Ceviche Tigre de Leche (Salmon) Crudo

A simple detailed demo showing how to prepare a summer seafood ceviche (Salmon Citrus Ceviche)

[@Cocinemosjuntos]

That looks delicious Chef. I really like salmon and I did not know that you could make ceviche with it. Great dish. Keep it the good work

[@chefsease]

I really appreciate that! Salmon is actually a wonderful fish for ceviche especially since its flavor stands up to a lot.

[@ANALUZVAL]

wow...!!

[@cleomejewell5587]

I so enjoy the care he takes in preparation

[@ethelsanchez9790]

I am Peruvian and love my ceviche. I also love Salmon which is a big part of my diet and I look for different ways to prepare it. We Peruvians use white fish mostly, sole fish if we can find it . I once tried it with Salmon and cooked it the Peruvian traditional way and it didn't turn out that well. I think your ceviche recipe in combination with coconut milk is great for Salmon and I will definitely give it a try. Thank you for your video!

[@raulruiz6872]

The truth is that the flavor of chillies is in the seeds, that's why in Perú we say: "if it's not spicy it's not ceviche" 😂

[@kattymilagros]

As an British Peruvian and knowing different cultures, I know that Peruvian ceviche is the original way to do according to some Spanish Inca date from 1600's. Then Ceviche became popular in Mexico and finally to some other countries in Latin America; every country has their own version. By now Ceviche is well known in Phillipines but it has other name. This year I saw ceviche in an English book recipes but making it with Salmon. Also i can eat ceviche in some Peruvian restaurants in London and in an Argentinian restaurant with a lovely view of Thame's River. Conclusion: Ceviche became popular and every country has their own version.

[@rolandjamesasuncion1574]

It's called KILAWIN here in the Philippines. Pretty much the same with any other version anywhere else.

[@alexvalentine4934]

thank you great recipe

[@analyndelacruz3864]

Thats looking fancy

[@TerSch87]

Making this today

[@luisfuertes5731]

Original and authentic ceviche is from Peru. Other countries' are not the same. Peruvian is delicious.

[@MlleNoko]

What ingredients do you use? Beyond lime and fish?

[@orges_x8652]

coconut milk

[@mcwaste]

Where was the onions. Looks nice tho

[@cinemasloan8183]

So its JUST coconut milk dressing? I didn't see anything saying otherwise...

[@GBCrOnIkGB]

This is more of a tiradito not ceviche

[@janetlopez4725]

En espanol

[@matieuist]

Shouldn't you be partially cooking the salmon if you are not marinating for more then 24 h? You need the proteins to coagulate properly. This can be achieved in 20min?

[@chefsease]

Matieu Jalbert The acid in the lemon and likes cook's it for you

[@MlleNoko]

Poach the Salmon first, after rinsing the fish

[@abijo]

the lemon acid cooks it, we also do that technique here in the philippines even w other sea fishes.its called kilawin. very nice.

[@thibaultx730]

sorry dude first you dont hace 3 stars for a ceviche...and secondly it has nothing to do with a real peruvian ceviche...

[@motivationandtravelchannel4575]

Alot of work and you didn't even use all the ingredients. Alot of work and a very small portion

[@BrazitodeWawa]

The recipe goes against the original South American cebiche. It is more of a mejican recipe.

[@chefsease]

BrazitodeWawa Is that so? Well new news is always good news to learn. I've never been there, but nice to know my play on ceviche reminds you of your home town. Hope this was tasty for you.

[@capechef1330]

Ceviche is not made with fatty fishes e. g. salmon. It is made with firm white fish like Bass, Grouper or Mahi-Mahi. No salmon and no oily fishes e. g. mackerel, sardines, tuna.

[@Talisee9]

kzbin.info/www/bejne/pZvEqZWGh998fq8 yeah man only idiots use mackrel, youre a fcking genius

[@luisantezana7906]

3 star michelin????? You can't even slice fish properly

[@luisantezana7906]

Ughhhh and you call that atrocity ceviche?

[@pcastelo98]

oof

[@sololaverdad2731]

Sorry sir. That is a mexican-frankenstein ceviche.

[@conspiracystacker]

Not Michelin star, not even close