Make Ceviche at Home with Jacques Pépin | KQED

In this episode of Today's Gourmet, Jacques Pépin makes a ceviche. Jacques uses scallops in this version, but you can use many different types of fish like cubed ahi or shrimp. Next he prepares various herb rubs to flavor his veal fricassee stew. For dessert, Jacques shows us how to make a classic custard with fruit sauce. In This Episode: 00:00 How to make ceviche 5:17 Veal stew recipe 5:27 Different herb rub combinations 11:49 How to cook Wehani red rice 15:50 How to make custard Today's Gourmet with Jacques Pépin - Full episode Season 2, Episode 19, 1992. Potpourri pairings Subscribe to watch a new Jacques Pépin video every Wednesday: https://www.youtube.com/kqed?sub_conf.... #jacquespepin​​​​​​​ #ceviche #cevicherecipe #kqed About Today's Gourmet with Jacques Pépin: Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters. The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​ Subscribe to ‪@KQEDFood‬ to watch more food videos.