COOKING CLASSES PERU

Raw white fish ceviche- Best  Peru raw  fish –  Fish ceviche  – Peruvian ceviche

There is no doubt ‘Ceviche’ is Peruvian cuisine’s most representative dish around the world, notes the originality and simplicity of Peru’s flagship  dish “ Ceviche”

Ceviche is the national dish of Peru consisting of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, then marinated in lime juice, reads the dish description.

Due to the acidity of lime juice, the texture of the fish changes, as does its color –from pink to white. The acidic marinade, also known as Leche de Tigre (lit. Tiger’s Milk) cooks’ the meat without any heat involved in the process, it adds.

The online publication tells the story of Peru’s national dish and its culinary enrichment with ingredients brought from Europe.

Peruvian ceviche is a centuries-old delicacy, which is believed to have originated with Peru Civilization —developed in northern Piura region— more than 2-,000  years ago.

The dish was also made by  the Mochica  Civilization , who marinated fresh fish in the juices of a native citrus fruit called  Tumbo  or Maracuya fruit .

The preparation was different during the Inca Empire, as fish was marinated in chichi beer  Holy  Inca beer –n the sacred drink of the Incas— which derived from corn juice  fermentation.

Other variations emerged with the Hispanic presence, but it was in the mid-twentieth century  , ceviche  became known in Lima —a recipe that still shines in the Peruvian capital and all over  Peru  and  the world

Ingredients:

For  Peruvian   Ceviche

• 1 kg white fish fillet Mahi-Mahi
• 1/2 kg lemon
• 1/2 kg lime
• 1 small purple o red onion
• 3 medium peppers Limo red peppers
• 1/2 cup fresh coriander
• 1 teaspoon ginger grated + fresh celery
• Salt to taste               

For accompaniment (optional)

• 2 medium sweet potatoes
• 1 cup yellow corn
• plantain chips

About portions depends about the numbers of people.

Huancaina  Yellow    Salsa  , Is a popular so nice Peruvian dish of cold sliced boiled potatoes drenched in a cheesy aji chili pepper sauce. The combination of the starchy potatoes and the salty rich sauce is unbeatable – it’s one of the well-loved Peruvian dishes. This delicious potato salad ,dressed with slightly spicy Huancaína sauce instead of the usual vinegar and mayonnaise. Red pepper, green onions, chopped hard boiled eggs, and bits of crispy bacon give the salad extra color and flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:

• 3 pounds yellow potatoes.
• 2 – 3 ají amarillo peppers, or 2 – 3 tablespoons ají amarillo paste.
• 1/2 cup chopped onion.
• 2 cloves garlic, mashed.
• 3 tablespoons oíl.
• 1 cup crumbled queso fresco (or farmer’s cheese, or feta).
• 1/2 cup cream cheese.
• 1/4- 1/2 cups milk.
• 4-6 saltine crackers.
• 3 hard boiled eggs.
• 1 red Bell pepper.
• ¼ /k peanut.
• Salt and pepper to taste.

Preparation:

Scrub potatoes and cook them in a large pot of boiling water until tender when pierced with a fork. Drain and cool.

Clean aji peppers of seed and roughly chop. Cook peppers, onions, and garlic in the oil until everything is soft and the onions are translucent, about 5-7 minutes.

Place the cooked onion mixture, the cream cheese, the queso fresco, and the 4 saltine crackers in a blender or food processor.

Process the mixture until smooth, and add a little milk at a time until mixture has the consistency of a milkshake, or a very thick cream. If mixture is too liquid, thicken with a few more saltine crackers.
Peel and cut the potatoes into bite-size pieces. Peel and chop the hard boiled eggs.

Gently toss the potatoes with the chopeed eggs, the white parts of the scallions, and the cheese sauce. Chilli potato mixture.
Sauté bacon until crispy. Drain on a paper towel, and crumble when cool.
When ready to serve potato salad, garnish with crumbled bacon and green onions.

Good appetite my good friends. Enjoy the papa a la Huancaína.

Pisco sour: Is a classic Peruvian cocktail one nice flavorful cocktail. Coca leaves sour –wild mint or muña sour are two more nice flavorful cocktail, both invented in the sacred valley of the incas and cusco where the people uses the coca leaf also the wild mint with medicinal purposes. Pisco sour is an inspiration for many of the nation’s top bartenders. The drink and food is a permanently invention of ingredients.

Peru’s national drink is Pisco. Pisco is a grape brandy whose production began in the 1500s in the region of Pisco in Peru. Not all grape brandy can be called Pisco as the government set standards to preserve the brand and keep the high level of quality in the name. This famous Peruvian cocktail made with the Pisco grape brandy and is one of the easiest to drink, most refreshing, and delicious alcoholic beverages in the world. The drink is well known in bars across the world and is a delicious, refreshing accompaniment  all Peruvian meals  Legend has it that the drink was created in the early twentieth century by Victor Vaughen Morris (an American living in Peru). Chile also produces a grape brandy called  Pisco but here we’re discussing the  Perivian traditions

Ingredients:

• 03 ounces pisco licor: optional /coca leaf or muña licor.
• One ounce key lemon juice.
• One ounce sugar syrup, ice.
• Bitters.
• one spoon, egg White.
• Put all ingredients into an ice fillet cocktail shaker. Or mixer machine.
• Serve and decorate with lemon and add two drops of bitters that is all.
• Enjoy the flavor full pisco sour.

• Instructions

Put in a shaker or blender all essential inputs in the following order: first the pisco, then the simple syrup, then lime juice, and finally the egg white..

Enjoy and drink in moderation.

These are some of the cooking class options, at your arrival you can choose other