WEBVTT

00:02.733 --> 00:05.433 align:start position:15% line:79.33% size:70%
Pati, voice-over: Salt today
is as fundamental to food

00:05.566 --> 00:07.433 align:start position:27.5% line:84.67% size:45%
as air is to life,

00:07.566 --> 00:09.600 align:start position:32.5% line:79.33% size:35%
just as it was
for the ancient Mayans

00:09.733 --> 00:13.433 align:start position:15% line:79.33% size:67.5%
who once cultivated it from
these natural pink lagoons.

00:13.566 --> 00:16.466 align:start position:22.5% line:79.33% size:52.5%
This is so beautiful!
Come see!

00:16.600 --> 00:17.933 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Scientist Felipe Perez

00:18.066 --> 00:20.733 align:start position:20% line:79.33% size:60%
takes me on a walk along
these otherworldly lakes

00:20.866 --> 00:22.800 align:start position:22.5% line:79.33% size:52.5%
on the northern coast
of Yucatán

00:22.933 --> 00:26.066 align:start position:12.5% line:10% size:75%
to learn how salt is harvested
from them today.

00:26.200 --> 00:27.566 align:start position:10% line:10% size:45%
[Speaking Spanish]

00:27.700 --> 00:29.300 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Local cook Nicola Sanó

00:29.433 --> 00:31.266 align:start position:12.5% line:84.67% size:75%
uses this local salt in dishes

00:31.400 --> 00:33.466 align:start position:35% line:79.33% size:32.5%
that bring me
back to childhood--

00:33.600 --> 00:35.600 align:start position:35% line:10% size:30%
breaded fish
and shrimp cocktail.

00:35.733 --> 00:37.133 align:start position:42.5% line:10% size:45%
[Speaking Spanish]

00:37.266 --> 00:39.533 align:start position:17.5% line:79.33% size:60%
Pati, voice-over: In the
Rio Lagartos Biosphere Reserve,

00:39.666 --> 00:43.533 align:start position:12.5% line:79.33% size:77.5%
Diego Nunez takes me for a ride
through Yucatán's rich ecosystem

00:43.666 --> 00:45.966 align:start position:15% line:79.33% size:67.5%
of hidden aquatic treasures
to explore.

00:46.100 --> 00:47.833 align:start position:40% line:79.33% size:37.5%
Pati: That is a
gigantic crocodile.

00:47.966 --> 00:49.800 align:start position:25% line:10% size:52.5%
Pati: But also eat...
[Diego speaking Spanish]

00:49.933 --> 00:51.400 align:start position:10% line:10% size:45%
[Speaking Spanish]

00:51.533 --> 00:54.100 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
his family's mango ceviche.

00:54.233 --> 00:56.933 align:start position:15% line:79.33% size:67.5%
In my kitchen, I'm bringing
the sea to your table...

00:57.066 --> 01:01.033 align:start position:17.5% line:79.33% size:67.5%
[Coughing] It smells spicy,
which is good for a ceviche.

01:01.166 --> 01:02.933 align:start position:20% line:79.33% size:55%
Pati, voice-over: with
a green-powered ceviche

01:03.066 --> 01:07.200 align:start position:20% line:79.33% size:57.5%
and a pepita, pine nut,
and habanero pesto baked fish

01:07.333 --> 01:09.566 align:start position:25% line:79.33% size:50%
served with a chunky
coconut rice.

01:09.700 --> 01:11.700 align:start position:30% line:84.67% size:40%
[Birds chirping]

01:11.833 --> 01:16.233 align:start position:47.5% line:84.67% size:2.5%
♪

01:16.366 --> 01:18.233 align:start position:32.5% line:84.67% size:35%
[Child shouts]

01:18.366 --> 01:19.700 align:start position:55% line:84.67% size:32.5%
Tan bonisimo.

01:19.833 --> 01:21.300 align:start position:47.5% line:84.67% size:2.5%
♪

01:21.433 --> 01:22.766 align:start position:50% line:79.33% size:17.5%
Mm-hmm,
mm-hmm, mm-hmm.

01:22.900 --> 01:24.633 align:start position:35% line:84.67% size:30%
Super sweet.

01:24.766 --> 01:26.666 align:start position:10% line:79.33% size:15%
Woman:
[Speaks Spanish]

01:26.800 --> 01:27.666 align:start position:60% line:84.67% size:12.5%
Yeah.

01:27.800 --> 01:31.066 align:start position:47.5% line:84.67% size:2.5%
♪

01:31.200 --> 01:33.133 align:start position:10% line:84.67% size:22.5%
Tan rico.

01:33.266 --> 01:35.866 align:start position:47.5% line:84.67% size:2.5%
♪

01:36.000 --> 01:37.733 align:start position:50% line:84.67% size:40%
So breathtaking.

01:37.866 --> 01:40.633 align:start position:47.5% line:84.67% size:2.5%
♪

01:40.766 --> 01:43.766 align:start position:17.5% line:79.33% size:65%
Announcer: "Pati's Mexican
Table" is brought to you by...

01:43.900 --> 01:51.700 align:start position:47.5% line:84.67% size:2.5%
♪

01:51.833 --> 01:53.866 align:start position:35% line:10% size:25%
Announcer:
La Costeña. ¡por sabor!

01:54.000 --> 01:55.500 align:start position:15% line:84.67% size:70%
Men: ♪ Avocados from Mexico 

01:55.633 --> 01:58.800 align:start position:47.5% line:84.67% size:2.5%
♪

01:58.933 --> 01:59.800 align:start position:35% line:10% size:25%
Announcer:
Stand Together,

01:59.933 --> 02:01.200 align:start position:17.5% line:10% size:65%
helping every person rise.

02:01.333 --> 02:03.600 align:start position:27.5% line:10% size:40%
More information
at StandTogether.org.

02:03.900 --> 02:08.766 align:start position:30% line:10% size:42.5%
[Nationwide theme
playing on guitar]

02:08.900 --> 02:12.366 align:start position:15% line:79.33% size:70%
Announcer: Here, the typical
arroz con pollo or not.

02:12.500 --> 02:14.833 align:start position:27.5% line:79.33% size:47.5%
Unfollow la Receta.
Mahatma Rice.

02:14.966 --> 02:17.233 align:start position:22.5% line:79.33% size:52.5%
Announcer: Levenger--
nearly 40 years of craftmanship

02:17.366 --> 02:19.800 align:start position:22.5% line:79.33% size:52.5%
for readers, writers,
thinkers, and doers.

02:19.933 --> 02:22.333 align:start position:47.5% line:84.67% size:2.5%
♪

02:22.466 --> 02:23.833 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
The northern coast of Yucatán

02:23.966 --> 02:26.500 align:start position:20% line:79.33% size:60%
is known for its vibrant
turquoise waters,

02:26.633 --> 02:29.566 align:start position:15% line:79.33% size:70%
but if you visit the seaside
town of Las Coloradas

02:29.700 --> 02:32.500 align:start position:22.5% line:79.33% size:55%
you'll notice a series
of mysterious lagoons

02:32.633 --> 02:34.700 align:start position:20% line:10% size:60%
more pink than lemonade.

02:34.833 --> 02:36.566 align:start position:17.5% line:10% size:62.5%
These ponds are saturated

02:36.700 --> 02:38.666 align:start position:27.5% line:10% size:45%
with an ingredient
once so valuable

02:38.800 --> 02:41.233 align:start position:17.5% line:10% size:65%
to the ancient Maya--salt.

02:42.733 --> 02:46.066 align:start position:25% line:79.33% size:45%
Felipe Perez is an
industrial chemist for Sal Sol,

02:46.200 --> 02:48.866 align:start position:17.5% line:10% size:62.5%
the company that controls
these salt licks.

02:49.000 --> 02:51.000 align:start position:10% line:10% size:45%
[Speaking Spanish]

03:13.833 --> 03:15.633 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
Halophiles are microorganisms

03:15.766 --> 03:18.300 align:start position:27.5% line:79.33% size:47.5%
that thrive in high
salt concentrations

03:18.433 --> 03:22.200 align:start position:12.5% line:10% size:72.5%
and assist with the formation
and quality of salt crystals.

03:22.333 --> 03:24.100 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

03:31.666 --> 03:33.366 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: The process
takes about 10 months

03:33.500 --> 03:35.633 align:start position:27.5% line:79.33% size:47.5%
to go from seawater
to table salt.

03:35.766 --> 03:39.166 align:start position:17.5% line:79.33% size:65%
Water flows from the ocean
into these shallow ponds

03:39.300 --> 03:41.166 align:start position:22.5% line:79.33% size:55%
and the sun evaporates
the water,

03:41.300 --> 03:43.533 align:start position:12.5% line:10% size:72.5%
leaving behind salt crystals.

03:43.666 --> 03:45.300 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

03:57.200 --> 03:58.533 align:start position:10% line:10% size:40%
You can actually
see the salt

03:58.666 --> 04:01.466 align:start position:10% line:79.33% size:45%
that I'm gonna put
in my ceviche. Ha!

04:03.566 --> 04:04.600 align:start position:10% line:84.67% size:22.5%
Ha ha ha!

04:06.466 --> 04:08.166 align:start position:10% line:10% size:45%
[Speaking Spanish]

04:14.033 --> 04:15.500 align:start position:80% line:79.33% size:7.5%
Mm.
Mm.

04:30.100 --> 04:31.100 align:start position:10% line:10% size:22.5%
Ha ha ha!

04:32.666 --> 04:33.766 align:start position:30% line:10% size:42.5%
Pati, voice-over:
As you can imagine,

04:33.900 --> 04:35.600 align:start position:15% line:10% size:70%
Las Coloradas is also famous

04:35.733 --> 04:37.966 align:start position:15% line:10% size:67.5%
for its incredible seafood.

04:38.100 --> 04:40.900 align:start position:20% line:79.33% size:57.5%
Local cook Nicola Sanó,
known as Lasy,

04:41.033 --> 04:42.566 align:start position:12.5% line:84.67% size:75%
is cooking up a fresh catch of

04:42.700 --> 04:45.166 align:start position:35% line:79.33% size:32.5%
breaded snook
and shrimp cocktail.

04:45.300 --> 04:48.000 align:start position:22.5% line:10% size:55%
Of course, topped with
fresh Yucatán salt.

04:48.133 --> 04:49.666 align:start position:10% line:10% size:62.5%
[Felipe speaking Spanish]

04:49.800 --> 04:50.800 align:start position:55% line:10% size:32.5%
Pati: Uh-huh.

04:54.966 --> 04:55.966 align:start position:72.5% line:10% size:17.5%
Uh-huh.

05:15.166 --> 05:16.166 align:start position:72.5% line:10% size:17.5%
Mm-hmm.

05:45.500 --> 05:48.433 align:start position:42.5% line:10% size:45%
[Speaking Spanish]

06:01.600 --> 06:03.300 align:start position:40% line:84.67% size:17.5%
Mm. Mm!

06:32.100 --> 06:33.566 align:start position:62.5% line:84.67% size:27.5%
Mm. Mm-hmm.

06:47.433 --> 06:48.433 align:start position:80% line:84.67% size:7.5%
Mm.

06:50.500 --> 06:51.766 align:start position:70% line:10% size:20%
[Laughs]

06:51.900 --> 06:57.533 align:start position:47.5% line:10% size:2.5%
♪

06:57.666 --> 06:58.833 align:start position:20% line:84.67% size:57.5%
I'm gonna start to make

06:58.966 --> 07:01.633 align:start position:40% line:79.33% size:22.5%
my chunky
pepita and coconut rice,

07:01.766 --> 07:03.666 align:start position:22.5% line:79.33% size:55%
and to get it started,
I'm gonna

07:03.800 --> 07:07.566 align:start position:30% line:79.33% size:35%
turn on my pan
over medium heat,

07:07.700 --> 07:11.500 align:start position:20% line:79.33% size:55%
and then I'm gonna add
a few tablespoons of oil...

07:14.233 --> 07:16.266 align:start position:22.5% line:84.67% size:55%
a half a cup of onion,

07:16.400 --> 07:21.733 align:start position:30% line:79.33% size:42.5%
and a full cup of
coconut flakes, unsweetened,

07:21.866 --> 07:24.100 align:start position:10% line:84.67% size:77.5%
and I'm gonna mix them in here,

07:24.233 --> 07:27.333 align:start position:12.5% line:84.67% size:75%
and I want the onion to soften

07:27.466 --> 07:30.600 align:start position:22.5% line:79.33% size:52.5%
as the coconut flakes
begin to toast,

07:30.733 --> 07:32.633 align:start position:20% line:84.67% size:60%
and I don't want to stop

07:32.766 --> 07:37.600 align:start position:12.5% line:79.33% size:75%
until the color of the coconut
transforms to being brown.

07:37.733 --> 07:40.066 align:start position:22.5% line:79.33% size:55%
So, this is gonna take
a few minutes.

07:40.200 --> 07:44.133 align:start position:20% line:79.33% size:57.5%
I'm using basmati rice.
It's very aromatic

07:44.266 --> 07:47.200 align:start position:17.5% line:84.67% size:62.5%
and flowery and fragrant.

07:47.333 --> 07:49.533 align:start position:15% line:84.67% size:67.5%
So, now that they're brown,

07:49.666 --> 07:53.166 align:start position:27.5% line:79.33% size:42.5%
I'm adding 3 cups
of coconut water.

07:53.300 --> 07:54.666 align:start position:37.5% line:84.67% size:25%
[Sizzling]

07:54.800 --> 07:57.433 align:start position:30% line:79.33% size:37.5%
A half a cup of
cream of coconut.

07:57.566 --> 08:01.200 align:start position:15% line:79.33% size:67.5%
It's sticky, it's tropical,
it's sweet.

08:01.333 --> 08:03.633 align:start position:32.5% line:79.33% size:37.5%
Then I'm adding
half a teaspoon of salt.

08:03.766 --> 08:08.966 align:start position:22.5% line:79.33% size:50%
Now I'm just waiting
for this coconut broth, really,

08:09.100 --> 08:11.066 align:start position:15% line:84.67% size:67.5%
to come to a strong simmer.

08:11.200 --> 08:14.300 align:start position:25% line:79.33% size:50%
So, once your liquid
starts simmering

08:14.433 --> 08:16.200 align:start position:35% line:79.33% size:32.5%
and it starts
getting to a boil,

08:16.333 --> 08:18.700 align:start position:12.5% line:79.33% size:72.5%
that's when it's telling you,
"OK, give me the rice,"

08:18.833 --> 08:20.433 align:start position:27.5% line:84.67% size:42.5%
so, here it goes.

08:21.933 --> 08:24.900 align:start position:40% line:79.33% size:22.5%
Two cups.
We give it a stir.

08:26.700 --> 08:29.333 align:start position:25% line:84.67% size:50%
This smells so good.

08:29.466 --> 08:32.333 align:start position:20% line:79.33% size:57.5%
I want to see it simmer
one more time before I cover it

08:32.466 --> 08:34.533 align:start position:15% line:84.67% size:70%
and it's about to get there.

08:34.666 --> 08:38.133 align:start position:30% line:79.33% size:40%
OK. There it is.
Simmering.

08:38.266 --> 08:42.266 align:start position:25% line:79.33% size:50%
Reducing the heat to
the lowest possible heat

08:42.400 --> 08:44.300 align:start position:22.5% line:79.33% size:55%
and then you just wait
anywhere from

08:44.433 --> 08:46.566 align:start position:27.5% line:84.67% size:42.5%
12 to 15 minutes.

08:46.700 --> 08:48.500 align:start position:17.5% line:84.67% size:62.5%
Meanwhile, I'm gonna make

08:48.633 --> 08:52.900 align:start position:27.5% line:79.33% size:47.5%
a pepita, pine nut,
and habanero pesto.

08:53.033 --> 08:54.600 align:start position:30% line:79.33% size:40%
So, you're gonna
come with me to get

08:54.733 --> 08:56.566 align:start position:17.5% line:84.67% size:62.5%
my own basil and cilantro

08:56.700 --> 08:58.133 align:start position:22.5% line:79.33% size:55%
that I've been growing
in my house.

08:58.266 --> 09:07.833 align:start position:47.5% line:84.67% size:2.5%
♪

09:07.966 --> 09:10.000 align:start position:17.5% line:84.67% size:65%
So, I need 3 cups of basil

09:10.133 --> 09:14.000 align:start position:27.5% line:79.33% size:47.5%
and one of cilantro
for this pesto.

09:14.133 --> 09:19.133 align:start position:22.5% line:79.33% size:52.5%
So, I'm using one cup
of sweet basil.

09:19.266 --> 09:22.000 align:start position:30% line:79.33% size:40%
Also about a cup
of purple basil.

09:22.133 --> 09:24.433 align:start position:22.5% line:84.67% size:55%
And the mammoth basil.

09:24.566 --> 09:27.000 align:start position:30% line:79.33% size:40%
Look at the size
of these leaves.

09:27.133 --> 09:28.900 align:start position:30% line:79.33% size:37.5%
This is insane.
I'm adding

09:29.033 --> 09:34.233 align:start position:20% line:79.33% size:57.5%
about a cup of cilantro
and one habanero.

09:34.366 --> 09:37.300 align:start position:17.5% line:79.33% size:65%
I can just remove the stem
like this.

09:39.600 --> 09:43.033 align:start position:30% line:79.33% size:37.5%
Just cutting it
just to help my food processor,

09:43.166 --> 09:48.666 align:start position:15% line:79.33% size:70%
but it goes in the processor
with the seeds and everything.

09:48.800 --> 09:54.066 align:start position:15% line:79.33% size:65%
I'm adding 1/3 of a cup of
slightly toasted pumpkin seeds.

09:54.200 --> 09:58.500 align:start position:30% line:79.33% size:37.5%
1/3 of a cup of
slightly toasted pine nuts.

10:01.333 --> 10:05.233 align:start position:30% line:79.33% size:42.5%
Two garlic cloves
that I already peeled.

10:05.366 --> 10:08.500 align:start position:22.5% line:84.67% size:52.5%
One cup of olive oil.

10:08.633 --> 10:11.033 align:start position:20% line:84.67% size:60%
Half a teaspoon of salt.

10:11.166 --> 10:15.633 align:start position:27.5% line:79.33% size:42.5%
And half a cup of
grated parmesan cheese.

10:15.766 --> 10:22.366 align:start position:12.5% line:79.33% size:75%
I'm using Reggiano Parmigiano,
but you can use Cotija.

10:22.500 --> 10:26.300 align:start position:20% line:79.33% size:57.5%
Anything salty and aged
will be good here.

10:26.433 --> 10:29.733 align:start position:10% line:79.33% size:77.5%
And then I'm just gonna process
until almost smooth,

10:29.866 --> 10:33.500 align:start position:22.5% line:79.33% size:55%
'cause I want my pesto
to have texture.

10:33.633 --> 10:35.400 align:start position:35% line:84.67% size:27.5%
Here we go.

10:35.533 --> 10:38.100 align:start position:37.5% line:84.67% size:25%
[Whirring]

10:38.233 --> 10:40.733 align:start position:27.5% line:79.33% size:40%
[Whirring stops]
That looks really good.

10:40.866 --> 10:43.066 align:start position:30% line:79.33% size:40%
This is awesome.
Let me taste.

10:45.566 --> 10:49.133 align:start position:30% line:84.67% size:37.5%
Mm, mm, mm, mm!

10:51.333 --> 10:53.066 align:start position:30% line:84.67% size:40%
This is so good.

10:53.200 --> 10:57.633 align:start position:35% line:79.33% size:32.5%
This pesto is
ridiculously delicious

10:57.766 --> 11:01.066 align:start position:17.5% line:79.33% size:62.5%
and I'm gonna put it over
some fresh rockfish.

11:01.200 --> 11:06.600 align:start position:15% line:79.33% size:67.5%
So, I have this baking dish
that I just buttered

11:06.733 --> 11:12.233 align:start position:22.5% line:79.33% size:52.5%
and I have some fresh
rockfish filets

11:12.366 --> 11:15.666 align:start position:25% line:79.33% size:45%
I'm just gonna sit
on top of the butter.

11:15.800 --> 11:20.900 align:start position:32.5% line:79.33% size:37.5%
I wash my hands
and add a little salt.

11:21.033 --> 11:22.300 align:start position:30% line:84.67% size:40%
A little pepper.

11:24.133 --> 11:26.833 align:start position:27.5% line:79.33% size:45%
And then a squeeze
of lime juice.

11:28.433 --> 11:32.033 align:start position:25% line:79.33% size:47.5%
And then I'm adding
this thing of beauty.

11:32.166 --> 11:33.633 align:start position:27.5% line:84.67% size:45%
Just look at this.

11:33.766 --> 11:36.266 align:start position:15% line:84.67% size:67.5%
And I wanna be so generous.

11:36.400 --> 11:38.633 align:start position:22.5% line:79.33% size:52.5%
Just adding like this
on the top.

11:38.766 --> 11:41.733 align:start position:22.5% line:79.33% size:52.5%
This pesto is a thing
that you can make,

11:41.866 --> 11:43.100 align:start position:25% line:79.33% size:50%
keep in your fridge,
and hopefully,

11:43.233 --> 11:45.300 align:start position:30% line:79.33% size:37.5%
if you make it,
make a big batch.

11:45.433 --> 11:47.533 align:start position:30% line:79.33% size:40%
But you can also
spoon this pesto

11:47.666 --> 11:50.066 align:start position:40% line:79.33% size:22.5%
on top of
baked or boiled potatoes

11:50.200 --> 11:51.700 align:start position:15% line:84.67% size:67.5%
or just on a piece of toast

11:51.833 --> 11:53.866 align:start position:25% line:79.33% size:50%
with a little bit of
olive oil or butter

11:54.000 --> 11:55.966 align:start position:22.5% line:84.67% size:55%
or any kind of thatch.

11:56.100 --> 11:59.900 align:start position:27.5% line:79.33% size:45%
Now I have my oven
at 400 degrees.

12:00.033 --> 12:01.433 align:start position:12.5% line:84.67% size:75%
I'm gonna put my fish in there

12:01.566 --> 12:04.466 align:start position:25% line:79.33% size:47.5%
and it's gonna cook
anywhere from 10 to 15 minutes,

12:04.600 --> 12:07.233 align:start position:12.5% line:79.33% size:75%
and depending on the thickness
of the fish,

12:07.366 --> 12:09.933 align:start position:22.5% line:79.33% size:57.5%
how long it's gonna be,
but you know the fish is ready

12:10.066 --> 12:13.033 align:start position:22.5% line:79.33% size:55%
when you insert a fork
and the fish is flaky.

12:16.466 --> 12:23.000 align:start position:22.5% line:79.33% size:55%
OK. The rice is ready.
It smells so good!

12:23.133 --> 12:26.366 align:start position:27.5% line:84.67% size:47.5%
Looks so beautiful.

12:26.500 --> 12:30.900 align:start position:12.5% line:79.33% size:75%
And you can see how the grains
separate from one another

12:31.033 --> 12:32.366 align:start position:17.5% line:84.67% size:65%
and wait, let me taste it.

12:34.966 --> 12:38.466 align:start position:35% line:79.33% size:27.5%
Mm, mm, mm.
Mm-hmm, mm-hmm.

12:38.600 --> 12:41.066 align:start position:22.5% line:84.67% size:55%
Oh, my God, this rice.

12:41.200 --> 12:45.066 align:start position:10% line:79.33% size:67.5%
If you are looking for some
new dishes, like John is doing.

12:45.200 --> 12:49.300 align:start position:12.5% line:79.33% size:75%
John is looking for new dishes
for his newlywed wife.

12:49.433 --> 12:51.366 align:start position:10% line:84.67% size:77.5%
So, we have two newlyweds here.

12:51.500 --> 12:53.933 align:start position:27.5% line:79.33% size:42.5%
Can you show Joe?
Can you show Joe?

12:54.066 --> 12:56.966 align:start position:22.5% line:79.33% size:50%
They are looking for
new dishes for their wives.

12:57.100 --> 13:01.533 align:start position:20% line:79.33% size:57.5%
And you're gonna top it
with some

13:01.666 --> 13:05.266 align:start position:12.5% line:84.67% size:75%
lightly toasted pumpkin seeds.

13:05.400 --> 13:06.900 align:start position:22.5% line:84.67% size:55%
How beautiful is this?

13:07.033 --> 13:10.533 align:start position:47.5% line:84.67% size:2.5%
♪

13:10.666 --> 13:12.666 align:start position:20% line:79.33% size:60%
My fish covered in pesto
is ready.

13:12.800 --> 13:15.233 align:start position:47.5% line:84.67% size:2.5%
♪

13:15.366 --> 13:19.200 align:start position:27.5% line:79.33% size:45%
Yum. So beautiful.
It has all the green

13:19.333 --> 13:21.366 align:start position:22.5% line:84.67% size:55%
colors from the pesto.

13:21.500 --> 13:23.200 align:start position:22.5% line:84.67% size:55%
Oh, my God, this rice.

13:23.333 --> 13:26.500 align:start position:35% line:79.33% size:30%
I'm smelling
the habanero and the herbs

13:26.633 --> 13:28.033 align:start position:30% line:84.67% size:40%
and the coconut.

13:28.166 --> 13:31.800 align:start position:12.5% line:79.33% size:72.5%
I'm gonna start with the rice
'cause the fish is so hot.

13:31.933 --> 13:36.700 align:start position:47.5% line:84.67% size:2.5%
♪

13:36.833 --> 13:42.066 align:start position:22.5% line:79.33% size:55%
Mm. Fluffy and slender
and soft,

13:42.200 --> 13:44.166 align:start position:15% line:84.67% size:67.5%
and at the same time, I get

13:44.300 --> 13:47.600 align:start position:27.5% line:79.33% size:45%
the chunks of that
toasted coconut,

13:47.733 --> 13:50.233 align:start position:25% line:79.33% size:50%
and it tastes savory
and it tastes sweet,

13:50.366 --> 13:53.066 align:start position:22.5% line:79.33% size:50%
and I get the crunch
from the pumpkin seeds.

13:53.200 --> 13:55.266 align:start position:22.5% line:79.33% size:52.5%
Come with me as we go
into the fish.

13:55.400 --> 14:02.300 align:start position:47.5% line:84.67% size:2.5%
♪

14:02.433 --> 14:08.800 align:start position:12.5% line:84.67% size:75%
Mm. It is...super herby-packed

14:08.933 --> 14:13.166 align:start position:27.5% line:79.33% size:45%
'cause of all that
basil and cilantro,

14:13.300 --> 14:15.633 align:start position:20% line:79.33% size:57.5%
and I taste the pepitas
and the pine nuts

14:15.766 --> 14:17.800 align:start position:17.5% line:84.67% size:62.5%
that are nutty but sweet,

14:17.933 --> 14:19.266 align:start position:17.5% line:84.67% size:65%
and it's not spicy at all,

14:19.400 --> 14:21.433 align:start position:37.5% line:79.33% size:27.5%
even though
it has the habanero.

14:21.566 --> 14:24.966 align:start position:22.5% line:79.33% size:52.5%
Now let's combine it.
Fish and rice.

14:25.100 --> 14:26.366 align:start position:25% line:84.67% size:50%
This will be "whoa."

14:28.700 --> 14:30.133 align:start position:40% line:84.67% size:17.5%
Mm. Mm.

14:30.266 --> 14:33.533 align:start position:22.5% line:79.33% size:52.5%
Separate, incredible.
Together, beyond.

14:33.666 --> 14:40.700 align:start position:47.5% line:84.67% size:2.5%
♪

14:40.833 --> 14:43.633 align:start position:10% line:79.33% size:75%
Pati, voice-over: Not far from
the pink lakes of Las Coloradas

14:43.766 --> 14:46.166 align:start position:22.5% line:10% size:55%
is the fishing village
of Rio Lagartos.

14:47.466 --> 14:49.133 align:start position:12.5% line:84.67% size:72.5%
The town itself is surrounded

14:49.266 --> 14:51.900 align:start position:27.5% line:10% size:47.5%
by the Rio Lagartos
Biosphere Reserve,

14:52.033 --> 14:55.266 align:start position:22.5% line:10% size:47.5%
a protected reserve
of diverse ecosystems,

14:55.400 --> 14:57.933 align:start position:20% line:10% size:60%
mangroves, and wetlands,
and dangers,

14:58.066 --> 14:59.766 align:start position:25% line:79.33% size:42.5%
if you don't have
the right navigator.

14:59.900 --> 15:01.700 align:start position:37.5% line:10% size:32.5%
Pati: That is
a gigantic crocodile.

15:01.833 --> 15:02.933 align:start position:42.5% line:10% size:45%
[Speaking Spanish]

15:03.066 --> 15:05.133 align:start position:10% line:10% size:45%
He was sunbathing.

15:05.266 --> 15:07.266 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Luckily, I have Diego Nunez,

15:07.400 --> 15:09.300 align:start position:12.5% line:84.67% size:75%
a guide who has spent his life

15:09.433 --> 15:12.233 align:start position:20% line:79.33% size:60%
exploring and protecting
this ecosystem.

15:12.366 --> 15:13.800 align:start position:27.5% line:79.33% size:45%
Did I mention that
"Rio Lagartos"

15:13.933 --> 15:16.166 align:start position:35% line:79.33% size:32.5%
translates to
"river of lizards"?

15:18.400 --> 15:20.900 align:start position:22.5% line:79.33% size:52.5%
The wetlands are home
to thousands of species

15:21.033 --> 15:22.366 align:start position:22.5% line:84.67% size:55%
of plants and animals,

15:22.500 --> 15:24.800 align:start position:35% line:79.33% size:32.5%
most famously
the pink flamingo.

15:26.566 --> 15:28.566 align:start position:32.5% line:79.33% size:35%
Diego not only
gives river tours,

15:28.700 --> 15:31.133 align:start position:22.5% line:79.33% size:55%
but his family happens
to own a restaurant

15:31.266 --> 15:33.600 align:start position:12.5% line:10% size:75%
that makes a fabulous ceviche.

15:33.733 --> 15:36.233 align:start position:10% line:10% size:45%
[Speaking Spanish]

15:43.333 --> 15:45.466 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: This one is
marinated in lime juice

15:45.600 --> 15:48.933 align:start position:22.5% line:79.33% size:55%
and mixed with onions,
tomatoes, chile, cilantro,

15:49.066 --> 15:50.766 align:start position:20% line:84.67% size:57.5%
but with a sweet twist.

15:50.900 --> 15:52.766 align:start position:42.5% line:10% size:45%
[Speaking Spanish]

15:55.133 --> 15:56.200 align:start position:10% line:10% size:7.5%
Ah.

16:01.333 --> 16:02.466 align:start position:10% line:10% size:7.5%
Uy.

16:14.933 --> 16:17.100 align:start position:10% line:10% size:17.5%
OK. Mm.

16:27.300 --> 16:28.333 align:start position:72.5% line:10% size:17.5%
Mm. Mm.

16:29.500 --> 16:31.600 align:start position:10% line:10% size:7.5%
Mm.
Mm.

16:31.733 --> 16:33.333 align:start position:10% line:79.33% size:67.5%
Diego, tell me a little bit
about this story

16:33.466 --> 16:36.466 align:start position:10% line:79.33% size:32.5%
of the town--
Rio Lagartos.

16:36.600 --> 16:39.266 align:start position:35% line:79.33% size:55%
The area was populated
by the Mayan people.

16:39.400 --> 16:40.500 align:start position:10% line:84.67% size:17.5%
Mm-hmm.

16:40.633 --> 16:42.533 align:start position:47.5% line:79.33% size:42.5%
Because the Mayan
here were doing

16:42.666 --> 16:44.233 align:start position:50% line:79.33% size:37.5%
salt collection
and fishing

16:44.366 --> 16:45.566 align:start position:37.5% line:84.67% size:50%
mainly on the coast.

16:45.700 --> 16:47.833 align:start position:42.5% line:79.33% size:45%
Mayans didn't sail
on the ocean.

16:47.966 --> 16:49.200 align:start position:10% line:84.67% size:17.5%
Mm-hmm.

16:49.333 --> 16:50.500 align:start position:55% line:79.33% size:32.5%
They were not
great sailors.

16:50.633 --> 16:51.866 align:start position:52.5% line:79.33% size:35%
They were good
with canoes...

16:52.000 --> 16:53.133 align:start position:10% line:84.67% size:17.5%
Mm-hmm.

16:53.266 --> 16:55.166 align:start position:35% line:79.33% size:55%
going in the estuaries
and shallow water.

16:55.300 --> 16:56.366 align:start position:10% line:84.67% size:17.5%
Mm-hmm.

16:56.500 --> 16:57.766 align:start position:42.5% line:79.33% size:32.5%
Actually, one
of my nicknames is

16:57.900 --> 16:59.266 align:start position:42.5% line:84.67% size:45%
Mr. Shallow Water.

16:59.400 --> 17:00.400 align:start position:55% line:79.33% size:22.5%
A friend,
a fishermen--

17:00.533 --> 17:01.466 align:start position:10% line:84.67% size:17.5%
Uh-huh.

17:01.600 --> 17:02.800 align:start position:37.5% line:84.67% size:50%
I do sport fishing--

17:02.933 --> 17:04.100 align:start position:10% line:79.33% size:17.5%
Mm-hmm.
Said, "Ah!

17:04.233 --> 17:06.100 align:start position:25% line:79.33% size:40%
How can you pass
over that shallow water?"

17:06.233 --> 17:08.966 align:start position:37.5% line:79.33% size:52.5%
They gave my nickname
Mr. Shallow Water.

17:09.100 --> 17:11.600 align:start position:10% line:79.33% size:37.5%
And so, this is
a complete mix

17:11.733 --> 17:15.433 align:start position:10% line:79.33% size:37.5%
of salted water
and natural spring water

17:15.566 --> 17:16.766 align:start position:12.5% line:79.33% size:37.5%
that comes from
the underground?

17:16.900 --> 17:17.933 align:start position:22.5% line:79.33% size:55%
-From the underground.
-From all of

17:18.066 --> 17:20.100 align:start position:10% line:79.33% size:62.5%
the hundreds or thousands
of cenotes

17:20.233 --> 17:22.466 align:start position:10% line:79.33% size:30%
that connect
under the Yucatán?

17:22.600 --> 17:25.200 align:start position:25% line:79.33% size:62.5%
In the Yuc--the hydrology
for the Yucatán

17:25.333 --> 17:26.800 align:start position:47.5% line:79.33% size:42.5%
is really complex
underground.

17:26.933 --> 17:28.633 align:start position:50% line:79.33% size:40%
Caves and rivers
and everything.

17:28.766 --> 17:31.900 align:start position:42.5% line:79.33% size:45%
And it all ends up
in the ocean

17:32.033 --> 17:35.433 align:start position:30% line:79.33% size:60%
because the biodiversity
helps us always.

17:35.566 --> 17:37.533 align:start position:50% line:79.33% size:27.5%
If we don't
understand that,

17:37.666 --> 17:39.133 align:start position:52.5% line:79.33% size:35%
if we're still
cutting trees

17:39.266 --> 17:41.500 align:start position:47.5% line:79.33% size:42.5%
and killing birds
and animals,

17:41.633 --> 17:42.933 align:start position:47.5% line:79.33% size:37.5%
we are going to
end up with them,

17:43.066 --> 17:44.400 align:start position:47.5% line:79.33% size:40%
and they are not
going to go back.

17:44.533 --> 17:46.400 align:start position:47.5% line:79.33% size:22.5%
The first
I always think is

17:46.533 --> 17:47.800 align:start position:47.5% line:84.67% size:42.5%
that I don't want

17:47.933 --> 17:51.100 align:start position:37.5% line:79.33% size:52.5%
one of my grandchilds
to ask me,

17:51.233 --> 17:54.033 align:start position:30% line:79.33% size:35%
"Hey, Grandpa.
Where are the flamingos

17:54.166 --> 17:55.366 align:start position:30% line:84.67% size:57.5%
"you talked much about?

17:55.500 --> 17:58.100 align:start position:30% line:79.33% size:35%
They are left.
There aren't any more."

17:58.233 --> 18:00.133 align:start position:50% line:79.33% size:37.5%
I don't want to
hear that.

18:00.266 --> 18:01.566 align:start position:10% line:79.33% size:32.5%
Pati: And so,
you have a restaurant

18:01.700 --> 18:03.366 align:start position:10% line:79.33% size:42.5%
that your parents
started but now

18:03.500 --> 18:05.866 align:start position:10% line:79.33% size:62.5%
you've also become, like,
the tour man,

18:06.000 --> 18:07.533 align:start position:10% line:84.67% size:42.5%
the Rio Lagartos.

18:07.666 --> 18:10.100 align:start position:30% line:79.33% size:57.5%
My family with my wife,
we are the first

18:10.233 --> 18:12.100 align:start position:25% line:84.67% size:62.5%
to start with ecotourism.

18:12.233 --> 18:14.600 align:start position:10% line:79.33% size:52.5%
So, you do ecotourism
and you come from

18:14.733 --> 18:17.066 align:start position:10% line:79.33% size:42.5%
a family of cooks
and you have a restaurant.

18:17.200 --> 18:19.066 align:start position:10% line:84.67% size:67.5%
What do you enjoy more now,

18:19.200 --> 18:21.466 align:start position:10% line:79.33% size:55%
making these delicious
ceviches and food

18:21.600 --> 18:23.233 align:start position:10% line:84.67% size:60%
or taking people around?

18:23.366 --> 18:24.800 align:start position:30% line:10% size:40%
-Both. Ha ha ha!
-Both. Ha ha ha!

18:24.933 --> 18:26.966 align:start position:10% line:10% size:45%
[Speaking Spanish]

18:27.100 --> 18:35.766 align:start position:47.5% line:10% size:2.5%
♪

18:35.900 --> 18:38.733 align:start position:32.5% line:79.33% size:37.5%
Few things beat
eating ceviche at the beach,

18:38.866 --> 18:41.900 align:start position:17.5% line:79.33% size:57.5%
but the next best thing
is eating ceviche at home,

18:42.033 --> 18:44.000 align:start position:20% line:79.33% size:57.5%
but you have to make it
really good

18:44.133 --> 18:45.733 align:start position:30% line:79.33% size:35%
to make up for
not having the beach.

18:45.866 --> 18:48.966 align:start position:22.5% line:79.33% size:55%
So, I'm gonna give you
one new recipe

18:49.100 --> 18:52.333 align:start position:20% line:79.33% size:57.5%
that I tested out after
I came back from Yucatán.

18:52.466 --> 18:56.033 align:start position:22.5% line:79.33% size:45%
I brought my salt.
I brought inspiration.

18:56.166 --> 18:59.866 align:start position:15% line:79.33% size:70%
And we're gonna do something
that has so much flavor

19:00.000 --> 19:01.766 align:start position:22.5% line:79.33% size:55%
and it's so refreshing
at the same time.

19:01.900 --> 19:04.666 align:start position:20% line:79.33% size:60%
I'm calling this ceviche
a green ceviche,

19:04.800 --> 19:06.800 align:start position:22.5% line:79.33% size:52.5%
'cause it has so many
green ingredients.

19:06.933 --> 19:10.300 align:start position:15% line:84.67% size:70%
So, first, a green habanero,

19:10.433 --> 19:12.900 align:start position:12.5% line:84.67% size:72.5%
and I have my preheated comal

19:13.033 --> 19:15.500 align:start position:15% line:84.67% size:70%
right here over medium heat,

19:15.633 --> 19:19.600 align:start position:17.5% line:79.33% size:65%
and then two garlic cloves
with the skin on,

19:19.733 --> 19:22.400 align:start position:20% line:84.67% size:60%
and half of a red onion.

19:22.533 --> 19:26.300 align:start position:20% line:79.33% size:57.5%
I'm gonna cut the onion
into quarters

19:26.433 --> 19:30.233 align:start position:35% line:79.33% size:32.5%
so that I can
help it char faster.

19:32.100 --> 19:35.400 align:start position:30% line:79.33% size:42.5%
As my ingredients
start transforming,

19:35.533 --> 19:37.800 align:start position:27.5% line:79.33% size:42.5%
their sugars come
to the surface.

19:37.933 --> 19:40.066 align:start position:20% line:84.67% size:57.5%
The flavor intensifies.

19:40.200 --> 19:43.266 align:start position:22.5% line:79.33% size:55%
Really, charring makes
the best of them come out.

19:43.400 --> 19:45.533 align:start position:27.5% line:79.33% size:42.5%
So, I have a nice
filet of grouper.

19:45.666 --> 19:48.733 align:start position:32.5% line:79.33% size:37.5%
You can use any
fresh, mild fish

19:48.866 --> 19:50.033 align:start position:10% line:84.67% size:77.5%
that you can get your hands on.

19:50.166 --> 19:53.266 align:start position:22.5% line:79.33% size:52.5%
Don't use frozen fish
for ceviche.

19:53.400 --> 19:57.533 align:start position:17.5% line:79.33% size:65%
So, I'm gonna cut the fish
into small dice,

19:57.666 --> 19:59.500 align:start position:27.5% line:10% size:47.5%
and I already asked
my fishmonger

19:59.633 --> 20:04.200 align:start position:27.5% line:10% size:45%
to remove the skin
and the bones.

20:04.333 --> 20:07.000 align:start position:27.5% line:79.33% size:45%
Need to flip these
as they toast.

20:07.133 --> 20:08.866 align:start position:30% line:84.67% size:40%
It goes so fast.

20:09.000 --> 20:11.233 align:start position:25% line:10% size:52.5%
You want to make sure
the ingredients transform,

20:11.366 --> 20:14.600 align:start position:35% line:10% size:32.5%
but you don't
want them to burn.

20:14.733 --> 20:17.400 align:start position:30% line:79.33% size:42.5%
And I'm gonna now
put together the marinade.

20:20.800 --> 20:22.200 align:start position:22.5% line:10% size:52.5%
I'm gonna add in here

20:22.333 --> 20:25.433 align:start position:35% line:10% size:32.5%
1 1/2 cups of
bitter orange juice

20:25.566 --> 20:27.333 align:start position:20% line:84.67% size:60%
that I already squeezed.

20:27.466 --> 20:28.966 align:start position:22.5% line:84.67% size:55%
I'm gonna put in here.

20:30.500 --> 20:33.700 align:start position:15% line:79.33% size:67.5%
The bitter orange, which is
a signature ingredient

20:33.833 --> 20:35.033 align:start position:30% line:84.67% size:37.5%
of the Yucatán,

20:35.166 --> 20:37.566 align:start position:30% line:79.33% size:42.5%
it's a beautiful,
gorgeous ingredient

20:37.700 --> 20:40.633 align:start position:17.5% line:79.33% size:65%
that's incredibly fragrant
and aromatic

20:40.766 --> 20:42.600 align:start position:32.5% line:79.33% size:30%
and that has
that deep sour taste.

20:42.733 --> 20:45.233 align:start position:17.5% line:79.33% size:62.5%
And if you can't find it,
you can substitute it

20:45.366 --> 20:49.733 align:start position:25% line:79.33% size:50%
by doing equal parts
orange, lime, lemon,

20:49.866 --> 20:51.533 align:start position:12.5% line:84.67% size:75%
and a splash of white vinegar.

20:51.666 --> 20:55.633 align:start position:27.5% line:79.33% size:42.5%
OK. I'm gonna add
1/4 cup of olive oil,

20:55.766 --> 20:58.800 align:start position:27.5% line:79.33% size:47.5%
a teaspoon of salt,
and I'm so lucky,

20:58.933 --> 21:01.866 align:start position:27.5% line:79.33% size:47.5%
because I have salt
from the Yucatán.

21:02.000 --> 21:05.866 align:start position:22.5% line:79.33% size:52.5%
And the salt has such
an incredible rich taste.

21:06.000 --> 21:07.333 align:start position:37.5% line:84.67% size:25%
[Grinding]

21:07.466 --> 21:11.533 align:start position:25% line:79.33% size:52.5%
So, about a teaspoon.
And then I'm gonna add

21:11.666 --> 21:15.133 align:start position:20% line:79.33% size:60%
all the ingredients that
I already charred in here.

21:15.266 --> 21:18.933 align:start position:27.5% line:79.33% size:45%
The roasted onion.
See? The combination

21:19.066 --> 21:22.933 align:start position:10% line:84.67% size:77.5%
of rustic and charred and smoky

21:23.066 --> 21:25.233 align:start position:22.5% line:84.67% size:52.5%
is so very Yucatecan.

21:25.366 --> 21:31.633 align:start position:20% line:79.33% size:60%
And then I'm peeling two
garlic cloves right in here.

21:31.766 --> 21:33.900 align:start position:35% line:79.33% size:30%
And then I'm
adding the habanero

21:34.033 --> 21:36.200 align:start position:10% line:84.67% size:77.5%
with all of its seeds and heat,

21:36.333 --> 21:41.700 align:start position:20% line:79.33% size:60%
and then I'm also adding
one celery stalk.

21:41.833 --> 21:45.866 align:start position:17.5% line:79.33% size:60%
And I'm coarsely cutting
just to help my blender out

21:46.000 --> 21:49.233 align:start position:27.5% line:79.33% size:47.5%
and I'm also adding
one cucumber.

21:49.366 --> 21:51.600 align:start position:30% line:79.33% size:42.5%
Puree these until
completely smooth.

21:51.733 --> 21:53.733 align:start position:37.5% line:84.67% size:25%
[Whirring]

21:57.100 --> 21:58.200 align:start position:30% line:84.67% size:40%
[Whirring stops]

21:58.333 --> 22:02.466 align:start position:12.5% line:10% size:75%
Look at this beautiful, minty,

22:02.600 --> 22:06.333 align:start position:22.5% line:10% size:55%
pistachio green color.

22:06.466 --> 22:10.666 align:start position:17.5% line:79.33% size:67.5%
[Coughing] It smells spicy,
which is good for a ceviche,

22:10.800 --> 22:14.366 align:start position:27.5% line:79.33% size:45%
but it also smells
so sweet and fresh.

22:14.500 --> 22:16.100 align:start position:32.5% line:84.67% size:32.5%
Let me taste.

22:16.233 --> 22:18.666 align:start position:47.5% line:84.67% size:2.5%
♪

22:18.800 --> 22:20.900 align:start position:37.5% line:84.67% size:20%
Mm. Yum.

22:21.033 --> 22:23.233 align:start position:30% line:79.33% size:35%
It is so good.
It is so fresh.

22:23.366 --> 22:26.666 align:start position:27.5% line:79.33% size:47.5%
It is so incredibly
packed with flavor.

22:26.800 --> 22:30.366 align:start position:20% line:79.33% size:57.5%
I'm gonna pour all over
my fresh fish.

22:30.500 --> 22:34.166 align:start position:15% line:79.33% size:57.5%
Gonna completely cover.
And then I'm just gonna mix

22:34.300 --> 22:36.166 align:start position:27.5% line:79.33% size:45%
and make sure that
it's all covered.

22:36.300 --> 22:38.600 align:start position:20% line:84.67% size:60%
Now we have the raw fish

22:38.733 --> 22:41.800 align:start position:17.5% line:79.33% size:65%
that is going to cold cook
in the citrus.

22:41.933 --> 22:44.333 align:start position:20% line:79.33% size:57.5%
We want to let this sit
for at least, you know,

22:44.466 --> 22:47.033 align:start position:30% line:79.33% size:40%
5 to 10 minutes,
and as it sits,

22:47.166 --> 22:49.633 align:start position:30% line:79.33% size:42.5%
I'm gonna prepare
some other ingredients

22:49.766 --> 22:52.600 align:start position:20% line:79.33% size:62.5%
that are gonna go in here
that are gonna be crunchy.

22:52.733 --> 22:55.900 align:start position:30% line:79.33% size:35%
So, I'm adding
one celery stalk.

22:56.033 --> 22:59.966 align:start position:22.5% line:79.33% size:55%
And then I'm gonna add
one cucumber.

23:00.100 --> 23:03.900 align:start position:27.5% line:79.33% size:45%
So, you're getting
the same ingredients

23:04.033 --> 23:08.300 align:start position:30% line:79.33% size:35%
in pureed form
and in crunchy bite form.

23:11.200 --> 23:17.133 align:start position:12.5% line:84.67% size:72.5%
And then I'm gonna add apple.

23:17.266 --> 23:23.100 align:start position:12.5% line:79.33% size:75%
And the apple is gonna give it
a delicious, tart crunch.

23:23.233 --> 23:25.933 align:start position:22.5% line:79.33% size:55%
And then as I continue
chopping my apple,

23:26.066 --> 23:30.033 align:start position:17.5% line:79.33% size:65%
I'm gonna add a half a cup
of pumpkin seeds

23:30.166 --> 23:32.100 align:start position:30% line:79.33% size:40%
so that they can
toast a little.

23:32.233 --> 23:35.966 align:start position:22.5% line:79.33% size:55%
And to add more green,
I'm gonna add avocado.

23:36.100 --> 23:38.833 align:start position:20% line:79.33% size:57.5%
Because what is ceviche
without avocado?

23:38.966 --> 23:40.333 align:start position:32.5% line:84.67% size:35%
Not a ceviche.

23:40.466 --> 23:42.566 align:start position:27.5% line:84.67% size:42.5%
[Gasp] Beautiful.

23:42.700 --> 23:46.400 align:start position:20% line:79.33% size:57.5%
OK. Cutting the avocado
into small dice, too.

23:49.766 --> 23:53.433 align:start position:17.5% line:79.33% size:62.5%
So, you can see the color
start to change,

23:53.566 --> 23:56.533 align:start position:22.5% line:79.33% size:55%
and they start getting
a little bit brown.

23:56.666 --> 23:58.666 align:start position:25% line:84.67% size:50%
And these are ready.

23:58.800 --> 24:02.266 align:start position:20% line:79.33% size:60%
After you take them out,
you can add a little salt,

24:02.400 --> 24:04.966 align:start position:12.5% line:84.67% size:75%
because the oils are released,

24:05.100 --> 24:06.666 align:start position:12.5% line:84.67% size:72.5%
and if you add a little salt,

24:06.800 --> 24:08.166 align:start position:12.5% line:84.67% size:72.5%
the salt will stick a little.

24:08.300 --> 24:12.166 align:start position:22.5% line:79.33% size:55%
OK. Mixing the ceviche
with everything in here.

24:12.300 --> 24:14.233 align:start position:27.5% line:79.33% size:47.5%
And then that's it.
I'm just gonna

24:14.366 --> 24:16.100 align:start position:25% line:84.67% size:50%
chop some garnishes.

24:17.400 --> 24:23.100 align:start position:10% line:84.67% size:77.5%
Chives, cilantro, and then yum.

24:24.466 --> 24:27.633 align:start position:37.5% line:79.33% size:25%
So pretty.
Super, super green.

24:27.766 --> 24:35.033 align:start position:47.5% line:84.67% size:2.5%
♪

24:35.166 --> 24:38.300 align:start position:30% line:84.67% size:37.5%
Mm. Mm, mm, mm.

24:38.433 --> 24:41.700 align:start position:22.5% line:10% size:55%
It's definitely spicy.
Very citrusy.

24:41.833 --> 24:43.333 align:start position:17.5% line:10% size:65%
The marinade is delightful

24:43.466 --> 24:45.866 align:start position:27.5% line:10% size:47.5%
'cause it's kind of
silky and thick.

24:46.000 --> 24:49.600 align:start position:15% line:79.33% size:70%
And then you get the crunch.
You get the toasty crunch

24:49.733 --> 24:52.200 align:start position:20% line:10% size:57.5%
from the pumpkin seeds,
which is also

24:52.333 --> 24:54.100 align:start position:27.5% line:10% size:45%
like a dry crunch,
but then you get

24:54.233 --> 24:57.533 align:start position:27.5% line:10% size:47.5%
the wet crunch from
the cucumbers and the apple,

24:57.666 --> 24:59.733 align:start position:12.5% line:10% size:75%
which are also sweet and tart.

24:59.866 --> 25:03.466 align:start position:10% line:10% size:77.5%
Now we're going in with a chip.

25:03.600 --> 25:05.733 align:start position:35% line:10% size:27.5%
[Crunching]

25:05.866 --> 25:08.100 align:start position:40% line:10% size:17.5%
Mm. Mm.

25:08.233 --> 25:10.900 align:start position:47.5% line:10% size:2.5%
♪

25:11.033 --> 25:13.266 align:start position:22.5% line:10% size:52.5%
This is so delicious.

25:13.400 --> 25:14.900 align:start position:35% line:10% size:27.5%
[Crunching]

25:15.033 --> 25:16.800 align:start position:40% line:10% size:17.5%
Mm. Mm.

25:16.933 --> 25:19.900 align:start position:47.5% line:10% size:2.5%
♪

25:20.033 --> 25:21.033 align:start position:35% line:10% size:27.5%
Mm-hmm-hmm.

25:22.766 --> 25:24.333 align:start position:27.5% line:10% size:42.5%
Pati: For recipes
and information

25:24.466 --> 25:28.533 align:start position:15% line:10% size:67.5%
from this episode and more,
visit PatiJinich.com

25:28.666 --> 25:29.900 align:start position:35% line:10% size:30%
and connect.

25:30.033 --> 25:32.333 align:start position:25% line:10% size:50%
Find me on Facebook,
TikTok, Twitter,

25:32.466 --> 25:35.966 align:start position:20% line:10% size:60%
Instagram, and Pinterest
@PatiJinich.

25:36.100 --> 25:38.033 align:start position:17.5% line:10% size:65%
Announcer: "Pati's Mexican
Table" is brought to you by...

25:38.166 --> 25:45.566 align:start position:47.5% line:84.67% size:2.5%
♪

25:45.700 --> 25:48.133 align:start position:35% line:10% size:25%
Announcer:
La Costeña. ¡por sabor!

25:48.266 --> 25:49.766 align:start position:15% line:84.67% size:70%
Men: ♪ Avocados from Mexico 

25:49.900 --> 25:53.066 align:start position:47.5% line:84.67% size:2.5%
♪

25:53.200 --> 25:54.066 align:start position:35% line:10% size:25%
Announcer:
Stand Together,

25:54.200 --> 25:55.466 align:start position:17.5% line:10% size:65%
helping every person rise.

25:55.600 --> 25:57.900 align:start position:27.5% line:10% size:40%
More information
at StandTogether.org.

25:58.166 --> 26:03.033 align:start position:30% line:10% size:42.5%
[Nationwide theme
playing on guitar]

26:03.166 --> 26:06.633 align:start position:15% line:79.33% size:70%
Announcer: Here, the typical
arroz con pollo or not.

26:06.766 --> 26:09.033 align:start position:27.5% line:79.33% size:47.5%
Unfollow la Receta.
Mahatma Rice.

26:09.166 --> 26:11.466 align:start position:22.5% line:79.33% size:52.5%
Announcer: Levenger--
nearly 40 years of craftmanship

26:11.600 --> 26:14.600 align:start position:22.5% line:79.33% size:52.5%
for readers, writers,
thinkers, and doers.

26:14.733 --> 26:16.433 align:start position:15% line:79.33% size:67.5%
Announcer: Proud to support
"Pati's Mexican Table"

26:16.566 --> 26:17.833 align:start position:22.5% line:84.67% size:52.5%
on public television.

26:23.133 --> 26:25.933 align:start position:47.5% line:84.67% size:2.5%
♪