Master Peruvian Ceviche with Elizabeth Johnson from Pharm Table

For ages 18 & up

Ready to add a vibrant cuisine to your repertoire? Bold and bright, Peruvian ceviche celebrates fresh fish in a way that engages multiple senses and tastes. Led by Chef Elizabeth Johnson, you’ll learn what sets Peruvian ceviche apart from other types of ceviche, including learning how to make tangy, aromatic leche de tigre. You’ll also learn how to incorporate bold flavors that deliver medicinal powers as you pickle ginger and enjoy a palate-invigorating tea.

Local expert-led class. You will be working in a small group. For ages 18 and up. 21 or older? You’ll enjoy a glass of wine paired with your meal.

ABOUT CHEF ELIZABETH JOHNSON AND PHARM TABLE

With a lifelong passion for global cooking and holistically nourishing the body through food, Chef Elizabeth Johnson features locally sourced ingredients in her globe-traversing menu at her restaurant, Pharm Table, in San Antonio.

Chef Johnson is a former CIA, San Antonio Chef Instructor and Latin Cuisine Specialist that The James Beard Foundation dubbed a "Food is medicine guru.” Her entrepreneurial spirit led her to found Pharm Table in 2014, and now, more than a decade later, she continues to grow and operate her apothecary brand.

• Peruvian Ceviche
• Leche de Tigre (Tiger’s Milk; a coconut and lime marinade for ceviche)
• Pickled Ginger
• Turmeric, Ginger & Black Pepper Tea

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

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