Season 1 Episode 8
Ceviche is arguably the easiest way to prepare your whitefish, but look a little deeper and you will find a playful matrix of bright depth and incredibly tender textures. It's no wonder it's called Leche de Tigre (Tiger’s Milk). More tender than raw fish and without the flake of heat-cooked fish, ceviche is a delicate and transcendental middle ground of fish preparation. Follow the five tenets; premium fish, onion, pepper, lime, and salt. Then riff by mixing in fruits to balance the acid and herbs to add depth of flavor. There is no wrong turn down the road to ceviche.