In this class, you will learn a national dish of Peru featuring raw, fresh fish "cooked" (cured) in acidic, fresh key lime juice, mixed with salt, spicy aji peppers, and red onion. It is characterized by its simplicity, freshness, and spicy flavor profile, typically served over fresh romaine leaves, sweet potato, Andean toasted corn nuts (choclo/cancha), and a citrus-based liquid called leche de tigre.

What to Expect:


- An intimate class with only nine participants


- Opportunities to build community while exploring the background and cultural significance of the dish.

-Our classes are always a good time full of laughter and great food.


- Hands-on cooking experience, and participants are welcome to take any leftovers home.

-$50 ticket.

Buy your ticket here