Preparation of one of the latest fashion dishes in worldwide gastronomy: ceviches and tiraditos. Techniques and complements typical of the Peruvian cuisine
In this online course we will venture into Peruvian food. This type of cuisine is one of the most varied in the world. We will begin with one of the most famous dishes in the Inca country: ceviches and tiraditos, where we will learn to use different types of fish or seafood.
The base and soul of all these fresh and tasty dishes is the famous recipe of tiger´s milk.
At the end of the course you will know the difference between ceviche and tiradito.
Led by chef Roberto Sihuay, we will see the difference between existing peppers in the Peruvian gastronomy, their use in cold and also the preparation of chilli pepper paste to keep and use in other preparations.
Side dishes for ceviche and tiradito are wide ranging, from cancha corn to yuca.
We will also prepare a typical hot dish with fish and seafood, served with ceviche sauce.
Course curriculum
Course Content
What you'll learn
The essential cleaning and cuts of fish and seafood, the best side dishes to serve and to work with different peppers
In this online course you will learn the main ingredients to prepare famous Peruvian ceviches and tiraditos, as well as the handling, cleaning and, most important, the correct cut of fish and seafood necessary to prepare these dishes, so present in the current gastronomy.
Led by chef Roberto Sihuay, you will learn the difference between cancha corn and wheat corn, delve into the technique of the basis of these two dishes, the tiger´s milk. And also cook other side dishes, such as plantain chips or cooked yuca.
You will see the chef work with the different Peruvian peppers as yellow pepper or rocoto pepper, and prepare pastes for different uses.
But the most important is the handling of temperatures, essential to prepare ceviches.
You will incorporate new concepts of a booming gastronomy.
Who is it for?
For professionals and amateurs who desire to venture into Inca gastronomy and to discover techniques and fresh and tasty recipes.
What you’ll need
- Turmix
- Induction pots
- Chopping board
- Frying pan
- Knife
- Aluminium or glass bowl
Peruvian chef, consultant and trainer, but above all a chef by vocation. His eagerness for gastronomy has made him open several restaurants worldwide, dignifying Peruvian cuisine based on marine products.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
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If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
I found this to be very useful in my actual cooking. I love the creativity in some of the other classes, but cannot recreate the dishes for my level of guests. Every lesson was on point and demystified the secrets of ceviche. Very useful, and would not mind seeing more about Peruvian cuisine.