Peruvian Gastronomy. The Authentic Ceviche

This workshop will make of you a real connoisseur of ceviche guided by the expert and Peruvian Chef Pablo Kcomt. A traditional dish, Peruvian Cultural Heritage that has seen its popularity grow in recent times, the ceviche owes some of its success to the fact that can be prepared in anywhere in the globe, as long as we respect the balance of mother nature, this is, choosing the right ingredients. The rest of its appeal comes from its flavour.

The session includes a talk to discover the history, origin and ingredients of ceviche, as well as a demonstration of its pre- Hispanic and current preparation, to finish up with a tasting of such an appreciated dish.

A more poetic means of describing ceviche is the art of converting what we can find in nature into a citrus, spicy and refreshing world that puts together the humble and fresh products offered by the sea with the products of the earth such as lemon, onion and ají peppers. A combination that allows this dish to breathe and express in a multitude of ways.

Ceviche originated in the North coast as a part common meal for the fishermen in the area, the Mochicas, who used to eat pieces of raw fish marinated with ají peppers and salt to which after some time were added other ingredients: citrus fruit from the area, tumbo (Passiflora Mollisma) and maracuyá (Passiflora Edulis). In some regions they use some tubers: potatoes, camote or sweet potato, choclo, crunchy choclo or cancha as well as yucca or cassava; always mindful of keeping the citric flavour and freshness of the product.