Peruvian Flavors AREQUIPA COOKING CLASS, PERU TOUR Part 2 – Ceviche Recipe

Posted on by Amy Munice with Photography by Peter Kachergis

Peruvian Flavors cooking class by Famed Arequipa Chef Arthur includes lessons on how to make ceviche. Here is the recipe,

Peruvian Flavors Arequipa PERU
Chef Arthur, Peruvian Flavors Instructor and Founder
Peruvian Flavors Arequipa PERU
Geologist Naiara Fernández and her architect husband Ibai Rigby, happily display the ceviche they made in the Peruvian Flavors class--- before eating it!

Ceviche with Peruvian Flavors Finesse

Truth to tell, it’s more the gourmet finesse tips and tricks that you learn from Chef Arthur that makes the Peruvian Flavors class memorable.   But you do practice making his real recipes.

This writer/photographer team thinks this was the best ceviche we have had ever!—in the States or throughout Peru this past month.

Here is the Peruvian Flavors cooking class recipe- with pictures.

Ceviche Ingredients:

  • Fish fillet (e.g. mahi mahi) 100 grams

  • Ginger    5 grams

  • Garlic    5 grams

  • Key Lime 2

  • Habanero Chili 1

  • Coriander (Cilantro) not quantified

  • Red Onion           ½

  • Sweet Potato 1

  • Corn    50 grams

  • Celery                  5 grams

Ceviche Preparation Steps:

  1. Boil sweet potato 30 minutes with skin--- when cool, peel and slice

This Peruvian corn, when toasted, is a popular snack and often served as an appetizer in restaurants throughout Peru

2.  Toast corn in small pot for 2 minutes, it will make a popping noise

Peruvian Flavors Arequipa PERU
You cut onion in the direction of its natural seams

 3. Juliette onion and add to bowl of water to soften it

Peruvian Flavors Arequipa PERU
Recommended way to cut garlic- with the blunt side of the knife

4.  Chop ginger and garlic; add 3 tbsp of oil to make an infused oil

5.  Cut fish into 2.5 – 3.0 cm cubes and put aside into a bowl

**NOTE: size is key! If too small it will overcook; if too large it won’t cook.

  1. Create the marinade: chop chili, coriander and 1.5 grams of salt. (proportion: 1.5 grams of salt for 100 grams of fish) Add 1 tbsp of infused oil. Add fish and stir for 5 minutes.

  1. Add Tigers Milk (Leche de tigre). Tiger’s Milk** recipe: in blender, add: celery, onion, garlic, chili, coriander, ginger, salt, onion, water, and a slice of raw fish. Puree until smooth.

**Tiger’s Milk is said to be an aphrodisiac! As is its related cousin, Leche de Patera (made with black shellfish called conchas negras.

Bon Appetit!

Share this:
    2

Make a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *