Dive into the wonderful world of ceviche with Chef Alejandro  from PINTA in this exciting and flavor-packed class. From classic preparations to advanced techniques, you'll learn everything you need to know about making this vibrant and refreshing dish most often associated with Peru's diverse and unique gastronomy.

We'll begin the evening with a classic pisco sour, setting the stage for a delightful culinary journey. Chef Alejandro will then guide you through the basics of an everyday fish ceviche, perfect for any occasion.

Next, we'll elevate our ceviche game with an exploration of Chilean chilies, from the mild Aji Amarillo to the fiery Rocoto. You'll learn how these chilies can transform your dishes and create complex layers of flavor and with it make a delicious Leche de Tigre or "Tiger's Milk" to marinade our second Ceviche.

Chef Alejandro will also demonstrate how to make and define cancha, a crispy corn snack that adds the perfect crunchy accompaniment to your ceviche.

But wait! There's More: we'll prepare a ceviche with Rocoto Leche de Tigre, featuring shrimp, fish, and octopus. Chef Alejandro will break down what makes ceviche special, from the marinating process to balancing flavors and textures.

Throughout the class, we'll enjoy wines carefully selected to complement the acidity of the ceviche, enhancing your dining experience.

To finish on a sweet note there's Dulce de Leche flan, a perfect dessert to conclude our ceviche celebration.

What You'll Learn:

• How to make a classic pisco sour
• Preparing a basic fish ceviche
• Exploring Chilean chilies and their uses in ceviche
• Making and defining cancha crispy corn
• Making an advanced ceviche with Rocoto Leche de Tigre, shrimp, fish, and octopus
• Understanding the fundamentals of ceviche
• Wine pairing to complement ceviche
  

What's Included:

• All ingredients and supplies
• Step-by-step guidance from Chef Alejandro
• A fun and informative cooking atmosphere
• A complete meal featuring multiple ceviche dishes, Dulce de Leche flan, and cancha crispy corn

Join us for an unforgettable evening of ceviche, wine, and great company. Sign up today to secure your spot in this delicious and educational class. See you in the kitchen!

Note: Ceviche is inherently made with fish and seafood and most folks would agree there's no such thing as "chicken" ceviche so be aware that this class exclusively uses fish and seafood. Accommodations can be made for shrimp allergies.