South Melbourne Market

If you want to experience Peru’s diverse coastal cuisine this class is a must. Alejandro’s menu features two ceviches served with the traditional dry roasted Andean corn: diced fresh snapper cured in lime juice and Peruvian chilli; and fine kingfish slices cured in Pisco and aromatic herbs, covered with a tangy celery dressing. Following these starters you will then learn to make a Spanish influenced seafood rice dish, and to finish, a dulce de leche and custard apple dessert.