Perfect Peruvian Ceviche

Learn the secrets to preparing the perfect Peruvian ceviche in this hands-on class lead by our resident Peruvian chef Nico. In addition to the classic ceviche, you will also prepare a Japanese-Peruvian tiradito Nikkei, and learn how to use leche de tigre to spice up any ceviche. After the class, we will sit down for lunch to enjoy a traditional Peruvian mussel soup, served with bread, beer, and wine.

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Ceviche Criollo — a classic ceviche wth petrale sole, salt, lime juice, onions, hot peppers, sweet potato, corn, and cilantro
Tiradito Nikkei — sashimi cured in lime juice with hot peppers, ginger, garlic, celery, green onions, and sesame oil
Caldo de Chorros — a Peruvian steamed mussel soup with aji amarillo sofrito

Born in Peru and based in San Francisco, California, Nico Vera is the founder, chef, mixologist, writer, and photographer for Pisco Trail. As a regular teacher and guest chef at 18 Reasons, his pop-up dinners and classes are a gastronomical tour of Peru’s criollo cuisine and its unique culinary history. Visit Pisco Trail’s calendar for a preview of upcoming events, or explore cocktails and recipes that are a 500 year fusion of Inca, Spanish, African, Chinese, and Japanese ingredients and cultures. In addition to the blog, you can follow Pisco Trail’s adventures on Twitter, Facebook, and Instagram.