Episode 1206: Beautifully Balanced Ceviche, Rick Bayless "Mexico: One Plate at a Time

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: https://www.rickbayless.com/recipe/cl... Coconut Shrimp Ceviche: https://www.rickbayless.com/recipe/co... Boozy Ceviche with Adobo Verde: https://www.rickbayless.com/recipe/bo... “Fishy” Michelada: https://www.rickbayless.com/recipe/fi... Official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...