Cold Smoked Red Snapper Ceviche with Chef Eric Gephart




Chef Tom is joined by Chef Eric of Kamado Joe to kick off a new series of videos featuring the Kamado Joe lineup of ceramic grills. We’ll be releasing a video on the first Thursday of each month for the next year.

The chefs cook up a simple Cold Smoked Red Snapper Ceviche and serve it up in thinly sliced jicama cones. This is the perfect finger food for your next summertime party.

Full recipe: http://thesauce.atbbq.com/videos-cold-smoked-snapper-ceviche/

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34 replies
  1. Robert J. Holtz
    Robert J. Holtz says:

    I'm a huge fan of ceviche and of this channel but granulated sugar has absolutely no place whatsoever in ceviche. Not even a dash. You already introduced a great deal of extra sweetness just by adding orange juice. To top it off, you caramelized all of the citrus which amps up the sweetness still further. That alone put you at the edge of being too sweet. The whole aim of cooking with citric acid is to elevate the flavor of the fish not mask it. The cold smoking is an interesting idea but throwing in that granulated sugar is just straight up unforgivable.

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