I was recently invited to an event on Facebook for an
evening of Peruvian cooking class and salsa lesson. It was for a charitable
cause in support of an education project in remote community of Cuzco-Peru. I learned about Peruvian food and culture, plus enjoyed a little bit of dancing before packing things up at 8 pm.
We learned how to make Ceviche and properly cook Quinoa (see below).
Ceviche
The main dish of the night was Ceviche, a famous South American costal fish dish. The dish features raw fish, in this instance we used sashimi grade Tuna, copious amounts of citrus juices (lime) and spice with aji/chili peppers. We also had onions, salt and coriander. - Wk.
This dish is actually prepared without using heat it has to be prepared carefully. However, the use of the citric juices which are acidic actually denature some of the proteins in the raw fish, which helps minimize risk of food poisoning.
This dish is actually prepared without using heat it has to be prepared carefully. However, the use of the citric juices which are acidic actually denature some of the proteins in the raw fish, which helps minimize risk of food poisoning.
Depending on where you go there are different variations of Ceviche, we tried the Peruvian version. In Ecuador the dish is made with a tomato sauce base. In Chile, they marinate in lime and grapefruit juices and use halibut fillets instead. - Wk