Mexico: One Plate at a Time
A Ceviche State of Mind
TV-G
S7 • E6 Oct 9, 2009 25mNothing captures the spirit of a day at the beach in Mexico like the fresh seafood cocktail or ceviche. But you don’t have to be on the coast to enjoy it. Rick finds a classic version at a favorite spot with the feel of a beachside fish shack – right in the heart of landlocked Mexico City. Then, in search of more “inland ceviche” surprises, he hits the streets and takes us to a major-league marisqueria with a menu to rival any great seafood restaurant in town – all created in a stand no larger than a fishing boat. Rick enjoys the bracing blend of octopus, fish, shrimp and hot sauce known as Vuelve a la Vida (“Come Back to Life,” so named because it’s a popular a hangover cure). At a nearby fish market, he checks out the catch of the day from both the Pacific and Gulf coasts, and shares tips on the best choices for homemade ceviche. In Chicago, he makes a quick Frontera Ceviche, a preparation that’s been a mainstay at his Frontera Grill for years.
