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>> WHILE NICEA IS GETTING HER
MAKEUP DONE, TURNING INTO A
PRINCESS, I HAVE BEEN ASKED TO
COME TO THE KITCHEN.
THIS IS MY FIRST TIME IN THE
KITCHEN AND WILL PROBABLY BE MY
LAST.
BUT WE ARE HERE WITH DALTON FROM
SONORA GRILL.
WHAT ARE YOU TEACHING US?
>> WE'RE GOING TO BE MAKING
CEVICHE.
>> BUT IT'S NOT ITALIAN.
IT'S HISPANIC.
>> IT'S SPAN
ISH.
>> WHAT EXACTLY IS THAT?
>> CEVICHE IS A WAY OF PREPARING
SEAFOOD IN LATIN AMERICA, ALL
THROUGHOUT LATIN AMERICA.
AND REALLY MEXICO HAS A LOT OF
DIFFERENT CEVICHES.
AS YOU TRAVEL THROUGHOUT LATIN
AMERICA YOU WILL SEE DIFFERENT
CEVICHES THROUGHOUT DIFFERENT
PARTS OF LATIN AMERICA.
>> WONDERFUL.
WELL LET'S GET STARTED.
>> OKAY.
>> WHAT'S THE FIRST STEP?
>> SO, BASICALLY--
>> AND SO YOU KNOW, I HAVE NO
KNOWLEDGE IN THE KITCHEN.
IT'S REALLY EMBARRASSING.
SO DON'T ASK ME TO DO ANYTHING.
>> OKAY.
SO WE'RE GOING FIRST START OFF
BY MAKING THE LIQUID PART OF
THIS.
THE BASE.
AND WE'RE GOING START WITH HALF
OF A BUNCH OF CILANTRO.
>> I DO LOVE CILANTRO.
>> YES.
AND FRESH LIME JUICE.
ABOUT TWO OUNCES OF FRESH LIME
JUICE.
WE'RE GOING TO GET THAT IN
THERE.
>> YUMMY.
>> AND THEN NEXT WE'RE GOING TO
MOVE OVER HERE TO A LITTLE BIT
OF SALT.
WE'RE GOING TO JUST PUT SOME
SALT RIGHT HERE IN THE BLENDER.
>> WHILE YOU ARE DOING THAT
WHERE IS SONORA GRILL LOCATED.
>> SONORA GRILL IS LOCATED IN
OGDEN AT 23RD AND KEESLE.
RIGHT THERE IN THE JUNCTION NEXT
TO THE SOLOMON CENTER.
>> IS IT NEW?
HOW LONG HAVE YOU BEEN THERE?
>> WE'VE BEEN OPEN FOR
FOUR-AND-A-HALF YEARS NOW.
WE'VE WON A BUNCH OF AWARDS.
BEST MEXICAN IN THE STATE.
BEST CEVICHE IN THE STATE.
>> LOVE IT.
GREAT.
SO YOU ARE ADDING -- THIS IS
JALAPENO RIGHT.
>> THESE ARE SERRANO PEPPERS.
>> THIS IS GOING TO BE SPICY
ISN'T IT?
>> IT'S NOT TOO SPICY.
>> IT HAS A LITTLE BIT OF KICK.
>> YEP.
NOW WE'RE GOING TO JUST
BLEND
THIS UP.
>> BLENDING.
PLUGGING.
TURN IT ON FIRST.
[ LAUGHTER ]
WE START OFF BY JUST BLENDING
THAT UP A LITTLE BIT.
AND THEN THE WORD OF THE DAY
HERE IS DE MULSFICATION.
AND THAT'S BLENDING A WATER BASE
LIKE THE STUFF THAT WE HAVE NOW
WITH OIL.
SO WE'LL JUST TURN THE BLENDER
BACK
ON.
>> YOU ARE JUST KIND OF
EYEBALLING THAT.
IS THERE A CERTAIN, LIKE, HOW
MUCH OIL SHOULD YOU ADD?
>> IT'S ACTUALLY ABOUT TWO
OUNCES CANOLA OIL AND HALF CUP
OF LIME JUICE IS WHAT WE PUT IN
THERE.
>> THIS IS THE FINAL PRODUCT.
IS THIS WHAT WE'RE MAKING RIGHT
NOW.
>> EXACTLY.
>> SO THAT'S ALL DONE.
>> THEN WE'LL JUST TAKE OUR
SHRIMP AND WE HAVE ABOUT 12
WHITE PACIFIC SHRIMP.
THERE'S A LOT OF DIFFERENT KINDS
OF SHRIMP OUT THERE.
WITH THESE WE'RE JUST GOING TO
CHOP THEM UP IN ABOUT QUARTERS.
>> I THINK I COULD DO THAT.
>> AND THEN BASICALLY WE'LL TAKE
OUR CHOPPED SHRIMP WHICH I HAVE
SOME OF THEM PRECHOPPED HERE.
READY TO GO.
AND WE'LL PUT THOSE IN THE BOWL.
>> OKAY.
AND THESE SHOULD BE COOKED
RIGHT?
>> CEVICHE NEVER TOUCHES HEAT.
IT IS COOKED BY THE LIME JUICE.
SO THIS LIME JUICE THAT WE HAVE
IN HERE WILL ACTUALLY BE THE
ONLY THING THAT COOKS IT.
>> YOU A
RE KIDDING.
SO THIS BLENDER, LIKE, HEATED IT
UP.
>> NO.
IT'S STILL -- EVERYTHING IS
COLD.
AND THEN WE'RE GOING TO TAKE OUR
CHOPPED CUCUMBERS AND MIX THAT
RIGHT IN THERE.
THE ONLY THING THAT'S ACTUALLY
GOING TO COOK, THE CEVICHE, IS
THE ACID IN THE LIME JUICE.
SO IT JUST -- IT WILL JUST SIT
HERE AND IT TAKES ABOUT 35
MINUTES FOR IT TO BECOME FULLY
COOKED.
AS YOU CAN SEE ON THE FINISHED
PRODUCT WE HAVE THE GOOD WHITE
COLOR.
>> SO THEN HOW DO YOU COOK IT?
>> THAT'S IT.
RIGHT
THERE.
>> IT'S COOKING.
YOU LET IT SIT AND IT JUST
COOKS?
>> YES.
JUST LET THAT SIT.
>> THIS IS BLOWING MY MIND.
>> AND YOU WILL HAVE YOUR
FINISHED PRODUCT.
>> CAN YOU TELL I JUST DON'T
BELONG IN THE KITCHEN.
IT'S REALLY BAD.
THIS IS THE FINAL PRODUCT.
IS IT JUST LIKE A SOUP?
DO YOU EAT IT WITH CHIPS.
>> EAT IT WITH CHIPS.
YOU CAN EAT IT WITH A SPOON.
YOU CAN EAT IT HOWEVER YOU WANT.
>> OKAY.
TELL US WHAT ARE SOME OF THE
OTHER REALLY POPULAR DISHS THAT
YOU GUYS HAVE?
>> THE SONORA GRILL HAS A WIDE
OPTION.
YOU KNOW, WE DO A LOT OF VERY
AUTHENTIC
DISHES.
WE HAVE COACH ANITA PA VIL.
A VERY GOOD CHILI VERDE.
WE ALSO HAVE CHILI RAY AN OES.
>> DON'T YOU THINK WE SHOULD
HAVE NICEA TRY SOME.
HERE SHE IS THE PRINCESS.
>> I LOVE THAT YOU SAID NOW WHEN
DO WE COOK IT?
THIS IS IT.
THIS IS CEVICHE.
THIS IS HOW IT WORKS.
>> I HAD NO CLUE.
>> NICEA: SO I DON'T KNOW IF
I'VE HAD AN ALL GREEN CEVICHE
BEFORE.
>> THIS IS A VERY TRADITIONAL
CEVICHE.
IT'S CALLED
( SPEAKING SPANISH ).
WHICH BASICALLY IS SHRIMP AND
THE WAY THAT WE PREPARE IT.
>> SO THE SHRIMP IS COOKED.
>> ABSOLUTELY. IT'S FULLY
COOKED.
>> HOW LONG DOES IT HAVE TO SIT
THERE UNTIL IT'S COOKED?
>> ABOUT 35 MINUTES.
>> NICEA: BITE?
>> YEAH.
>> NICEA: IT IS ABSOLUTELY
DELICIOUS.
DON'T FORGET TO CHECK OUT OUR
WEBSITE SO YOU CAN GET THE
RECIPE.
CW30.COM/DAILYDISH OR CALL OUR
RECIPE HOTLINE 801-975-4443
PRESS 2 FOR RECIPES.
I'M NOT GOING REPEAT THE NAME OF
THE RECIPE.
I DON'T THINK I CAN.
BUT I WILL SAY IT'S GOOD, GOOD.
>> VERY GOOD.
>> NICEA: DON'T MISS COMING
BACK ON "GOOD THINGS UTAH" IN A
COUPLE MINUTES.
ALSO COMING UP WE ARE BALLROOM
DANCING ON THE SHOW AND WE HAVE
HOT FALL COATS THAT YOU NEED AS
THE WEATHER COOLS OFF.
"GOOD THINGS UTAH" ON ABC4.
BUT WE'LL BE RIGHT BACK ON
"THE DAILY DISH."