HI.

I'M RICK BAYLESS, AND I'VE BEEN EXPLORING, COOKING, AND EATING IN MEXICO FOR OVER 40 YEARS.

NOW I'M TAKING YOU TO MEXICO CITY FOR A DEEP DIVE INTO THE CLASSIC DISHES YOU'VE ASKED TO LEARN.

IT'S TIME TO SHARE MY BEST RECIPES EVER.

ANNOUNCER: "MEXICO ONE PLATE AT A TIME" RICK: NOW WHEN MOST PEOPLE SAY CEVICHE, WHAT THEY'RE THINKING ABOUT IS SITTING ON A BEACH SOMEPLACE, TOES IN THE SAND, ENJOYING A MOUTHFUL OF BRACING, JUST-MADE CEVICHE, BUT THE TRUTH OF THE MATTER IS IN MEXICO CEVICHE'S AT HOME IN LOTS OF DIFFERENT PLACES.

I MEAN, JUST LIKE WHERE I AM RIGHT NOW.

THIS IS THE BEAUTIFUL, VENERABLE, ELEGANT SAN AÁNGEL INN.

IT WAS BUILT IN 1963, OR I THINK YOU'D SAY CONVERTED IN 1963 BECAUSE A FAMILY BOUGHT AN OLD HACIENDA IN THE SOUTHERN PART OF MEXICO CITY IN SAN AÁNGEL AND CONVERTED IT INTO THIS INCREDIBLE RESTAURANT, AND PEOPLE HAVE BEEN COMING HERE FOR GENERATIONS NOW, CELEBRATING MOMENTOUS OCCASIONS IN THEIR LIVES, AND WHEN YOU LOOK AT THE MENU, THE MENU IS CELEBRATING TRADITION, AS WELL, AND LOTS OF PEOPLE LIKE TO START WITH A CEVICHE, AND WHAT THEY DO HERE IS SUPERCLASSIC.

THIS IS HUACHINANGO, OR RED SNAPPER, THAT IS MARINATED IN LIME JUICE FOR LONG ENOUGH THAT THE FISH DOESN'T LOOK RAW ANYMORE AND THEN MIXED WITH TOMATOES AND CILANTRO AND GREEN CHILE AND AVOCADO OF COURSE.

ANOTHER THING THAT I JUST LOVE ABOUT THIS PLACE IS THEIR MARGARITA SERVICE.

THE VERY FIRST MARGARITA I EVER TASTED IN MY LIFE WAS HERE, AND THEY BRING YOU THIS ELEGANT SERVICE OF IT SO THAT YOU CAN ENJOY A BEAUTIFUL MARGARITA WITH YOUR CEVICHE.

NOW A REALLY TRADITIONAL WAY TO SERVE CEVICHE IS TO DRAIN IT AND THEN PILE IT ONTO CRISPY TOSTADAS.

THESE HAVE SOME SLICED AVOCADO, ONION, AND CILANTRO OVER THE TOP.

YOU COULD SQUEEZE MORE LINE ON IF YOU WANTED.

GREAT WAY TO SERVE IT AT A PARTY, OR SOMETIMES, YOU'LL FIND CEVICHE SERVED LIKE THIS.

THIS IS CALLED A COÓCTEL CAMPECHANO, AND AT THE BOTTOM, YOU CAN SEE SHRIMP, AND THEN IT'S GOT OCTOPUS ABOVE THAT.

CEVICHE IS THE THIRD THING THAT'S IN THERE, AND THEN THEY MIX IN THE CLASSIC MEXICAN COCKTAIL SAUCE, TOP IT OFF WITH SOME MORE AVOCADO AND ONIONS AND CILANTRO.

THAT STUFF IS SUPERDELICIOUS.

NOW I'M SITTING HERE IN A STREET STALL.

I DON'T TYPICALLY RECOMMEND THAT YOU EAT CEVICHE IN A STREET STALL, BUT THIS PLACE IN DOWNTOWN MEXICO CITY IS CALLED EL CAGUAMO, AND IT'S BEEN HERE FOREVER.

IT'S SUPERELIABLE AND SUPERDELICIOUS.

YOU MIGHT LOOK AT THIS PLATE OF CEVICHE THAT'S IN FRONT OF ME AND THINK IT WAS JUST ANY RUN-OF-THE MILL CEVICHE.

I MEAN, THERE'S SOME CHILE.

WE'VE GOT TWO DIFFERENT KINDS-- MANZANO CHILE IN RINGS AND SOME VERY THIN STRIPS OF SERRANO CHILE.

THERE'S RED ONION IN HERE, OF COURSE THE LIME, THERE'S CILANTRO, BUT IF YOU LOOK CLOSELY, YOU'LL SEE THAT THERE'S ONE BIG DIFFERENCE IN THIS CEVICHE, AND THAT IS THE FISH IS ALMOST RAW, MEANING THAT IT WAS JUST TOSSED IN A LITTLE LIME JUICE AND THEN PUT ON THE PLATE AND THEN GARNISHED WITH ALL OF THE VEGETABLES, THE CHILES, THE HERBS, AND SO FORTH.

THAT MAKES IT A MODERN CEVICHE IN MY BOOK, AND I'VE BROUGHT YOU TO WHAT I THINK IS ONE OF THE BEST MODERN SEAFOOD RESTAURANTS IN MEXICO CITY.

IT'S CALLED CONTRAMAR, AND EVEN THOUGH IT'S NEARLY TWO DECADES OLD, IT'S STILL ON THE CUTTING EDGE.

NOW FOR THOSE OF THOSE THAT ARE TAKEN WITH SASHIMI AND SUSHI, WE WOULD PROBABLY PREFER TO HAVE OUR CEVICHE LIKE THIS, BUT IF YOU'RE LOOKING FOR THAT REAL SASHIMI-LIKE EXPERIENCE, THEN LOOK ON THE MENU FOR A CATEGORY OF DISHES CALLED AGUACHILE.

AGUACHILE COMES FROM THE STATE OF SINALOA IN THE WESTERN SIDE OF MEXICO, AND THOSE ARE ALWAYS MADE WITH THINLY SLICED RAW FISH OR SHRIMP, SO THIS IS JUST RAW SHRIMP THAT IS DOUSED RIGHT BEFORE IT'S SERVED WITH A LITTLE BIT OF THIS HERBY LIME JUICE.

THOSE BEAUTIFUL PICKLED RED ONIONS AND CUCUMBERS GO OVER THE TOP OF IT, AND FOR ME, THIS IS REAL HEAVEN.

ONE OF THE MOST POPULAR AND UNEXPECTED CEVICHES IN MEXICO CITY DOESN'T COME FROM A HIGH-END RESTAURANT BUT A SMALL MARKET STALL.

HERE IN THE MIDDLE OF THE SAN JUAN MARKET AND ONLY OPEN ON THE WEEKENDS, CHEF LUIS VALLE ROTATES THROUGH AN EVER-CHANGING MENU OF THE FRESHEST SEAFOOD AVAILABLE.

WHAT'S THE CONCEPT FOR YOUR MENU HERE?

FRESH SEAFOOD FROM MY TOWN.

MY TOWN IS IN THE NORTH OF MEXICO IN SINALOA SINALOA.

AND THE FISHERMAN SAYS "HEY, LUIS!"

"I HAVE SCALLOPS."

AND HE SENDS ME SCALLOPS.

AND I COOK SCALLOPS OR, "HEY, I HAVE SHRIMP" AND I MAKE CEVICHE OR AGUACHILE BEAUTIFUL, BEAUTIFUL.

HE MADE ME AN INCREDIBLE CEVICHE WITH AÁRBOL CHILES, FRESH SWEET SHRIMP, AND A VARIETY OF VEGETABLES.

NOW THIS IS NOT THE KIND OF PRESENTATION I'M USED TO SEEING AT A MARKET STALL.

SO THIS IS CLEARLY MODERN-STYLE CEVICHE.

YOU GET THE EXPLOSIVE FLAVORS OF THE LIME AND THEN THE RED CHILE IN THIS CASE BECAUSE IT WAS CHILE DE AÁRBOL THAT WAS IN HERE, BUT THEN YOU GET THIS BEAUTIFUL BALANCE WITH VERY FINELY CHOPPED CUCUMBERS IN HERE, THIS GORGEOUS, SWEET SHRIMP THAT'S FLOWN IN FROM SINALOA THAT I THINK IS THE BEST SHRIMP IN ALL OF MEXICO.

A GORGEOUS PRESENTATION WITH THE VERY THINLY SLICED RED ONION ON TOP AND THEN WHAT THEY CALL CILANTRO CRIOLLO HERE, WHICH HAS A MORE PUNGENT KIND OF FLAVOR.

THIS IS THE WORK OF SOMEBODY WHO REALLY UNDERSTANDS HOW TO BALANCE FLAVORS, AND IT'S SO DELICIOUS.

WHEN I COME TO THE SANTANDER STALL IN THE SAN JUAN MARKET IN MEXICO CITY, I'M JUST LIKE A KID IN A CANDY STORE.

THERE'S SO MUCH ABUNDANCE, THERE'S SO MUCH FRESHNESS.

WHAT DO YOU MAKE THE CEVICHE OUT OF?

I REMEMBER WHEN I'VE USED THE SQUID THAT'S COOKED FOR MAKING CEVICHE.

THERE'S A BEAUTIFUL PIECE OF TUNA THERE.

ONCE I MADE CEVICHE OUT OF POMPANO, AND IT WAS SO EXQUISITE, VERY BEAUTIFUL TEXTURE.

WE JUST HAD A CEVICHE THAT WAS MADE FROM THESE BEAUTIFUL BLUE SHRIMP FROM SINALOA, BUT JUST AROUND THE CORNER HERE IS WHAT I REALLY WANTED TO SHOW YOU BECAUSE THIS IS BEAUTIFUL, FRESH AMERICAN RED SNAPPER.

NOW WHEN YOU'RE TALKING ABOUT FRESH FISH FOR CEVICHE, YOU NEED TO KNOW WHAT YOU'RE LOOKING FOR.

NOW USUALLY, WE WILL USE SALTWATER FISH, NOT FRESHWATER FISH FOR A NUMBER OF DIFFERENT REASONS, BUT WHEN I'M LOOKING FOR FISH THAT'S ABSOLUTELY FRESH ENOUGH FOR CEVICHE, THE FRIST THING THAT I LOOK FOR IS THE EYE, AND IF THE EYE IS BULGING AND CLEAR, THAT'S A REALLY GOOD SIGN OF FRESHNESS.

SECOND THING I LOOK FOR IS IF THE GILL IS BRIGHT RED, THEN THAT'S A SECOND INDICATION OF FRESHNESS.

THIRD THING I LOOK FOR-- I TAP ON THE FISH, AND IF IT'S RESILIENT, I KNOW THAT IT'S PROBABLY A VERY FRESH FISH.

THE FOURTH THING THAT I'M GONNA SHOW YOU-- AND IT'S WHAT YOU WILL REALLY HAVE TO USE WHEN YOU ONLY HAVE FILETS TO CHOOSE FROM-- IS YOUR NOSE.

YOU HAVE TO SMELL IT.

AND IF IT SMELLS CLEAN AND BEAUTIFUL LIKE THE SEA, THEN IT'S GONNA BE FISH THAT'S FRESH ENOUGH TO USE FOR YOUR CEVICHE.

NOW MY BEST EVER CEVICHE IS PROBABLY GONNA SURPRISE YOU A LITTLE BIT BECAUSE IT DOESN'T HAVE ANY EXOTIC INGREDIENTS IN IT, IT DOESN'T HAVE ANY TROPICAL FRUIT IN IT, THOUGH I DO LOVE THOSE KINDS OF CEVICHES, BUT I'M KIND OF A TRADITIONALIST, AND WHEN I THINK OF THE VERY BEST CEVICHE, I THINK ABOUT FRESHNESS AND BALANCE, AND THAT'S WHAT I WANT TO SHOW YOU BECAUSE I DON'T THINK YOU CAN EVER IMPROVE ON THAT PERFECT CLASSIC CEVICHE.

SO THE FIRST THING THAT WE HAVE TO TALK ABOUT IS LIME FOR THE CEVICHE, AND I'VE GOT TWO DIFFERENT KINDS OF LIMES HERE.

WE'VE GOT THE TRADITIONAL LIME YOU WILL FIND IN THE UNITED STATES, AND THAT ONE IS TYPICALLY CALLED A PERSIAN LIME OR A HYBRID LIME OR A BEARSS LIME.

THE OTHER TYPE OF LIME THAT I WANT TO TALK ABOUT IS WHAT THEY CALL A LIMOÓN CRIOLLO HERE IN MEXICO.

WE TYPICALLY WILL CALL IT A MEXICAN LIME OR A KEY LIME.

WHEN YOU TASTE THEM SIDE BY SIDE, THE PERSIAN LIME WILL BE A LITTLE LESS ACIDIC AND A LITTLE LESS AROMATIC.

SO IF YOU WANT TO MAKE THE BEST EVER CEVICHE, CHOOSE THE KEY LIMES OR THE MEXICAN LIMES BECAUSE THEY'LL GIVE YOU THAT RICHNESS OF FLAVOR, BUT YOU'LL NOTICE THAT THERE'S A DIFFERENCE IN COLOR.

OFTENTIMES IN THE UNITED STATES WHEN WE SEE THE KEY LIMES OR MEXICAN LIMES, THEY'RE BRIGHT GREEN COLOR, BUT THE FLAVOR OF THE KEY LIME REALLY COMES INTO ITS OWN WHEN IT HAS STARTED TO YELLOW, SO IF YOU BUY THE KEY LIMES, LET THEM SIT ON YOUR COUNTERTOP FOR A FEW DAYS UNTIL THEY START TO TURN YELLOW.

I BOUGHT A GORGEOUS FILET OF THAT BEAUTIFUL RED SNAPPER HERE, AND OUR NEXT STEP IS TO CUT THAT UP INTO CUBES, A LITTLE LESS THAN HALF-INCH SQUARES.

OK.

THAT WILL GO INTO OUR BOWL, AND I LIKE TO CHOP UP THE ONION AND PUT IT IN THERE BECAUSE WHEN IT SOAKS WITH THE LIME IT TAKES A LITTLE OF THAT STING OUT OF THE ONION.

THAT WILL GET SCOOPED RIGHT ON TOP OF THE FISH THERE, AND THEN WHEN WE ADD THE LIME JUICE TO THIS, USUALLY A CUP AND A HALF PER POUND OF FISH.

YOU WANT IT TO FLOAT FREELY SO THAT THE LIME JUICE CAN DO ITS THING, TO ACTUALLY DENATURE THE PROTEINS OF THE FISH JUST LIKE COOKING WOULD DO.

WE'LL LET THAT SIT IN THE REFRIGERATOR FOR A LITTLE WHILE.

SOME PEOPLE LIKE TO LEAVE IT FOR 10 MINUTES.

OTHERS LIKE TO LEAVE IT FOR SEVERAL HOURS DEPENDING ON HOW DONE YOU WANT THE FISH TO BE.

MY SWEET SPOT IS ABOUT 30 MINUTES.

WHILE THE FISH IS MARINATING IN THE LIME JUICE, I'M GONNA CUT UP ALL THE REST OF THE TRADITIONAL INGREDIENTS THAT GO INTO IT.

I'VE GOT GREEN CHILE, I'VE GOT SOME TOMATO, I'VE GOT CILANTRO, AND WHAT THEY LIKE IN THE STATE OF VERACRUZ IS A LITTLE BIT OF CHOPPED GREEN OLIVES, SO I'M GONNA PUT THAT IN, AS WELL.

YOU CAN SEE THAT THE FISH HAS SORT OF TURNED A MILKY WHITE ON THE OUTSIDE, BUT WHEN YOU TEAR OPEN A PIECE, YOU CAN SEE THAT IT'S STILL VERY RARE ON THE INSIDE, SO THAT'S MY STYLE OF CEVICHE.

OUR NEXT STEP HERE IS TO TIP OFF ABOUT 3/4 OF THE LIME, AND AGAIN, THAT'S MY PREFERENCE.

SO I'M ADDING ALL THE VEGETABLES TO IT NOW.

AND WE'RE TO THE FINAL INGREDIENTS AND THE FINAL SEASONINGS.

I'M GONNA START WITH SALT, BUT I WILL TELL YOU THAT SALTING CEVICHE CAN BE SLIGHTLY PROBLEMATIC FOR PEOPLE BECAUSE THEY CONFUSE ON THEIR PALATE SALT WITH ACID.

IF IT'S TOO ACIDIC FOR YOU, IF IT'S TOO TANGY FOR YOU, I'D PUT A PINCH OF SUGAR IN THERE OR WHAT I HAVE HERE, WHICH IS JUST A LITTLE DRIZZLE OF ORANGE JUICE, WHICH WILL ADD A GENTLE SWEETNESS TO IT.

WE'LL STIR THAT, AND THEN I'M GOING TO CHOP AN AVOCADO AND ADD THAT TO THE BOWL FOR THAT LITTLE BIT OF GENTLE CREAMINESS.

WHEN I SERVE CEVICHE, OFTENTIMES, I'LL SERVE IT AS A FIRST COURSE FOR A NICE MEAL, AND THEN I SERVE A SMALL PORTION LIKE THIS.

IN THE SUMMERTIME, MAYBE CEVICHE BECOMES THE MAIN ATTRACTION.

IN MEXICO, THEY ALWAYS LIKE TO EAT CEVICHE WITH SALTINE CRACKERS.

PERSONALLY, I LIKE TO HAVE IT WITH CRISPY TORTILLA CHIPS, SO YOU CAN MAKE THAT CHOICE, AND THEN DURING THE SUMMERTIME, A LOT OF TIMES WHEN WE HAVE PARTIES, WE WANT SIMPLE PASS-AROUND FARE, AND I'LL DRAIN THIS CEVICHE AND THEN PILE IT ONTO CRISPY TOSTADAS, LAY A SLICE OF AVOCADO OVER THE TOP OF IT, AND THEN PUT ON SOME CILANTRO LEAVES FOR A REALLY, REALLY BEAUTIFUL PARTY FOOD.

LANIE: I LOVE SUSHI, SO I LOVE THE KIND OF CEVICHE WHERE THE LIME JUICE JUST IS REALLY THERE TO SEASON IT, NOT NECESSARILY SOAK IN IT.

SO THAT'S THE KIND OF CEVICHE THAT WE'RE GOING TO MAKE FOR YOU.

THIS ONE IS SEASONED WITH WHAT WE CALL ADOBO VERDE.

IT'S TWO DIFFERENT KINDS OF HERBS THAT ARE BLENDED WITH ROASTED GARLIC AND GREEN CHILES, THEN SEASONED WITH A TOUCH OF LIME JUICE AND A SHOT OF BLANCO TEQUILA, AND THE FISH THAT WE'RE GONNA USE IS BAJA YELLOWTAIL OR MEXICAN YELLOWTAIL.

IT'LL REMIND YOU OF WHAT'S CALLED HAMACHI IN THE SUSHI RESTAURANTS.

I'M GONNA GO CUT UP THE FISH.

YOU WANT TO SHOW THEM HOW TO MAKE THAT ADOBO VERDE?

LANIE: ABSOLUTELY!

SO FOR THE ADOBO VERDE, WE'RE STARTING WITH SOME ROASTED GARLIC AND ROASTED SERRANOS.

NOW I'VE DONE THESE WITH THE SKIN ON, SO WE'RE GONNA HAVE TO PEEL THEM OUT.

AND NOW FOR THE SERRANOS, YOU CAN JUST PUT THEM DIRECTLY INTO THE BLENDER JAR AS-IS.

NEXT FOR THE HERBS.

WE'VE GOT CILANTRO.

NO STEMS, AND NEXT, WE'VE GOT SOME PARSLEY.

NOW JUST A LITTLE BIT OF OIL NEEDS TO GO IN THERE TO HELP GET IT ALL BLENDED UP.

THE REST OF THE OIL WILL GET DRIBBLED IN THERE SLOWLY THROUGHOUT THE BLENDING.

BEFORE IT'S DONE BLENDING, YOU'LL NEED TO ADD JUST ABOUT A TEASPOON OF SALT.

NOW THAT THAT'S ALL SMOOTH, IT'S READY TO GO.

I'M GONNA CUT UP SOME LIMES FOR THE CEVICHE IN THE MEANTIME.

RICK: GOT ALL THE FISH, CUCUMBER, THOSE LITTLE ONES FROM THE FARMERS MARKETS, AVOCADO, AND I'M GONNA DRIZZLE ON ABOUT A HALF A CUP OF THIS ADOBO VERDE.

LANIE: PERFECT, AND THEN I'LL TOP IT WITH THE LIME JUICE.

RICK: GOOD.

IT'S LOOKING PRETTY FRESH AND BEAUTIFUL, HUH?

LANIE: MM-HMM!

RICK: I KNOW IT'S GONNA NEED SOME SALT AND THEN OUR SPECIAL INGREDIENT.

LANIE: OH, OF COURSE.

RICK: OK.

BLANCO TEQUILA.

WELL, WE'LL START WITH THAT.

WE'LL SEE.

MAYBE WE WANT MORE THAN THAT.

I'M GONNA GIVE IT A VERY GENTLE STIR HERE.

RICK: LOOK AT THAT.

LANIE: OOH!

THAT LOOKS GREAT!

RICK: THAT FISH IS UNBELIEVABLE.

IT'S SO FRESH.

NOW WE'VE GOT A PLATTER THERE LINED WITH LITTLE BUTTER LETTUCE.

THAT.

THIS IS A KIND OF PERFECT THING FOR HAVING A PARTY, RIGHT?

LANIE: YEAH!

EASY, LIGHT, FRESH.

ONE OF THE MOST ELEGANT CEVICHES THAT I KNOW STARTS WITH FRESH SHRIMP AND THEN ADDS COCONUT, GREEN CHILE, LIME, AND MINT.

FIRST THING WE GOT TO DO IS TO CHOP UP THE PEELED SHRIMP.

I'M GONNA CUT IT INTO ABOUT HALF-INCH PIECES.

NOW I'M GONNA PUT IT INTO A BOWL HERE AND COVER IT WITH FRESH-SQUEEZED LIME JUICE.

I WANT TO MAKE SURE THAT THE SHRIMP FLOATS FREELY IN HERE, AND THEN I'M GONNA PUT IT INTO THE REFRIGERATOR FOR ABOUT 20 MINUTES.

THAT'S ALL I'M GONNA LET IT SIT IN THERE.

THAT'LL BE ENOUGH TO JUST START TO COOK THE EXTERIOR OF THE PIECES OF SHRIMP, BUT THEY WON'T GET TOUGH.

WE HAVE 3 DIFFERENT COMPONENTS THAT ARE GONNA BE ADDED TO THAT SHRIMP THAT'S IN THE LIME JUICE.

ONE IS GREEN ONIONS, WHICH I'M GONNA CUT UP INTO SMALL PIECES, AND THE OTHER IS JICAMA, AND I'M GONNA CHOP THAT INTO SMALL PIECES AFTER I PEEL IT.

IT'S GOT A FAIRLY THICK SKIN ON IT, SO I HAVE TO GO A LITTLE DEEPER THAN YOU WOULD EXPECT WITH SOMETHING LIKE THIS.

NOW IF YOU'VE NEVER WORKED WITH ONE OF THESE YOUNG COCONUTS BEFORE, YOU'RE IN FOR A TREAT, BUT YOU DO NEED A LARGE KNIFE TO BE ABLE TO GET INTO IT.

REMEMBER, IT IS FILLED WITH BEAUTIFUL, DELICIOUS COCONUT WATER, BUT WE'VE GOT TO GET THE OUTER HUSK OFF SO THAT WE CAN GET TO THAT REALLY TENDER, ALMOST FORMED MEAT THAT'S ON THE INSIDE.

SO YOU COULD DO IT WITH, LIKE, A CHEF'S KNIFE IF YOU WANTED TO, BUT IT'S WAY EASIER IF YOU'LL WORK WITH A CLEAVER HERE, SO I'M GONNA CUT DOWN INTO IT, AND I'M GONNA TRY TO EXPOSE THE PART WHERE THE NUT STARTS.

SO WHEN YOU SEE SOME OF THAT BROWN SKIN PEEKING THROUGH THERE, THAT'S THE PLACE THAT YOU KNOW YOU WANT TO BE ABLE TO START TO GO INTO IT.

I'M JUST GONNA GO AROUND USING THE EDGE OF MY KNIFE HERE TO KIND OF MAKE PERFORATIONS, I THINK YOU WOULD CALL IT.

SO START TO PRY THAT ALL UP AND THEN OPEN IT UP.

NOW I'M GONNA CUT DOWN THROUGH IT LIKE THIS, AND YOU SEE HOW TENDER AND SOFT THAT IS?

THAT'S THE GOOD STUFF.

THAT'S WHAT I'M GOING TO CUT UP AND USE IN THIS BEAUTIFUL COCONUT SHRIMP CEVICHE.

OK.

WE'VE GOT OUR JICAMA, GREEN ONIONS, AND YOUNG COCONUT READY TO GO, AND NOW I'M GONNA MAKE WHAT I WILL CALL A DRESSING FOR OUR LIME-SOAKED SHRIMP, AND IT'S GONNA START WITH A CAN OF COCONUT MILK THAT I'M GONNA PUT INTO THE BLENDER JAR.

I'VE GOT A COUPLE OF SERRANO CHILES HERE THAT I'M GOING TO JUST CUT THE STEMS OFF OF AND ROUGHLY CHOP UP HERE.

THOSE GO IN WITH THE COCONUT MILK, AND A SURPRISING INGREDIENT BUT ONE THAT I THINK IS JUST SPECTACULAR IN THIS IS TO PUT MINT LEAVES, SO I'M GONNA TAKE THE LEAVES OFF OF THE STALK, AND THIS WILL SURPRISE YOU, TOO, BUT IN THIS CEVICHE, IT'S ABSOLUTELY PERFECT-- JUST A LITTLE TINY BIT OF SUGAR.

SO THAT'S GONNA GO ONTO THE BLENDER BASE, AND WE'RE GONNA JUST BLEND IT UNTIL IT'S COMPLETELY PUREED.

SO THE SHRIMP HAS BEEN IN THERE FOR ABOUT 20 MINUTES NOW, AND I CAN TELL THAT IT'S READY BECAUSE IT'S TURNED WHITE ON THE OUTSIDE.

IT'S NOT TRANSLUCENT ON THE OUTSIDE, BUT IF I WERE TO LEAVE IT IN A LOT LONGER IN THE LIME JUICE, IT CAN REALLY RISK GETTING TOUGH, SO I'M GONNA POUR OFF THE LIME JUICE EXCEPT LEAVING ABOUT 1/3 OF A CUP OR SO OF IT IN THERE.

NEXT, COCONUT DRESSING WILL GO IN THERE.

THIS IS SORT OF SPICY AND OBVIOUSLY HAS THAT MINTY QUALITY TO IT.

IT LOOKS SO RICH AND SO BEAUTIFUL, AND NOW THE OTHER INGREDIENTS WILL GO IN HERE.

WHEN YOU TASTE THAT FRESH, YOUNG COCONUT IN THERE, YOU'LL BE JUST AMAZED BECAUSE IT'S GOT SUCH AN ELEGANT TEXTURE.

I'LL STIR EVERYTHING TOGETHER.

I HAVEN'T ADDED ANY KIND OF SALT TO THIS YET, SO I'M GONNA GIVE IT WHAT I THINK IT'S GOING TO NEED HERE.

STIR THAT IN.

I'M READY TO SERVE.

I HAVE SOME MINT LEAVES TO GARNISH WITH.

AND THERE YOU HAVE SHRIMP CEVICHE WITH COCONUT, LIME, GREEN CHILE, AND MINT.

OK.

SO I