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 all around Australia to ensure that he can offer fresh and sustainably sourced ceviche to customers seven days a week.
This master class 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.
Master class includes a two-course lunch and a Pisco Sour.
Price per person $75.