Peruvian Pleasures: Ceviche Masterclass and Dinner For Two At Chicama or Pachamama East

  • Add an extra guest +
    £85
  • £30 credit towards drinks +
    £30

Peruvian Pleasures: Ceviche Masterclass and Dinner For Two At Chicama or Pachamama East

Chelsea & Hackney, London

£170
  • Add an extra guest +
    £85
  • £30 credit towards drinks +
    £30
Valid for 1 years

“Simple food prepared incredibly with great imagination” The Telegraph

Why we love it

Peru may conjure adventurous Andean daydreams of lush mountain treks and Incan ruins, but for foodies, the wonder is all about the delicacy of raw fish. Chelsea’s Chicama, sister restaurant to Pachamama, dedicates its menu to Peruvian seafood recipes, with fresh fish travelling daily all the way from a community of fisherman on the Cornish coast.

What's Included?

  • Enjoy a ceviche masterclass for two with a top chef at Chicama
  • Sip on Chicama’s signature Pisco Sour on arrival
  • Discover how to prepare two different types of ceviche
  • Dine on Peruvian-inspired dishes such as tapioca marshmallow or sea bass ceviche
  • Relax in style on the summer terrace or in the vibrant ambience of Chicama restaurant

Description

Ceviche is, at its most basic, raw fish marinated in citrus juice and spices. The acid in the juice denatures the proteins in the meat, similar to cooking. The flesh becomes opaque, the texture firmer and dryer, yet the flavours remain fresh. Chef Rick Moonen describes it quite perfectly as ‘a beautiful citrus cocktail’.

In Ecuador, they commonly add tomato sauce, while in Central America ceviche is often served salsa-style with tacos or tostadas, but in Peru, simplicity seems to reign supreme. Fish or shellfish, citrus, chilli, perhaps some onion – and there you have it.

During your Ceviche Masterclass, you’ll learn how to make two different types of ceviche by one of the restaurant’s top chefs. After a welcome cocktail of Chicama’s signature Pisco Sour, you’ll then start the preparation of your dish, tasting it once completed. Thereafter you’ll have the opportunity to feast on an array of Peruvian-inspired dishes such as tapioca marshmallow with ocopa sauce, tuna with avocado jalapeño sauce, fried leeks, lime and radish and sea bass ceviche with soy tiger’s milk, wakame and sesame – just to name a few.

Expect an evening of surprises – both sweet and sour, and always very very tasty.

Description

Ceviche is, at its most basic, raw fish marinated in citrus juice and spices. The acid in the juice denatures the proteins in the meat, similar to cooking. The flesh becomes opaque, the texture firmer and dryer, yet the flavours remain fresh. Chef Rick Moonen describes it quite perfectly as ‘a beautiful citrus cocktail’.

In Ecuador, they commonly add tomato sauce, while in Central America ceviche is often served salsa-style with tacos or tostadas, but in Peru, simplicity seems to reign supreme. Fish or shellfish, citrus, chilli, perhaps some onion – and there you have it.

During your Ceviche Masterclass, you’ll learn how to make two different types of ceviche by one of the restaurant’s top chefs. After a welcome cocktail of Chicama’s signature Pisco Sour, you’ll then start the preparation of your dish, tasting it once completed. Thereafter you’ll have the opportunity to feast on an array of Peruvian-inspired dishes such as tapioca marshmallow with ocopa sauce, tuna with avocado jalapeño sauce, fried leeks, lime and radish and sea bass ceviche with soy tiger’s milk, wakame and sesame – just to name a few.

Expect an evening of surprises – both sweet and sour, and always very very tasty.

Additional Information

This experience must be booked within 6 months of purchase, but you can choose to go any time within 1 year.

Availability:

This experience is available:

  • Twice a month on Tuesday, Wednesday or Thursday at 7pm, followed by dinner booking.
  • Location may vary between Chicama and Pachamama East depending on the date.

Other useful details:

Bookings are subject to availability. We advise booking at least 4 weeks in advance to guarantee the desired date and time.

This experience can be catered for pesceterian and dairy free diets. Unfortunately, it is not suitable for vegeterian, vegan, Halal and Kosher diets.

This experience is not available on bank holidays and other special occasion days such as Valentine’s Day. There may be limited availability throughout the festive season from November and December - please check with your Truly concierge about specific dates.

Additional Information

This experience must be booked within 6 months of purchase, but you can choose to go any time within 1 year.

Availability:

This experience is available:

  • Twice a month on Tuesday, Wednesday or Thursday at 7pm, followed by dinner booking.
  • Location may vary between Chicama and Pachamama East depending on the date.

Other useful details:

Bookings are subject to availability. We advise booking at least 4 weeks in advance to guarantee the desired date and time.

This experience can be catered for pesceterian and dairy free diets. Unfortunately, it is not suitable for vegeterian, vegan, Halal and Kosher diets.

This experience is not available on bank holidays and other special occasion days such as Valentine’s Day. There may be limited availability throughout the festive season from November and December - please check with your Truly concierge about specific dates.

What's Included?

  • Enjoy a ceviche masterclass for two with a top chef at Chicama
  • Sip on Chicama’s signature Pisco Sour on arrival
  • Discover how to prepare two different types of ceviche
  • Dine on Peruvian-inspired dishes such as tapioca marshmallow or sea bass ceviche
  • Relax in style on the summer terrace or in the vibrant ambience of Chicama restaurant

Why we love it

Peru may conjure adventurous Andean daydreams of lush mountain treks and Incan ruins, but for foodies, the wonder is all about the delicacy of raw fish. Chelsea’s Chicama, sister restaurant to Pachamama, dedicates its menu to Peruvian seafood recipes, with fresh fish travelling daily all the way from a community of fisherman on the Cornish coast. Read full description

Description

Ceviche is, at its most basic, raw fish marinated in citrus juice and spices. The acid in the juice denatures the proteins in the meat, similar to cooking. The flesh becomes opaque, the texture firmer and dryer, yet the flavours remain fresh. Chef Rick Moonen describes it quite perfectly as ‘a beautiful citrus cocktail’.

In Ecuador, they commonly add tomato sauce, while in Central America ceviche is often served salsa-style with tacos or tostadas, but in Peru, simplicity seems to reign supreme. Fish or shellfish, citrus, chilli, perhaps some onion – and there you have it.

During your Ceviche Masterclass, you’ll learn how to make two different types of ceviche by one of the restaurant’s top chefs. After a welcome cocktail of Chicama’s signature Pisco Sour, you’ll then start the preparation of your dish, tasting it once completed. Thereafter you’ll have the opportunity to feast on an array of Peruvian-inspired dishes such as tapioca marshmallow with ocopa sauce, tuna with avocado jalapeño sauce, fried leeks, lime and radish and sea bass ceviche with soy tiger’s milk, wakame and sesame – just to name a few.

Expect an evening of surprises – both sweet and sour, and always very very tasty.

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Description

Ceviche is, at its most basic, raw fish marinated in citrus juice and spices. The acid in the juice denatures the proteins in the meat, similar to cooking. The flesh becomes opaque, the texture firmer and dryer, yet the flavours remain fresh. Chef Rick Moonen describes it quite perfectly as ‘a beautiful citrus cocktail’.

In Ecuador, they commonly add tomato sauce, while in Central America ceviche is often served salsa-style with tacos or tostadas, but in Peru, simplicity seems to reign supreme. Fish or shellfish, citrus, chilli, perhaps some onion – and there you have it.

During your Ceviche Masterclass, you’ll learn how to make two different types of ceviche by one of the restaurant’s top chefs. After a welcome cocktail of Chicama’s signature Pisco Sour, you’ll then start the preparation of your dish, tasting it once completed. Thereafter you’ll have the opportunity to feast on an array of Peruvian-inspired dishes such as tapioca marshmallow with ocopa sauce, tuna with avocado jalapeño sauce, fried leeks, lime and radish and sea bass ceviche with soy tiger’s milk, wakame and sesame – just to name a few.

Expect an evening of surprises – both sweet and sour, and always very very tasty.

Opening Times

Twice a month on Tuesday, Wednesday or Thursday at 7pm, followed by dinner booking.

Additional Information

This experience must be booked within 6 months of purchase, but you can choose to go any time within 1 year.

Availability:

This experience is available:

  • Twice a month on Tuesday, Wednesday or Thursday at 7pm, followed by dinner booking.
  • Location may vary between Chicama and Pachamama East depending on the date.

Other useful details:

Bookings are subject to availability. We advise booking at least 4 weeks in advance to guarantee the desired date and time.

This experience can be catered for pesceterian and dairy free diets. Unfortunately, it is not suitable for vegeterian, vegan, Halal and Kosher diets.

This experience is not available on bank holidays and other special occasion days such as Valentine’s Day. There may be limited availability throughout the festive season from November and December - please check with your Truly concierge about specific dates.

How it works

  • Choose your experience

    Treat yourself or share with someone you truly care about.

  • We arrange everything

    Our concierge will arrange everything, even the little extras.

  • Relax and enjoy

    Simply show up and savour the memory that will last a lifetime.

Peruvian Pleasures: Ceviche Masterclass and Dinner For Two At Chicama or Pachamama East

  • Add an extra guest +
    £85
  • £30 credit towards drinks +
    £30