Simplifying Raw Fish: Ceviche, Crudo, and Sashimi

This bite-sized 40-minute culinary class with celebrated chef and restaurateur Ken Oringer breaks down the basics of preparing fish at home, arming you with the confidence to prepare three unique dishes from different corners of the globe: ceviche, crudo, and sashimi.

Ken shows us what to look for when buying fish, essential knife skills to prep your fish, how to select ingredients, and finally, how to put your own creative twist on each dish.

You’ll leave the table with a newfound appreciation for seafood's versatility, and the skills to wow your next dinner party!

• Introduction
• Getting Started: How to Shop for Fish
• Sashimi: Simplicity is King
• Crudo: 3 Easy Ingredients
• Ceviche Prep: Filleting a Fish
• Ceviche: "Cooking" with Citrus Juice
• Wrapping Up
• Hungry for More?