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LIVE Ceviche Class with Cristo from Cusco


Class


LIVE Ceviche Class with Cristo & Yoli from Peru - June 29 at 11:00 AM - 12:30 PM Pacific
$55.00

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.


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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