MEXICOONE PLATE AT A TIME WITH RICK BAYLESS
Episode 6: Ceviche in the Limelight
Who’s that guy walking towards us through the heat on a Mexican beach? It’s Rick, and he’s about to prove a tasty point about ceviche, the traditional Mexican seafood salad marinated in lime and chiles: it’s so ancient, so elemental and so easy, you don’t even need a kitchen to make it. And so saying, Rick prepares Classic Ceviche
right on the beach, using nothing more than a lime to “cook” the fish. For a traditional accompaniment, we go to Chicago for a quick lesson in the art of making Tostadas
, crispy fresh tortilla chips. Then it’s a Shrimp Ceviche Cocktail
that starts with Rick’s foolproof shrimp steaming technique, plus a visit to a seafood “cocteleria” stand in Mexico to see how the original “stirred not shaken” version is made. Back in his kitchen, Rick creates a thoroughly modern Salmon Ceviche
steeped in orange juice and roasted chiles.