In this interactive demonstration you will learn about the history of Peru’s national dish while Nico Vera, our resident expert in Peruvian cuisine, teaches you the secrets to making a great ceviche. In addition to the classic ceviche, you will also learn how to cook a Nikkei variation, and how to use leche de tigre to spice up any ceviche. After the hands-on portion of the class, we will sit down for a late lunch and enjoy our ceviches, alongside traditional Peruvian mussel soup, bread, beer, and wine.
Born in Peru and based in San Francisco, California, Nico Vera is the founder, food writer, and chef for Pisco Trail, where he specializes in Peruvian cuisine and Pisco mixology. Pisco Trail’s mission is to promote Peruvian food and culture through pop-ups, dinners, classes, and events that are a gastronomical tour of Peru’s cuisine and its unique culinary history. He shares his adventures and recipes on his blog piscotrail.com where he invites you to visit and learn more about Peruvian food and Pisco cocktails. You can also find Nico on his blog: http://www.piscotrail.com/