Welcome to one of my favorite corners of the kitchen — Where the fish is raw, the flavors are bold, and the citrus does all the cooking. Ceviche is more than a dish. It’s a celebration of freshness. It’s Peru, Mexico, the Caribbean, and beyond — all brought together in one bowl, one bite, one beautiful balance of acid, heat, and texture. In this course, I’ll take you on a global tour of ceviche — not just the Peruvian classic, but bright, surprising versions from different cultures and coastlines. You’ll learn how to: 🐟 Choose and handle raw fish with confidence 🍋 Master the marinades — from leche de tigre to coconut-lime to ponzu-inspired twists 🌶️ Balance spice, crunch, herbs, and citrus like a pro 🌍 Explore regional styles: Peruvian, Mexican, Nikkei, Caribbean, and even a Mediterranean take This is a hands-on, taste-driven workshop. We’ll chop, squeeze, marinate, and plate — together. You’ll leave not just with recipes, but with a feel for flavor and rhythm, so you can freestyle your own creations anytime. If you love fresh food, global flavors, and a dish that wakes up every part of your palate — this one’s for you. The fish is chilled. The knives are sharp. Let’s dive in.
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