DIY Ceviche with Head Chef Thomas Stork

How do you make the most of Andalucía’s tasty organic ingredients and the fresh seafood from the Mediterranean? By taking a private, DIY ceviche making class with Puente Romano’s head chef Thomas Stork. Blend the flavours and textures of aloe vera and tomatoes from Coin, seabass from the Marbella Coast and prawns from Gibraltar Bay as you create three different types of Spanish ceviche under expert guidance. Learn the craft of ceviche making from executive head chef Thomas Stork’s years of personal experience, using his culinary prowess to create your very own recipes to take home and recreate for friends and family. Finish your masterclass by enjoying the three dishes you created with your very own hands, with Executive Chef Stork personally selecting a local fine wine to pair with your professionally-made ceviche.

The Small Print

  • 150 EUR per person
  • Class duration approximately 1.5 hours
  • Available throughout the year
  • Suitable for everyone