The TV show, Gordon, Gino & Fred shows the three gastronomy connoisseurs visiting different regions of the world looking to try different dishes, to learn more about different cultures and their gastronomies. They also explore new regions and are able to have fun doing this, which is what happened in an episode where they went to the Baja Californian coast of Ensenada.

During this episode, Gordon Ramsay, Fred Sirieix, and Gino D’Acampo were on a boat in Ensenada and, along with Miguel and glasses of wine, they got to work to make some ceviche with sheepshead fish, which is ideal for this dish. It should be noted that ceviche comes from Peru, which is then seasoned and cured in citric juices.

Gino and Miguel were in charge of preparing two types of ceviche. Gino would make it Italian style and Miguel would do it Baja-Med style. The main “conflict” between Gordon and Gino was that the Italian chef asked Gordon to cut the fish in thin strips with Gordon responding that they were not making a carpaccio (a dish made with proteins or vegetables cut in thin stripes tenderized in vinaigrette). According to Gordon, it should be cut into cubes with D’Acampo saying that they were making his Italian version of this dish, carpaccio style.

Once they finished cooking both dishes, Miguel made his ceviche with tomato, chili pepper, and pork skin while Gino made his with a dressing made out of lime juice, extra virgin olive oil, lightening it up a little bit with white wine, as well as with cut tomatoes, chili pepper, balsamic glaze, and sea salt.

The four men liked both dishes. Miguel said that Gino’s dish was well balanced and delicate and the balsamic glaze gave it a nice touch. Gordon insisted that D’Acampo’s dish was a carpaccio, and Gino answered that he had created his very own version called “Ginoiche”.

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