Cooking Causa and Ceviche Facing the Pacific

The class faces the Pacific, and for ceviche that is more than scenery: the fish in front of you came out of the water you are looking at, and the cold current running past that coast is the reason it is as good as it is.

Two dishes. Causa limena, the cold layered potato that is named after the city and is a household staple rather than a restaurant one. And ceviche, which needs no introduction and considerable practice.

The pisco sour comes with it, made from the grape distillate Peru argues about with its neighbour, and the guide explains why Peruvian food has the reputation it has, which is a story about geography before it is a story about chefs.

Fruit is tasted first, and choosing the right products is treated as part of the lesson rather than a preamble.

Four hours. Eight people at most, in English or Spanish.

No alcohol for minors, and not recommended if you have a heart condition.