Level: Stagier

Hi, everyone! Community, picking up on the invitation @Sol Damiani left me… Today I dug into this spectacular Jipijapa-style ceviche from Manabí with its hint of peanuts and avocado (I’m sharing the photo to make your mouths water 🤤), and it really sealed the deal for me! The next challenge for “From the Classroom to the Plate ” has to be CEVICHES.

I was browsing the Scoolinary catalog, and we’ve got some incredible gems to study, choose techniques from, and vote on. We can draw inspiration from:

• Latin American Ceviches by Ignacio Barrios 🌎

• Peruvian Cuisine and Ceviches by Roberto Sihuay 🐟

• Peruvian-Asian Fusion Cuisine by Roberto Martínez Foronda 🥢

• Nikkei Street Food by Toshi Matsufuji 🌊

• Making the Most of Fish by Justin Horne (to apply some killer cutting techniques) 🔪

The idea is for us to take these foundations and for everyone to experiment with local ingredients from their own region, just as we did at our first gathering. Who’s joining this ceviche festival? Leave your votes and comments below! 🐟🍋 #ScoolinaryCommunity

Move Photo to...

No albums found. Please create and select album.

Albums

Album Title

Privacy

Public All Members My Connections Only Me

Cancel Create