Chef Sam Gorenstein, Miami, FL, Florida, My Ceviche, Ceviche Tips, Advice, How to make ceviche, Best Fish for Ceviche, Recipes, Shrimp Ceviche, Octopus Ceviche, Chef’s Advice, Chef’s Tips, Where Chefs Eat, Chefs Feed, Insider Recommendations, Triggerfish, Kingfish, Golden Tile, Ceviche Recipe

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Make Ceviche Like the Pros Do





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Chef Sam Gorenstein’s Ceviche | Photograph courtesy of My Ceviche




Chef Sam Gorenstein worked in fine dining before opening his seafood-focused restaurant in Miami Beach called My Ceviche. “My passion has always been to cook with seafood,” says Gorenstein. “Growing up in a coastal city in Colombia, fresh seafood was always around and made up the majority of my diet. I recognized the need for a casual cevichería in Miami that would capitalize and take advantage of the bounty of fresh seafood that we have available to us.”


My Ceviche currently has two locations with two more scheduled to open soon. “The whole concept behind My Ceviche was to bring the freshest seafood to a casual and approachable setting,” he says, “bringing the feel of the beach to a table setting.”


Fans of the restaurant include chefs like Nina Compton who calls it her go-to spot for ceviche and recommends the Octopus and Aji Amarillo Ceviche. In addition, chef Michelle Bernstein (Michy’s) says, “get whatever is fresh that day. He makes it a la minute and it’s incredible.”


Here are chef Sam Gorenstein’s tips for making ceviche and two of his recipes to try at home.

 






Chef Sam Gorenstein’s Ceviche at My Ceviche

Photograph courtesy of My Ceviche



Chef’s Ceviche Tips


Fresh Fish

“Always start with super fresh fish. Do not compromise on quality because the end product will suffer.”


Citrus

“Always hand-squeeze your citrus. The flavors are so much more vibrant when you use fresh citrus.”


Timing

“Do not, under any circumstances, let the ceviche sit in the citrus juices for hours. This will completely change the texture and flavor of the fish. You should always serve your ceviche immediately after combining all the ingredients.”

 





Chef’s Fish Recs



Triggerfish

“Being a big fan of ceviche (clearly), I wish people would try Triggerfish if for nothing else than its ability to make a killer ceviche. It's highly underrated and remains unpopular in the local diet, unfortunately. It has an amazing, firm, white flesh that is most suitable for ceviche; it holds on to those citrus juices, which truly elevate the firmness of the meat”

Kingfish

“It’s commercially used, but not well-known outside the Cuban community.”




Golden Tile

“This is a deep-water fish that has a delicate, white flesh that is ideal for baking and roasting.”




 




Chef’s Ceviche Recipes


Shrimp Ceviche

Recipe courtesy of chef Sam Gorenstein


 
Ingredients

Juice Base

- 1 cup freshly squeezed orange juice

- 1½ cup freshly squeezed sour orange juice

- 1½ cup freshly squeezed Key Lime juice

- 2 tablespoons Aji Amarillo paste

- 1 tablespoon chopped fresh ginger

- 2 stalks celery

- 4 garlic cloves

- 1 jalapeño, seeded

- 1 white onion, peeled

- 1 tablespoon pure honey


Garnish

- 1 red onion, thinly sliced

- 1 bunch cilantro, chiffonade

- 1 sprig Thai basil leaves, chopped

- 2 jalapeños, seeded and finely diced

- 2 sweet potato, blanched

- 2 yellow corn, blanched

- 2 Haas avocado, diced

- Sea salt


Shrimp

- 2 lb shrimp 51-60, peeled and deveined

- 1 carrot

- 2 celery branches

- 1 large white onion

- 4 garlic cloves

- 1 orange

- 1 lemon

- 1 Bay leaf

- Sea salt

- Black peppercorns


Directions

Juice Base

1) Combine all ingredients in a blender until smooth.

2) Pass through a fine mesh strainer.

3) Set aside.


Shrimp

1) In a large pot bring to a boil the carrots, celery, onions, garlic, orange slices, lemon slices, bay leaf, black peppercorns, and sea salt.

2) Add the shrimp and cook 1 minute approximately.

3) Let cool.

4) Cut in half, and reserve.


To Serve

1) In a large bowl combine shrimp, red onions, cilantro, Thai basil, jalapeños, avocado, and the prepared juice.

2) Season with sea salt.

3) Garnish with yellow corn, and sweet potato.


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Octopus Ceviche

Recipe courtesy of chef Sam Gorenstein


Ingredients

Juice Base

- 2 cups freshly squeezed blood orange juice

- 1½ cups freshly squeezed lime juice

- 1 cup freshly squeezed lemon juice

- 3 garlic cloves

- 1 large white onion, peeled

- 1 branch celery

- 1 tablespoon pure honey

- 1½ tablespoon Rocoto pepper paste


Garnish

- 1 bunch cilantro, chiffonade

- 1 red onion, thinly sliced

- ½ fennel bulb, thinly shaved

- 1 pint grape tomatoes, halved

- ½ of a blood orange zest

- Sea salt


Octopus

- 1 6-8 whole fresh octopus

- 1 carrot

- 2 celery branches

- 1 large white onion

- 4 garlic cloves

- 1 orange

- 1 lemon

- 1 bay leaf

- Sea salt

- Black peppercorns


Directions

Juice Base

1) Season the onion with salt and pepper.

2) Char heavily on the grill at medium-high temperature.

3) In a blender, combine all ingredients until smooth. Pass through a fine mesh strainer.

4) Set aside.


Octopus

1) In a large pot simmer carrots, celery, onions, garlic, orange slices, lemon slices, bay leaf, black peppercorns, and sea salt.

2) Add the octopus and simmer at low temperature for about 2.5 hours approximately or until octopus is tender.

3) Let cool.

4) Remove the head, and thinly slice the tentacles.

5) Set aside.


To Serve

1) In a large bowl combine octopus, cilantro, red onions, fennel, grape tomato, and blood orange zest.

2) Add the juice.

3) Season with sea salt.


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General Information



My Ceviche South Beach


235 Washington Avenue

Miami, FL 33139

T: 305.397.8710


Website | Menu



My Ceviche Brickell


1250 S Miami Avenue

Miami, FL 33130

T: 305.960.7825


Website | Menu

 


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