Episode 1104: Ceviche Gone Wild, Rick Bayless "Mexico One Plate at a Time
The fertile waters of the Caribbean Sea provide exquisitely fresh fish, a bounty perhaps best translated on the plate through ceviche. Or sometimes you don’t even need a plate, like when Rick and Chef Juan Pablo Loza make a ceviche of freshly caught lobster on a boat in the Sian Ka’an nature reserve. At Catch, the Thompson Hotel’s swanky rooftop restaurant in Playa del Carmen, Chef Pedro Abascal teaches us to make a Peruvian-inspired mandarin, carrot, habanero and ginger ceviche with leche de tigre broth. Then, it’s off to nearby Axiote with Chef Xavier Perez Stone, who shows Rick how to make outrageously good coconut-shrimp ceviche. A delightful ferry ride brings Rick to picturesque Isla Mujeres, where young Chef Diego Lopez builds an absolute stunner of a dish, a ceviche of pargo with an herby green “mojito” broth. At Rick’s new Chicago restaurant, Lena Brava, he makes a deceptively simple aguachile in a cocktail shaker and teaches us to make a “Bloody Maria” coctel, complete with spicy salt rim.
Episode Recipes
Scallop Aguachile: www.rickbayless.com/recipe/sc...
Bloody Maria Coctel: www.rickbayless.com/recipe/bl...
Official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...
Пікірлер: 27
I love that you’re posting these! I’m a private chef and I watch episodes while I’m working.
Thank you Rick. Inspirational.
Ceviche is delicious. I especially liked the bloody mary version, the best of both worlds on a plate! Thank you!
Rick I made myself some really good quesadillas with queso Oaxaca and your tomatillo sauce that I bought at the grocery store here in Puerto Rico! Born and raised in Mexico City but live here now!! They were delicious
Great videography and Rick speaking Spanish throughout, *chef’s kiss*!!
They all look delicious. Thanks 👍✌️☮️
I get my sea scallops fresh from Alaska. We have family there. So good
I love watching your videos! You are just amazing at what you do! Thank you Rick!
I love this show. Thanks Rick
20:36 Mexican poke bowl; who knew it was a thing?
Awesome video Rick! Thanks I really enjoyed it!!
My brother makes a dynamite ceviche, but I bet he would like to try the mandarin variation with veggies from his garden. 🥰👍👍
En la península de Yucatán hay una sopa de lima riquísima
While I'll eat ceviche anywhere, you really haven't had it until you have been to Lima, Peru. Ceviche and Pisco is a religion down there. Wish you did a halibut, any time I catch a halibut in Baja it goes to the kitchen and comes out as ceviche.
Surprised to see dill being used in Mexican cooking.
@rodolfomendez7202
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You have no idea!
@leedoss6905
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Really!!
Excelente video!!.... nosotros decimos limón, ustedes lima, pruebe la lima mexicana, tiene otro sabor. En Perú también le dicen limón y ellos son los inventores del ceviche.
Any thoughts on which fish/seafood goes better with the "beefy" flavor of red tomatoes as opposed to some of the more austere "green" flavors? Here in New England, what we can get ultra-fresh and superb (and sustainable) is usually striped bass, bluefish, and a few bits and pieces here and there. Striped bass is lean, firm, and clean; bluefish is oily, soft, and intense. Do you think bluefish could work in a ceviche preparation? Would you lean toward one or another side of these various styles and approaches?
@ambersykora352
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Shit. Just play with your ingredients on hand. Food is supposed to be fun just as is cooking. It's an expression, an art form. Try different combinations. Look to other cultures in the south in the US, they also do their own versions of ceviche or, just ask your local fisherman
@clehrich
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@@ambersykora352 And what precisely is wrong with asking someone who has made a top professional career out of exactly these flavors for an opinion? Yes, sure, I can try things, and I do -- but why would I want to reinvent the wheel on something when I can ask for advice from an expert?
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Heyyyyyyyyyyy CARLO'S 😂🙌🏼🙌🏼🙌🏼🙌🏼💞
Would that recipe work for a regular bloody Mary (or bloody Maria)? I always start with zing zang, but would like to try to make one from scratch.
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He stays talking over people