"Secrets of Ceviche"

This ancient, traditional seafood dish has deep roots across South America with a myriad of yummy regional variations.  This dish leaped across the Caribbean and the Key West version celebrates our Bahamian culture with the use of luscious tropical ingredients. Come learn about the tales and origin of ceviche (seviche, cebiche) and watch as we prepare fresh conch ceviche for you. A generous sample of conch or shrimp ceviche (or some of each) is included. Additional ceviche available for sale to take-away.

Donna Shields, a longtime Key West resident now a snowbird between Colorado and the Conch Republic, has been a cookbook author (Caribbean Light) and faculty at the Culinary Institute of America. She's also a registered dietitian nutritionist and co-founder of the Holistic Cannabis Academy, an online training program for health professionals. She is joined by Gary Remmert, who can skin and pound a conch like a pro.