Renowned for its remarkable diversity, Peruvian gastronomy boasts distinctive fusions of Asian, European, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon, fertile valleys of the Andes and vast coastlines of the Pacific.

In this fascinating hands-on workshop, you’ll join talented Peruvian Chef Elias Salazar of Limón Peruvian Cuisine to learn some of the secrets of one of Peru’s most famous dishes, its unique ceviche cured in “leche de tigre” (tiger’s milk), the vibrant citrus-based marinade that cures the seafood and is widely considered to be a healthy and potent tonic.

Ceviche Carretillero (Street style Ceviche)
Tiger shrimp, cuzco corn, purple yam puree, red onion, chulpes in garlic, lemon, and pepper leche de tigre

This is accompanied with cancha (a toasted Andean chulpe corn – imagine a completely addictive and exotic form of popcorn), along with some delicious samples of other unique Peruvian products.

Peru is also the original home of the potato, and hundreds of unique varieties continue to be cultivated there. Chef Elias will also share with you his sophisticated take on this Peruvian staple.

Papas & Crema de Rocoto
Purple & Yukon Gold potatoes, aji rocoto (Peruvian chilli pepper) pepper crema, dehydrated peruvian botija olive, black volcanic salt, shisho
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$50 +HST

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Peruvian native and classically trained chef Elias Salazar has gained notability for popularizing Peruvian cuisine in Toronto. His early introduction to food is deeply rooted and generational, passed down from his grandmother then further developed professionally. Skilled in Raw, Nikkei, Chifa, Criollo and Native styles, chef Salazar is also a Pisco mixologist with a specialty in Pisco macerations.

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Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.

Learn more about Workshops at The Depanneur