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Striped Bass Ceviche - Chopping the Rockfish

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Victor Albisu: Hi I am Victor Albisu and were making Striped Bass Ceviche. Clearly we have to dice up our Striped Bass. These are young small filets that we have cleaned and skinned. So, now depending on how you like your ceviche, I like them relatively larged dice, we began to cut it down, we dont want to see any red. The blood line although people who are like me, that are familiar to ceviche, dont mind it so much, the flavor is not as good as just a nice clean piece of fish. So, from here Ill slice in to strips, try to be mindful that we want to make them all as similar as possible.

Okay, we are going to begin to dice it. Okay, this is how I like my ceviche diced. Same here, now I move the fish for you guys to see. So, what you want to do is maintain this in a cold bowl. In the next step, well be putting together the garnish and setting up the dish.

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 »