Quick Details
Discover the principles of ceviche, a traditional Peruvian starter. You’ll perfectly dice super-fresh sea bass and red onion, and learn the secrets of making a beautifully balanced citrus marinade, spiked with chilli, to ‘cook’ your fish.
While your ceviche’s curing, rustle up Peruvian favourite glazed camote – sweet potato cooked in a citrus and passion fruit syrup until beautifully sticky and tender. You’ll also conquer a classic choclo al comino – caramelised sweetcorn with zesty lime and a hit of warming cumin.
Leave with sharpened knife skills, a showstopping ceviche technique and the confidence to cook up a Peruvian feast.
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- Seriously good sea bass or courgette ceviche
- Citrus & passion fruit glazed camote
- Caramelised choclo al comino with lime
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- It is not essential to book as a pair. Individuals are welcome to book onto this lesson but must be aware that this class requires you to work in pairs and you maybe paired up with another individual for duration of the class
- This is an adult lesson and not suitable for children under the age of 15 years. Those aged between 15-17 must be supervised by a paying and part taking adult for the whole duration of the lesson.
- The duration of the lesson includes the teaching time as well as the time taken to enjoy eating what you have made.
- Only paid guests who are actively taking part in a cookery lesson are permitted to be at the cookery school whilst classes are in progress. We cannot accommodate spectators or provide a waiting area for friends or family members.