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Causa & Ceviche

Saturday, August 21st
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:

• Boil and mash the yellow potatoes for the causa.

• Boil the sweet potato for the ceviche garnish.

• Chop the cilantro and green onion.

• Squeeze the lime juice.

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Causa
serves 2-3

Potato Mixture

• 4 yellow potatoes, boiled, skins removed, and mashed

• Aji Amarillo paste

  • Substitute: 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

Topping

• 50 - 100 grams (2 - 4 ounces) raw fresh fish - seabass, salmon, trout, grouper, etc.

• 1 tablespoon chopped green onion

• 1 tablespoon chopped cilantro

• 3 teaspoons sesame oil

• Olive oil

• Lime juice

• 1/4 cup mayonnaise

• Black pepper to taste

• 1 avocado, for garnish

• Optional: raw chili pepper, for garnish

• Optional: Black olives, for garnish

Ceviche
serves 4

Leche de Tigre (Ceviche Sauce)

• 50 grams (2 ounces) raw fresh fish - seabass, salmon, trout, grouper, etc.

• 1 cup fresh lime juice

• 1 cup fish broth

• 1 raw chili pepper, or 1 1/2 teaspoons Aji Amarillo paste

• 50 g (1 1/2 to 2-inch piece) ginger, peeled

• 3 garlic cloves, peeled

• 1 tablespoon Hondashi powder — important for the real flavor of Peruvian ceviche!

• 1 1/2 celery sticks

• 1/4 cup chopped cilantro

• 1 red onion - center of the onion used in Leche de Tigre, rest of the onion used in Ceviche as garnish

• Sugar, salt & pepper to taste

Ceviche

• 140 grams (5 ounces) fresh fish - seabass, salmon, trout, grouper, etc.

• 2 tablespoons chopped cilantro

• 1/2 tsp garlic paste or grated garlic

• 1 raw chili pepper

• 1 boiled sweet potato, for garnish

• Lettuce, for garnish

• 5 tablespoons roasted or boiled corn, for garnish

• Sliced red onion, for garnish - same onion mentioned above

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 or ricer

• Blender

• Fine mesh sieve

• Lime juicer

General Steps:

1. Prepare ingredients for Leche de Tigre.

2. Prepare the causa & topping, then plate.

3. Prepare the ceviche, then plate. Add Leche de Tigre on top.

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