Andres Ugaz, chef, researcher and promoter of Peruvian culinary traditions, specializes in the history and preparation of cebiche, considered to be the cultural heritage of Peru on a plate, dating back to the Pre-Colombian era. Its ingredients include raw fish marinated in leche de tigre, a sauce of lemon, coriander and natural flavorings. Andres maintains that the dish retains the obstinate character of the fishers and likens its flavor to a gloriously sunny day at the beach. You will discover various preparation techniques and versions thereof: the classic raw-fish-based version, a mixed seafood version, tibio (in which the fish is wrapped in a corn husk), and tiradito, where the catch is paired with yellow chiles. To pair, a selection of wines from the Araldica Distribution from Castel Boglione (At)

Member: € 30,00

No Member: € 35,00