Peruvian ceviche workshop
Peru’s gastronomy combines a wide variety of influences, from the first settlers to the arrival of Japanese immigrants and the establishment of the Nikkei trend. We can see hints of Spanish, African, French, Chinese and Italian cuisine in Peruvian dishes.
Peru boasts more than 400 typical dishes, of which some are true classics.
This wealth of flavours and aromas originates in the fact of being able to derive everything from nature’s larder. Potatoes, corn and squash from the Andes, an endless variety of ajís (chilli peppers). Then there was the arrival from Europe of the Spanish, and later the French, who brought with them products such as rice, citrus fruits, wheat, onions and meats including beef, pork and hen. The Amazon is rich in delicious fruit and there is an abundance of fish, shellfish and crustaceans from the sea.
And as Peruvian cuisine has seen so many influences over the years, ROC35 wanted to give the dishes a local twist by including nuances of the Catalan culinary tradition.
ROC35 will show you how to cook ceviche and prepare the famous tiger milk.
- Ceviche Corvina
- Various side dishes to accompany
- Tiger milk
- Typical drinks
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Interested this workshop, or need more information?
Please contact us to answer any question and to inform you about the next session of the workshop.