by Malcolm Jolley

Who knew making ceviche could be so easy? The pan-Latin American dish seems difficult because it uses a technique most of us are not familiar with: cooking seafood with the acid in lemon or lime juice. But as Bloom Restaurant’s Havana-born Chef Pedro Quintanilla shows me in the video below, other than a little shopping and chopping, making ceviche is a fifteen minute exercise in assembling the ingredients. Of course, the quality of the ingredients are key. The fish must be the very best quality as possible – ideally from a boutique like Good Food Fighter Hooked in Lesleyville, which carries only sustainably caught and raised fish (as Chef Quintanilla insists) including BC line-caught halibut. Of course, one could always simply head to Bloor West Village and order it off the Hispano-inspired menu at Bloom.

Can’t see the video? Click here.

UPDATE: For a text version of Chef Quintanilla’s recipe, email Bloom Restaurant by clicking here.

Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the non-profit organization that publishes GFR. Follow him at Photo: John Gundy. This video is made possible through the kind support of Fortessa Canada/Schott Zwiesel: casual elegance for everyday living.