Recipe Vault

Peruvian-style Ceviche

This recipe is a quick version of classic Peruvian ceviche

ceviche fish

Upcoming Virtual Classes

Our Virtual Cooking classes educate, entertain, and guarantee you restaurant results in your own home kitchen!

There are currently no products in this collection.

Featured Recipes

Easter Candy Cookie Bars

4 ½ cup (540g) flour
2 tsp baking soda
2 Tbsp (40g) cornstarch
2 tsp kosher salt
1 ½ cup butter, melted
4 cups (400 g) brown sugar
1 ⅓ cup (265 g) white sugar
4 eggs
2 Tbsp vanilla
4 cup chocolate chips, mini eggs, pecans etc

Preheat oven to 350F. Line an 11"X8" baking dish with parchment.
In a bowl, mix flour, baking soda, cornstarch, and salt. Set aside.
In a small pot, melt butter. Add brown and white sugar to melted butter and whisk for 2-3 minutes to dissolve sugar. Add eggs and vanilla. Whisk until thoroughly combined
Mix the dry ingredients into the wet. Stir candy into cookie dough just before fully combined. Reserve 1 cup to sprinkle on top of the cookie dough.
Bake for 40-45 minutes. Until the sides are set, lightly golden brown and just beginning to puff. Insert a toothpick in the centre and it should come out mostly clean. (Bake closer to 40 minutes if you prefer gooey cookies.
Allow to cool completely before cutting into bars.

The Spring 'Everything' Salad

Grab your favourite mixed greens, fresh herbs and with just a few colourful garnishes, a punchy dressing and a bit of crunch and you've got a salad you can pair with anything! The dressing will make more than you need for a salad for four, but it keeps well in the fridge,

Dressing:

1/3 cup apple cider vinegar
Juice of 1/2 large lemon
1 tbsp. Dijon mustard
1 tbsp. tahini (optional, will make dressing a little more rich & creamy)
2 tbsp. maple syrup
1 clove garlic
1/2 tsp. salt
3/4 cup olive oil

Salad:

6 packed handfuls of your favourite mixed greens
1/2 bunch mint, leaves torn
1 cup grated carrot
1 cup shredded red cabbage
1 cup cooked quinoa (see TIP below)
1/2 cup sesame seeds
1/2 cup grated parmesan cheese
1/2 cup diced mango or apple, optional

Make dressing: place all ingredients except olive oil in your blender. Blend on high for 30 seconds.
Reduce speed and slowly drizzle in olive oil (the better quality your olive oil, the thicker your dressing will be). Taste. Add more olive oil for less punch, add a splash of water if too thick.
Store dressing in a jar. Store leftovers in the fridge. Bring to room temperature before using.
Toss all salad ingredients together with tongs and lightly dress just before serving (start with 3-4 tablespoons).

TIP : To achieve light and fluffy quinoa, boil it like pasta! For one cup cooked, pour 1/2 cup dry into boiling salted water. Boil for 12 minutes, drain into a fine-mesh strainer and let cool on a baking sheet.

Sidebar

Visual separator

Visual separator

Visual separator

Visual separator