About the Dish

Per Serving
Calories 400
Total Fat 7 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 115 mg
Sodium 1040 mg
Total Carbohydrates 61 g
Dietary Fiber 13 g
Sugar 14 g
Protein 30 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Belgian Wit

With ceviche, you have an acidic refreshing dish. We want to turn that acidity down a notch with some sweetness—we suggest pairing it with a Belgian Wit.

Service Brewing Gun Bunny Belgian Wit, Savannah, Georgia

Pinot Blanc - Pfalz, Germany

The acid structure of Pinot Blanc creates a wonderful textural bridge with the ceviche. Its racy citrus notes somewhat evoke images of the sea making this the perfect match with seafood.

Friedrich Becker Pinot Blanc, Pfalz, Germany


• Fill a saucepan half full with about 6 cups water. Add field peas, and place over medium-high heat. • When water boils, reduce heat to medium-low. Simmer until tender, 15-20 minutes. Skim away any foam that comes to the top.
MISE EN PLACE • Shuck corn. Cut kernels from corn; scrape milky liquid from cob. • Halve tomatoes. • Halve shallot. Peel and thinly slice 1 half (save remaining shallot for another use). • Juice limes.
• While peas simmer, fill a bowl with water and ice. • Drain peas. Transfer to ice water.
• Drain peas (discard any ice). Transfer to a large bowl. • Fold in corn, tomatoes and shallot.
Stir in lime juice, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Let rest 15 minutes, stirring occasionally.
While ceviche rests: • In a bowl, toss shrimp with 2 teaspoons cooking oil and 1/4 teaspoon kosher salt. • Place a sauté pan oven medium-high heat. When pan is hot, add shrimp. Cook, tossing occasionally, until shrimp are pink all over, 2-3 minutes.
• Divide ceviche between 2 bowl. • Top with shrimp, and enjoy!