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South Coast Ceviche
Imagine sailing through the Sea of Cortez with the wind in your hair, the sun on your face, and an ice-cold drink in your hand. Lunch is served, and it includes ceviche made with fresh-caught white fish. The refreshing flavors, eaten from a crisp tortilla chip, hit the spot.
Whether you have a sailboat or a good fishmonger within reach or just your local market, learn how to create a simple, but sophisticated ceviche – reminiscent of the coast just south of the border - that you can snack on during a warm afternoon, serve as a party appetizer or as a side to a Mexican meal, or even use to top a salad of fresh greens.
In this class, you will learn how to prepare a basic white fish ceviche and about the process that “cooks” the fish without a flame. We will also discuss ways to serve it, to adapt the recipe to add spice, and common fish and seafood substitutes. If you are concerned about eating ceviche, we’ll talk about that too, as well as a simple cheat that makes it safe to eat for people who need to avoid raw fish.
Suitable for: Gluten-free and Paleo-type diets
Other Allergies: This dish includes raw seafood, citrus, and plants from the allium and nightshade families.
PHOTO CREDIT: CEVICHE BY RDPEYTON (FLIKR)