WEBVTT Kind: captions Language: en 00:00:00.072 --> 00:00:01.790 - One time I was doing it and then suddenly 00:00:01.790 --> 00:00:04.025 the tiger wake up and they have to run away, you know? 00:00:04.797 --> 00:00:05.582 - [voiceover] Wait, what? 00:00:05.632 --> 00:00:07.310 - Nah, I'm just kidding. (laughter) 00:00:07.310 --> 00:00:09.968 (upbeat music) 00:00:12.714 --> 00:00:14.680 - Hello my name is Ricardo Zarate, 00:00:14.680 --> 00:00:18.171 it's 6:30 in the morning and we are here at LA Fish Company 00:00:18.171 --> 00:00:19.735 in downtown Los Angeles. 00:00:19.735 --> 00:00:21.802 Today we're gonna be buying some fish to make this 00:00:21.802 --> 00:00:24.072 delicious Peruvian dish called ceviche. 00:00:24.204 --> 00:00:26.781 The ceviche is a dish that is marinated it with lemon juice, 00:00:26.781 --> 00:00:31.033 garlic, aji peppers from Peru, onions, and cilantro. 00:00:31.201 --> 00:00:32.067 It's delicious. 00:00:32.398 --> 00:00:34.243 I need to come here at six thirty, six o'clock in the 00:00:34.243 --> 00:00:36.746 morning, you know, to get a fresh cut. 00:00:36.762 --> 00:00:39.497 Coffee time now, this is the best part of the morning. 00:00:39.497 --> 00:00:41.807 So all the fishes you see here on this table 00:00:41.836 --> 00:00:43.513 is all the fish that come in from Japan. 00:00:43.577 --> 00:00:45.480 This is halibut from the East Coast, 00:00:45.480 --> 00:00:46.927 by the way this is my friend Kenny. 00:00:47.060 --> 00:00:48.917 I'm gonna make a, like a, rocoto sauce. 00:00:48.917 --> 00:00:50.914 It's going to go very well with the sauce 00:00:50.914 --> 00:00:52.017 I'm trying to make tonight. 00:00:52.017 --> 00:00:53.950 So let's take some squids, this is good for lunch. 00:00:53.979 --> 00:00:57.282 (Speaking in Spanish) 00:00:58.738 --> 00:01:01.926 Right now he's taking the skin off the fish. 00:01:01.954 --> 00:01:04.224 Now he's gonna start cleaning the squids, 00:01:04.253 --> 00:01:05.922 he's taking all the insides. 00:01:05.922 --> 00:01:07.600 This is not a dish I cook at my restaurant 00:01:07.600 --> 00:01:09.198 but this is something I cook for my friends 00:01:09.198 --> 00:01:11.299 and I will cook to somebody I want to 00:01:11.299 --> 00:01:12.745 introduce Peruvian cuisine. 00:01:12.878 --> 00:01:13.935 We're here at my house. 00:01:13.935 --> 00:01:16.409 This is my son Tuari, my kitchen. 00:01:16.409 --> 00:01:20.134 I'm gonna do like a halibut ceviche with a crispy calamari. 00:01:20.134 --> 00:01:22.015 I'm gonna teach how to make the Leche De Tigre, 00:01:22.015 --> 00:01:25.406 the translation is "Tiger's Milk" because in Peru 00:01:25.406 --> 00:01:27.697 we believe this give you the power of a tiger. 00:01:27.761 --> 00:01:29.862 Red onion, I'm gonna put inside. 00:01:29.862 --> 00:01:34.477 Ginger, celery-a stick, and the garlic clove. 00:01:34.959 --> 00:01:39.161 Fish. I'm gonna trim it all the size I'm cutting here. 00:01:39.161 --> 00:01:40.821 The trimmings. The rocoto paste. 00:01:40.821 --> 00:01:43.828 This pepper, on the rocoto, is like a bell pepper 00:01:43.828 --> 00:01:48.146 and the seeds inside are black so this one have a heat. 00:01:48.146 --> 00:01:50.161 Really nice, earthy flavor. 00:01:50.468 --> 00:01:51.798 This is my favorite. 00:01:51.872 --> 00:01:53.463 You need to think about like you making a 00:01:53.463 --> 00:01:55.448 like a mayonnaise, you know. 00:01:55.448 --> 00:01:56.713 So we gonna start it slowly. 00:01:56.713 --> 00:01:59.093 You want all the flavors to make into a paste 00:01:59.093 --> 00:02:01.531 so I'm gonna add to this slowly the lime juice. 00:02:03.061 --> 00:02:05.049 This is Le Leche De Tigre. 00:02:06.989 --> 00:02:10.635 Now, here we go, my fish that was already prepped and clean 00:02:10.635 --> 00:02:12.495 and this is the Aji Amarillo. 00:02:12.495 --> 00:02:14.191 This Aji Amarillo is a Peruvian pepper, 00:02:14.191 --> 00:02:15.909 basically this is just blended. 00:02:15.909 --> 00:02:18.335 This is spicy if you put the seeds in there 00:02:18.335 --> 00:02:21.214 and if you take the seeds and you blanch it 00:02:21.214 --> 00:02:22.474 it can be super mild. 00:02:22.607 --> 00:02:25.986 I would say this pepper is in every single Peruvian dish 00:02:25.986 --> 00:02:26.845 almost. 00:02:26.845 --> 00:02:30.107 So for the ceviche we gonna cut like a little cubes. 00:02:30.107 --> 00:02:32.371 I'm gonna put the halibut, I'm gonna add a little 00:02:32.371 --> 00:02:33.693 chopped cilantro. 00:02:33.693 --> 00:02:35.771 The onions can be very strong on flavor, you know. 00:02:35.771 --> 00:02:38.871 So what I recommend is chop it and wash it with ice water. 00:02:38.871 --> 00:02:41.507 I'm gonna add like a spoon of Aji Amarillo, 00:02:41.507 --> 00:02:43.932 and gonna put the sauce in here. 00:02:43.932 --> 00:02:44.710 Oh my goodness. 00:02:44.710 --> 00:02:46.312 It's very important to taste. 00:02:46.312 --> 00:02:47.927 I'm gonna get one more try. 00:02:51.027 --> 00:02:52.755 I'm gonna do the fried calamari, 00:02:52.755 --> 00:02:55.680 I'm gonna need the milk and the egg. 00:02:55.680 --> 00:02:58.475 I have my flour which is just all purpose flour, 00:02:58.475 --> 00:03:00.165 I put a little pepper and salt. 00:03:00.165 --> 00:03:02.310 Now we're gonna go and fry the calamari. 00:03:02.310 --> 00:03:06.222 So my oil should be at like 350 degrees. 00:03:09.392 --> 00:03:11.132 You know, you need to cook with passion. 00:03:11.132 --> 00:03:12.828 When you do something with love, 00:03:12.828 --> 00:03:14.371 you know when you put everything in there, 00:03:14.371 --> 00:03:18.249 it will show on the food and on your food. 00:03:18.249 --> 00:03:19.828 This is not very traditional, 00:03:19.828 --> 00:03:21.883 they only fall in Peru for the ceviches. 00:03:21.883 --> 00:03:24.815 But, you know what, I found that it's the best. 00:03:25.029 --> 00:03:27.386 Probably I would love to cook until the end of my life, 00:03:27.386 --> 00:03:28.482 you know?