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Try your hand at making South America’s take on sashimi this month at any of the 11 Gaucho restaurants across
the capital. One of Gaucho’s specialities (after the steaks of course), ceviche is made by curing seafood or fish in citrus juices and herbs. To celebrate the UK’s Seafood Fortnight (5-21
September), all Gaucho branches will be holding masterclasses to show guests how to recreate the dish at home.
For £75, attendees are shown how to make three variations which they then taste alongside six Argentine wines. There will also be ceviche specials on offer throughout the two-week period.
Examples include scallops with orange citrus, red onion, baby coriander and purple carrot, and tuna with fennel, dill, lime, olive oil and rock salt.
For further information please contact Katie Earwaker-Taylor on firstname.lastname@example.org or 020 8858 7711.
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