here in Margaret river, Western Australia and the jucy, yet firmness and flakiness was something I had never experienced before. I have tried bacalao and curing fresh trout with salt and sugar before slicing it thinly, but it's not the same as when you apply it to a whole fish filet IMHO.

  5. Ceviche's origins are most likely from the Philippine dish Kinilaw (also citrus based marination). Galleon trade between the Philippines and central America is how the dish made it to the other side of the world

  6. I see you using your new knife how awesome is that. Question: doesn't acid kill some of the bugs?

  7. If you are using fish you caught yourself, should you still freeze to kill parasites before cooking? Similar to if you planned to use it as sushi

  8. How are you preparing the sweet potatoes to accompany the ceviche?

  11. Kenji i am a super fan! I heard that you know of Colombia, I am from Cartagena please contact me if you are planning a trip to my city so I can help you in everything.

  13. If we not comfortable eating it “raw” can you balance the fish prices breifly

  14. I once served a caviar dish where I kept the form factor but contrasted color, texture and flavor with a mince of cilantro stem which I rinsed and patted dry.

  15. Master Bruno didn't use a knife. His massive fists did fine work of making things smaller!

  16. Hi Kenji, could you please talk about fresh vs sushi grade fish? I’m from Costa Rica, and I don’t think restaurants here even take that into consideration.

    I’m always afraid of buying fresh fish and eating it raw and getting parasites 😅

  17. As someone who eats a lot of Ceviche, Ceviche is not Peruvian. Peruvian Ceviche is Peruvian.

  18. As a Peruvian, I approve of your ceviche!

    I think it's a great representation of the history of the country/area. The indigenous population would marinate fish with passion fruit. Then when the Spanish arrived, Moorish women with them brought lemons and limes to South America, which is how lime began to be used. Then when Japanese immigrants arrived in Peru, they perfected ceviche by cutting it in larger pieces and only marinating the fish for 10-15 minutes instead of hours.

  20. since your making peruvian food, can you make anticuchos next, with the yellow sauce.

  22. The video starts off showing the spectrum of firm (raw) to mushy(overcooked) but then he explains that the protein strands are long and that denaturing in the acid makes them tighten up. This sounds contradictory?

  23. 6:06 So the asid cook's the fish, but it does not kill the pathogens. That is why in Maryland(state) by law all raw fish served must be pre frozen before service. Ask where you buy your fish if it was frozen. If in doubt freeze your fish all thru then thaw in the fridge.
    Yes, I watch all the new J. Kenji Items as they come out. yes, I rang the bell. Just beware he can leave out some safety information and uses procedures that are ok for a professional but not always best practices for starting out.
    My first name is also J. What a pain that is! I have to go by James to keep the database people happy and not get my name shortened to J. R. Perhaps that is what happened to Tolkien?

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