- This event has passed.
Flavours of Peru Culinary Workshop
October 19 @ 6:00 pm - 8:00 pmFree
In this online culinary workshop we will learn to make a typical Peruvian dish call “Causa” with Chef Cecilia Torres. Do not miss this opportunity to get to know a little about Peru through its gastronomy, which is one of the favorites in Canada.
Upon registration we will send you via email the list of ingredients and utensils that you will use from home to make the marvelous recipe that Chef Cecilia will share with us.
Cecilia was born in Lima, Peru and moved to Vancouver in 2004 when she decided to pursue her passion for cooking. While working in a French restaurant, her love for cooking grew more potent, and she enrolled in a Culinary Art Program at Vancouver Community College. After that, she worked for various high-end restaurants, such as Arbutus Club, and vegan cafe TurF, among others restaurants, where she continued working on and improving her skills.
Her zest for learning brought her back to her hometown to learn Peruvian cuisine at Gordon Blue College. That’s when she discovered her passion for cooking seafood. After returning to Vancouver, Cecilia turned her house into “Sabrocito de Cecilia” catering, where she prepares fish dishes on the weekends. The most popular and sought-after dish, Ceviche, made from fresh raw fish cured in fresh lime and a secret ingredient she calls LOVE, has become one of the favourites in our community.
Skilled in Peruvian, vegan and seafood cuisine, Chef Cecilia is dedicated to continuing to wow her customers with creative and mouth-watering entrees and appetizers.
Prep time: 5 min
Cook time: 10 min
* 600 gr of fish
* 1 Onion
* 1 Kg of White Potatoes
* 3 Peruvian yellow chilli peppers
* 3 Lime
* 100 gr of Mayonaisse
* 1 Avocado
* Salt & Pepper
* Vegetable Oil
First boil the potatoes, press them and let it cool down. Add the lime juice, the crushed yellow chilli peppers, salt & pepper to taste. Mix all the ingredients by hand until it is uniform. Then, add 2 teaspoon of vegetable oil to the potato mix
Dice the onion and tomatoes, add them to a bowl, then add lime juice, mayonaisse, salt and pepper to taste. Then add the fish and mix them together
Put oil inside molding pan, then put half of the potatoes mix, then fish filling and finish with the other half of the potatoes mix. Finish with sliced avocado on top of the Causa.