Peruvian Cuisine and Ceviches
Discover the secrets and the technique to prepare ceviches and tiraditos.
Peruvian cuisine chef (Ibiza, Spain)
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.
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Course Syllabus
Course Content
Chapter 2 - Tiger´s milk
Chapter 3 - Side dishes
Chapter 4 - Classic bass ceviche
Chapter 5 - Sea bream yellow pepper ceviche
Chapter 6 - Nikkei Tuna Ceviche
Chapter 7 - Rocoto pepper tiradito with Mackerel
Chapter 8 - Tiradito of scallops a la chalaca
Chapter 9 - Tiradito of sea bass and sea food mediterranean fusion
Chapter 10 - Mixed Chicharrón
Chapter 11 - Pisco Sour Cocktail
Before you go
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
Course recipes
In this course you will learn
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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.
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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