Episode 1206: Beautifully Balanced Ceviche, Rick Bayless "Mexico: One Plate at a Time
ฝัง
- เผยแพร่เมื่อ 14 ต.ค. 2024
- How do you improve on ceviche? You don’t. You simply start with the freshest fish possible. Rick shows viewers how three eateries, including a decades-old street stall and upstart vendor making waves in San Juan Market, translate super-fresh fish into beautifully balanced ceviches. In his Mexico City kitchen, Rick makes the case for unfussy classic ceviche. Then he dials it up a notch with recipes for ceviches with coconut and a little booze.
** Episode Recipes **
Classic Ceviche: www.rickbayles...
Coconut Shrimp Ceviche: www.rickbayles...
Boozy Ceviche with Adobo Verde: www.rickbayles...
“Fishy” Michelada: www.rickbayles...
Official Mexico: One Plate at a Time cookbook: rickbayless.sh...
Been watching Rick since I was little. My uncle, who's from Mexico, gives respect to this man because of his respect and knowledge of Mexico and its food culture.
I’m from Mexico and I’ve been a fan of Chef Bayless since the early “Mexico One Plate at a Time” series. I really appreciate the love he has for Mexican food, the people, the culture and the country.
Have you ever made créme brûlée baked in a young coconut? It’s incredible. You scoop out the young coconut with the custard and it is a marvelous dessert!
Love Rick (his brother not so much) LOL. The passionate way he describes Mexican food is so genuine and unique to Rick And him in Mexico city makes me so hungry and I miss my city.
skip is the man bud
@@armuk that's cool. I think different. Difference of opinion
Haha I didn't know they were related. That's cool
Boy, that Coconut Shrimp ceviche looks outstanding! Perfect to make this Friday during Lent......or anytime of the year. Thanks Rick!
I just want go with him to all the restaurants!
It ALL looks perfect! Even the drink...
This is a great series with informative narration for home cooks and travelers. I appreciate the culinary and cultural education; thank you!
Wow! Nothing but WOW!
This looks like the perfect ceviche for me. I live on the gulf coast so the snapper is great here.
Absolutely awesome! Thank you.
Been watching your show since I was a kid and its awesome that I ran into your channel , Looking great Rick !
Just made your ceviche verde the other day. Was fantastic, thank you. Very much reminded me of shrimp agauchiles.
I have a local place in town here that I have to get their ceviche at least once a week. This is one of my top five favorite foods. I can't ever get enough of it. I am living in California now but when I was living in Minnesota, it was impossible to find good ceviche. Great video.
Yea, they'll try to convince you that Lutefisk is just as good...........blech!
This video made my mouth water. Need to check out these markets 👍
Mr. Bayless. I really enjoy all your videos!!!!
I love yellowtail
I LOVE ceviche on tostadas! There isn't much that that is better!
Rick always liked you on top chef like your vids , you know your stuff.
I was introduced to Ceviche by the Hispanic men I worked with in my early 20s. Sadly, they always ate all of it before I ever had a chance. It looked good at least with the fried corn tortillas and mayo. Also, we got a LANEY sighting!!!!!!
Rick, I have a question! What do you think of using habanero chile and cilantro plus the onion ( thanks for mentioning) to cook it along with the lime juice? That’s what I do after being taught by my family from Mexico City! Red Snapper and Mahi Mahi are the best!
I love this men ! The best chef ever!!
Snapper is wonderful! One of my favorites for sushi/sashimi, as well.
Seafood in Mexico is awesome/delicious the shrimp is huge and it has flavor something you don’t find in the USA Anymore.
Yep, sadly we send all of our good seafood caught here and ship it off to other countries, then we import the crap from Southeast Asia and other such countries!
Always love your videos. Inspiring and informative with a little bit of fun and calming thrown in for good measure. I always walk away knowing…soon it will be time to try what you’ve gratuitously plated before us. 😊
I have had raw shrimp Thai style but this looks great too
Awww manner, I miss the San Angel Inn so much. Can you find out how they make their margaritas? Please! And can we buy the little "milk jug" servers? Thank you in advance!
Awesome video as usal
Street stalls offer some of the best seafood. Come on Rick!
Some do, and then there are others where freshness isn't exactly a high priority, can be one of two days old, where they aren't refrigerated and are good candidates for foodborne pathogens.
for experienced travelers or locals , i would recommend street stall seafood, but for begginer travelers, a proper restaurant is a better introduction to these classics. they can later graduate into the "good stuff" lol
Man, I wish I liked fish😊
"Perfectly balanced, as all things should be" - Rick Bayless 2023
i prefer simple, traditional peruvian ceviche but these looked really good too.
💯
Rick, my wife and I will celebrate our 50th anniversary this summer in Mexico City - where we celebrated our honeymoon. Do you have a list of your favorite restaurants or street vendors? We will appreciate your help.
❤️
My friends got married in Mexico and a bunch of people flew down for the wedding. Almost everyone got sick, what's the secret to going to Mexico and not getting sick with the stomach bug?
Jajajajajaj débiles 🤣😂🤣😂🤣
vitamins and a lot of water, people are not used to the local grown spices which imbalances your stomach, before eating anything drink a lot of water, vitamins and yoghurts
Don't drink tap water and limit the amount of ice in beverages - bottled water and (typically) commercial bagged ice is safer in areas where you're not used to the local water fauna.
Also, while not fool proof at all, alcohol does help lessen the effects of food poisoning. It may not prevent it, but it will help.
Lots of beer and margs, and bottled water. And of course your common sense, if it seems bad, it probably is.
I start taking Cipro the day I leave and everyday until I get home.
It looks tasty but I am not quite certain that not processed fish and shrimp are safety - without parasites
First video of unrinsed onions for Rick???
I knew I couldn't be the only one thinking this. He's the one who introduced me to that, but I trust him!
You want the harshness to cut down the acidity and tartness from all the limes in the dish. That’s why he probably didn’t rinse them because the onions don’t overpower the whole fish.
Are you trying to say it only looks cooked?!?! It cooked, through acid
to improve your ceviche go to PERU
Worst places to eat seafood,,is Mexico city...and Veracruz...Best places..off course...Nayarit,,and south of Sinaloa...Home of the real shrimp ceviche and sarandeado..Home of the best shrimp,,,We called " Mostrenco"..Wild , native from the marismas..You got the micro...you got the camera....But you got the ignorance...too..
The coconut ceviche looks great! I want to give that a try. But thing is, I keep kosher, I don’t eat shrimp. I’m hoping that if I use fish it would be delicious too?
This man is definitely connected to The Sinaloa Cartel. No one moves in Sinaloa like this who is not connected.