Last Saturday I was in Bondi Farmers Market where I photographed the opening of The Pop Up Cooking School, the new venture of chef Julien Vasseur.
Imagine a cooking class set outdoor on a grassy patch, where you can learn how-to, get tips from an experienced chef, try your hands at making a dish and then eat delicious food al fresco. Pretty cool, right ?
The opening class was about ceviche and tacos. After the demonstration, that included pico de gallo, tomato chipotle sauce, guacamole, handmade tortillas, and braised and fried pork, students could go and make their very own ceviche.
If you’re around Sydney, go and check their website for a full program of the upcoming classes.
Chef Julien Vasseur dressing plates
And here’s the kingfish and shrimp ceviche recipe that chef Julien kindly agreed to share:
Kingfish and Shrimp Ceviche
800g kingfish (or any other white flesh fish) filets, pinboned, skinned
300g fresh shrimps peeled, deveined and cut into 1cm cubes
1 small cucumber (seeds removed)
1/2 punnet cherry tomatoes
1 red onion
1/2 bunch spring onion
1 bunch coriander (cilantro)
1 orange, juiced
Salt and pepper
Dice the kingfish into 1cm cubes and place in a bowl with the shrimps, lime, and orange juice. Reserve in the refrigerator.
Finely dice onions, chillies and coriander (stem included) and place in a bowl. Cut the cherry tomatoes in half, dice the cucumber and add to the rest of the ingredients. Check the fish, it should be firm and look opaque.
Mix all the ingredients in a large bowl and season with salt and pepper and drizzle with olive oil. Add lime juice and pepper to taste if needed.
Serve immediately with corn chips or sopes.