Want to learn a chef’s recipe for tapas and cocktails, and have the chance to leave with a gift card to one of Redwood City’s most beloved Mexican restaurants? Join Redwood City International, Peninsula 360 Press, and Chef Manuel Martinez of Redwood City restaurants LV Mar and La Viga to learn how he makes irresistible ceviche, guacamole, and margaritas. The demonstration will be live streamed by Peninsula 360 Press for you to follow along at home. You can access the live stream on April 23 through Eventbrite after you have registered.

Throughout the demonstration, you’ll learn how to make Chef Manuel’s recipes and learn more about Redwood City International’s sister city relationships with Ciudad Guzman, Colima, and Aguillia in Mexico. We’ll also raffle a gift card to LV Mar so make sure you register here on Eventbrite to put your name in the drawing!

Recipes:

MARGARITA CLASICA (serves 1 person)

• 1oz agave syrup
• 1oz lime juice
• 2 oz tequila blanco (your choice)

Shake all ingredients with ice and pour in an old fashion glass that has been rimed with salt of your choice; Kosher Salt, chili salt, grasshopper salt, worm salt, volcanic salt, etc. and slice of lime.

GUACAMOLE CON PEPITAS- (Serves 3-4 guests)

• 2 Avocados(large 48 count)
• 1 oz diced cucumber
• 1 bunch of grilled chopped scallions
• 1 each diced serrano chiles
• 1/2 oz lime juice
• kosher salt to taste
• 1 table spoons of roasted pumpkin for topping seeds (baked with paprika, salt, oil and lime juice)

Smash all the avocados and add all the ingredients but the pumpkin seeds, check flavor, add more spice or lime as desired, serve on a large bowl and top with crispy seeds... enjoy with corn tortilla chips!

CEVICHE DE PESCADO (serves 3-4 guests)

• 6 oz of sliced white fish (snapper, halibut, seabass, Hamachi)
• 5 oz lime juice
• 1 large diced ball tomato or 2 small roma tomatoes
• .5 diced peeled and diced English cucumber
• .5 diced red onion
• .5 bunch bunch of chopped cilantro
• 1 tea spoon of tajin chili powder
• 1 table spoon of tapatio sauce
• 1/2 cup clamato juice
• 1/2 table spoons of koshers salt
• garnish; shredded cucumber, jicama and sliced red onions, sliced avocado, olive oil, micro cilantro,
• salt and pepper.

Mix sliced fish with lime juice and half of the salt, let it rest for 8 minutes. drained half of the liquid aside, then in a mixing bowl add the fish with the lime juices, tomatoes, cucumbers, onions, cilantro, tajin chile powders, tapatio sauce, clamato juice, and remaining salt. mix and serve in bowl, and garnish with shredded jicama, onions, cumber and slices of avocado, olive oil and enjoy with corn tortilla chips!