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How to Make Striped Bass Ceviche

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Victor Albisu: Hi, my name is Victor Albisu; I am the Chef de Cuisine here at Downtown, Washington DC, where we are shifting temporary Latin Cuisine. Taking traditional ingredients and recipes and modernizing them for the American Pal, which is something I know little bit about considering that, my mother is Peruvian and my father is Cuban.

Today we are going to be touching on a traditional Peruvian dish, with a modern twist. We are taking Rockfish or Striped Bass and making a ceviche from it. Ceviches are dressed raw fish in citrus, traditionally its raw fish, but ceviche can be almost anything dressed in citrus.

Today, we will be serving that over a roasted sweet potato and covering it with a Rocoto crema, which is a very modern take on a traditional Peruvian ceviche. So, follow me into my kitchen and we will get started.

Expert: Victor Albisu

Chef

www.bltsteak.com

P: (202) 689-8999

Victor Albisu may have been born in northern Virginia, but he seems “born” with Latin food in his blood. Victor’s mother is Peruvian, his father is Cuban; one grandfather was a baker; and two aunts owned their own restaurants in Miami – Latin food was central to his upbringing. In fact, he doesn’t have a single childhood memory that doesn’t involve some delectable Latin cooking or More »