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Level:
Scoolinary Team
🐟 Here’s How It Went: From Course to Plate—Ceviches
At our latest gathering,hosted by Chef Johnny Jesús Mendoza, we shared ceviches, experiences, and many different ways of interpreting the same dish.
We discussed Peruvian and Ecuadorian ceviche, the freshness and safety of the fish, leche de tigre, marinating times, ceviche vs. tiradito, and different techniques and accompaniments. We also explored versions featuring corvina, sea bass, shrimp, mango, and kumquat. One of the key takeaways: there’s no single way to make ceviche; a recipe can serve as a starting point for experimenting and creating your own version. 👨🍳
Now we want to plan the next “From Course to Plate” event with you: What should the next gathering include to make you want to join the live session, show off what you’ve prepared, and share the experience with other Scoolinars? 👇 We look forward to hearing from you!
📸 In the photos: Chef Mendoza ’s ceviche-style shrimp and Maloles Muñoz’s sea bass ceviche—two of the dishes we shared and discussed during the event.
@loles-mhotmail-com @jjmendozaalmeidagmail-com
Level:
Scoolinary Team
🐟 Así fue Del Curso al Plato: Ceviches
En nuestro último encuentro, con Chef Johnny Jesús Mendoza como host, compartimos ceviches, experiencias y muchas formas diferentes de interpretar un mismo plato.
Hablamos de ceviche peruano y ecuatoriano, frescura y seguridad del pescado, leche de tigre, tiempos de marinado, ceviche vs. tiradito y diferentes técnicas y acompañamientos. También vimos versiones con corvina, lubina, langostino, mango y kumquat. Una de las ideas que nos llevamos: no existe una única forma de hacer ceviche; una receta puede ser el punto de partida para experimentar y crear una versión propia. 👨🍳
Ahora queremos preparar el próximo Del Curso al Plato con ustedes: ¿qué tendría que tener el próximo encuentro para que te den ganas de sumarte al live, mostrar lo que has preparado y compartir la experiencia con otros Scoolinars? 👇 ¡Los leemos!
📸 En las fotos: Langostino acevichado del Chef Mendoza y ceviche de lubina de Maloles Muñoz, dos de las preparaciones que compartimos y comentamos durante el encuentro.
@loles-mhotmail-com @jjmendozaalmeidagmail-com
Translated from Spanish
Maloles Muñoz, Arslonbek Erkinov and 4 others5 Comments-
Level:
Stagier
Gran experiencia, para repetir
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Level:
Scoolinary Team
@jjmendozaalmeidagmail-com ¡Totalmente, Chef! 🙌 Hay que repetirlo. ¿Qué sugerirías para nuevas ediciones?
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Looks so delisiouc
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Level:
Scoolinary Team
@arslonbekerkinov Welcome to the Scoolinary community, Arslonbek! 😊 We’d love to get to know you better. What brought you to Scoolinary, and what are you hoping to learn or improve in the kitchen? Are you currently studying gastronomy, cooking professionally, or exploring it as a passionate amateur? It would be great if you created a post introducing yourself and sharing a bit about your journey so far. And after seeing this ceviche, maybe your next challenge is to prepare your own version and share it with the community. What style of ceviche would you be curious to try first?
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Level:
Executive Chef
Como siempre, una experiencia muy bonita
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