You know , it was , I mean , this place is 480 square feet and we will feed 28 people So imagine putting 20 people , loud music and two guys , you know , like we call them , we call ourselves ceviches . You know , we make ceviche . So we're ceviches .
And then uh we dare you to come and be a ceviche most of the time . Ceviche . It's almost the same ingredients , the same , the way it looks in Mexico , how they do it .
I was in New York . I started eating these amazing ingredients in sushi restaurants and I figured maybe I can do ceviche with this quality of product . And that's how we started .
We're gonna teach you how to make uh the ceviche alone . It's a combination , you know , of uh a ceviche and a Michelada scoop some shrimp Persian cucumber , uh tomatoes , cherry tomatoes . Then we're gonna do the Michelada , the Michelada sauce .
You know , we make ceviche . So we're ceviches . We're not chefs .
