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00:00:02,733 --> 00:00:05,433
Pati, voice-over: Salt today 
is as fundamental to food

2
00:00:05,566 --> 00:00:07,433
as air is to life,

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00:00:07,566 --> 00:00:09,600
just as it was 
for the ancient Mayans

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who once cultivated it from 
these natural pink lagoons.

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00:00:13,566 --> 00:00:16,466
This is so beautiful! 
Come see!

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00:00:16,600 --> 00:00:17,933
Pati, voice-over: 
Scientist Felipe Perez

7
00:00:18,066 --> 00:00:20,733
takes me on a walk along 
these otherworldly lakes

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00:00:20,866 --> 00:00:22,800
on the northern coast 
of Yucatán

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00:00:22,933 --> 00:00:26,066
to learn how salt is harvested 
from them today.

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00:00:26,200 --> 00:00:27,566
[Speaking Spanish]

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Pati, voice-over: 
Local cook Nicola Sanó

12
00:00:29,433 --> 00:00:31,266
uses this local salt in dishes

13
00:00:31,400 --> 00:00:33,466
that bring me 
back to childhood--

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breaded fish 
and shrimp cocktail.

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00:00:35,733 --> 00:00:37,133
[Speaking Spanish]

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00:00:37,266 --> 00:00:39,533
Pati, voice-over: In the 
Rio Lagartos Biosphere Reserve,

17
00:00:39,666 --> 00:00:43,533
Diego Nunez takes me for a ride 
through Yucatán's rich ecosystem

18
00:00:43,666 --> 00:00:45,966
of hidden aquatic treasures 
to explore.

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00:00:46,100 --> 00:00:47,833
Pati: That is a 
gigantic crocodile.

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Pati: But also eat... 
[Diego speaking Spanish]

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00:00:49,933 --> 00:00:51,400
[Speaking Spanish]

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Pati, voice-over: 
his family's mango ceviche.

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00:00:54,233 --> 00:00:56,933
In my kitchen, I'm bringing 
the sea to your table...

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[Coughing] It smells spicy, 
which is good for a ceviche.

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00:01:01,166 --> 00:01:02,933
Pati, voice-over: with 
a green-powered ceviche

26
00:01:03,066 --> 00:01:07,200
and a pepita, pine nut, 
and habanero pesto baked fish

27
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served with a chunky 
coconut rice.

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[Birds chirping]

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♪

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[Child shouts]

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Tan bonisimo.

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♪

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Mm-hmm, 
mm-hmm, mm-hmm.

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Super sweet.

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Woman: 
[Speaks Spanish]

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Yeah.

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♪

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Tan rico.

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♪

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So breathtaking.

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♪

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Announcer: "Pati's Mexican 
Table" is brought to you by...

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♪

44
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Announcer: 
La Costeña. ¡por sabor!

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Men: ♪ Avocados from Mexico

46
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♪

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00:01:58,933 --> 00:01:59,800
Announcer: 
Stand Together,

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00:01:59,933 --> 00:02:01,200
helping every person rise.

49
00:02:01,333 --> 00:02:03,600
More information 
at StandTogether.org.

50
00:02:03,900 --> 00:02:08,766
[Nationwide theme 
playing on guitar]

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00:02:08,900 --> 00:02:12,366
Announcer: Here, the typical 
arroz con pollo or not.

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Unfollow la Receta. 
Mahatma Rice.

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Announcer: Levenger-- 
nearly 40 years of craftmanship

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00:02:17,366 --> 00:02:19,800
for readers, writers, 
thinkers, and doers.

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♪

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Pati, voice-over: 
The northern coast of Yucatán

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is known for its vibrant 
turquoise waters,

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but if you visit the seaside 
town of Las Coloradas

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you'll notice a series 
of mysterious lagoons

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more pink than lemonade.

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These ponds are saturated

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with an ingredient 
once so valuable

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to the ancient Maya--salt.

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00:02:42,733 --> 00:02:46,066
Felipe Perez is an 
industrial chemist for Sal Sol,

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the company that controls 
these salt licks.

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00:02:49,000 --> 00:02:51,000
[Speaking Spanish]

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00:03:13,833 --> 00:03:15,633
Pati, voice-over: 
Halophiles are microorganisms

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that thrive in high 
salt concentrations

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00:03:18,433 --> 00:03:22,200
and assist with the formation 
and quality of salt crystals.

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[Speaking Spanish]

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Pati, voice-over: The process 
takes about 10 months

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to go from seawater 
to table salt.

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Water flows from the ocean 
into these shallow ponds

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and the sun evaporates 
the water,

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leaving behind salt crystals.

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[Speaking Spanish]

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You can actually 
see the salt

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that I'm gonna put 
in my ceviche. Ha!

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Ha ha ha!

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[Speaking Spanish]

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Mm. 
Mm.

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Ha ha ha!

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Pati, voice-over: 
As you can imagine,

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Las Coloradas is also famous

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for its incredible seafood.

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Local cook Nicola Sanó, 
known as Lasy,

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00:04:41,033 --> 00:04:42,566
is cooking up a fresh catch of

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00:04:42,700 --> 00:04:45,166
breaded snook 
and shrimp cocktail.

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Of course, topped with 
fresh Yucatán salt.

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[Felipe speaking Spanish]

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Pati: Uh-huh.

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Uh-huh.

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Mm-hmm.

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[Speaking Spanish]

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Mm. Mm!

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Mm. Mm-hmm.

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Mm.

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[Laughs]

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♪

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I'm gonna start to make

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00:06:58,966 --> 00:07:01,633
my chunky 
pepita and coconut rice,

102
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and to get it started, 
I'm gonna

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turn on my pan 
over medium heat,

104
00:07:07,700 --> 00:07:11,500
and then I'm gonna add 
a few tablespoons of oil...

105
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a half a cup of onion,

106
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and a full cup of 
coconut flakes, unsweetened,

107
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and I'm gonna mix them in here,

108
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and I want the onion to soften

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as the coconut flakes 
begin to toast,

110
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and I don't want to stop

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until the color of the coconut 
transforms to being brown.

112
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So, this is gonna take 
a few minutes.

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I'm using basmati rice. 
It's very aromatic

114
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and flowery and fragrant.

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So, now that they're brown,

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I'm adding 3 cups 
of coconut water.

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[Sizzling]

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A half a cup of 
cream of coconut.

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It's sticky, it's tropical, 
it's sweet.

120
00:08:01,333 --> 00:08:03,633
Then I'm adding 
half a teaspoon of salt.

121
00:08:03,766 --> 00:08:08,966
Now I'm just waiting 
for this coconut broth, really,

122
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to come to a strong simmer.

123
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So, once your liquid 
starts simmering

124
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and it starts 
getting to a boil,

125
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that's when it's telling you, 
"OK, give me the rice,"

126
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so, here it goes.

127
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Two cups. 
We give it a stir.

128
00:08:26,700 --> 00:08:29,333
This smells so good.

129
00:08:29,466 --> 00:08:32,333
I want to see it simmer 
one more time before I cover it

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00:08:32,466 --> 00:08:34,533
and it's about to get there.

131
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OK. There it is. 
Simmering.

132
00:08:38,266 --> 00:08:42,266
Reducing the heat to 
the lowest possible heat

133
00:08:42,400 --> 00:08:44,300
and then you just wait 
anywhere from

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12 to 15 minutes.

135
00:08:46,700 --> 00:08:48,500
Meanwhile, I'm gonna make

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00:08:48,633 --> 00:08:52,900
a pepita, pine nut, 
and habanero pesto.

137
00:08:53,033 --> 00:08:54,600
So, you're gonna 
come with me to get

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00:08:54,733 --> 00:08:56,566
my own basil and cilantro

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that I've been growing 
in my house.

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♪

141
00:09:07,966 --> 00:09:10,000
So, I need 3 cups of basil

142
00:09:10,133 --> 00:09:14,000
and one of cilantro 
for this pesto.

143
00:09:14,133 --> 00:09:19,133
So, I'm using one cup 
of sweet basil.

144
00:09:19,266 --> 00:09:22,000
Also about a cup 
of purple basil.

145
00:09:22,133 --> 00:09:24,433
And the mammoth basil.

146
00:09:24,566 --> 00:09:27,000
Look at the size 
of these leaves.

147
00:09:27,133 --> 00:09:28,900
This is insane. 
I'm adding

148
00:09:29,033 --> 00:09:34,233
about a cup of cilantro 
and one habanero.

149
00:09:34,366 --> 00:09:37,300
I can just remove the stem 
like this.

150
00:09:39,600 --> 00:09:43,033
Just cutting it 
just to help my food processor,

151
00:09:43,166 --> 00:09:48,666
but it goes in the processor 
with the seeds and everything.

152
00:09:48,800 --> 00:09:54,066
I'm adding 1/3 of a cup of 
slightly toasted pumpkin seeds.

153
00:09:54,200 --> 00:09:58,500
1/3 of a cup of 
slightly toasted pine nuts.

154
00:10:01,333 --> 00:10:05,233
Two garlic cloves 
that I already peeled.

155
00:10:05,366 --> 00:10:08,500
One cup of olive oil.

156
00:10:08,633 --> 00:10:11,033
Half a teaspoon of salt.

157
00:10:11,166 --> 00:10:15,633
And half a cup of 
grated parmesan cheese.

158
00:10:15,766 --> 00:10:22,366
I'm using Reggiano Parmigiano, 
but you can use Cotija.

159
00:10:22,500 --> 00:10:26,300
Anything salty and aged 
will be good here.

160
00:10:26,433 --> 00:10:29,733
And then I'm just gonna process 
until almost smooth,

161
00:10:29,866 --> 00:10:33,500
'cause I want my pesto 
to have texture.

162
00:10:33,633 --> 00:10:35,400
Here we go.

163
00:10:35,533 --> 00:10:38,100
[Whirring]

164
00:10:38,233 --> 00:10:40,733
[Whirring stops] 
That looks really good.

165
00:10:40,866 --> 00:10:43,066
This is awesome. 
Let me taste.

166
00:10:45,566 --> 00:10:49,133
Mm, mm, mm, mm!

167
00:10:51,333 --> 00:10:53,066
This is so good.

168
00:10:53,200 --> 00:10:57,633
This pesto is 
ridiculously delicious

169
00:10:57,766 --> 00:11:01,066
and I'm gonna put it over 
some fresh rockfish.

170
00:11:01,200 --> 00:11:06,600
So, I have this baking dish 
that I just buttered

171
00:11:06,733 --> 00:11:12,233
and I have some fresh 
rockfish filets

172
00:11:12,366 --> 00:11:15,666
I'm just gonna sit 
on top of the butter.

173
00:11:15,800 --> 00:11:20,900
I wash my hands 
and add a little salt.

174
00:11:21,033 --> 00:11:22,300
A little pepper.

175
00:11:24,133 --> 00:11:26,833
And then a squeeze 
of lime juice.

176
00:11:28,433 --> 00:11:32,033
And then I'm adding 
this thing of beauty.

177
00:11:32,166 --> 00:11:33,633
Just look at this.

178
00:11:33,766 --> 00:11:36,266
And I wanna be so generous.

179
00:11:36,400 --> 00:11:38,633
Just adding like this 
on the top.

180
00:11:38,766 --> 00:11:41,733
This pesto is a thing 
that you can make,

181
00:11:41,866 --> 00:11:43,100
keep in your fridge, 
and hopefully,

182
00:11:43,233 --> 00:11:45,300
if you make it, 
make a big batch.

183
00:11:45,433 --> 00:11:47,533
But you can also 
spoon this pesto

184
00:11:47,666 --> 00:11:50,066
on top of 
baked or boiled potatoes

185
00:11:50,200 --> 00:11:51,700
or just on a piece of toast

186
00:11:51,833 --> 00:11:53,866
with a little bit of 
olive oil or butter

187
00:11:54,000 --> 00:11:55,966
or any kind of thatch.

188
00:11:56,100 --> 00:11:59,900
Now I have my oven 
at 400 degrees.

189
00:12:00,033 --> 00:12:01,433
I'm gonna put my fish in there

190
00:12:01,566 --> 00:12:04,466
and it's gonna cook 
anywhere from 10 to 15 minutes,

191
00:12:04,600 --> 00:12:07,233
and depending on the thickness 
of the fish,

192
00:12:07,366 --> 00:12:09,933
how long it's gonna be, 
but you know the fish is ready

193
00:12:10,066 --> 00:12:13,033
when you insert a fork 
and the fish is flaky.

194
00:12:16,466 --> 00:12:23,000
OK. The rice is ready. 
It smells so good!

195
00:12:23,133 --> 00:12:26,366
Looks so beautiful.

196
00:12:26,500 --> 00:12:30,900
And you can see how the grains 
separate from one another

197
00:12:31,033 --> 00:12:32,366
and wait, let me taste it.

198
00:12:34,966 --> 00:12:38,466
Mm, mm, mm. 
Mm-hmm, mm-hmm.

199
00:12:38,600 --> 00:12:41,066
Oh, my God, this rice.

200
00:12:41,200 --> 00:12:45,066
If you are looking for some 
new dishes, like John is doing.

201
00:12:45,200 --> 00:12:49,300
John is looking for new dishes 
for his newlywed wife.

202
00:12:49,433 --> 00:12:51,366
So, we have two newlyweds here.

203
00:12:51,500 --> 00:12:53,933
Can you show Joe? 
Can you show Joe?

204
00:12:54,066 --> 00:12:56,966
They are looking for 
new dishes for their wives.

205
00:12:57,100 --> 00:13:01,533
And you're gonna top it 
with some

206
00:13:01,666 --> 00:13:05,266
lightly toasted pumpkin seeds.

207
00:13:05,400 --> 00:13:06,900
How beautiful is this?

208
00:13:07,033 --> 00:13:10,533
♪

209
00:13:10,666 --> 00:13:12,666
My fish covered in pesto 
is ready.

210
00:13:12,800 --> 00:13:15,233
♪

211
00:13:15,366 --> 00:13:19,200
Yum. So beautiful. 
It has all the green

212
00:13:19,333 --> 00:13:21,366
colors from the pesto.

213
00:13:21,500 --> 00:13:23,200
Oh, my God, this rice.

214
00:13:23,333 --> 00:13:26,500
I'm smelling 
the habanero and the herbs

215
00:13:26,633 --> 00:13:28,033
and the coconut.

216
00:13:28,166 --> 00:13:31,800
I'm gonna start with the rice 
'cause the fish is so hot.

217
00:13:31,933 --> 00:13:36,700
♪

218
00:13:36,833 --> 00:13:42,066
Mm. Fluffy and slender 
and soft,

219
00:13:42,200 --> 00:13:44,166
and at the same time, I get

220
00:13:44,300 --> 00:13:47,600
the chunks of that 
toasted coconut,

221
00:13:47,733 --> 00:13:50,233
and it tastes savory 
and it tastes sweet,

222
00:13:50,366 --> 00:13:53,066
and I get the crunch 
from the pumpkin seeds.

223
00:13:53,200 --> 00:13:55,266
Come with me as we go 
into the fish.

224
00:13:55,400 --> 00:14:02,300
♪

225
00:14:02,433 --> 00:14:08,800
Mm. It is...super herby-packed

226
00:14:08,933 --> 00:14:13,166
'cause of all that 
basil and cilantro,

227
00:14:13,300 --> 00:14:15,633
and I taste the pepitas 
and the pine nuts

228
00:14:15,766 --> 00:14:17,800
that are nutty but sweet,

229
00:14:17,933 --> 00:14:19,266
and it's not spicy at all,

230
00:14:19,400 --> 00:14:21,433
even though 
it has the habanero.

231
00:14:21,566 --> 00:14:24,966
Now let's combine it. 
Fish and rice.

232
00:14:25,100 --> 00:14:26,366
This will be "whoa."

233
00:14:28,700 --> 00:14:30,133
Mm. Mm.

234
00:14:30,266 --> 00:14:33,533
Separate, incredible. 
Together, beyond.

235
00:14:33,666 --> 00:14:40,700
♪

236
00:14:40,833 --> 00:14:43,633
Pati, voice-over: Not far from 
the pink lakes of Las Coloradas

237
00:14:43,766 --> 00:14:46,166
is the fishing village 
of Rio Lagartos.

238
00:14:47,466 --> 00:14:49,133
The town itself is surrounded

239
00:14:49,266 --> 00:14:51,900
by the Rio Lagartos 
Biosphere Reserve,

240
00:14:52,033 --> 00:14:55,266
a protected reserve 
of diverse ecosystems,

241
00:14:55,400 --> 00:14:57,933
mangroves, and wetlands, 
and dangers,

242
00:14:58,066 --> 00:14:59,766
if you don't have 
the right navigator.

243
00:14:59,900 --> 00:15:01,700
Pati: That is 
a gigantic crocodile.

244
00:15:01,833 --> 00:15:02,933
[Speaking Spanish]

245
00:15:03,066 --> 00:15:05,133
He was sunbathing.

246
00:15:05,266 --> 00:15:07,266
Pati, voice-over: 
Luckily, I have Diego Nunez,

247
00:15:07,400 --> 00:15:09,300
a guide who has spent his life

248
00:15:09,433 --> 00:15:12,233
exploring and protecting 
this ecosystem.

249
00:15:12,366 --> 00:15:13,800
Did I mention that 
"Rio Lagartos"

250
00:15:13,933 --> 00:15:16,166
translates to 
"river of lizards"?

251
00:15:18,400 --> 00:15:20,900
The wetlands are home 
to thousands of species

252
00:15:21,033 --> 00:15:22,366
of plants and animals,

253
00:15:22,500 --> 00:15:24,800
most famously 
the pink flamingo.

254
00:15:26,566 --> 00:15:28,566
Diego not only 
gives river tours,

255
00:15:28,700 --> 00:15:31,133
but his family happens 
to own a restaurant

256
00:15:31,266 --> 00:15:33,600
that makes a fabulous ceviche.

257
00:15:33,733 --> 00:15:36,233
[Speaking Spanish]

258
00:15:43,333 --> 00:15:45,466
Pati, voice-over: This one is 
marinated in lime juice

259
00:15:45,600 --> 00:15:48,933
and mixed with onions, 
tomatoes, chile, cilantro,

260
00:15:49,066 --> 00:15:50,766
but with a sweet twist.

261
00:15:50,900 --> 00:15:52,766
[Speaking Spanish]

262
00:15:55,133 --> 00:15:56,200
Ah.

263
00:16:01,333 --> 00:16:02,466
Uy.

264
00:16:14,933 --> 00:16:17,100
OK. Mm.

265
00:16:27,300 --> 00:16:28,333
Mm. Mm.

266
00:16:29,500 --> 00:16:31,600
Mm. 
Mm.

267
00:16:31,733 --> 00:16:33,333
Diego, tell me a little bit 
about this story

268
00:16:33,466 --> 00:16:36,466
of the town-- 
Rio Lagartos.

269
00:16:36,600 --> 00:16:39,266
The area was populated 
by the Mayan people.

270
00:16:39,400 --> 00:16:40,500
Mm-hmm.

271
00:16:40,633 --> 00:16:42,533
Because the Mayan 
here were doing

272
00:16:42,666 --> 00:16:44,233
salt collection 
and fishing

273
00:16:44,366 --> 00:16:45,566
mainly on the coast.

274
00:16:45,700 --> 00:16:47,833
Mayans didn't sail 
on the ocean.

275
00:16:47,966 --> 00:16:49,200
Mm-hmm.

276
00:16:49,333 --> 00:16:50,500
They were not 
great sailors.

277
00:16:50,633 --> 00:16:51,866
They were good 
with canoes...

278
00:16:52,000 --> 00:16:53,133
Mm-hmm.

279
00:16:53,266 --> 00:16:55,166
going in the estuaries 
and shallow water.

280
00:16:55,300 --> 00:16:56,366
Mm-hmm.

281
00:16:56,500 --> 00:16:57,766
Actually, one 
of my nicknames is

282
00:16:57,900 --> 00:16:59,266
Mr. Shallow Water.

283
00:16:59,400 --> 00:17:00,400
A friend, 
a fishermen--

284
00:17:00,533 --> 00:17:01,466
Uh-huh.

285
00:17:01,600 --> 00:17:02,800
I do sport fishing--

286
00:17:02,933 --> 00:17:04,100
Mm-hmm. 
Said, "Ah!

287
00:17:04,233 --> 00:17:06,100
How can you pass 
over that shallow water?"

288
00:17:06,233 --> 00:17:08,966
They gave my nickname 
Mr. Shallow Water.

289
00:17:09,100 --> 00:17:11,600
And so, this is 
a complete mix

290
00:17:11,733 --> 00:17:15,433
of salted water 
and natural spring water

291
00:17:15,566 --> 00:17:16,766
that comes from 
the underground?

292
00:17:16,900 --> 00:17:17,933
-From the underground. 
-From all of

293
00:17:18,066 --> 00:17:20,100
the hundreds or thousands 
of cenotes

294
00:17:20,233 --> 00:17:22,466
that connect 
under the Yucatán?

295
00:17:22,600 --> 00:17:25,200
In the Yuc--the hydrology 
for the Yucatán

296
00:17:25,333 --> 00:17:26,800
is really complex 
underground.

297
00:17:26,933 --> 00:17:28,633
Caves and rivers 
and everything.

298
00:17:28,766 --> 00:17:31,900
And it all ends up 
in the ocean

299
00:17:32,033 --> 00:17:35,433
because the biodiversity 
helps us always.

300
00:17:35,566 --> 00:17:37,533
If we don't 
understand that,

301
00:17:37,666 --> 00:17:39,133
if we're still 
cutting trees

302
00:17:39,266 --> 00:17:41,500
and killing birds 
and animals,

303
00:17:41,633 --> 00:17:42,933
we are going to 
end up with them,

304
00:17:43,066 --> 00:17:44,400
and they are not 
going to go back.

305
00:17:44,533 --> 00:17:46,400
The first 
I always think is

306
00:17:46,533 --> 00:17:47,800
that I don't want

307
00:17:47,933 --> 00:17:51,100
one of my grandchilds 
to ask me,

308
00:17:51,233 --> 00:17:54,033
"Hey, Grandpa. 
Where are the flamingos

309
00:17:54,166 --> 00:17:55,366
"you talked much about?

310
00:17:55,500 --> 00:17:58,100
They are left. 
There aren't any more."

311
00:17:58,233 --> 00:18:00,133
I don't want to 
hear that.

312
00:18:00,266 --> 00:18:01,566
Pati: And so, 
you have a restaurant

313
00:18:01,700 --> 00:18:03,366
that your parents 
started but now

314
00:18:03,500 --> 00:18:05,866
you've also become, like, 
the tour man,

315
00:18:06,000 --> 00:18:07,533
the Rio Lagartos.

316
00:18:07,666 --> 00:18:10,100
My family with my wife, 
we are the first

317
00:18:10,233 --> 00:18:12,100
to start with ecotourism.

318
00:18:12,233 --> 00:18:14,600
So, you do ecotourism 
and you come from

319
00:18:14,733 --> 00:18:17,066
a family of cooks 
and you have a restaurant.

320
00:18:17,200 --> 00:18:19,066
What do you enjoy more now,

321
00:18:19,200 --> 00:18:21,466
making these delicious 
ceviches and food

322
00:18:21,600 --> 00:18:23,233
or taking people around?

323
00:18:23,366 --> 00:18:24,800
-Both. Ha ha ha! 
-Both. Ha ha ha!

324
00:18:24,933 --> 00:18:26,966
[Speaking Spanish]

325
00:18:27,100 --> 00:18:35,766
♪

326
00:18:35,900 --> 00:18:38,733
Few things beat 
eating ceviche at the beach,

327
00:18:38,866 --> 00:18:41,900
but the next best thing 
is eating ceviche at home,

328
00:18:42,033 --> 00:18:44,000
but you have to make it 
really good

329
00:18:44,133 --> 00:18:45,733
to make up for 
not having the beach.

330
00:18:45,866 --> 00:18:48,966
So, I'm gonna give you 
one new recipe

331
00:18:49,100 --> 00:18:52,333
that I tested out after 
I came back from Yucatán.

332
00:18:52,466 --> 00:18:56,033
I brought my salt. 
I brought inspiration.

333
00:18:56,166 --> 00:18:59,866
And we're gonna do something 
that has so much flavor

334
00:19:00,000 --> 00:19:01,766
and it's so refreshing 
at the same time.

335
00:19:01,900 --> 00:19:04,666
I'm calling this ceviche 
a green ceviche,

336
00:19:04,800 --> 00:19:06,800
'cause it has so many 
green ingredients.

337
00:19:06,933 --> 00:19:10,300
So, first, a green habanero,

338
00:19:10,433 --> 00:19:12,900
and I have my preheated comal

339
00:19:13,033 --> 00:19:15,500
right here over medium heat,

340
00:19:15,633 --> 00:19:19,600
and then two garlic cloves 
with the skin on,

341
00:19:19,733 --> 00:19:22,400
and half of a red onion.

342
00:19:22,533 --> 00:19:26,300
I'm gonna cut the onion 
into quarters

343
00:19:26,433 --> 00:19:30,233
so that I can 
help it char faster.

344
00:19:32,100 --> 00:19:35,400
As my ingredients 
start transforming,

345
00:19:35,533 --> 00:19:37,800
their sugars come 
to the surface.

346
00:19:37,933 --> 00:19:40,066
The flavor intensifies.

347
00:19:40,200 --> 00:19:43,266
Really, charring makes 
the best of them come out.

348
00:19:43,400 --> 00:19:45,533
So, I have a nice 
filet of grouper.

349
00:19:45,666 --> 00:19:48,733
You can use any 
fresh, mild fish

350
00:19:48,866 --> 00:19:50,033
that you can get your hands on.

351
00:19:50,166 --> 00:19:53,266
Don't use frozen fish 
for ceviche.

352
00:19:53,400 --> 00:19:57,533
So, I'm gonna cut the fish 
into small dice,

353
00:19:57,666 --> 00:19:59,500
and I already asked 
my fishmonger

354
00:19:59,633 --> 00:20:04,200
to remove the skin 
and the bones.

355
00:20:04,333 --> 00:20:07,000
Need to flip these 
as they toast.

356
00:20:07,133 --> 00:20:08,866
It goes so fast.

357
00:20:09,000 --> 00:20:11,233
You want to make sure 
the ingredients transform,

358
00:20:11,366 --> 00:20:14,600
but you don't 
want them to burn.

359
00:20:14,733 --> 00:20:17,400
And I'm gonna now 
put together the marinade.

360
00:20:20,800 --> 00:20:22,200
I'm gonna add in here

361
00:20:22,333 --> 00:20:25,433
1 1/2 cups of 
bitter orange juice

362
00:20:25,566 --> 00:20:27,333
that I already squeezed.

363
00:20:27,466 --> 00:20:28,966
I'm gonna put in here.

364
00:20:30,500 --> 00:20:33,700
The bitter orange, which is 
a signature ingredient

365
00:20:33,833 --> 00:20:35,033
of the Yucatán,

366
00:20:35,166 --> 00:20:37,566
it's a beautiful, 
gorgeous ingredient

367
00:20:37,700 --> 00:20:40,633
that's incredibly fragrant 
and aromatic

368
00:20:40,766 --> 00:20:42,600
and that has 
that deep sour taste.

369
00:20:42,733 --> 00:20:45,233
And if you can't find it, 
you can substitute it

370
00:20:45,366 --> 00:20:49,733
by doing equal parts 
orange, lime, lemon,

371
00:20:49,866 --> 00:20:51,533
and a splash of white vinegar.

372
00:20:51,666 --> 00:20:55,633
OK. I'm gonna add 
1/4 cup of olive oil,

373
00:20:55,766 --> 00:20:58,800
a teaspoon of salt, 
and I'm so lucky,

374
00:20:58,933 --> 00:21:01,866
because I have salt 
from the Yucatán.

375
00:21:02,000 --> 00:21:05,866
And the salt has such 
an incredible rich taste.

376
00:21:06,000 --> 00:21:07,333
[Grinding]

377
00:21:07,466 --> 00:21:11,533
So, about a teaspoon. 
And then I'm gonna add

378
00:21:11,666 --> 00:21:15,133
all the ingredients that 
I already charred in here.

379
00:21:15,266 --> 00:21:18,933
The roasted onion. 
See? The combination

380
00:21:19,066 --> 00:21:22,933
of rustic and charred and smoky

381
00:21:23,066 --> 00:21:25,233
is so very Yucatecan.

382
00:21:25,366 --> 00:21:31,633
And then I'm peeling two 
garlic cloves right in here.

383
00:21:31,766 --> 00:21:33,900
And then I'm 
adding the habanero

384
00:21:34,033 --> 00:21:36,200
with all of its seeds and heat,

385
00:21:36,333 --> 00:21:41,700
and then I'm also adding 
one celery stalk.

386
00:21:41,833 --> 00:21:45,866
And I'm coarsely cutting 
just to help my blender out

387
00:21:46,000 --> 00:21:49,233
and I'm also adding 
one cucumber.

388
00:21:49,366 --> 00:21:51,600
Puree these until 
completely smooth.

389
00:21:51,733 --> 00:21:53,733
[Whirring]

390
00:21:57,100 --> 00:21:58,200
[Whirring stops]

391
00:21:58,333 --> 00:22:02,466
Look at this beautiful, minty,

392
00:22:02,600 --> 00:22:06,333
pistachio green color.

393
00:22:06,466 --> 00:22:10,666
[Coughing] It smells spicy, 
which is good for a ceviche,

394
00:22:10,800 --> 00:22:14,366
but it also smells 
so sweet and fresh.

395
00:22:14,500 --> 00:22:16,100
Let me taste.

396
00:22:16,233 --> 00:22:18,666
♪

397
00:22:18,800 --> 00:22:20,900
Mm. Yum.

398
00:22:21,033 --> 00:22:23,233
It is so good. 
It is so fresh.

399
00:22:23,366 --> 00:22:26,666
It is so incredibly 
packed with flavor.

400
00:22:26,800 --> 00:22:30,366
I'm gonna pour all over 
my fresh fish.

401
00:22:30,500 --> 00:22:34,166
Gonna completely cover. 
And then I'm just gonna mix

402
00:22:34,300 --> 00:22:36,166
and make sure that 
it's all covered.

403
00:22:36,300 --> 00:22:38,600
Now we have the raw fish

404
00:22:38,733 --> 00:22:41,800
that is going to cold cook 
in the citrus.

405
00:22:41,933 --> 00:22:44,333
We want to let this sit 
for at least, you know,

406
00:22:44,466 --> 00:22:47,033
5 to 10 minutes, 
and as it sits,

407
00:22:47,166 --> 00:22:49,633
I'm gonna prepare 
some other ingredients

408
00:22:49,766 --> 00:22:52,600
that are gonna go in here 
that are gonna be crunchy.

409
00:22:52,733 --> 00:22:55,900
So, I'm adding 
one celery stalk.

410
00:22:56,033 --> 00:22:59,966
And then I'm gonna add 
one cucumber.

411
00:23:00,100 --> 00:23:03,900
So, you're getting 
the same ingredients

412
00:23:04,033 --> 00:23:08,300
in pureed form 
and in crunchy bite form.

413
00:23:11,200 --> 00:23:17,133
And then I'm gonna add apple.

414
00:23:17,266 --> 00:23:23,100
And the apple is gonna give it 
a delicious, tart crunch.

415
00:23:23,233 --> 00:23:25,933
And then as I continue 
chopping my apple,

416
00:23:26,066 --> 00:23:30,033
I'm gonna add a half a cup 
of pumpkin seeds

417
00:23:30,166 --> 00:23:32,100
so that they can 
toast a little.

418
00:23:32,233 --> 00:23:35,966
And to add more green, 
I'm gonna add avocado.

419
00:23:36,100 --> 00:23:38,833
Because what is ceviche 
without avocado?

420
00:23:38,966 --> 00:23:40,333
Not a ceviche.

421
00:23:40,466 --> 00:23:42,566
[Gasp] Beautiful.

422
00:23:42,700 --> 00:23:46,400
OK. Cutting the avocado 
into small dice, too.

423
00:23:49,766 --> 00:23:53,433
So, you can see the color 
start to change,

424
00:23:53,566 --> 00:23:56,533
and they start getting 
a little bit brown.

425
00:23:56,666 --> 00:23:58,666
And these are ready.

426
00:23:58,800 --> 00:24:02,266
After you take them out, 
you can add a little salt,

427
00:24:02,400 --> 00:24:04,966
because the oils are released,

428
00:24:05,100 --> 00:24:06,666
and if you add a little salt,

429
00:24:06,800 --> 00:24:08,166
the salt will stick a little.

430
00:24:08,300 --> 00:24:12,166
OK. Mixing the ceviche 
with everything in here.

431
00:24:12,300 --> 00:24:14,233
And then that's it. 
I'm just gonna

432
00:24:14,366 --> 00:24:16,100
chop some garnishes.

433
00:24:17,400 --> 00:24:23,100
Chives, cilantro, and then yum.

434
00:24:24,466 --> 00:24:27,633
So pretty. 
Super, super green.

435
00:24:27,766 --> 00:24:35,033
♪

436
00:24:35,166 --> 00:24:38,300
Mm. Mm, mm, mm.

437
00:24:38,433 --> 00:24:41,700
It's definitely spicy. 
Very citrusy.

438
00:24:41,833 --> 00:24:43,333
The marinade is delightful

439
00:24:43,466 --> 00:24:45,866
'cause it's kind of 
silky and thick.

440
00:24:46,000 --> 00:24:49,600
And then you get the crunch. 
You get the toasty crunch

441
00:24:49,733 --> 00:24:52,200
from the pumpkin seeds, 
which is also

442
00:24:52,333 --> 00:24:54,100
like a dry crunch, 
but then you get

443
00:24:54,233 --> 00:24:57,533
the wet crunch from 
the cucumbers and the apple,

444
00:24:57,666 --> 00:24:59,733
which are also sweet and tart.

445
00:24:59,866 --> 00:25:03,466
Now we're going in with a chip.

446
00:25:03,600 --> 00:25:05,733
[Crunching]

447
00:25:05,866 --> 00:25:08,100
Mm. Mm.

448
00:25:08,233 --> 00:25:10,900
♪

449
00:25:11,033 --> 00:25:13,266
This is so delicious.

450
00:25:13,400 --> 00:25:14,900
[Crunching]

451
00:25:15,033 --> 00:25:16,800
Mm. Mm.

452
00:25:16,933 --> 00:25:19,900
♪

453
00:25:20,033 --> 00:25:21,033
Mm-hmm-hmm.

454
00:25:22,766 --> 00:25:24,333
Pati: For recipes 
and information

455
00:25:24,466 --> 00:25:28,533
from this episode and more, 
visit PatiJinich.com

456
00:25:28,666 --> 00:25:29,900
and connect.

457
00:25:30,033 --> 00:25:32,333
Find me on Facebook, 
TikTok, Twitter,

458
00:25:32,466 --> 00:25:35,966
Instagram, and Pinterest 
@PatiJinich.

459
00:25:36,100 --> 00:25:38,033
Announcer: "Pati's Mexican 
Table" is brought to you by...

460
00:25:38,166 --> 00:25:45,566
♪

461
00:25:45,700 --> 00:25:48,133
Announcer: 
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462
00:25:48,266 --> 00:25:49,766
Men: ♪ Avocados from Mexico

463
00:25:49,900 --> 00:25:53,066
♪

464
00:25:53,200 --> 00:25:54,066
Announcer: 
Stand Together,

465
00:25:54,200 --> 00:25:55,466
helping every person rise.

466
00:25:55,600 --> 00:25:57,900
More information 
at StandTogether.org.

467
00:25:58,166 --> 00:26:03,033
[Nationwide theme 
playing on guitar]

468
00:26:03,166 --> 00:26:06,633
Announcer: Here, the typical 
arroz con pollo or not.

469
00:26:06,766 --> 00:26:09,033
Unfollow la Receta. 
Mahatma Rice.

470
00:26:09,166 --> 00:26:11,466
Announcer: Levenger-- 
nearly 40 years of craftmanship

471
00:26:11,600 --> 00:26:14,600
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thinkers, and doers.

472
00:26:14,733 --> 00:26:16,433
Announcer: Proud to support 
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473
00:26:16,566 --> 00:26:17,833
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474
00:26:23,133 --> 00:26:25,933
♪