I walk you through the process of making seafood ceviche using the "Flavor Punch" approach. This is the exact method we use to make our signature ceviche appetizer served at The Shore Restaurant, but what's most important, is the methodology behind building an intense yet balanced flavor structure.

The basic process is this:

* Cut fish into 1/4" chunks.
* Cover completely with lime juice.
* Add enough ketchup to give the liquid just a little bit of body.
* Add enough sugar so that the liquid is not aggressively sour.
* Add in soy & fish sauce to bring up the umami and round out flavors.
* Finish with salt.
* Serve with 6" corn tortillas that are fried at 350F until a crisp, golden brown.

Related Video Techniques

* Learn More About Flavor Structure by watching my F is for Flavor Video Lecture -    • F is for Flavor | Culinary Boot Camp ...  
* How to Fabricate Halibut -    • How To Butcher And Portion Halibut (F...  
* How to Fabricate Salmon -    • How To Butcher A Whole Salmon  
* How to Pan Roast Halibut -    • How To Pan Roast Fish  
* Pan Roasted Halibut with Panzanella & Beurre Blanc -    • Pan Roasted Halibut, Tomato-Panzanell...  
* How to Pan Roast Salmon -    • How to Pan Roast Salmon  

Come visit us at The Shore, part of The Renaissance Reno Downtown Hotel - ShoreRoom.com