Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before class:
Please boil and mash the potatoes for the causa.
Boil the sweet potato for the ceviche.
Cube the fresh fish.
Chop the cilantro and green onion.
Causa
serves 2-3
4 Yukon gold potatoes (boiled and mashed)
Aji Amarillo Pepper paste (or substitute with a roasted pepper paste)
To make your own pepper paste, roast 1 yellow pepper until soft and blend into a paste with vegetable oil
4 teaspoons vegetable oil
3 teaspoons lime juice
Salt to taste
Garnish
1 1/2 ounces raw fresh fish (seabass, salmon, trout, grouper, etc)
1 tablespoon chopped cilantro
1 chopped green onion
3 teaspoons sesame oil
1/4 cup mayonnaise
1 avocado
Black pepper to taste
Ceviche
serves 4
5 ounces fresh fish (seabass, salmon, trout, grouper, etc)
1 boiled sweet potato
Lettuce as garnish
5 tablespoons roasted or boiled corn
2 tablespoons chopped cilantro
1/2 tsp garlic paste or grated garlic
Leche de Tigre (Garnish)
2 ounces raw fresh fish (seabass, salmon, trout, grouper, etc)
1 cup lime juice
1 cup fish broth
1 chili pepper
50 g (1 1/2 to 2-inch piece) of peeled ginger
3 peeled garlic cloves
2 teaspoons Hondashi powder (like this)
1 1/2 sticks celery
1/4 cup chopped cilantro
1 red onion
Sugar, salt & pepper to taste
Equipment
Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
Potato masher
General Steps:
Make the Leche de Tigre (garnish) for the ceviche.
Make the causa.
Prep the garnish for the causa.
Prepare the ceviche.
Plate and enjoy!