Gino and Miguel were in charge of preparing two types of ceviche. Gino would make it Italian style and Miguel would do it Baja-Med style. The main “conflict” between Gordon and Gino was that the ...

Joanna Simon on the history and preparation of the Hispanic American raw fish or seafood dish—and the best wines to pair with ...

Jackie Lewandoski visits Angelo’s Italian Ristorante where chef Walter creates the perfect Mix Seafood Ceviche. Mix Seafood Ceviche Fresh Stone Cra ...

After you’ve perfected your ceviche, use some plantain chips to scoop it up so you can do a proper taste test. Classes are from 4 to 5 p.m. Fridays. The cost is $37 and includes a welcome drink.