If you have ever wanted to learn how to make ceviche, this is your chance to learn from the best
Do you love ceviche? Perfectly cured fish, sliced just so makes for a moreish, fresh and zingy dish. And there are few chefs in Melbourne who make ceviche as well as Alejandro Savaria, the head chef at Pastuso.
Savaria will be teaching a masterclass in how to make the Peruvian classic, including how to select the best seafood (seasons matter!), how to cure it and what to eat it with. The class includes a four-course meal and a Pisco Sour.
