National Ceviche Day

We’ve long held a special place in our hearts for Tamoka, the vibrant beachfront gem nestled within The Ritz-Carlton, Dubai. Having dined there before, we were already captivated by its playful energy, Latin American soul, and the warm hospitality that makes every visit unforgettable. But on our most recent trip, we experienced something even more extraordinary: a Ceviche Master Class with Chef Ze Sergio Hernandez Ruiz, Tamoka’s charismatic Chef de Cuisine.

In honor of National Ceviche Day, celebrated annually on June 28th, we couldn’t think of a better way to pay tribute to this iconic dish than by reflecting on this immersive and inspiring culinary experience.

Ceviche has always intrigued us, but truthfully, we found it a little intimidating to prepare at home. The precise technique, the delicate balance of acid and flavor, what seafood to work with all felt out of reach. That changed the moment Chef Sergio welcomed us behind the scenes.

What sets Tamoka apart, beyond its beachfront charm and stellar cocktails, is its ability to bring people into the story of the food. Chef Sergio embodies this spirit completely. He’s talented, warm, endlessly knowledgeable, and perhaps most importantly, passionate about connecting people to the culinary traditions of his roots.

During the class, we explored the regional nuances of ceviche across Latin America; Peruvian, Mexican, Colombian, Ecuadorian, and learned how Tamoka’s kitchen beautifully blends these influences. With chefs hailing from various parts of the region, the result is a true celebration of Latin American coastal cuisine that is both authentic and inventive.

We prepared a Red Smoked Aguachile Ceviche, a striking dish that offered depth, heat, and brightness in every bite. Chef Sergio guided us through every detail, from building complex flavor with citrus and spice to layering textures with surprising elements like fried quinoa and cancha. His approach made the once-intimidating process feel not only approachable, but genuinely exciting.

We left not just with a deeper appreciation for ceviche, but with the confidence to bring these flavors into our own kitchen. Ceviche is no longer a summer indulgence reserved for dining out; it’s a dish we now look forward to creating, sharing, and exploring throughout the year.

This National Ceviche Day, we raise a toast to Chef Sergio and the team at Tamoka. Thank you for your generosity, your artistry, and for reminding us that the very best food doesn’t just nourish, it invites, educates, and brings people together.