This month is all about exploring what’s below our literal horizon: We’ve taken a dip into the sea for March’s shrimp ceviche. A popular dish in the coastal regions of Latin America, this seafood recipe consists of only the freshest finds – and plenty of lemon juice. Topped with mangoes, chili, cilantro and onions, watch how chef Jörg Hofmann frames the refreshing dish designed by Chef Victor Santos.

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From theory to practice ⚓️✨ One of our students Andreas from Switzerland , (position to be added) just completed both the Sailing Theory Course *and* the Sailing School with us — and hearing their words after the journey means the world. He began online, learning the foundations step by step. Later, he joined us on deck — setting sails, navigating, and discovering the rhythm of real life at sea. 🌊 It’s a journey of patience, courage, and new skills coming alive with each mile. These stories remind me why I love teaching. Watching someone grow from curious beginner to confident sailor is pure magic. ⚓️ Ready to start your own journey? Our next Theory Course begins September 2025, and the next Practice Week takes place November 1–8, 2025 in Mallorca.

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Full video: https://youtu.be/Isenw3wwV4k - I caught an 8-pound catfish from Lewisville Lake, TX and brought it straight from the water to the cutting board. In this video, I show how I clean and fillet a big catfish the right way—no waste, no shortcuts. This is Part 1 of a 3-part series where I turn this catch into homemade fish balls from the galley. Part 2 covers prep and seasoning, and Part 3 shows the full recipe. Life afloat, from catch to cook. @SailingIntoNirvana Into Nirvana. Cheers!

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