How To Slice Ceviche Like A Chef? #shorts

💥Mastering the Art of Sea Bream Ceviche: 4,000 Precision Cuts💥

In this video, I dive into the meticulous process of preparing sea bream ceviche, starting with a critical step: sharpening my knife. A sharp blade is essential, especially for delicate slicing. I explain why you should always slice in one fluid motion, beginning at the base of the knife and moving through to the tip—never sawing back and forth.

For this dish, we prepared a staggering 500 portions, each weighing exactly 50g, with around 8 precise slices per portion. That's a total of 4,000 pieces of perfectly sliced sea bream! To keep the workflow seamless, I used parchment squares, stacking each portion between sheets for accurate weighing.

The finished dish was elevated with a bright yuzu dressing and garnished with pickled seaweed, samphire, dill, wasabi mayo, and vibrant red tobico, making it both visually striking and delicious 😋.

Got any questions, I'll do my best to answer them in the comments below 😎.

Peace and love as always 🙏❤️.

Yaaaaaaaa ouuuuuuuiiiiii Cheefff 💪🏼

#seabream #ceviche #chef #cheflife #dayinthelife