Flavors of Spain, Peru & Hawaii: Ceviche & Poke Workshop with Red’s Best

Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red’s Best and will be paired with wine tastings from the Massachusetts Wine Shop.

Take a journey through traditional raw preparations of locally-caught seafood. Enjoy two distinct recipes. The first, from Peru, features delicately sliced white fish, marinated in citrus juice, chilies and herbs. And the other, from Spain, mixes fresh fish with lemon, olive oil, and fresh herbs. Top the class off with a Hawaiian treat made from sweet and savory marinated tuna, green onion, and sesame seeds on a bed of rice. Phew—we’re hungry just writing this!

In this special workshop, Chef Jen Heilig will lead the class through preparing three seasonal, chilled seafood appetizers, while also educating attendees about different local species, sustainable fisheries, and buying seasonally.

  • Mediterranean-inspired Ceviche
  • Peruvian-inspired Ceviche
  • Hawaiian-inspired Poke

While you’re learning about and eating these raw delicacies, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries.

Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red’s Best and will be paired with wine tastings from the Massachusetts Wine Shop.

Take a journey through traditional raw preparations of locally-caught seafood. Enjoy two distinct recipes. The first, from Peru, features delicately sliced white fish, marinated in citrus juice, chilies and herbs. And the other, from Spain, mixes fresh fish with lemon, olive oil, and fresh herbs. Top the class off with a Hawaiian treat made from sweet and savory marinated tuna, green onion, and sesame seeds on a bed of rice. Phew—we’re hungry just writing this!

In this special workshop, Chef Jen Heilig will lead the class through preparing three seasonal, chilled seafood appetizers, while also educating attendees about different local species, sustainable fisheries, and buying seasonally.

  • Mediterranean-inspired Ceviche
  • Peruvian-inspired Ceviche
  • Hawaiian-inspired Poke

While you’re learning about and eating these raw delicacies, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries.

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