Class
Join Cristo and Yoli in Cusco and learn how to make Ceviche, one of the most classic Peruvian dishes, from scratch with their family recipe! Celebrate the warmer weather with the vibrant flavors of Peruvian cuisine.
“[Cristo] was great. We all loved not only learning how to cook, but also about his culture!” - Erika L., Empanadas Participant
This class is part of our Around the Table Recipe Collection Cooking Series, where our chefs are teaching their recipes published in our Recipe Collection. It is not required for you to have a copy of the Recipe Collection to join the class, but if you’d like to add the Collection to your cookbook library, you can purchase a copy from our Shop Page.
Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.
By purchasing one spot, you are allowed one device to connect to the class, but you can have as many people in the kitchen as you’d like!
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.
Ceviceh
Serves 4
Leche de Tigre (Ceviche Sauce)
200 grams (7 ounces) fresh fish, roughly chopped - seabass, salmon, trout, grouper, etc.
1/2 red onion, peeled
50 g (1 1/2 to 2-inch piece) ginger, peeled
1 raw aji limo chili pepper
Substitution: habanero or jalapeno
3 garlic cloves, peeled
2 celery sticks
1 cup freshly squeezed lime juice, plus more to taste if necessary
Fish broth or water
1/4 cup chopped cilantro
3 ice cubes
Salt & pepper to taste
Ceviche
1 kilogram (35 ounces) fresh fish - seabass, salmon, trout, grouper, etc.
1 red onion, peeled
1 raw aji limo chili pepper
Substitution: habanero or jalapeno
1 raw aji amarillo chili pepper
Substitution: an additional habanero or jalapeno pepper
1/4 cup chopped cilantro
Juice from 4 large limes (about 3/4 cup)
Salt & pepper to taste
Ice cubes
Garnishes
1 boiled sweet potato, peeled, for garnish
Boiled white or yellow corn, for garnish
Lettuce, for garnish
1 raw rocoto pepper, for garnish
Substitution: habanero or jalapeno
Before Class Steps
Boil the sweet potato and corn for the ceviche garnish.
Squeeze the lime juice.
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
Blender
Mixing bowls
Cutting board and knives
Specialty Items
Get to know Cristo & Yoli
Cristo is a mountain explorer, amateur photographer and professional tour guide in Cusco. What Cristo enjoys most about his work is the opportunity to share the culture and history with many travelers from all over the world. Yoli is a tour guide as well who has also been working in the industry for over 20 years. They enjoy the hiking, history, and amazing gastronomy Peru has to offer, which is why they’re excited to share their cooking experiences and to teach traditional Peruvian recipes.
Check out more classes with Cristo & Yoli in Cusco!
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