Punchy Peruvian Ceviche

About this course

The class combines chef-led demonstrations with paired cooking at individual stations. Participants practise dicing sea bass, or prepare a courgette version, then make a citrus marinade with chilli for the ceviche. They also cook glazed camote, using sweet potato with citrus and passion fruit syrup, and choclo al comino, combining caramelised sweetcorn with lime and cumin. The dishes are eaten at the chef’s table, with the option to pack them to take home.

What you'll learn

• Dice sea bass for ceviche using appropriate knife skills
• Prepare a balanced citrus and chilli marinade for ceviche
• Cook sweet potato in a citrus and passion fruit syrup
• Make caramelised sweetcorn with lime and cumin

Is this course right for you?

The course is labelled for all levels and involves demonstrations followed by cooking in pairs. Participants may attend alone and be paired with another learner, so the format includes shared preparation at a cooking station as well as time eating the completed dishes together.

• Pair work is part of the cooking format
• Solo attendees may be paired with another participant
• The class includes a shared chef’s-table meal

Before you go

• All ingredients, equipment and aprons are provided.
• A digital recipe pack is provided.
• A complimentary glass of bubbles or a soft drink is included on arrival.
• Water is provided throughout.
• The prepared dishes can be eaten at the chef’s table or packed to take home.