We’re making Peruvian Cebiche with Andina’s Chef Hank Costello. And meet Andina owner Mama Doris Rodriguez De Platt!
>> welco back. this looks so good for summertime. we are making a traditional per peruvian ceviche. here to help us is chef hank costello. i’m used to cebiche.iche >> but it is with a v. >> pretty much the same thing. they have a little bit different takebi on it. where they toss the fish in lime juice and leave it in a rawbi state. the >> different, what cooks it. l >> in theim other countries, theyaw will leave it in the lime juice and breaking it down by thes a a — acids. >> let’s get started. what do we want to do first? >> the first thing is make the base of the ceviche. this is the sauce or the seasoning of the lime juice. we’re going to be using the blender over here. take the top off there. >> we’re going to add the limeg of juice and that little slice of lime, too.sin >> yes. how many limes did that take? >> that’s about four — tendd limes, excuse me. >> ten lim. >>th then we’
- Tags:
- BHT
