Gilt-head sea bream ceviche, “Leche de Tigre” marinade

During this one-hour culinary workshop offered by Le Cordon Bleu Paris, participants discover the secret of gilt-head sea bream ceviche with its signature “Leche de Tigre” marinade. This workshop highlights precision and balance when working with raw ingredients.

Led by Le Cordon Bleu Paris Chefs, the workshop covers essential fundamentals:

• Fish selection and preparation
• Control of marination time
• Balance between acidity, freshness and seasoning.

Special attention is given to slicing techniques and the preparation of the Leche de Tigre to preserve the delicacy of the fish.

Designed as an accessible and structured experience, this workshop is suitable for both amateurs and passionate cooks. The techniques taught are easily reproducible.

The workshop concludes with a convivial tasting. Located at Place de la Concorde, Le Cordon Bleu offers an authentic culinary experience.