The Classic Frontera Ceviche
ฝัง
- เผยแพร่เมื่อ 21 ก.ค. 2024
- Limey fresh ceviche is one of Mexico’s most famous seafood dishes-often served as an appetizer or snack, yet good enough to make a whole meal from. Unfortunately, most who live away from the ocean are timid about making it even though it's so easy!
Very fresh fish is essential, because, like sushi, the fish never sees heat. As far as freshness goes, a good fish market is your best ally. Any fish good enough for sashimi is perfect for ceviche-glistening, sweet-smelling, and plump are all signs of fresh fish. To avoid potential health hazards, stick with ocean fish-nothing from fresh water.
Here's the recipe!👇
www.rickbayless.com/recipe/cl...
~Order Tacos Straight to Your Door with Goldbelly: www.goldbelly.com/restaurants...
~Shop the Rick Bayless E-Store: rickbayless.shop/
00:00 Rick's Intro to Ceviche Fronteriso
00:41 Selecting a Fresh Fish
02:57 Marinating the Tuna
04:20 Choosing Sustainable Seafood
05:02 Prepping More Vegetables
06:49 Mixing it All Together
11:24 Plating the Ceviche
Rick is an excellent educator, and someone I would love to visit with during one of his classic meals.
Love the passion Rick has for Mexican food, you can see he knows a lot about it.
I'm sitting on the edge of my seat, ready to run to the store, get my ingredients and make this recipe. I can taste the awesomeness now. Thanks Rick!
Used to watch you all the time with my mom. Food always looks🔥
My mother-in-law would make ceviche and bring it for lunch when we lived by her. They eat it with saltines or tostadas. It was good, and I'm not an adventurous eater.
I love that you share your restaurant recipies. The fact is that 90% of people that watch this will never do this, but will drive them to buy this in a restaurant. Very classic ceviche. Olives are a nice take. I am so glad you mentioned the touch of sugar. It really helps ballance out the sour, salt aspect. Oil...carries the flavor. Such a classic dish.
For those of us on the west coast, if you can get fresh snapper (rockfish), it is great. Tuna is pretty spendy, and usually is frozen/'fresh' . Save tuna for sushi, imo.
Reply
I love the three plating options because then you can fool yourself into thinking that you only ate 1/3 LB of ceviche ! ! ! ! Bravo, Rick, we love you!
Rick's AWESOME!
I have been watching your show on PBS forever, I also have your cookbook, "Mexico Everyday". I am now thoroughly enjoying your show here on TH-cam. I have that exact same air fryer oven that you have behind you on your counter. I love it but could really use some ideas and recipes specific to this model. If you ever decide to do some episodes using it - I would LOVE it. :D
This recipe is a MUST, get it every time I go to Frontera. Love the simplicity of your processes Rick yet I learn something new everytime!
Chef Using the cherry tomatos adds that extra sweetness that shud mask some of the intense heat ❤ Also chef shoutout to Juan Diego hanging in the background 🇺🇸🙏🏻👍🏻✌🏻
Looking forward to the rest of this series!
Up in the PNW, we have easy access to fresh salmon - sashimi grade salmon is like eating a pile of butter, just amazing.
Thanks for sharing an excellent way to prepare almost any ocean fish we can catch; I will have to try this next time we're out fishing and we won't need to start a fire (which makes it a lot easier to prepare).
I'm all about that ceviche life Rick! Thanks for the new recipe . I can't wait to make some .
Dude! Thank you!
Looks delicious 😋 ❤
I love me some ceviche. My old Sous Chef, Gabby, Taught me how to make it. Soooo good.
Frontera Grill is definitely on my bucket list. This looks incredible. Not surprised it's been on the menu for 37 years running.
Ah, finally! Your intros are appropriate for TH-cam 👍
That is some great looking ceviche!!
Godfather of TH-cam foodie vids! My hero
Thanks buddy!
Wow love it love raw fish . MKes me wonder how indigenous mexicans made vinegar. Thanks for tips
Thank you.
I only use fish that I catch myself . Florida has that luxury !
😍😍😍I live on the Gulf coast of Texas - plenty of fresh fish (halibut) for this dish. I also grow my own tomatoes. I haven't tried olives but I love them so will try this. As some of us can't eat cilantro (soap), I use my fresh grown parsley.
Wonderful video recipes, thank you. Do you have a Tortilla Salad Dressing recipe that's avocado and pumpkin seed based? Much apreesh!
Se ve delicioso amigo...saludos 👋👋👋nueva suscriptora 😊👍👍👍
I'm recently eating more seafood, and as I live in a small town far from the ocean, choosing a sustainable option has been a consideration and concern. In short, I appreciate the PSA a lot more right now than I would have last month.
We always bring ceviche ingredients when we fish off the Channel Islands in Santa Barbara. Nothing like ultra fresh sea bass or halibut ceviche with a Modelo on the deck of a rocking boat
I have never had crevice.. raw fish. 😳😳😳but since halibut is my favorite fish. I need to make this!!!!!
A good splash of soy sauce adds lots of flavor....fishing off the coast of Cabo a deckhand made the best ceviche ever after we caught a Spanish mackerel. It was just like this but with some soy sauce...
Darn you chef, you've made me hungry again. Now I need to nuke frozen burrito, yum.
What about some avocado?
Sweet
Needs a slice of ripe avocado on top.
It's his take on it fam
Yes.
Wtf says fam?@@jonadabcalan9714
How are tortillas that are made for frying different?
Very good but you are missing the avocado on top and some sauce😋😋
Señor Rick vuelva a Veracruz por unas picaditas rancheras 👌🏻
Would shrimp work in this recipe?
Add Clamato juice and cucumber
ya, but I want to use shrimp...
This plate should be renamed, nothing compared with Peruvian Ceviche, the one that is worldwide recognized
🙏🙏❤️
Olives!!!
Misspelled fronterizo
If I can find albacore I will do that.
It’s funny limes are probably more costly than fish…1$ a piece in some places….
I'm currently paying about thirty cents a pound for limes, when my tree isn't full....
Don't use bluefin tuna! Wtf... 😂 Whatever your smoking you should put it out!
Should be fronteriZo in correct Spanish. Also, sugar???
That salt measurement looked like tablespoons.
Love Frontera, Love Rick..
Please WASH/RINSE ur hands after handling RAW fish!! 3:45 n 4:10
C'mon Rick....😮😢
ceviche is not from mexico lol , they try their own type but its not the original
The only good ceviche is Peruvian
Wrong
What exactly is sashimi or sushi grade Rick? Have you ever asked your local grocery store to put your nose next to the fish? Why don't you come back down to Earth and join the rest of us
So many wrongs in this preparation, Mexico is not the best reference of how to make ceviches. This dish was invented and mastered by Peruvians, our ceviche is worldwide renowned. The fish selection, the ingredients used and the techniques are all wrong. Check a peruvian ceviche and you will thank me.
As a member of the Hispanic community, you fu€ked up when you said sugar 🤦♂️smh
Cut the onions finer and soak them in water first…. Too strong of flavor
Not needed for this dish. Only rinse the onions (white preferred in most Mexican dishes) if you’re serving it raw with tacos, for example. Rick knows his s*it. ❤
@@mycharieamor I disagree. And I k ow my shit too
I would suggest not to talk when your are eating.
Perhaps you could watch other presenters and confine your posts to them and keep your thoughts private!
Wilbur? 😂😂😂
@@mycharieamor probably southern mexican/central american