Oliver Stott

Ceviche

Published on Monday, April 25th, 2016 by Oliver Stott

Tags: , , , ,
n/a
shares
Share on Facebook
Share on Twitter
Share on Google+
Share on LinkedIn
+
What's This?
AAT_2014 copy

Executive Chef Denis Rodriguez is in charge of the kitchens of Iguana Joe’s, Iguana Cantina and Smokey Joe’s.

A Peruvian chef shares his secret for preparing the best Ceviche!

In the competitive and discerning Latin world of ceviche, Peru clearly sets the bar. Ceviche, the refreshing dish of fresh fish marinated in citrus juice, has been declared a part of Peru’s national heritage.

Aruba Joe’s Peruvian born and trained Executive Chef Denis Rodriguez shared with us the four most important steps in preparing his world-class Ceviche.

AAT_1971 copy

Ceviche

One, choose the right fish. The best are semi-firm, white-fleshed ocean fish like sea bass, grouper, sole or flounder.
Avoid freshwater fish like trout or catfish  as well as oily fish like tuna or mackerel.”

Two, I cannot stress this too much, FRESH FISH IS THE SINGLE MOST IMPORTANT INGREDIENT. If you don’t
have fresh-caught fish, buy the freshest  fish possible at a market supplying sushi grade fish.”

Three, prepare the ingredients, but do not combine them until it is time to serve!”

  1. The fish has to be super fresh. Cut the fish fillets sashimi-style.
  2. Peel a few layers off a red onion. That way you get the sweet flavor without having a too-strong smell of onion. Cut them julienne style. Thinly slice a mild chili pepper, and squeeze a few limes and set the liquid aside.

Keep the fish separate from the vegetables. This preserves the texture of the vegetables and the fish and keeps the different colors from bleeding together.

Four, get ready to serve and enjoy!
My version of Peruvian Ceviche is similar to Japanese sashimi; it consists of the fish marinated for a few minutes and served promptly. Combine the freshly squeezed lime juice, salt, and pepper. Add the onions and the chili and the fish. Mix everything, tasting for the right balance between the salt and the lime. Serve”.

“The beauty of Ceviche is that there are chemical reactions when you bring the ingredients together, starting when the salt hits the fish and opens the pores, and the chili and lime juice goes in. That lasts only five minutes, and you want to be eating it while it is going on.”

Click on Iguana Joe’s, Iguana Cantina and Smokey Joe’s for more information about the restaurants

Tell us what you think?

Your email address will not be published. Required fields are marked *

Browse more

Receive updates from destination magazines

Enter your email address to subscribe to the destination site and receive notifications of new updates by email.

© destination Magazines 2019

Sign up to our newsletter to get the latest Caribbean travel inspiration & vacation guides straight to your inbox

You can unsubscribe anytime and data will be used in accordance with our Privacy Policy