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
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 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!
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 RUclips. 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
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 🇺🇸🙏🏻👍🏻✌🏻
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 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 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.
Theres other options readily available?? Those frozen boxes of 16/20 Prawns?? The tigers, they work, its a de-frost!! Peal n clean, butterfly n then make nice lil pieces!! De-vained of course!! If ur not goin big $$$ fer a special!!
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...
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.
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. ❤
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🔥
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
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 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!
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!
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 RUclips. 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
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 🇺🇸🙏🏻👍🏻✌🏻
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).
Left over night!! Is my favorite!! Just the base ceviche!!
Wow love it love raw fish . MKes me wonder how indigenous mexicans made vinegar. Thanks for tips
Looking forward to the rest of this series!
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.
I only use fish that I catch myself . Florida has that luxury !
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
Frontera Grill is definitely on my bucket list. This looks incredible. Not surprised it's been on the menu for 37 years running.
What about some avocado?
Darn you chef, you've made me hungry again. Now I need to nuke frozen burrito, yum.
Ah, finally! Your intros are appropriate for RUclips 👍
😍😍😍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.
I love me some ceviche. My old Sous Chef, Gabby, Taught me how to make it. Soooo good.
Needs a slice of ripe avocado on top.
It's his take on it fam
Yes.
Wtf says fam?@@jonadabcalan9714
Wonderful video recipes, thank you. Do you have a Tortilla Salad Dressing recipe that's avocado and pumpkin seed based? Much apreesh!
I'm all about that ceviche life Rick! Thanks for the new recipe . I can't wait to make some .
Godfather of RUclips foodie vids! My hero
I have never had crevice.. raw fish. 😳😳😳but since halibut is my favorite fish. I need to make this!!!!!
Thank you.
Thanks buddy!
That is some great looking ceviche!!
ya, but I want to use shrimp...
Theres other options readily available?? Those frozen boxes of 16/20 Prawns?? The tigers, they work, its a de-frost!! Peal n clean, butterfly n then make nice lil pieces!! De-vained of course!! If ur not goin big $$$ fer a special!!
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...
Dude! Thank you!
Very good but you are missing the avocado on top and some sauce😋😋
Se ve delicioso amigo...saludos 👋👋👋nueva suscriptora 😊👍👍👍
Add Clamato juice and cucumber
Looks delicious 😋 ❤
How are tortillas that are made for frying different?
Señor Rick vuelva a Veracruz por unas picaditas rancheras 👌🏻
Would shrimp work in this recipe?
This plate should be renamed, nothing compared with Peruvian Ceviche, the one that is worldwide recognized
Sweet
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???
Love Frontera, Love Rick..
Please WASH/RINSE ur hands after handling RAW fish!! 3:45 n 4:10
C'mon Rick....😮😢
That salt measurement looked like tablespoons.
ceviche is not from mexico lol , they try their own type but its not the original
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
As a member of the Hispanic community, you fu€ked up when you said sugar 🤦♂️smh
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.
The only good ceviche is Peruvian
Wrong
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