At our first cooking class in a while, we were spoiled by three delicious ceviches and a loverly, fresh pisco sour. Ceviche is a Latin American seafood dish that originated in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime. We were lucky to tase three different versions from three different countries: Peru, Ecuador and Mexico, thanks to Monica, Maria Fernanda and Susana!
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