Name: 如何與 Valeria Basurco 一起製作完美的祕魯醃魚 (How To Make The Perfect Peruvian Ceviche with Valeria Basurco)
Uploaded: 2025-08-11T18:34:01.000Z
Duration: 9 min 6 s

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

現在我們在祕魯利馬的城市廚房，瓦萊裡婭-巴蘇爾科（Valeria Basurco）也在這裡。

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

今天我們要做一道非常典型的祕魯菜--醃魚。

Alright everybody, we have come to Urban Kitchen.

好了，各位，我們來到了城市廚房。

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.

事實上，我們要保持雙手清潔，因為我們要準備食物。

但我們在這裡有了一些新朋友。

還有伊格納西奧，但他已經走了。

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

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

Valeria 來自祕魯，這也是她第一次烹飪醃魚。

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

是以，我認為這對每個人來說都是第一次，我們要好好學習。

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

是以，在製作醃魚時，我們需要考慮以下幾點。

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

必須非常非常新鮮，才能生吃。

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.

你要開始切洋蔥、奶酪和香菜，這些都是醃酸橘汁的調味料。

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

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

我不確定我們說的是不是同一件事。

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.

如果你不喜歡，可以決定不做。

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

所以，我們要爭取雙倍的金額。

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

你想怎麼切就怎麼切 但我們要把它放進攪拌機裡

The most important ingredient in this part of the recipe.

And this is a very, very mild fish stock.

這是一種非常非常溫和的魚湯。

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

因為我不想讓我的醃魚吃起來像湯。

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

我們希望虎奶濃稠，但又不會太稠。

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

那麼，當人們從市場上購買新鮮魚類時，他們在購買生魚時應該注意什麼呢？

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

一條魚開始聞到氣味，然後開始爆炸。

That fishy smell and flavor is not great.

Know your fish mark and trust your fish mark.

瞭解你的魚標，相信你的魚標。

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

我們將直接製作醃魚，但如果不直接製作，也可以將其放入冰箱。

How many varieties of corn are there in Peru?

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

這是一種煮熟後可以放進沙拉里的食物。

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.

如果你在祕魯旅行過一段時間，你就會發現在不同的地區，他們有不同的東西。

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

我們甚至還準備了一道你要吃的菜。

First ingredient going to the fish, salt.

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

看看鹽是如何在幾秒鐘內被魚吸收的。

Second ingredient, just a tiny bit of lime juice.

第二種配料，只需一點點酸橙汁。

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如何與 Valeria Basurco 一起製作完美的祕魯醃魚 (How To Make The Perfect Peruvian Ceviche with Valeria Basurco)

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