We are staying at another great hotel (Sumaq Hotel) at the foot of Machu Picchu. We definitely can't complain about our lodging on this trip....some of the best hotels ever! Today we have a free day to spend around Machu Picchu. We thought we would explore the craft markets and enjoy a complimentary cooking class at our hotel in the afternoon.
There are certain things we were told to munch on while in Peru. Eating is one of our favorite pastimes when we travel. Any food. Any where. Any time! So over the past week we have attempted to taste some of the following foods: 1.) alpaca meat (good!), 2.) picarones w/ syrup (funnel cakes without powdered sugar), 3.) pulpo (octopus), 4.) ceviche (raw fish in lime juice), and 5.) cuy (guinea pig). We also looooooooved Inca corn (roasted corn with salt)!
The Sumaq Hotel offered a free cooking class this afternoon to demonstrate how to make ceviche (and pisco sours). Jenesa and I took a cooking class while in Vietnam and loved it....so we thought we would do the same in Peru! Cerviche is usually served as an appetizer. Fresh raw fish is cut up and tossed with lemon or lime juice – the acid of which “cooks” the fish, and is combined with onions and chili peppers.
This dish is kinda like sushi without the rice.....although waaaaaay too many onions for my liking! We used fresh trout as our raw fish, but other types of seafood can be used. After 20 minutes of instruction....we whipped up quite a beautiful plate of ceviche! Now it's time to eat it!
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