Peruvian cuisine chef (Ibiza, Spain)

Roberto Sihuay

What's included?

  • 2 h 05 min de vídeo HD
  • 14 recipes
  • 26 lessons
  • Recipe Book
  • Course certificate
  • Audio: Spanish
  • CC: English, Spanish, Italian, French, German, Portuguese

Watch Intro Video

Learn to prepare two of the trendiest dishes in worldwide gastronomy: Peruvian ceviches and tiraditos.

With this online course you get to venture into Peruvian food. This cuisine is one of the most varied in the world. You will begin with two of Peru’s most famous dishes: ceviches and tiraditos, where you will learn to use different types of fish and seafood.

The base for these fresh and tasty dishes is the famous “tiger´s milk.”

By the end of the course, you will understand the difference between ceviche and tiradito.

Led by chef Roberto Sihuay, you will identify the different peppers that are essential to Peruvian cuisine, and see how they are used in cold dishes and for making chili pepper paste to use in other dishes.

Side dishes for ceviche and tiraditos are wide ranging, from cancha corn to yucca.

You will also prepare a typical hot dish with fish and seafood, and served with ceviche sauce.

Course curriculum

What you'll learn

What’s essential knowledge for cleaning and slicing fish and seafood, which are the best side dishes, and how to work with different peppers

In this online course you will learn the main ingredients for preparing famous Peruvian ceviches and tiraditos, as well as how to handle, clean and – most importantly – properly slice fish and seafood for the most authentic results.

Led by chef Roberto Sihuay, you will learn the difference between cancha corn and wheat corn, and delve into the technique for the base of these two dishes, “tiger´s milk.” You will also make customary side dishes, like plantain chips and boiled yucca.

You will see the chef work with different Peruvian peppers, like the yellow pepper and the rocoto pepper, and prepare pastes for different uses.

Most importantly, you’ll learn the correct temperatures for ceviches, which are essential to their preparation.

Who is it for?

For professionals and amateurs who desire to venture into the ancient gastronomy of the Incas and discover techniques and recipes for fresh and tasty Peruvian food.

What you'll need

  • Turmix 
  • Induction pots
  • Cutting board
  • Frying pan
  • Knife 
  • Aluminum or glass bowl


Peruvian cuisine chef (Ibiza, Spain)

Roberto Sihuay

Roberto Sihuay studied at the University of San Ignacio de Loyola in Lima (Peru), where he worked in first rate restaurants and hotels. In the year 2007, his culinary adventure started in Spain, where he worked in mediterranean food restaurants. There he briefly studied at the Bell Art of Barcelona school. In the year 2014, he actively participated in the opening of the Ceviche 103 restaurant in Barcelona,mainly based on Peruvian gastronomy, playing with local products. The following two years, they opened two more restaurants, Nikkei 103, where Japanese and Peruvian flavors and techniques are merged; and La Turuleca, a homely type restaurant. In the year 2014, he was awarded the Best Dish of the year in the Time Out prizes, with his duck with rice, competing with the Hoja Santa restaurant of Albert Adrià . In the year 2015, he worked practicing in the Dos Palillos restaurant, of Chef Albert Raurich with Michelin Star. In the year 2016 and 2017, he started advising in the restaurant prized with a Michelin Star del Cambio in Turin (Italy) at the premises of the Cavour Bar. In the year 2018 he gave advice on "Introduction to Peruvian food" at the 5 Star Hotel Du Cap Eden Roc, located in the south of France, of the Oetkercollection group. Furthermore, he made practices at the Azurmendi restaurant, of the chef Eneko Atxa, in Bilbao. Roberto has continued broadening his Peruvian gastronomy in cities such as Rome, Ibiza, Geneva, Nyon, Madrid or the Azores Islands. He combines his professional career with teaching as professor of Peruvian food in a gastronomy school in Barcelona. Roberto is currently the personal chef of the embassy of Peru at the Vatican in Rome. Today, he is centered in the Cantina Canalla project, located in Ibiza, where he is the Chief of Cook, and leading manager of this project. It offers mainly nikkei gastronomy, products or techniques either Peruvian or japanese, working local products of the mediterranean.

Social proof: reviews

5 star rating


João Pedro A

Good explanation, direct and simple! A must watch!

Good explanation, direct and simple! A must watch!

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5 star rating


Leticia N

I made the best ceviche ever!! Game changer! Instructions were clear and very fun to follow!

I made the best ceviche ever!! Game changer! Instructions were clear and very fun to follow!

Read Less
5 star rating

Peruvian Cuisine and Ceviches

Ana B

The class was amazing. Simple language, full of color and elegance on plating!

The class was amazing. Simple language, full of color and elegance on plating!

Read Less

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