Lima--Ceviche

A highlight for me in Lima was a cooking class in making ceviche, what is described as the national dish of Peru. First, the ingredients: raw flounder (in this case--any very, very fresh fish can be used), lemon juice, onion, seaweed and more. Then the chef showing me what to do, working on it, the final result and ready for enjoyment. It was reeeeaaally good! Of course, before the cooking class was a class in making a traditional pisco (Peruvian grape-based alcohol) sour. That was good too.Читать далее