Californian Ceviche Like a Chef

A hands-on cooking class culminating in dinner served with wine.

Take your seafood dishes at home to new heights! During his career in NYC's restaurant industry, Justin spent a few years at Desnuda, a Peruvian cevicheria, where he refined the techniques he'll teach you in this class. Prepare for pops of flavor featuring seafood choices of Northern California!

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Earl Grey smoked oyster, Szechuan peppercorn ponzu

Rockfish ceviche with lime, blood orange, fish sauce, lime leaf, avocado, red onion, cucumber, cilantro

Yellowfin tuna tiradito, roasted jalapeno, tamari, truffle, crispy potatoes

Hamachi ceviche, brazil nut, dates, serrano chilis, Meyer lemon, mint

Purple Peruvian potato salad, scallions, soft eggs, aji amarillo, pickled onion

Originally from Illinois, Justin Fertitta began working in professional kitchens at the age of 15. After graduating from The Culinary Institute of America in 2004, Justin honed his craft in the trenches of the New York City restaurant scene for over a decade, working in many renowned kitchens including Aquavit, The Waldorf Astoria, Five Leaves and Desnuda. Throughout his career as a Chef, teaching those around him has always been a primary focus and passion.  Justin loves to travel abroad whenever the opportunity presents itself. He’s traveled extensively throughout Southeast Asia, exploring the many regional cuisines and wet markets, where he draws much of his culinary inspiration. In 2015, he developed the first ever Chef-in-Training Program at The Doe Fund, a nonprofit that provides job training opportunities for individuals with a history of homelessness, addiction, and incarceration. His experience leading the course for two years solidified a passion for teaching culinary arts. A recent transplant to the Bay Area, he splits his time as a private chef and a freelance culinary instructor. Justin is excited to explore California cuisine and share his experience and passion with those at 18 Reasons.