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Blanching the Vegetables for Striped Bass Ceviche

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Victor Albisu: Hi! I am Victor Albisu. Today we are making a Striped Bass ceviche. To get started with the Striped Bass Ceviche, first we need to do a little blanching. Blanching is, immersing something in hot water for anywhere from one or two minutes and more and then submerging it in ice water to halt the cooking process. Today, we are going to be using the stalk of celery and the white of one leek; this is just here for decoration. When we cut this in half, put that part out, cut the end, put it here, cut it long ways. Always when you are dealing with a leek, scallion onion, for that matter, the out side skin will always have a little bit harsh of a flavor. So, we are going to discard that, slice this down the middle and across and now we are going to look at our blanching water. Thats boiling water, but whenever cooking vegetables with water or, just about everything that you use water to boil, you are going to want to salt it, and make sure that it hits that kind of sea water -- should have a salty flavor. So, we are going to give it a couple of generous pinches, make sure it clouds up a little bit, looks like the ocean. At that point, that they are rolling, we are going to add this, one stalk of celery, cut in half and trimmed and one stalk of leek quartered to blanch.

Now, with the perforated spoon or a spider or different utensils that you can find in the kitchen, you will be able to remove them, without removing that much water. Here, I have my ice bath prepared, which is basically just ice and water, and thats been cooking for about a minute, minute and a half now. Slew and pull that out add it right to the ice water.

Now, we are doing this process because this is part of the dressing for the ceviche. Ceviche is, in and of itself, is just a marinated fish in citrus or marinated almost anything can be a ceviche. So, when you are talking about ceviche, you are talking generally about marinated fish. Although, theres mushroom ceviches or shellfish, some people even eat ceviche of meat, but they call it something else.

So, when we are talking about this specific ceviche, we are moving right to Striped Bass or the Rockfish, but in our area, it comes with a great quality. So, in our next step, we will be finishing our dressing, pour over top of the ceviche and slicing our Rockfish.

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 »