Sound Bites: Crafting Beats and Ceviche

Hey everyone! I had a blast intertwining my passions for music and cooking in this post, and I'm so pumped to finally share it with you. I'd absolutely love to hear your thoughts and any cool parallels you've discovered in your own life's pursuits. Let's dive in!

I often find parallels between creating music and other things. Like creating electronic music and making Peruvian ceviche. My approach to both is strikingly similar. It's about selecting the finest ingredients or sounds and bringing them together in perfect harmony. This of course can be applied to any type of cooking or many art forms. Let's dive into this sensory feast, shall we?

Just as I would in my studio, I begin my Ceviche journey by laying down the foundation – the fish. The freshest, high-quality fish is vital for a stellar ceviche (A Nice sea Bass is choice), just like the raw, crisp beats are for my music. I scan my local market for the best catch of the day, looking for that perfect balance of firmness and flavor. Back in the studio, I do the same, exploring various percussion samples, seeking out the one with the right pitch and timbre to lay the groundwork for my track.

Next, it's time to marinate the fish in the 'Tigre de Leche', a citrusy concoction that forms the heart of a Peruvian ceviche. I take freshly squeezed lime juice, add some Habanero, Cilantro, Garlic and a dash of salt – simplicity at its finest. The fish bathes in this marinade, soaking up the flavors, a process mirroring how my fundamental beat gradually takes on layers of basslines and harmonies, soaking in the vibes, becoming more complex and engaging.

Meanwhile, the 'Tigre de Leche' marinade gets a life of its own, as the citrus cooks the fish, turning it opaque, infusing it with tangy freshness. In the studio, my beat starts evolving too, as I add melodic elements, synth loops, or ambient noises, each contributing to the mood of the track, shaping its identity.

As the fish marinates, I chop up some onions, cilantro, adding texture and complexity to the ceviche. These ingredients, much like my sound effects and plugins, enrich the composition, providing contrast and balance. Each sound effect or plugin I choose is a carefully considered decision, akin to handpicking the crispest onion.

Finally, I assemble the ceviche, carefully placing each ingredient, ensuring every single one shines but also contributes to the harmony of the dish. The same goes for the final mix of my track. I carefully position each sound in the stereo field, making sure they all have their moment to shine, but also blend together to create a balanced, cohesive sound.

In the end, be it a delicious ceviche, or a finely crafted piece of music, the process remains the same. It's a symphony of flavors, a medley of sounds, brought together with love, patience, and a keen sense of balance. It's an art, it's a craft, it's a sensory journey, one that fills your belly or your ears, but always, always nourishes the soul. Just remember this recipe is only a guideline, like with my music add in your own flavor make it your own. Try substituting Mango instead of sweet potatoes to balance out the Habanero.

SERVES 4-6 // 45 MINUTES TO PREPARE

Ingredients:

For the ceviche:

• 2 lbs of white fish filet (sole, sea bass, grouper or any firm white / pinkish fish)

• Chili, chopped to taste (Can be left out) Pro Tip - Rub the top half of the Habanero Pepper on the bowl

• Salt and pepper to taste

• 1/2 red onion, thinly sliced

For the 'Tigre de Leche':

• A bit of the trimmings from fish filets

• 1 oz red or brown onion (I Prefer Red)

• 2 garlic cloves

• 2 ½ inch piece of ginger

• Salt and sugar to taste

• 2 cups of lime juice

• 4 stalks coriander stalks only

• ½ bottom of habanero pepper (seeded)

To serve:

• Coriander leaves, chopped to serve, to taste

• 2 cooked sweet potatoes sliced

• Cooked Peruvian corn

Instructions:

1. Rub the serving bowl with the habanero pepper for an extra kick of heat.

2. Thinly slice the red onion and let it rest for 15 minutes with abundant salt to soften its flavor. Rinse and reserve.

3. Cut the fish into 2cm cubes. Any pieces that are too thin go to the 'Tigre de Leche'.

4. Mix the fish with the chili (If Using), onion, salt, and pepper and let it rest while we make the 'Tigre de Leche'.

5. To prepare the 'Tigre de Leche', squeeze the limes as close as you can to the moment of serving so they don't go bitter. Be careful to only squeeze while the juice comes out easily to avoid getting bitterness from the skin and pith. Keep the juice chilled with an ice cube as you're squeezing it. Remove the ice cube before the next step.

6. Add the lime juice, fish trimmings, onion, garlic cloves, Habanero, ginger, and coriander stalks into a blender and pulse 3-6 times or until you see everything's now in small chunks.

7. Pass the mixture through a sieve and press down to really get all the juices.

8. Taste the 'Tigre de Leche' and adjust the level of salt. Also if it's too sour add sugar. You should be able to enjoy it on its own even without the fish.

9. Mix the 'Tigre de Leche' with the fish and other ingredients and serve immediately with cilantro, sweet potato, and Peruvian corn.