Peruvian cooking class: ceviche and lomo saltado

Lima is known as one of the culinary capitals of the world , and in this cooking class taught in the kitchen of Vanessa and Marek, two tour guides in love with local flavors and Peruvian ingredients, the secrets of Ceviche and Lomo Saltado will be revealed. In addition, we will tell you the story behind both dishes and all their ingredients , we will teach you the techniques , and we will help you cook these classic Peruvian dishes to impress your guests at any time.
If you want to cook during class you will need:
LIST OF INGREDIENTS

Classic Peruvian Ceviche
For 2 servings

-300 gr of white sea fish fillets (corvina, sole, maji maji, flounder or similar), avoid river fish, not dark-skinned fish such as tuna or bonito.
- 1 red