hi I'm Tanya steel from Epicurus comm and you're watching around the world and 80 dishes today we're making Peruvian snapper ceviche with Chef Michael Genaro of the CIA Michael thank you so much for coming here and showing me how to do this it's a South American dish but Peru is really kind of the epicenter or ceviche is that correct yes it is very popular in many Latin countries but especially Peru they have different varieties throughout the country doing versions and actually we have the rest of you we make with a red snapper but you can make with many other types of fish too you can can you make it with sea bass another thing that's the bass snapper grouper monkfish shrimp whenever you buy fish for this recipe you need to go into a fishmonger right and or a good quality of place that and after sushi-grade is that the freshest fish possible okay I'm very clear - very translucent okay so you're looking for fish that essentially is fairly meaty exactly yes media has a firm texture and very translucent like this fish is right here the snapper now how would you cut something like this I've never cut a big piece of a little fish to fish like this I take it cut into strips like this try to kind of fairly consistently and then turn 90 degrees and make some thin slices nice like this so you're looking for slices that about an inch about new square and fair maybe and maybe need some age from this Nick okay slices that are very that have a lot of surface area but some texture to you can you dice it or stimuli slice it either way it's gonna be a lot of service or exposed but there when you slice like this it has a little bit more texture and again this is this fish is unusual because this process is unusual because it's really cooked with lime juice or citrus and actually that's an interesting point is that this is actually a process of marinating and the acid is doing what - the fish attack basically kind of coagulates the protein which solidifies it and it gives us some more texture almost like a poached like a lightly poached fish Oh interesting so once you've cut the fish then what do you do it was a fish in a bowl yeah and then we're putting it into the fish some make a little like a vinaigrette with some oil and vinegar and if you wouldn't mind squeezing some limes yeah and the best way to do this is take the lines and kind of run them on the cutting board and make them a little soft them up a little bit the pulp on the inside and then take the reamer of course and put inside and twist it so you get a lot of contact and give it a really good heart yes gentle limes like to be beat up absolutely okay then I put a little garlic in here some jalapeno peppers now the jalapeno is kind of crucial especially with Peruvian ceviche right get a real place yeah and they have to actually make different versions of it and through and they have different type of peppers they use around the country but all ceviches are made with a little bit a little bit of heat oh I see mm-hmm I put some salt in this hmm it's a pepper and a whisk and some olive oil it's not just regular right here okay the lime juice yeah so it's the lime juice it's the it's the asset that's that's really cooking and breaking down the fish exactly things like this is that what happened they toss it together and then have the an imbecile sit how long's it sit for about eight hours in the fridge yep okay is it covered ridiculous it for eight hours and you'll see actually you can see almost right away the outside of the meat or the fish is beginning to change becomes white it's very very it's gonna be very slow to begin the process and then it'll service on a platter and we have some components like some onions cilantro tomatoes and scholar use to decorate the plate all right so I'm gonna get the one that we've got in here that's been in here for eight hours I'll stick this guy in so we can him oh wow that's really nice really this was set for about maybe eight hours eight eight and a half hours so tell us let's go ahead and plate it up put some cilantro into this cilantro us a very indigenous South American Herbet used in South American countries yes bears in South America and Latin countries also in very population cuisine so it's in this on the plate then usually portions of this are usually appetizer portions not real large being a very very small container but again very flavorful yes Ramanujan put on here and these are traditional garnishes and tomatoes this movie minions mm-hmm well that looks beautiful huh very colorful very contrasting flavors kind of spicy kind of savory I'm very very very very fresh too very refreshing and great for a summers day right yes yes yeah please mmm yeah it's so delicate and subtle and gentle what stuff thank you so much for showing me how to make Peruvian ceviche it's just what a wonderful thing to know how to make a dog