24 Feb Naturally Ceviches Masterclass
Naturally Ceviches – Sustainable Seafood with Lakes Entrance Fisheries
Ceviche is without a doubt the most ubiquitous food export to come out of Peru and while this dish is surprisingly simple to prepare, each part of the process must be executed meticulously to achieve the perfect Ceviche. Pastuso’s Alejandro Saravia has teamed up with small-scale fishermen from Lakes Entrance to ensure that he can offer fresh and sustainably sourced ceviche to his customers seven days a week.
This masterclass is an opportunity to learn exactly how Saravia selects his seafood for ceviche (paying particularly close attention to the seasons) as well as how to prepare and serve this classic dish.
Following the masterclass guests will be treated to a 4-course Peruvian meal paired with local, natural wines and Peru’s national cocktail of course, Pisco Sours.
Cancha – Roasted Andean corn, pork crackling.
Ceviche Peruano - Ruby red snapper cured in lemon juice with caramelised sweet potato and cancha.
Caballa – Pickled makarel, honey comb, sour coconut yogurt, pomelo segments, chili oil.
Picante de Mariscos – Monkfish, Patagonian scallops and crystal bay prawns, green cabbage, roasted Andean chili base sauce.
Traditional Peruvian petit fours
Huargueros de manjarblanco – Peruvian deep-fry pastry stuffed with creamy caramel.
Milhojas – Layers of puffed pastry, Rice pudding mousse and preserved sour cherries.
Pie de limon – Peruvian style lemon pie.