RecipeMuncher

Watching Chef Jeremy Bearman from Rouge Tomate in New York demo this recipe on the terrace overlooking the ocean at The Sanctuary at Kiawah Island was very memorable. Here’s a great demo of Chef Bearman making this Ceviche for a Michelin video: Ceviche (seh-VEE-chay) uses fresh, raw fish that’s marinated or “cooked” in citric acid, such as lime or lemon juice, which turns the fish an opaque color but keeps its firm texture and fresh, raw taste. A key flavoring in this rec (...)