Let us take you on a journey through traditional raw preparations of locally-caught seafood. One recipe is from Peru: delicately sliced white fish, marinated in citrus juice, chilies and herbs. Another recipe is from the coast of Spain: fresh shellfish with fennel, mint and orange. And the last from Hawaii: sweet and savory marinated tuna with green onion and sesame seeds on a bed of rice.
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.
In this special workshop, the seafood experts at Red's Best 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 Shellfish Ceviche
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.
Ceviche & Poke with Red's Best
Wednesday, September 13
The KITCHEN at The Boston Public Market
100 Hanover Street, Boston
Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.
This is a hands-on class, so prepare to get your hands dirty! Please RSVP in advance. We are limiting the class to 24 people, so it will sell out.