Chef Maribel Rivero
My cooking style reflects the summary of my experiences most recently as an executive chef of a critically acclaimed Peruvian restaurant called Yuyo. Living and working in Peru, Uruguay, and Bolivia. My cooking knowledge is enhanced with my culinary education and intensive Latin Cuisine certificate attained at the Culinary Institute of America in San Antonio. Growing up with influences from my grandparents Mexican food factory helped shape my love for Mexican cuisine.
Do you still offer virtual classes for ceviche?
Yes! In the summer of 2020, I successfully taught private groups and individuals online via zoom. The benefit to doing virtual classes includes using your own kitchen and equipment which increases your likelihood to repeat any learned recipe. Also, virtual classes have the ability to unite families and friends in various cities.
Will I learn how to buy fish for ceviche?
Yes, I will give you a guide on how to buy fish at your local market, questions to ask your fish monger to ensure you are getting the freshest fish, and a list of fish suitable for ceviche. In class, I demonstrate how to store fish to maintain it's freshness. Lastly, you will learn how to cut fish perfect for a palatable Peruvian ceviche.
Do I need to be an advanced cook for this class?
No, you do not need to be an advance cook for the ceviche level I class. I take you step by step from knife skills handling a knife, cutting fine and precisely vegetables, to cutting a fish filet. We cover all the basics and give tips and tricks while we are cooking together.
The class with Maribel was great!
The food is delicious and she is very patient. I would definitely do her class again.
Ceviche Level I participant Kristy Bias
By far the tastiest meal I've ever made
at home. The ingredients were super fresh. Maribel takes you step by step to ensure success.
Ceviche Class Level I Leigh Ann McGehee