Rick Bayless "Coctel Campechano" Deluxe Seafood Cocktail

[@decimomaximomeridio1]

Señor Bayless…. Simplemente Ud es el mejor Chef de cocina mexicana que conozco, a la par del difunto Yuri de Gortari y de la Señora Diana Kennedy. La precisión y respeto a las tradiciones de nuestra cocina son impresionantes. Ud es mexicano de corazon…. Un abrazo fuerte

[@leedoss6905]

Viva Rick Bayless.

[@victorarellano8284]

No seas ma ...Mon

[@leedoss6905]

Cant get enough of your dialogue of Mexican cooking.

[@jessvex]

Most cocteles in Baja have diced cucumber as well. It adds a nice balance.

[@dougtilaran3496]

I use pickled heart of palm

[@scrawnyserf9298]

Yeah! They tend to swap out 80% of the shrimp for cucumber. I'll have mine with no cucumber thanks!

[@gloriakadar3288]

Only in baja it's with cucumber and the north of Mexico.

[@xOGxSE7ENx]

you never cease to amaze me, Mr Bayless. I've been watching you for years, many blessings 🙌🏽

[@jguy1834]

Props to you admitting you never worked a station! We can be good cooks or even chefs without having mastered everything as long as you understand and respect what others are doing better than you.

[@tobyshinns]

nice! this man is very knowledgeable.

[@craftysevens5775]

Mexican stamp of approval!! 🇲🇽 my grandpa used to make this and I couldn’t remember if it was ketchup and Clamato or ketchup and tomato juice…. You nailed it. Thanks!! 🙏🙏

[@ChuckyMaster]

You are amazing and you truly know Mexican food! cheers and hugs form thsi mexican God Bless you"!

[@BallerP]

In our version we usually add the shrimp broth from the cooked shrimp, don’t add fish ceviche or vinegar, use red onion, and adding pepino is a must I think in any Mexican region. Excellent stuff senor Bayless

[@marysoldemartino6522]

Your mouth is watering? Any hot-blooded Mexican and/or Mexican-American is drooling even before the dish reached the final stage. So, Buen Provecho, Chef Bayless, and congratulations on a fine rendition of a classic.

[@juliorivera5649]

VIVA RICK BAYLESS !!

[@joetacchino4470]

I have sought to re-create this recipe since having it 8 years ago in Houston. Ours is shrimp and crab. DELICIOUS.

[@Babsonthego4]

Have you visited Mambo Seafood in Katy,Texas?

[@squeegied3rdeye713]

@@Babsonthego4 there's a couple locations in Houston too love that place

[@squeegied3rdeye713]

Which restaurant in Houston did you have it?

[@marthadeleon1347]

Good morning. Making mouth water and tummy grumble 😆. Looks delicious, worth a try. Thanks!

[@GCGomez]

OH MERCY!!!! Love these videos Chef Bayless💕

[@charlesdang2557]

That looks delicious, my friend! I will adapt this to make mexican shrimp cocktail as well. Thanks!!

[@ferkintana8986]

Chef, with all my respect, you must be named Ambassador for the Mexican cuisine. I'm a cook who always come to KZbin for some extra inspiration, and if by any chance I'm going deeper on a specific recipe (a Mexican one), there's always you! Today I'm looking for more information about ketchup (its origin), the word cocktail on food (I was like, "why the word cocktail"? wasn't it the term for drinks?), so "sea food cocktail" was a "must looked for" item for me; and yep! here you are! with a phenomenal recipe, yet simple to make, but full of flavors and master tips. Thank you for your tremendous love to my home Country, Chef. Best Regards. Oh, I could love life a little bit more if I ever work with you, I'm looking for job too.. :)

[@bobjones01]

Yup, this is next on my menu at home.

[@dreamin47_]

I ❤ Mexican Sea Food !!

[@rickbayless]

Me too!

[@dreamin47_]

@@rickbayless Thank you Mr. Bayless

[@PaulGarcia-p1q]

Mr. Bayless , is a real good Mexican cook. I live in CA. & would like to visit one of his restaurants.

[@betsylindsay8480]

Look forward to making, and sharing, this lovely repast next weekend. Gotta make the Salsa Bruja first. Thank you, Rick!!!!!

[@JorgeMartinez-pj8jo]

You are the most precious coolest cooker in America

[@rogerhoffman8418]

it's one of my favorite things, Its been my birthday dish for the last couple years.. I suggest buying shrimp w peels and make a ten minutes shell broth to boost the flavor..

[@cyrilpiwetz8680]

Hi Chef, One of the best Vuelva ala Vida versions I've had was in Zipolite, Oaxaca, and I could not put my palate on what made it so good, so I asked the lady that made it. She simply added some diced grapefruit. Over the moon yum...

[@MrDrivingFaster]

Thanks for the recipe and thanks to all comments that add a different touch to the recipe.

[@sergeigen1]

awesome explanation, i love watching rick put his own spin on things

[@Ricardohernandezmegamillion]

comgratulation. yesterday o see you on tv.. in master cheff...... incrible food... . hayer te vi en master cheff.. en los canales en ingles.. incrible.. es una fortuna tenerlo en mexico. y regalarnos esas recetas. delisiosas. saludos desde washington dc...

[@gordonhamnett1289]

Excellent recipe!! Our friends loved it last night! I didn't have oysters so just used halibut, shrimp and scallops. I have already forwarded this video link and your recipe to my friends! Thanks Rick!

[@markvetter4711]

Tied for best hangover cure with menudo.😀looks great.

[@abcdefghijkl5408]

The band?

[@markvetter4711]

@@abcdefghijkl5408 no the soup

[@cubanmama4564]

Thank you for letting people know how to shuck an oyster. It took me years.

[@elpicacho]

Gracias por la receta Campechana es mi seviche favorito con quesadillas de frijol doradas y una cerveza bien fría

[@kc-gl9wv]

Ceviche is Sur Americano 😭

[@janzebuski3559]

I really love seafood, shrimp cocktails and all the ingredients that you used!!! That looked absolutely wonderful! Now, to see if I can make it... I think that would be absolutely delicious, sitting outside this summer, relaxing with a cold beer after doing some gardening... It sounds pretty perfect to me!!! Thanks, Rick! 👍

[@tikos7704]

Boy your food preparation is ABSOLUTELY FABOLOUS!!! 😋🇲🇽🇲🇽👍👍👍👍👍

[@markwarren3724]

Wow! What a great recipe, Rick. Thank you! My family was very happy last night!

[@Justin-gt9ni]

Looks amazing... Made me hungry and reminiscent...

[@thelemasathanas]

My mouth started salivating at 0:00 and did not stop until (insert whatever time you are reading this.)

[@enzoitgoes8335]

Fantastic ! Especially the hair of the dog variety with the oysters.

[@windella]

I love to use clamato and spicy v8 juice when making a campencha or shrimp cocktail. It’s delicious!!

[@jessg.9368]

I typed “fancy cocktail de camarón” and this was my result and not disappointed!!! Thank you!

[@fernandoramirez7661]

For some reason I perfectly understand how you explain the delicious recipe ..👌👍🏻👍🏻

[@herlindorocha8938]

That Cóctel looks Delicioso!!, Made my Mouth Water!!😋😋

[@corycasey]

Damn he did it right! Looks delicious!

[@preciadocr1ss]

I would add some cucumber, salt, pepper, oregano, but looks very delicious 😋

[@edgarisaac668]

I would boil the shrimp peels and use that water instead of the clam juice

[@Nateboogie805]

@@edgarisaac668 same

[@DracoFalcon]

One of my favorite light dishes to eat. I like to use the Spicy Clamato they make in Mexico, its way different than the U.S. spicy Clamato.

[@ELRORRITO1]

Nice Rick. Now all I need it's a CRUDA 😁😁💯💯🍻🍺🍻🍺. Since you already have the antidote

[@williamweiss6128]

Going to have try this.

[@sergiossh852]

Que delicia!...aquí en Veracruz además le ponen un poco de jugo de naranja a la salsa de tomate y se usa mucho la salsa de chipotle hecha en casa con la receta particular de cada cockteleria...yo en lo personal prefiero La versión "marinera" que en Veracruz es otra opción de la misma campechana ... solo varia la forma de preparación en que no lleva salsa de tomate y se hace con el jugo del ceviche (o Leche de tigre) o jugo de ostión o jugo de erizo de mar ( según dicen afrodisiacos todos) ... un poco de chile finamente picado que a elección personal puede ser serrano, xalapeño o habanero, y el Aceite de oliva que es imperdonable...

[@efrainl]

Confirmo! Mi mamá es de Veracruz :v

[@hernandogalvan9447]

La leche de tigre es peruana

[@sergiossh852]

​@@hernandogalvan9447 mmm, gracias por tu comentario pero no entendí por que lo haces ...(¿?) independientemente del origen de la denominación, la "leche de tigre " es el resultado de la maceración al combinar los jugos de cítrico con el pescado. No sabia que ese "caldo resultante al combinar pescado y jugo de cítrico llamado Ceviche, cebiche, seviche o sebiche ( todos validos) tenia denominación de origen o solo se pueda aplicar al cebiche hecho en Perú ...Como puedes ver La intención de agregarlo a mi comentario era "descriptiva" y de referencia, no histórica o de nacionalidad...Si te parece mejor para no afectar la denominación de origen le puedo llamar " tipo leche de tigre" o jugo de Ceviche tal como lo hice...

[@buckeyedarren]

Hey Rick, just wanted to tell you that I just discovered Frontera and ate the Verde twice before I realized it was you. Good stuff!

[@solowrider3356]

That looks delicious i dont eat seafood but i would try that

[@Azariah.928]

Pretty amazing to see this recipe done authentically I really want to try it again I’ve tried a very similar version of this but instead my brother in law made an aguachile sauce instead of the ceviche so it definitely was different he had all the same fish just jaiva I would say was another one he added from a can but this looks delicious

[@robertcalamusso4218]

Rick - you are the Best “ Mexican ! “

[@Babsonthego4]

There is a Mexican Restaurant in Katy, Texas that makes this, and it is to dye for,,, YUM

[@madamepalatine6295]

Please share the name :) i like Golden seafood at Airline dr. Camarones al Mojo de Ajo and Vuelve a la vida...so good

[@Babsonthego4]

Actually,I just found out it wasn’t a Mexican Restaurant at all, but a place in Katy, Texas called Mambo Seafood. But, it was exactly as Chef Bayless made it. It was sooo Good.

[@rodacosta6765]

Wow Super Bien 👍🏼 ensenada tiene los mejores mariscos 😋😁

[@oscarcervantes12]

This video was so informative

[@bierbrauer11]

I’d argue Clamato michelada is a red beer, but then again I guess it’s dependent on the region. I’m used to hot sauce (im a Valentina guy) lime juice, clam juice, and Worcestershire sauce as the base and then add the ice/beer (modelo especial or whatever you happen to be in the mood for, sometimes the cheaper the better). Anyways sorry for the wall of text, guess I’m basically anti-tomato for michelada Edit: back to the main topic, this looks amazing !!!

[@obesity1morechance]

Thank You

[@jason1rohde1]

This looks amazing, I will be making it this weekend for sure

[@markhanigan4435]

gotta make that today!

[@americanbritton9827]

Looks amazing 👏

[@elonmust7470]

It's 11am & I'm hungover. This I need right now...

[@machinayrequiem8596]

This stuff is fyaaa, especially with octopus.

[@filosomenor]

Yummy 🤤 that’s my favorite cocktail señor Bayless I eat it with saltine crackers 👊🏽

[@ezcambranis702]

Rick, Campechano also could be from the state of Campeche. Their cocktails are mixed with shrimp and octopus or oysters.

[@erubielperez7855]

Can I order salsa bruja online here in the states? Love all your recipes .

[@Stevenfrijol]

What kind of Beer goes best with this? Great Video

[@carlosc4517]

I go to Mariscos restaurants all the time 👌🏽 you should try and make some auguachiles 🔥

[@MannyGonzalezReyna]

En Veracruz le llamamos "Campechana" casi igual, delicioso con camaron y pulpo.

[@LomoPlateAldo]

This is a meal that makes you feel healthier as soon as it arrives at your table. you smell it and feel fresh from the inside. As soon as you put that first spoonful in your mouth, you can feel your body thanking you. It is lean protein, so you will feel like taking a nap 30 minutes after you finish.

[@dmmness]

What kind of lime juice do you recommend?? What lime to you recommend as there are a few different varieties available? Some are sweeter than others and I know this can make a big difference.. Thank you.

[@dvanmartin9842]

WOW!! What would you serve with this for a complete meal? Anybody?

[@stevenserna910]

If youre at a Mexican marisco restaurante, ask them for the "Cocte'l de Camaron" an I also like "Filete de Tilapia al mojo de ajo". That is Tilapia filet cooked in lime and garlic juice/butter sauce. It will usually come with french fried potatoes, on the side. If you'd like a cole-slaw, ask for Ensalada Americana de Repollo. If you'd like rice on the side, ask for "sopa de arroz china".

[@alandgomez5905]

I thought I'd see a bunch of comments about how it's pronounced campechana lol. Looks good, and if I can figure out the octopus part, I'd be a super, duper, happy camper 😋!

[@dANIELhasMDD]

If I had the ability to pick my last meal it's this.

[@windella]

I like to add cucumbers as well!

[@stacky512a]

I like ti add a little fresh mango during the summer!

[@lbowsk]

Clamato makes an amazing Bloody Mary. Motts used to sell a product called Beefamato that was EXCELLENT for Bloodies as well. Sadly, it's been discontinued.

[@marthadeleon1347]

Buffalo salsa is my go to for popcorn and potato chips. 😋

[@shlomovenezia101]

??

[@marthadeleon1347]

Bufalo is a brand of Mexican hot sauce-like Tabasco in the US. Tastes good on popcorn and potato chips. Chef Bayless mentions Bufalo salsa in the video.

[@stevenserna910]

Bufalo is my choice for a good cocte'l. Great video Chef Rick.

[@Bellabaddi]

Rick, you have a recipe of the woman that has a cart off the side strip in Ensenada? The woman that has a billboard with Bourdain and other celebrities. I hated seafood til I had her shrimp cocktails…wish she had a cart closer to me…I’d be there every day!!!

[@alexstancato7991]

fire

[@keriXianne]

I could eat that entire bowl, if you let me

[@chaztech9824]

I looked on your recipe site for the salsa bruha recipe, would love to make some if u can post a link?

[@rickbayless]

Here you go: www.rickbayless.com/recipe/wizard-salsa-for-cold-seafood/

[@dgax65]

I always thought I was making ceviche, but it turns out I've been making Coctel Campechano all along. Except for the salsa bruja, that's almost exactly how I make mine.

[@justwinfelipe6495]

If you ever need an assistant, I'm your guy! Amazing🍻

[@axeg]

mexican here and my mouth is watering

[@lalolove3651]

I grew up watching Rick on PBS

[@lazyfingers4382]

Hey!!! That's my hometown : MEXICALI .. I feel special 😃 Fun fact :Mexicali My hometown, is known by it's Chinese food, yes ! you heard it right. 😊

[@nealieanderson512]

Can you use frozen fish?

[@iselamonterrosas5716]

Are limes and lemons interchangeable for this recipe?

[@pedrocortez197]

yum!

[@El6Demonio]

Good shit Rick! 👏🏼 You my friend are officially baptized as a Mexican

[@midgarden]

In Chiapas they usually use salsa inglesa too….

[@AerysBat]

I think the umami effect of the ketchup is also due to the sugar content. It's like how mole is seasoned with sugar.

[@peterblack8173]

In Canada we don’t drink bloody Mary’s we drink Bloody Caesars. Replace tomato juice with clamato. Way better IMO.

[@gloriakadar3288]

I want some please 🙏 😩 😋 😫.

[@mikekenney8362]

Stunned that this appealing dish was sans cucumber. Rick knows what he’s doing but 50 years of traveling to Baja screams cucumber and saltines with Valentina on the side

[@Ellie.J.R.4628]

Omg best ever. I literally just made this today for next time I’ll make sure I have the salsa bruja only thing that was missing. Thank you for sharing. ♥️

[@giuseppelogiurato5718]

Hmm, I always thought the name "Campechana" meant that it came from Campeche ... Does it really mean "mixed/variety"? Where I live, it's served in huge goblets, accompanied by tostadas and beer; definitely a "brunch" type of thing, and not cheap! We call the juice served by itself "Leche de Tigre"; best thing for hangovers!

[@creatorsist]

Yummy

[@tonkax360]

Le faltó los chiltepines jajajaja looks good missing few for my taste but all that freshness

[@shlomovenezia101]

Who doesn't like a rich mouth feel

[@isabelho8757]

Is it just me or did he not put the halibut in?

[@ponychandara4490]

Is this skips brother