- One time I was doing it and then suddenly
the tiger wake up and they have to run away, you know?
- [voiceover] Wait, what?
- Nah, I'm just kidding. (laughter)
(upbeat music)
- Hello my name is Ricardo Zarate,
it's 6:30 in the morning and we are here at LA Fish Company
in downtown Los Angeles.
Today we're gonna be buying some fish to make this
delicious Peruvian dish called ceviche.
The ceviche is a dish that is marinated it with lemon juice,
garlic, aji peppers from Peru, onions, and cilantro.
It's delicious.
I need to come here at six thirty, six o'clock in the
morning, you know, to get a fresh cut.
Coffee time now, this is the best part of the morning.
So all the fishes you see here on this table
is all the fish that come in from Japan.
This is halibut from the East Coast,
by the way this is my friend Kenny.
I'm gonna make a, like a, rocoto sauce.
It's going to go very well with the sauce
I'm trying to make tonight.
So let's take some squids, this is good for lunch.
(Speaking in Spanish)
Right now he's taking the skin off the fish.
Now he's gonna start cleaning the squids,
he's taking all the insides.
This is not a dish I cook at my restaurant
but this is something I cook for my friends
and I will cook to somebody I want to
introduce Peruvian cuisine.
We're here at my house.
This is my son Tuari, my kitchen.
I'm gonna do like a halibut ceviche with a crispy calamari.
I'm gonna teach how to make the Leche De Tigre,
the translation is "Tiger's Milk" because in Peru
we believe this give you the power of a tiger.
Red onion, I'm gonna put inside.
Ginger, celery-a stick, and the garlic clove.
Fish. I'm gonna trim it all the size I'm cutting here.
The trimmings. The rocoto paste.
This pepper, on the rocoto, is like a bell pepper
and the seeds inside are black so this one have a heat.
Really nice, earthy flavor.
This is my favorite.
You need to think about like you making a
like a mayonnaise, you know.
So we gonna start it slowly.
You want all the flavors to make into a paste
so I'm gonna add to this slowly the lime juice.
This is Le Leche De Tigre.
Now, here we go, my fish that was already prepped and clean
and this is the Aji Amarillo.
This Aji Amarillo is a Peruvian pepper,
basically this is just blended.
This is spicy if you put the seeds in there
and if you take the seeds and you blanch it
it can be super mild.
I would say this pepper is in every single Peruvian dish
almost.
So for the ceviche we gonna cut like a little cubes.
I'm gonna put the halibut, I'm gonna add a little
chopped cilantro.
The onions can be very strong on flavor, you know.
So what I recommend is chop it and wash it with ice water.
I'm gonna add like a spoon of Aji Amarillo,
and gonna put the sauce in here.
Oh my goodness.
It's very important to taste.
I'm gonna get one more try.
I'm gonna do the fried calamari,
I'm gonna need the milk and the egg.
I have my flour which is just all purpose flour,
I put a little pepper and salt.
Now we're gonna go and fry the calamari.
So my oil should be at like 350 degrees.
You know, you need to cook with passion.
When you do something with love,
you know when you put everything in there,
it will show on the food and on your food.
This is not very traditional,
they only fall in Peru for the ceviches.
But, you know what, I found that it's the best.
Probably I would love to cook until the end of my life,
you know?