Masterclass Ecuadorian Ceviche, by USFQ

The College of Hospitality, Culinary Art and Tourism at Universidad San Francisco de Quito invite members of the Alliance by Institut Paul Bocuse to a unique Ecuadorian Ceviche Masterclass.

Two faculty members, Esteban Tapia, Ecuadorian Food Teacher, and Mario Jimenez, Garde Manger Teacher, will host the event on March 24. In this Masterclass, participants will learn about the cultural importance of ceviche in Latin America’s gastronomy as well as the different variations of Ecuadorian ceviche.