The Art of Making Ceviche & Aguachile

Buying a ticket grants you admission to this 3 part series from 9 am to 12 pm on Saturdays. The dates are 2/28, 3/7, & 3/14

Get ready to dive into the vibrant world of ceviche & aguachile. In this hands-on cooking class, you’ll learn how to prepare these refreshing dishes step-by-step — from selecting the freshest seafood to balancing the perfect blend of citrus, spice, and seasoning.

Whether you’re a seafood lover, a home cook looking to expand your repertoire, or just craving a fun, social culinary experience, this class is for you. No prior experience needed — just an appetite and a sense of adventure!

What You’ll Learn

• Ceviche 101: The origins, regional variations, and essential techniques behind this iconic dish.
• Choosing Your Catch: How to select and safely handle the freshest fish and shellfish.
• The Citrus “Cook”: Understanding the science of acid and texture in ceviche.
• Flavor Balancing: How to achieve harmony with chiles, herbs, and aromatics.
• Creative Variations: Explore tropical twists and vegetarian options.

Hands-On Experience

Each participant will:

• Prepare their own ceviche from start to finish
• Taste and compare regional styles
• Enjoy their dish with light accompaniments and refreshments
• Receive a recipe card and tips to recreate ceviche at home

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*Lesson 1: Saturday February 28th - 9AM- 12PM

*Lesson 2: Saturday March 7th - 9AM -12PM

*Lesson 3: Saturday March 14th - 9AM - 12PM

Know what’s Happening Next — before everyone else does.

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Host or Publisher Institute of Culinary Education - Los Angeles