Food Tours · Tour

Causa, Ceviche and Picarones After Surquillo Market

Two and a half hours, and it is honest about its limits, which is rarer than it should be. The market comes first: Surquillo, four fruits tasted, and a guide explaining what the essential Peruvian ingredients are and why a country's cooking ends up shaped by what grows in it. Then a restaurant nearby, and a chef, and three dishes. Causa rellena, the layered cold potato with avocado and a filling, as the starter. Ceviche as the main, which is where the technique is: fresh fish, citrus, chilli, and the judgement about how long to leave it. And a traditional dessert, picarones or something like them. The pisco sour is made properly, with egg white, which is the difference between a foam and a head. Ten people at most, in English, with the guide, the chef, the fruit, the meal and the cocktail. Pick-up is not included. Now the limits, stated because they matter. This class cannot be adapted for vegetarians or vegans, and if you do not eat fish or have a seafood allergy there is no alternative: the cooking is the ceviche. Flag any dietary restriction when booking, not on the day. Send your passport number, country of issue and date of entry to Peru beforehand and the 18% sales tax comes off. They allow five minutes' grace and no more.