The Classic Frontera Ceviche

[@paulwjones7893]

Rick is an excellent educator, and someone I would love to visit with during one of his classic meals.

[@robertkennedy8503]

Love the passion Rick has for Mexican food, you can see he knows a lot about it.

[@daphnepearce9411]

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!

[@georgehalverson7340]

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!

[@erickeenan7562]

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

[@Blinkerville]

Used to watch you all the time with my mom. Food always looks🔥

[@seanjones2753]

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!

[@L.Spencer]

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.

[@FrightNightTheater]

Rick's AWESOME!

[@redbeard36]

Looking forward to the rest of this series!

[@russellzauner]

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).

[@johnblicharz5658]

Godfather of KZbin foodie vids! My hero

[@elizabethseaworth3382]

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 KZbin. 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

[@1974gibsonfrancesco]

Left over night!! Is my favorite!! Just the base ceviche!!

[@emigdiofranquez2906]

I'm all about that ceviche life Rick! Thanks for the new recipe . I can't wait to make some .

[@ethanlmoulton]

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.

[@ragheadand420roll]

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 🇺🇸🙏🏻👍🏻✌🏻

[@TheChefmike66]

I love me some ceviche. My old Sous Chef, Gabby, Taught me how to make it. Soooo good.

[@AttentionAllBirds]

Wonderful video recipes, thank you. Do you have a Tortilla Salad Dressing recipe that's avocado and pumpkin seed based? Much apreesh!

[@SOREBobb-tl9fc]

Wow love it love raw fish . MKes me wonder how indigenous mexicans made vinegar. Thanks for tips

[@OG_Wakanobi]

Ah, finally! Your intros are appropriate for KZbin 👍

[@LarryBenson-y3f]

I only use fish that I catch myself . Florida has that luxury !

[@camblinmartin3226]

That is some great looking ceviche!!

[@debbybrady1246]

😍😍😍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.

[@robertbotta6536]

Dude! Thank you!

[@lisaeastes3104]

Looks delicious 😋 ❤

[@geraldinefields1730]

Thank you.

[@toddhastings5548]

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

[@mariposazul9842]

Se ve delicioso amigo...saludos 👋👋👋nueva suscriptora 😊👍👍👍

[@trailerparkcryptoking5213]

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...

[@willykanos1044]

Needs a slice of ripe avocado on top.

[@jonadabcalan9714]

It's his take on it fam

[@VenerableBede2510]

Yes.

[@squirreltastic-k5v]

Wtf says fam?​@@jonadabcalan9714

[@debbiebagwill4288]

I have never had crevice.. raw fish. 😳😳😳but since halibut is my favorite fish. I need to make this!!!!!

[@whiskeychicken]

How are tortillas that are made for frying different?

[@irishpixierose]

Would shrimp work in this recipe?

[@JamesDumas-b1x]

Darn you chef, you've made me hungry again. Now I need to nuke frozen burrito, yum.

[@rosalvamartinez6185]

Very good but you are missing the avocado on top and some sauce😋😋

[@jorgeernestovaldezparetas]

Señor Rick vuelva a Veracruz por unas picaditas rancheras 👌🏻

[@jamesblair3990]

What about some avocado?

[@1974gibsonfrancesco]

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!!

[@frankmunoz7767]

Add Clamato juice and cucumber

[@SOREBobb-tl9fc]

Sweet

[@juanjots]

This plate should be renamed, nothing compared with Peruvian Ceviche, the one that is worldwide recognized

[@sdanzinator]

ya, but I want to use shrimp...

[@figgymoonpowda]

Olives!!!

[@storres1368]

🙏🙏❤️

[@jasonbean2764]

If I can find albacore I will do that.

[@brandonlasvegas]

😎🙏

[@germanlara-hb4ee]

Misspelled fronterizo

[@jpallen719]

It’s funny limes are probably more costly than fish…1$ a piece in some places….

[@meatgravylard]

I'm currently paying about thirty cents a pound for limes, when my tree isn't full....

[@SDPBALLCOACH]

Love Frontera, Love Rick.. Please WASH/RINSE ur hands after handling RAW fish!! 3:45 n 4:10 C'mon Rick....😮😢

[@Mr05sti]

Don't use bluefin tuna! Wtf... 😂 Whatever your smoking you should put it out!

[@diegomelgar5841]

Should be fronteriZo in correct Spanish. Also, sugar???

[@battiekoda]

That salt measurement looked like tablespoons.

[@joivcastman]

ceviche is not from mexico lol , they try their own type but its not the original

[@DaveyDingles]

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

[@CMing-ce6rt]

The only good ceviche is Peruvian

[@squirreltastic-k5v]

Wrong

[@percybarrios3239]

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.

[@achillessonofsparta6824]

As a member of the Hispanic community, you fu€ked up when you said sugar 🤦‍♂️smh

[@whskymr]

Cut the onions finer and soak them in water first…. Too strong of flavor

[@mycharieamor]

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. ❤

[@whskymr]

@@mycharieamor I disagree. And I k ow my shit too

[@wilburjohnson5583]

I would suggest not to talk when your are eating.

[@sullivanspapa1505]

Perhaps you could watch other presenters and confine your posts to them and keep your thoughts private!

[@mycharieamor]

Wilbur? 😂😂😂

[@squirreltastic-k5v]

​@@mycharieamor probably southern mexican/central american