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Causa & Ceviche

Saturday, July 24th
11:00 AM - 12:30 PM Pacific Time

Join Chef Nacho in Peru and learn how to make savory Peruvian ceviche and potato causa from scratch. Enjoy the vibrant flavors of Peruvian cuisine with these two classics!

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.

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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.

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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) — important for the real flavor of Peruvian ceviche!

• 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:

1. Make the causa.

2. Prep the garnish for the causa.

3. Prepare the ceviche.

4. Make the Leche de Tigre (garnish) for the ceviche.

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Check out more classes with Chef Nacho in Peru!

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