Who says cocktail parties have to be dressy, mood-lit affairs? Rick’s decided to reinvent cocktails with friends as an informal outdoor party.
His menu, on this summer Sunday afternoon, is all about seafood and ice cold drinks. And his themes are simplicity, fun and freshness, inspired by Mexican deep-sea fishing trips where your catch transformed into the ultimate ceviche right on the beach.
Rick brings that feeling home with a Mexican raw-bar menu that includes a Roasted Tomato Shrimp Cocktail, and two ceviches: a simple Tropical Beach Ceviche made with scallops, and a Yucatecan-inspired Salt-and-Pepper Ceviche. And since no raw bar would be complete without oysters, he shows viewers how to buy, shuck and serve Fresh Raw Oysters, complete with his favorite hot sauces.
Musing that beer and mojitos would be the perfect drinks to go with this beach-casual menu, he combines the two in an inspired bit of mixology he calls Tecate Mojitos.
Along the way, his creative serving tips—like using votive holders as individual serving cups or making dramatic ice molds that look cool and keep the food well chilled—and do-ahead shopping, chopping and prep strategies make this fresh take on the cocktail party as easy as a walk on the beach.
Recipes of the Episode:
- Roasted Tomato Shrimp Cocktail: [ Ссылка ]
- Salt and Pepper Ceviche: [ Ссылка ]
- Tropical Beach Ceviche: [ Ссылка ]
