by Alexandra de Oliveira

I normally cook not to starve, but suddenly found myself learning how to make three types of ceviche…

Preparing pisco sour?

And all this with MASTER Pedro Schiaffino in his Malabar restaurant?

Yes, it is possible, my people!

Thanks to Food Safari Lima, I learned the secrets of preparing such a delicious ceviche dish using freshly caught fish (after all, we were on the edge of the Pacific Ocean) and ingredients we only see there: potatoes and corn of all colors. Also, Chef Pedro is charming and his class a lot of fun. Thanks for the investment! 🙂