The fertile waters of the Caribbean Sea provide exquisitely fresh fish, a bounty perhaps best translated on the plate through ceviche. Or sometimes you dont even need a plate, like when Rick and chef Juan Pablo Loza make a ceviche of freshly caught lobster on a boat in the Sian Kaan nature reserve. At Catch, the Thompson Hotels swanky rooftop restaurant in Playa del Carmen, chef Pedro Abascal teaches how to make a Peruvian-inspired mandarin, carrot, habanero and ginger ceviche with leche de... [see more] tigre broth. Then, its off to nearby Axiote with chef Xavier Perez Stone, who shows Rick how to make outrageously good coconut-shrimp ceviche. A delightful ferry ride brings Rick to picturesque Isla Mujeres, where young chef Diego Lopez builds an absolute stunner of a dish, a ceviche of pargo with an herby green mojito broth. At Ricks new Chicago restaurant, Leña Brava, he makes a deceptively simple aguachile in a cocktail shaker and teaches how to make a Bloody Maria coctel, complete with a spicy salt rim.
This cooking series encourages home cooks to use the vibrant flavors of Mexican cuisine in their everyday cooking. Each week, host Rick Bayless - an award-winning chef, author and teacher - prepares dozens of delicious dishes. Rick also explores the distinct flavors that animate and define Mexican cuisine, a journey that takes him anywhere from the famous chorizo stalls in Toluca to the cliffs of Acapulco to the bustling markets in Mexico City.