Make Ceviche at Home with Jacques Pépin | KQED

In this episode of Today's Gourmet, Jacques Pépin makes a ceviche. Jacques uses scallops in this version, but you can use many different types of fish like cubed ahi or shrimp. Next he prepares various herb rubs to flavor his veal fricassee stew. For dessert, Jacques shows us how to make a classic custard with fruit sauce.
In This Episode:
00:00 How to make ceviche
5:17 Veal stew recipe
5:27 Different herb rub combinations
11:49 How to cook Wehani red rice
15:50 How to make custard
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 19, 1992. Potpourri pairings
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/​​​
Subscribe to ‪@KQEDFood‬ to watch more food videos.

[@madelinejones9745]

this is what I love old school cooking, it's not broken, it's delicious 😋 and beloved Pepin.👍

[@konstantinivanov1986]

My favorite guy. This type of gentleman does not exist anymore .

[@mr.zardoz3344]

Read his story. His book The Apprentice, is truly excellent writing and his wonderful story.

[@dee_dee_place]

I love the flavors & variety of different cultures. I'm glad to see Chef Pépin mix things up. Food should not only be tasty, but it should also be interesting. I have all the ingredients that he used so "Happy Cooking, To Me"- LOL.

[@daphnepearce9411]

This is awesome. Right before I watched this video I made a batch of Mexican shrimp cocktail for dinner tonight. Ceviche reminds me of shrimp cocktail. This whole entire meal looks wonderful. Thank you chef.

[@m.theresa1385]

Excellent! Time to get provisions to make this for fishy Friday. (I’ve scallops in the freezer but those will be best cooked - usually curried , I’ll get fresh to do this dish.)

[@brokenglassshimmerlikestar3407]

I love how you can see immediately he's a curious and openminded person, always eager to try new things and experiment. I've come to learn that not many people are really like this so I appreciate him even more

[@michelleharkness7549]

Greetings ( USA 🇺🇸)

[@bigpoppa1234]

Nice to see Apricot jam is back!

[@kqed]

😅 The man knows what he likes.

[@dee_dee_place]

@Michael Ransom Thanks for the information.

[@mr.zardoz3344]

It never left. My favorite jam😀

[@biancahotca3244]

Sugar brings balance to a lot of dishes. A little bit of sugar gives many savory dishes a better flavor.

[@flybyairplane3528]

Jacques, lovely meal, , apricot, the best I has was a dear friend brought me a large container from GREECE, there are some good one’d in some stores. 🇫🇷🇫🇷🇺🇸🇺🇸

[@cscmolts77]

💖💖💖💖

[@bigpoppa1234]

Paul, squash? Call me. How about Friday? No can do, I got an 8:30 res at Dorsia. Great sea urchin ceviche.

[@AdlerDanEgoe]

"ce-vi-cheee" 🪓 squash and ceviche, well spotted 📼

[@BoBo-ti6jh]

Jacque, ceviche comes from Peru. But, your recipe is nothing like authentic ceviche from Peru.

[@BoBo-ti6jh]

@@misterjay85 So is your comment.