Ceviches are not the kind of devilish little numbers that are meant to be vanquished to the memories of your trip to the Caribbean. With the right ingredients and the right fish, you can enjoy a delicious ceviche just about any time. While they originated during Incan times, found first in Peru and Ecuador, ceviche has traveled very far due to its simple, fresh and festive nature. Typically being at its best at the source of the ocean! Since it has become such a popular dish throughout the South American continent, each nook and cranny it’s found in has developed its own very unique regional ceviche dish. In this class, we’ll be practicing our sustainable seafood ideals using our own local summer seafood as our muse. We will learn the basics of sustainable seafood, using the recently established sustainable seafood guidelines set forth by Whole Foods Market. We’ve selected seafood that adheres to sustainable practices and principles that anyone can also abide by on their own and are still simple to locate here in NYC. We will learn the NO NO species of fish and why and how specific kids of fishing are destroying our oceans and fish resources. We will learn to do better for ourselves and the environment; the more we uphold these ideals means the longer we have to enjoy the bounty that comes from it! Approved seafood we’ll be using includes: Longfin Squid, Atlantic Mackerel, Bay Scallops, Striped Bass and Summer Flounder.
Recipes: Citrus Chili Atlantic Mackerel Ceviche; Spanish Seville Squid Cocktail; Thai Coconut Scallop Ceviche; Lemon-Mint Striped Bass Ceviche; Garden Flounder Ceviche (all served with homemade chili or lemon crackers)
Class Type: Educational, hands-on cooking class
Class Notes: Sponsored by Whole Foods Market, an active supporter of sustainable seafood practitioners, we will walk away educated by their guide to sustainable seafood!
Managing Director of Ger-Nis Culinary & Herb Center, Nissa Pierson, believes that it’s important to think about where our food is coming from, considering what impact it has on the producer, ourselves and our surrounding environment- they are all connected after all. That’s why she feels it is important to share in and support the sustainable seafood community at every opportunity! Having been raised on the beach in southern California and partly in Central America, Nissa was exposed to ceviche at a young age and finds it to be a great meal to create for a special event or another weeknight alike. In addition to running Ger-Nis Nissa is a long time culinary instructor specializing in fresh herbs. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice (in her food and in her life), good conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa