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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.