Modern Peruvian Cuisine

 

Apply modern cooking techniques to traditional Peruvian dishes in this hands-on class lead by our resident Peruvian chef Nico. Using emulsification, deconstruction, torching, sous-vide, and smoke you will prepare a menu which includes a modern causa timbale, an ocopagarden, tiradito with sea foam, shrimp anticuchos, and purple corn sorbet.

 

MENU

 

Quinoa Tabbouleh — Welcome snack served during class introduction. Prepared using red quinoa, red onions, red peppers, mint, lime, olive oil.

 

Tuna Causa Timbale — Causa is a potato purée layered casserole with a tuna salad filling. This modern presentation shapes the purée into a roll that is cut into cylinders and topped with a yogurt sauce and tuna salad.

 

Ocopa Garden — The traditional ocopa is a potato and lettuce salad topped with a creamy aji amarillo and queso fresco sauce. This deconstructed version has the sauce on the bottom of the plate and seasonal roasted vegetables arranged on top as a garden.

 

Tiradito Nikkei with Sea Foam — The sashimi-like tiradito is made with rock cod, lime, ginger, garlic, celery, habanero, green onion, and sesame oil. It’s enhanced by using soy lecithin to create a leche de tigre sea foam. 

 

Sous Vide Anticuchos — The shrimp kebabs are usually marinated with aji panca and vinegar for hours then grilled. Using sous vide, we can cook the shrimp and infuse all the flavors in a shorter time. Using a torch we can sear the shrimp before plating over a chimichurri sauce.

 

Smoked Chicha Morada Sorbet — The traditional purple corn drink, chicha morada, is frozen into cubes, and then blended into a sorbet. Using a smoking gun, we add a smoky aroma to the sorbet before serving.