Peruvian Cebiche Class with a World-Class Chef
You've heard of ceviche. You might think, "Oh, cebiche is just another way to spell ceviche!" In this class, you will learn that the spelling isn't the only difference between cebiche and ceviche! Chef Danny Kou, world-class chef and executive chef at La Mar Cebicheria SF, will introduce you to the dynamic and exciting flavors of Peruvian cuisine and Peruvian cebiche. This 1.5 hour class will begin with an introduction to Peruvian cebiche history, and what the difference between cebiche and ceviche is. This will be followed by a discussion on the importance of ingredients that are being used in Peruvian Cuisine. And finally, before the culinary portion of the workshop, you will learn presentation of halibut from Chef Danny. The 3 courses of the culinary portion of the workshop are as follows: 1st Course - Cebiche Classico with Leche de Tigre Leche de tigre, or tiger's milk, is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. In Peru, the invigorating potion is often served alongside ceviche in a small glass and believed to be both a hangover cure as well as an aphrodisiac. 2nd Course - Cebiche Vegetarian made with seasonal vegetables 3rd Course - Tradito Verde with Salmon, Avocado, and Jalapeno Come and join Chef Danny in this exciting journey - with this experience, you don't have to get on a plane to experience genuine Peruvian cuisine!
The classes will be taught by Executive Chef Danny Kou, who is a Peruvian native, and has specialized in Peruvian cuisine for the last 10 years. He received his culinary degree from Le Cordon Bleu in Los Angeles, and was a Chef de Cuisine at Los Balcones de Peru in Hollywood, CA. Following that experience, Chef Danny has been the executive chef at Osaka in Hollywood, Stir Lounge in Sherman, El Rocoto in Los Angeles, and now, La Mar Cebicheria Peruana in San Francisco.
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