LIMA
Peruvian Cooking Classes
CEVICHE FESTIVAL - DEMONSTRATION OR HANDS-ON / LUNCH
Description:
Ceviche, in its classic form, is composed of chunks of raw fish, limejuice, chopped onion, and minced Peruvian "ají limo" and also common Andean "rocoto" (chilli). The mixture is marinated and served at room temperature with "canchita" (toasted kernels of maize), chunks of corn-on-the-cob, slices of cooked sweet potato and/or white potato, and yuyo (seaweed).
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Culinary Curriculum:
This class will give you the experience and all the knowledge needed to prepare the best ceviche and all related dishes such as Tiradito and all the seafood combinations. Depending on the group, this class could be a demonstration or a "hands-on" class in which we split the group into teams and each will prepare their own version of Ceviche. A contest for the best Ceviche follows with our Chef as the judge. You will be hands on and will learn the soup to nuts about how to prepare the best ceviche in the world.
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MENU:
1. Traditional Ceviche: Ceviche is made right before you eat it
2. Ceviche Mixto: Seafood Ceviche could include, scallops, octopus, clams, snails, etc
3. Tiradito de Lenguado. Unlike ceviche, tiradito does not include onions, but the main difference is in the cut of the fish, which is sliced fine and then flattened. As most markedly been influenced by nikkei cooks’ treatment of fish.
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RECIPES
PHOTO & TESTIMONIALS
VIDEO GALLERY
THE CHEFS
THE RESTAURANTS

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