Cooking Class: Creating Fresh Ecuadorian Ceviche
Discover iconic ceviche recipes in this interactive cooking class. Chefs Luis and Sabrina will equip you with fresh ingredients and Ecuadorian culinary techniques for this region’s classic dish.
Begin by creating a creamy ceviche with jipijapa white fish, avocado and peanut butter. Then, combine salmon, mango and Tabasco for a sweet and spicy dish. Next, prepare a classic shrimp ceviche with fresh tomatoes, cilantro and familiar condiments from your pantry. End your class by crafting a silky sweet passionfruit mousse with a hint of cool coconut.
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Jipijapa White Fish Ceviche
With onions, tomatoes, cilantro, limes, avocado and peanut butter
Salmon and Mango Ceviche
With Tabasco and lime
Shrimp Ceviche
With tomatoes, cilantro, ketchup and mustard
Passionfruit Mousse
With heavy cream and coconut
- Minimum Guests 2
- Maximum Guests 12
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsDate Night, Fun, Latin, Baking, Pescatarian
Classpop! Guest Reviews for this experience
Justin
04 Mar 2023
Amazing and knowledge people! Not only were we taught how to make some delicious foods but we learned a lot about Ecuadorian and Venezuelan culture!! 10/10 would book again!!!
Outside Reviews for Chefs Luis and Sabrina
Nicole Wilding
22 Jun 2022
Chef Luis and his wife Sabrina are a perfect duo! Chef Luis is a culinary business owner in Miami and a culinary ambassador for Ecuador. He also will be starring on a Columbian Cooking Show where he greatly shows off his skills. These two will not disappoint!
Event location: Miami
Chef travels to your location
Chefs Luis and Sabrina share a zest for well-made food and a passion for teaching others. Their presence in Miami’s foodie scene includes a diner in Little Havana that serves grilled comfort dishes prepared with an exciting Latin twist. Each recipe they create pays tribute to their Ecuadorian heritage. By bringing this unique cuisine to South Florida, Chefs Luis and Sabrina honor the vibrant flavors of their beloved homeland.
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