Peruvian Cuisine and Ceviches
Discover the secrets and the technique to prepare ceviches and tiraditos.
Director culinario de Lima (Londres, Inglaterra), 1 Estrella Michelin
Course Content
Course Content
2 - Tiger´s milk
3 - Side dishes
4 - Classic bass ceviche
5 - Sea bream yellow pepper ceviche
Free
6 - Nikkei Tuna Ceviche
7 - Rocoto pepper tiradito with Mackerel
8 - Tiradito of scallops a la chalaca
9 - Tiradito of sea bass and sea food mediterranean fusion
10 - Mixed Chicharrón
11 - Pisco Sour Cocktail
Before you go
Course Recipes
About this Course
Preparation of one of the latest fashion dishes in worldwide gastronomy: ceviches and tiraditos. Techniques and complements typical of the Peruvian cuisine
In this online course we will venture into Peruvian food. This type of cuisine is one of the most varied in the world. We will begin with one of the most famous dishes in the Inca country: ceviches and tiraditos, where we will learn to use different types of fish or seafood.
The base and soul of all these fresh and tasty dishes is the famous recipe of tiger´s milk.
At the end of the course you will know the difference between ceviche and tiradito.
Led by chef Roberto Sihuay, we will see the difference between existing peppers in the Peruvian gastronomy, their use in cold and also the preparation of chilli pepper paste to keep and use in other preparations.
Side dishes for ceviche and tiradito are wide ranging, from cancha corn to yuca.
We will also prepare a typical hot dish with fish and seafood, served with ceviche sauce.
What's included?
- 2 h 05 min HD video
- 14 Recipes
- 27 Lessons
- Recipe Book
- 10 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Meet your Instructor
Peruvian cuisine chef (Ibiza, Spain)
Peruvian chef, consultant and trainer, but above all a chef by vocation. His eagerness for gastronomy has made him open several restaurants worldwide, dignifying Peruvian cuisine based on marine products.
The essential cleaning and cuts of fish and seafood, the best side dishes to serve and to work with different peppers
What you'll learn
In this online course you will learn the main ingredients to prepare famous Peruvian ceviches and tiraditos, as well as the handling, cleaning and, most important, the correct cut of fish and seafood necessary to prepare these dishes, so present in the current gastronomy.
Led by chef Roberto Sihuay, you will learn the difference between cancha corn and wheat corn, delve into the technique of the basis of these two dishes, the tiger´s milk. And also cook other side dishes, such as plantain chips or cooked yuca.
You will see the chef work with the different Peruvian peppers as yellow pepper or rocoto pepper, and prepare pastes for different uses.
But the most important is the handling of temperatures, essential to prepare ceviches.
You will incorporate new concepts of a booming gastronomy.
Who is it for?
For professionals and amateurs who desire to venture into Inca gastronomy and to discover techniques and fresh and tasty recipes.
What you’ll need
- Turmix
- Induction pots
- Chopping board
- Frying pan
- Knife
- Aluminium or glass bowl
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Earn your Certificate
Download your Recipe Book
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Ratings and Reviews
4.8
Avg. Rating
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Judy Keegan
Ceviche & Beyond: Peru on a Plate
Dive into Peru’s vibrant cuisine with Chef Roberto Sihuay. Learn the secrets of ceviche, tiradito, and the bold magic of tiger’s milk. Explore native peppers, master chili pastes, and pair dishes with sides like cancha corn and yuca. Finish with a hot seafood dish kissed by ceviche sauce. Flavor-packed and unforgettable.
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this is a really good course
Beautiful ceviches and tiraditos. The chef show how to prepare traditional recipes with a modern twist, also the presentation of each plate is 10/10