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.