Luis Ortiz explores Nikkei cooking through ceviche, bringing Peruvian traditions together with Japanese ingredients and techniques.

What you will practise

• Selecting fish for ceviche.
• Balancing soy sauce, ginger and ají.
• Preparing dressings, marinades and toppings.

The practical session ends with a tasting of the dishes prepared. Suitable for beginners and cooks looking to explore this culinary meeting point. Booking through Komité.