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Sub-total (excluding 15% HOMEtainment service fee)
GBP £200.00
Available Dates
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GBP £200.00 / Masterclass per 2 hr

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CEVICHE MASTERCLASS
Operating hours:
Sunday: Closed
Monday: 09:00 AM - 05:00 PM
Tuesday: 09:00 AM - 05:00 PM
Wednesday: 09:00 AM - 05:00 PM
Thursday: 09:00 AM - 05:00 PM
Friday: 09:00 AM - 05:00 PM
Saturday: Closed
Description

Ceviche is the new sushi. Learn how to make this Peruvian recipe in two ways: traditional ‘leche de tigre’ and ‘Nikkei’.
Raul is here to make with you the most authentic and creatives versions of ceviche. Fresh fish, marinated in citrus juices, is a total dream and delight to make and eat. 


1. Traditional ceviche with “Leche de Tigre”
. Fresh Wild Sea Bass marinated in a citrus dressing. 

2. Tiradito Nikkei
The Japanese-Peruvian version, with Red Tuna “tataki” in a tropical mango dressing.
3. Mango sour sorbet for dessert. A delicious sweet and sour shot with a light touch of salt.
Drinks
. Chilean white wine. A special selection from the Central Valley.
. Chicha Morada, : a non-alcoholic drink made with purple corn.

Minimum spend: 200
Lead time (days) ahead of booking: 2
Minimum number of persons: 2
Maximum number of persons: 6
Included (the HOMETAINER will bring...): Food ingredients
I will need the host to provide: Plates, kitchen table
Food Expertise: Chef
This experience is ideal for: Couple, Family, Group of friends
As a coronavirus precaution, I will: Mask, gloves, laser thermometer
Add-ons
  • One additional person (3 pax total) + GBP £90.00
  • Two additional people (4 pax total) + GBP £160.00
  • Three extra people (5 pax total) + GBP £210.00
  • Four extra people (6 pax total) + GBP £240.00
Location:
Stronsa Raad 46 Flat B London, Hammersmith and Fulham United Kingdom W12
About the HOMEtainer

I started to cook with my father in Chile when I was just a kid, he used to have a Spanish Restaurant by the sea side and I liked to ¨helping¨ him and understand the kitchen secrets. I moved to Spain in the lates 90´s with a different profession (creative director in advertising), but I could not resist the tentation to learn the Spanish cooking style and I backed to the kitchens in 2012, near to the sea again. I moved to London in 2018 and I been working as a Sous Chef and Head Chef in different restaurant, always around the Latin American and Flexetarian Food.



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