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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That snapper was calling out for a cast iron skillet and some blackening seasoning!
Mad filet knife skills!
from holland, respect!!!!
Careful fellas, Ceviche is denatured but not cooked. It is still raw!
That is a really cool recipe idea!
Wow! That recipe was amazing!
Amazing video. Artisan quality.
You guys beat that bad boy up liked it owed you lunch money…that was incredible, you two ..awesome job too you both… a must do.. Thank you.
Bro you should try “kilawin” filipino version of ceviche but instead of citrus we use vinegar to marinate the seafood cooking it perfectly.
More fish recipes please 🙂
Oh…My…Goodness….That looks incredible !
Great Video!
I have to try grilling citrus. One day I will own a Kamado Joe.(ツ)
Ceviche usually never goes with jalapeño, I would make it with Piquin, Serrano or Habnero. Great recipe though!! Try sometime AGUACHILE
Hi Tom what alternative fish could be used as we don't get Snapper in the UK? Is it fresh or saltwater fish? Cheers, Stratts
That's amazing. Nice work gents! Bet it tastes like summer. MmmmmMmmmm.
Love my KJ BJ, just wish the lid would stay up. Been promised a fix for years now…..nothing..shame
Such a humbling experience to watch this video
Man this looks fantastic! Any thoughts on slicing it thin before the cold smoke and maybe cutting that smoke time down, or would that be too much?
wow thats crazy chef eric was my culinary instructor…good work
My pops used to make the best ceviche with red snapper. Excellent choice of fish.
Tried this tonight at our dinner party…wonderful just wonderful…we didn't have a joe but we used the smoker my father-in-law built for us…
did you refrigerate the fish while it cooked?
Do goat?…of any style you choose
Definitely giving this recipe a try. Thanks so much for sharing it!
David Guetta?
Good job guys… looks and I'm sure tasted great. Thanks!
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.
2:00 – First step is to cover your fish with metal shavings.
Looks good but sugar? Never added sugar to our ceviche
Awesome job!
Will be looking forward to more of these vids!
Fucking brilliant gentlemen, just brilliant!!!
$900 meal.
First time jicama has ever been eaten in OK.
From Texas, Hell of a JOB!