mexico -- one plate at a time with rick bayless
Ceviches Gone Wild

Thu, May 9 7:30 A.M. NH CREATE      

The fertile waters of the Caribbean Sea provide exquisitely fresh fish, a bounty perhaps best translated on the plate through ceviche. Or sometimes you don't 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 Ka'an nature reserve. At Catch, the Thompson Hotel's 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 tigre broth. Then, it's 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 Rick's new Chicago restaurant, Lena 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.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 1104

All broadcast times for this episode: (show all)

Thu, May 9 7:30 A.M. ceviches gone wild     NH CREATE
Thu, May 9 1:30 P.M. ceviches gone wild     NH CREATE
Sat, May 18 8:00 A.M. ceviches gone wild     NH CREATE
Sat, May 18 8:00 P.M. ceviches gone wild     NH CREATE
Sun, May 19 2:00 P.M. ceviches gone wild     NH CREATE

About Mexico -- One Plate at a Time with Rick Bayless:

In MEXICO - ONE PLATE AT A TIME WITH RICK BAYLESS, the beloved chef and restaurateur seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises.

This season Rick presents start-to-finish, stress-free, Mexican-inspired fiestas packed with creativity, color and flavor.

Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25.

Rick also suggests clever and practical ideas to make each party special, like creating signature drinks for the occasion, serving ceviche in glass votive holders and transforming supermarket salad bar items into a hip Mexican crudites platter.

And to help set the mood, he offers party playlists featuring his favorite musical finds and gardening tips for growing one's own ingredients.

Future Broadcast times for "Mexico -- One Plate at a Time with Rick Bayless": (show all)

Tue, Apr 30 7:30 A.M. The Hunt for Caribbean Lobster     NH CREATE
Tue, Apr 30 1:30 P.M. The Hunt for Caribbean Lobster     NH CREATE
Thu, May 2 7:30 A.M. A Tour of Traditions     NH CREATE
Thu, May 2 1:30 P.M. A Tour of Traditions     NH CREATE
Tue, May 7 7:30 A.M. Off The Beaten Path In Playa del Carmen     NH CREATE
Tue, May 7 1:30 P.M. Off The Beaten Path In Playa del Carmen     NH CREATE
Thu, May 9 7:30 A.M. Ceviches Gone Wild     NH CREATE
Thu, May 9 1:30 P.M. Ceviches Gone Wild     NH CREATE
Tue, May 14 7:30 A.M. Cooking Like A Local     NH CREATE
Tue, May 14 1:30 P.M. Cooking Like A Local     NH CREATE
Thu, May 16 7:30 A.M. Love of Live Fire Cooking     NH CREATE
Thu, May 16 1:30 P.M. Love of Live Fire Cooking     NH CREATE
Sat, May 18 8:00 A.M. Ceviches Gone Wild     NH CREATE
Sat, May 18 11:00 A.M. The Hunt for Caribbean Lobster     NH CREATE
Sat, May 18 8:00 P.M. Ceviches Gone Wild     NH CREATE


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