Cooks from Zihuatanejo fishing families, arranged through beach hotels near Playa La Ropa, run this hands-on workshop focused on the citrus-curing techniques behind the region's raw-seafood dishes. Participants prepare ceviche de camarón, aguachile verde and tiritas de pescado in sequence, learning how lime, chile and timing determine texture and heat in each dish, then sit down to taste all three with fresh tostadas. Included are all ingredients, the hands-on preparation, and the final tasting; alcohol and transport to the workshop kitchen are not included. Class sizes run small, typically four to eight participants, conducted in Spanish and English, at a relaxed 2.5-hour pace suited to a morning or early-afternoon session. Given the raw-seafood focus, the workshop is not well suited to participants with shellfish allergies, and this should be flagged before booking.
What is included
- Explanation of citrus-curing technique for raw fish and shrimp
- Hands-on preparation of ceviche de camarón
- Hands-on preparation of aguachile verde
- Tiritas de pescado assembly
- Tasting of all three finished dishes with tostadas
Good to know
- Operator
- Zihuatanejo fishing-family cooks, arranged through beach hotels
Location
Workshop kitchen near Playa La Ropa, 40880 Zihuatanejo, Gro., Mexico
17.6268, -101.5458 View on map
Highlights
- Hands-on preparation of ceviche de camarón, aguachile verde and tiritas de pescado
- Explanation of citrus-curing technique for raw seafood
- Tasting of all three finished dishes with fresh tostadas
- Small-group format near Playa La Ropa
- Run by cooks from local fishing families
Tips for visiting
- Flag shellfish allergies before booking, since the entire class is seafood-based
- Morning sessions offer the freshest shrimp and fish for curing
- Wear clothing suitable for hands-on prep work with citrus and chile
- Ask about scheduling around low tide if combining with a beach morning
- Small class sizes keep the pace relaxed and hands-on
Frequently asked questions
Is this workshop suitable for those with seafood allergies?
No, the entire class is built around raw fish and shrimp preparations and is not well suited to seafood allergies.
What is the difference between ceviche and aguachile taught in the class?
Ceviche relies on a longer citrus cure, while aguachile is a quicker cure in a blended chile-and-lime liquid served immediately; the class covers both techniques.
Is alcohol included?
No, the workshop focuses on the cooking technique and tasting; alcohol is not included.