For BK’s birthday we booked a Ceviche class over at the Pantry with M & JJ and it did not disappoint. The class was well-organized and every recipe seems like one we could easily recreate at home – perfect timing for summer in Seattle!
First, we mixed up the Ceviche Verde so it could sit and “cook” while we worked on everything else – this one was made with Yellowtail and is traditionally served with saltine crackers.
Then we started pulling together pieces for all the others –
Aguachile de Callo de Hacha (aka scallops)
Tostadas de Atun
and Hearts of Palm Ceviche (vegetarian)
I really liked all them fairly equally – the hearts of Palm version makes a nice appetizer/summer side dish. The scallop one was light, the Ceviche Verde was so fresh, and the tostadas were yummy with the avocado, chipotle mayo and fried leeks. Can’t wait to try all these at home!