If you love watching cooking shows on TV like I do, you are going to love THIS! I’ve told you before about how much Ann Marie teaches me, and when I watched her cooking video for her new SURF & TURF online cooking class I learned what ceviche IS, how to pronounce it (no where near what I guessed), and how to make it. It looks super easy and I know I’m going to love it because I’m a citrus freak (I eat lemons and limes plain whenever I can), and I can never get enough avocado in my life. I also love having a new idea for preparing seafood, because Kent only just began eating seafood in the last couple years, so now I get to try all new recipes. Ann Marie’s new class will be perfect for us.
Check out her new video below and DON’T FORGET you only have until tomorrow night to enter the contest to win a FREE SURF & TURF online cooking class where you’ll learn about more great cooking tips and recipes from Julia Child (a.k.a. Ann Marie – she’s so fun to watch!), and also how to shop for seafood, how to cook grass fed beef without ruining it (the way we have in the past), and even how to prepare and enjoy, yes I said it, enjoy organ meats!
You only have another week or so to sign up and then enrollment closes.
How to make ceviche:
{ 7 comments… read them below or add one }
I love ceviche! My first husband was from S. California and it is huge there. He taught me how to make it and even those he is gone I still love ceviche.
I love ceviche. I really should try making it sometime. I’d also love to be able to take Ann Marie’s class but won’t be able to this time. I hope she offers it again sometime.
I first had ceviche in Mexico. I liked it fine, but I still have mental issues with eating “raw” fish. My husband loved it, however, as he’s always been a big sushi fan! Ceviche is big in Mexico, though, and if you’ve ever heard of or watched Rick Bayless, I actually saw a show of his where he was in Playa del Carmen (love that town!), and he got some fish fresh off the boat and made ceviche right there on the beach! Anyway, ceviche really is an easy way to learn to eat raw fish, since it’s “cooked” in the lime juice, just gotta get past that mental hurdle!
I’ve always had an ick factor when it comes to sushi, but my hubby loves it. I might be able to do this though since the acid in the citrus juice denatures the proteins in the fish to really lightly “cook” it. And I’ve recently learned to love avocado. One thing is important though, the fish really needs to be frozen first and then thawed. I noticed that Anne Marie mentioned thawing out the fish in the beginning of the video and that’s perfect. The lemon juice will cook the fish but it will not kill any parasites. Freezing takes care of that. I’ve worked in the seafood industry and even the freshest nicest fish of any variety will have some parasites. (Worms.) I know it’s a nasty thought, but that’s why you need to cook your fish thoroughly or freeze it first. That’s probably why I never could handle sushi. This however, I think I could handle. ?
Cilantro and Cucumber without the skin is great in ceviche as well! Mmmm. Great video, just joined this site and love it!
This has nothing to do with cerviche. But I was sitting here watching TV and saw a Honey Bunches of Oats commercial and thought, why do the workers need to wear hard hats for prepare/manufacture our foods? I cook all the time and I don’t need to wear a hard hat an apron yes definitely. But I guess when you prepare franken foods, you need a hard hat to do so…
My husband and I love ceviche…..really learned to love it when visiting Mexico. They serve it there with shrimp and octopus….also have had it with mango, olives and capers added. Delicious!