Ceviche Master Class

 

Can I just say up front that this was simply divine!!

 

I had the pleasure of attending an afternoon Ceviche Master Class at the Grand Hyatt conducted by Chef Bruno Andres Santa Cruz. Initially I was hesitant, since I had only recently been introduced to ‘ceviche’ and had yet to develop a palate for this cuisine. Oh! What an introduction it was into a sensational culinary experience.

 

The group was introduced to 5 types of ceviche dishes, all cooked with the main ingredients that goes into creating the cuisine which are basically lime juice, coriander, ginger and garlic. We has a variation of lobster in coconut lime, octopus with black olives, mixed sea food with sweet potato, sea bass with tiger milk and yellow fin tuna with passion fruit. Each cooked using the lime juice and served with exclusive taste.

My actual favorite was the lobster medallions with coconut milk; it added a unique palate were initially you could savor the combination of chili, garlic, ginger and lime on the fresh lobster and then get struck by a gorgeous taste of coconut milk.

I think I could never replicate the tricks used by Chef Bruno in creating his dishes, but I have left with a biased impression that no ceviche would ever taste the same unless made by the Purvian way.

Aishelaqtta ايش اللقطه
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