Name: How To Make The Perfect Peruvian Ceviche with Valeria Basurco
Uploaded: 2025-08-11T18:34:01.000Z
Duration: 9 min 6 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Right now we are at Urban Kitchen in Lima, Peru, and we're joined by Valeria Basurco.

And today we're going to make a very typical Peruvian dish, ceviche.

Alright everybody, we have come to Urban Kitchen.

We're going to learn a little bit of Peruvian cuisine.

Actually, we're going to keep our hands clean because we're preparing food.

So we're going to do the first dish, ceviche.

Valeria is from Peru, and it's also her first time cooking ceviche.

So I think it's a first for everyone, and we're going to learn.

So for making ceviche, we need to take a few things into consideration.

It has to be very, very fresh in order to be raw.

You're going to start chopping the onion, the cheese, and the cilantro, which are the flavors that are going to be inside the ceviche.

And you're going to make the tiger's milk.

I'm not sure if we're talking about the same thing.

Tiger's milk is the juice of the ceviche.

And these ones, we're going to put some extra spice in.

If you don't like it, you can decide not to.

So we're going to go for double the amount.

And you're going to chop everything however you want, but we're going to put it in a blender.

The most important ingredient in this part of the recipe.

And this is a very, very mild fish stock.

Because I don't want my ceviche to taste like soup.

We want our tiger milk to be thick, but not too chunky.

So when people buy fish fresh from the market, what should they be looking for when they're buying raw fish?

A fish starts to smell, and it starts to go off.

That fishy smell and flavor is not great.

Know your fish mark and trust your fish mark.

We're going to make a ceviche straight away, but if you don't make it straight away, you put this in the fridge.

How many varieties of corn are there in Peru?

This is the one that you boil, and you put in salads.

It's a mild one, but it's very juicy and tender.

Just to balance a little bit the flavors.

If you travel a little bit in Peru, you're going to see that in different regions, they have different things.

We even have a dish where you're going to eat.

First ingredient going to the fish, salt.

Look how the salt is going to be absorbed by the fish in seconds.

Second ingredient, just a tiny bit of lime juice.

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How To Make The Perfect Peruvian Ceviche with Valeria Basurco

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