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so today we're doing a freshwater
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ceviche made with walleye at the boycott
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out of uh the Mackenzie River last night
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so I first got our beautiful fish here
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absolutely gorgeous some potato chips i
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have some jalapenos and diced shallot a
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little bit of honey some lime ginger
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rice wine vinegar and some fresh
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cilantro so I'm going to start with my
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little bowl here and I'm just going to
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get all like chip fish kind of chopped
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up a little bit so the biggest thing
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about freshwater fish that folks often
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talk about is parasites and how to deal
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with kind of eating it raw or eating it
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style there's a couple ways that I deal
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with this um first of all the biggest
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factor is 95% of the parasites that we
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see in freshwater fish especially in the
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Northwest Territories have no impact on
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the human body whatsoever
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um you know folks are fishing out of out
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of significantly dirtier waters than
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this and the fish we get here is
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incredible um now the two options I have
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to make sure that our guests are
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satisfied option one is you can freeze
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it freezing it immediately kills the
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parasites involved in the fish um the
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downside of this is it means more time
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out of the water between when the boys
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catch it and when I get to put it on a
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plate so I usually go for either a hard
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cook which is a sear like the other day
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we got a nice lake trout um that that
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was cooked uh just lightly seared this
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guy is going to be cooked ceviche style
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so it's going to be what's called cooked
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in acid in a sense what it basically
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does is uh it cooks the proteins um so
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it takes uh the texture of the fish is
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going to change to something very
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similar to cooked fish um and it's going
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to take the acidity of the lime uh and
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the vinegar and it's going to absolutely
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make this fish just delicious so we have
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here just a really rough chop going to
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take some of these shallots and jalapeno
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just a little bit of honey just to
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balance out all this uh like the
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salinity of the salt and the vinegar and
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end up with some really nice juice so
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rice vinegar I use usually when I'm
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dealing with fish um it's a really
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common Japanese style vinegar and it
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just works really well with sushi
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sushimi anything like that a bit of salt
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much a bit of pepper if you have white
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pepper it's often used just cuz some
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people don't like the black on the white
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fish just a visual thing i personally
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have zero preference whatsoever and
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we're going to put this on this side
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we're going to grate up a little bit of
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ginger one thing that we really a lot of
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folks deal with is trying to peel ginger
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it's entirely unnecessary this is all I
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want it's like a ginger paste i'm going
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to chop up a bit of our cilantro here
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now if this was in a fancy kitchen a
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fine dining restaurant things might be a
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little different but we're at a fishing
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lodge so it's about getting tasty stuff
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on a plate and respecting the place that
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we're at now I'm going to give this a
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little mix and immediately the fish is
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actually going to start changing color
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so it's going to start going from this
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kind of clear almost a little yellowy to
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more clear and opaque and I fried up
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earlier i like to keep stuff gluten-free
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if we can crackers are fun potato chips
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are easy and very accessible i've got a
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little bit of uh red fris just to help
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stuff from moving around on our plate
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depending on how thick you cut your fish
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you're looking at anywhere from like 3
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to 20 minutes for this ceviche action to
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take full effect if you wait too long it
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is going to get too acidic it's just
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going to keep sapping up the liquid so
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then we take ourselves a little chip
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take ourselves a little
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bite freshwater walley ceviche
