This simple dish is "spring on a plate."
Welcome to Ludo a la Maison. Today we are going to do a ceviche. Ceviche, ceviche, ceviche, ceviche, ceviche, ceviche, ceviche is very simple. It is only fresh fish, lemon juice, and then you can put any vegetable.. You wont know. It's not very complicated, no? For me it's very Los Angeles. We have a lot of latino resturants: Mexican, Peruvian, Japanese resturant. We also have some ceviche. The Italian resturant they call it Crudo but it's like ceviche also When you load it in the juicer that's it. So we're going to start to pickle red onions. We'll take, just pickle red onions, like that. Take off the first skin, like that. Okay, yeah. Then cut the onions, just slice. Since you don't find red onions Usually raw onion. I love red, because a little less spicy and the color is beautiful. [MUSIC] Separate all the slice together like that. I love onions, because you always give a texture When your crunchiness to the same [UNKNOWN]. Now we're just going to take a little bit of sherry vinegar. I would like you to pour on the top of the onions, just like that. And just going to leave them like that for 30 minutes. Voila. So, cucumber, we're gonna do a cucumber juice. We're gonna keep the skin, okay everything, just slice it [MUSIC] Like that. So the skin's going to give us a beautiful color. Cucumber is one of my favorite vegetable, I love it. It's crunchy, it's a beautiful color. Now, we're going to juice the cucumber. Why cucumber juice? Because you like California. Here in LA, we use a lot of juice. That's our culture. [MUSIC] Put the ceviche and the juice together. Here we're going to use an extractor, okay, to get the juice from the cucumber. Okay, boom. [UNKNOWN] Put your cucumber here, [SOUND] [UNKNOWN] Put the juice here. [MUSIC] A little touch of white balsamic, and we're going to put also some champagne vinegar. A little touch of xanthan gum to thick our juice a little bit. Put the cover, and we mix. Make sure to blend very well [SOUND] Et voila, boom. Now my fish. Today, we're going to use snapper- Red snapper? Yeah, sorry, red snapper. Just buy your fillet clean, no bone, okay? You can use also halibut, fluke, whatever is fresh at the market. Like sushi, you have grade 1, grade 2, different quality. With ceviche you don't need to have this high end quality of fish. Just make sure the fish is fresh. When I think about ceviche, I think very cheap fish, still fresh, but fish you cannot really serve raw because the texture. So take a good knife, okay. [MUSIC] Yeah? I'm going to just slice my fish, okay? That piece of fish, and put the fish right over here in the bowl, stay very cold. Always be careful when you manipulate fish. Be quick, be clean. I'm gonna pour my lemon juice on the fish. So fresh lemon juice. We marinate the fish for at least a good five minutes. Green jalapeno, makes the dish a bit spicy. You know, Latino, tequilla, James Bond. You know this song? You don't know that? I'm gonna slice some jalapeno, very thin. First time I use green jalapeno it was 20 years ago. You need to understand, I never use a jalapeno in France. Trust me, this green thing not that much in France. I remember that day I was slicing some green jalapeno very, very fine. I did that. [MUSIC] What a mistake. Just put your, [SOUND]. Trust me, my head was under the water, cold water. [SOUND], just to touch it, my God, it's so spicy. We got [UNKNOWN] with that, yeah. So you can see the fish become a little bit more white. As the fish start to cook a little bit in the lemon juice I will take some red snapper like that. Perfect. Pour a little bit of my cucumber emulsion on top of the fish. I like something very green, very nice like that to see. After we put a little bit of pickles, red onions, like that. Okay, [FOREIGN] jalapeno, sliced jalapeno. You like spicy? I put some more. Okay, I love cilantro, love cilantro. [FOREIGN] borage flowers. Tastes almost like oysters. Another kick to the dish. I love to use with my ceviche some purslane. I did not find any purslane for this week. So I find in the market some pea tendril and we'll use a little bit of pea tendril, but if you find purslane, use purslane. Just like that to give some texture to the dish and for decoration. And we'll put a little bit of wood sorrel for a little bit of acidity. Okay, just like that. And you know what, let's go put a little bit of, a little bit of, this is not wine this is olive oil, this is what we do at La Casa Lefebvre. we put olive oil in the decanter, just a little and gentle like that, Voila, you see red snapper ceviche with cucumber water and sinatra. Now it's time to taste. Voila, look at this beautiful color. [UNKNOWN] spring in the plate. The winter is finished, the color is fresh. Okay. So make sure we take a little bit of fish, little bit of the onion, little bit piece of jalapeno and I'm building my spoon now. I put everything in my spoon, see? [MUSIC] [MUSIC] Yeah. There's a lot of things going on in the mouth, alot, alot. Good way to start your day with that. Buen apetito. Adios. [MUSIC] [MUSIC] [SOUND]