Cooking Class: Peruvian Ceviche and Beef Stir Fry with Hector Aguilar Valle - Context Travel

Cooking Class: Peruvian Ceviche and Beef Stir Fry with Hector Aguilar Valle


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In this interactive cooking class, we will learn about Peruvian cuisine through two famous dishes. A renowned Peruvian chef will give participants all the tips to cook the best ceviche and beef stir fry (Lomo Saltado) out there.

Think of refreshing lime juice combined with chili, fresh raw fish cooked in our leche de tigre and cilantro. Meet Peru’s most famous dish, ceviche, one of the subjects of this cooking class. We’ll learn about the dish, stemming from when the Incas used to cook their fish with a citric fruit called "Tumbo" (keep in mind that limes and lemons came from Europe many centuries after). They salted fish and let it sit in our famous fermented corn juice called chicha. We’ll learn how the Spanish contributed to the Mediterranean use of limes and onions, which gave a neutral acidity, and Japanese - Peruvian (Nikkei) culture brought new techniques helping all these centuries of tradition to come finally together.

Next up on the menu is Lomo Saltado, found both in Peru and around the world. The ingredients to prepare this delicious dish are beef, salt, pepper, cumin, onion, garlic, green pepper, red or white vinegar, tomato, parsley, potatoes, and oil. The ‘saltado’ dishes have their origins in the fusion of Peruvians and Chinese immigrants, since the mid-nineteenth century.

Led by one of Peru’s best-known chefs, Hector Aguilar Valle, this interactive cooking class will awaken your tastebuds to two of Peru’s best dishes. Designed to inform curiosity as well as future travels, participants will emerge with the ability to create these tasty meals for themselves.

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class, so that you can pre-measure ingredients before joining.

Ingredients

For the ceviche

  • 700 grams of any white fish fillet (sole, mahi-mahi, seabass or red snapper (just the flesh))
  • 1 onion
  • 1 red chili 

For the juice

  • 5 gr of msg (optional - Japanese or Chinese shop)
  • Salt
  • Pepper
  • 7 cubes of ice
  • 1 red onion
  • Small piece of ginger
  • 3 garlic cloves
  • 200 ml of lime
  • 200 ml of fish stock

For the garnish

  • 2 sweet potatoes
  • Sweetcorn or corn on the cob
  • 1 star anise
  • 2 tablespoons of white sugar
  • 1 lime
  • 2 oranges
  • 2 passion fruits (if hard to get any passion fruit juice)
  • 1 red chilli 
  • 1 cup of white sugar

For the beef stir fry dish

  • 300 gr of tenderloin (clean and ready to cut)
  • 2 onions
  • 2 tomatoes
  • 1 big long size chili (better if yellow of green)

For the sauce

  • 100 ml of Chinese soy sauce ( if possible mix light and dark say sauce in equal parts)
  • 70 ml of white or red wine vinegar
  • 30 ml of Worcestershire sauce
  • 3 minced garlic cloves
  • dried oregano powder

For the garnish

  • 2 potatoes (to make fries)
  • 2 cups of rice
  • 3 minced garlic cloves
  • Vegetable oil
  • Salt
  • Pepper

Special equipment

We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen, and alternatives where possible.

  • Frying Pan for the lomo
  • Frying pan for potato fries
  • Strainer
  • Blender
  • Oyster Opener
  • As many bowls or containers that you have
  • Paper towel
  • Sharp knife
  • Spoons

Chef Hector Aguilar is the former creative chef at Maido, the most famous Peruvian - Japanese restaurant in the world and top 10 restaurants in the world 2017 - 2020. 

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

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