Peru is home to two of the best South American culinary creations, ceviche and pisco sour. During this cooking class in the country’s foodie capital, you’ll learn how to make both from a local expert.
You’ll begin by understanding the nuances of fermentation and varieties of the brandy known as Pisco, before learning how to turn it into the country’s greatest cocktail with egg-white, lime and syrup.
Next, you’ll learn the art and technique of preparing raw fish. From the precise ingredients to the delicate process, the fresh, tangy dish comes to life. By the end, you won’t have mastered this culinary craft (that takes years) but you will have tasted and learnt two specialities unique to Peru.
