Punchy Peruvian Ceviche @ Oxford Street

London, England

Punchy Peruvian Ceviche @ Oxford Street

Your new go-to dinner-party dish

Select participants and date

Date

Fri, Oct 17

Travelers

2

About This Adventure

Join our vibrant ceviche class and elevate your culinary skills! Learn to expertly dice fresh sea bass or courgette, create a zesty citrus marinade, and prepare two delicious Peruvian sides. Enjoy your feast at the chef’s table, complete with a complimentary drink and a digital recipe pack to recreate the experience at home.

Put a spring in your step with our zingy ceviche class. Perfectly dice super-fresh sea bass (or big up the humble courgette), uncover the secrets to making a beautifully balanced marinade, then rustle up two epic Peruvian sides – glazed camote and a classic choclo al comino. Your dinner-party repertoire just got a serious upgrade.

Duration

2 hours

What you’ll do:

Sharpen your knife skills – learn how to perfectly dice super-fresh sea bass like a pro.
Learn the secrets of making a beautifully balanced citrus marinade, spiked with chilli, to ‘cook’ your fish.
Get stuck in making glazed camote – sweet potato cooked in a citrus and passion fruit syrup, until beautifully sticky and tender.
Rustle up choclo al comino – caramelised sweetcorn with zesty lime and a hit of warming cumin.
Take a seat at our chef’s table to tuck into your Peruvian feast.

What you’ll eat & drink:

Seriously good sea bass or courgette ceviche
Citrus & passion fruit glazed camote
Caramelised choclo al comino with lime
A complimentary glass of bubbles on arrival (or a soft drink, if you prefer)
Water is provided throughout and you’re welcome to purchase wine, beer, spirits & mixers, cocktails and softs from our drinks menu.

What to expect:

Easy-to-follow demos, led by our expert teaching chef
Tuck into your Peruvian feast around our chef's table (or pack a box to take home, if you prefer)
A digital recipe pack with everything you need to recreate the magic at home
All ingredients, equipment and aprons will be provided
You’ll work in pairs to recreate the dishes at your cooking stations

Additional info

You don’t have to be part of a pair to book. If you’re flying solo, you may be paired up with another person.
The duration of the class includes teaching demos and hands-on cooking, as well as time to tuck into delicious dishes at our chef’s table.
Only those who are actively taking part in a class are permitted at the Cookery School. Sadly, we are unable to accommodate spectators or provide a waiting area for friends and family.

Adventure Tips

Use fresh fish or firm vegetables

Ensure your sea bass or courgette is fresh and firm for the best ceviche texture and flavor.

Chill properly before serving

Allow the ceviche to marinate briefly and chill to balance the acidity and develop flavors.

Handle citrus with care

Work carefully with lime juice to avoid over-marinating the fish, which can toughen the texture.

Bring an appetite and curiosity

This class is as much about tasting and culture as cooking, so come ready to explore and enjoy.

Local Insights

Wildlife

History

Ceviche has been a staple in Peru for centuries, blending indigenous and Spanish influences into its iconic citrus-cured fish.

Conservation

Using local and sustainably sourced ingredients is encouraged to maintain seafood ecosystem health and freshness.

Mastering Peruvian Ceviche: A Hands-On Culinary Adventure in London

Difficulty

Duration

Fitness Level

Overview