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MARCELO BATATA COOKING CLASS | BLOG

Marcelo Batata Cooking Class Recipes
CEVICHE AND LOMO SALTADO

Please note that these Peruvian Ceviche and Lomo Saltado recipes are meant to help you recreate the dishes we prepared together during our fantastic Cooking Class in Cusco.

In Peru, we’re not strict about recipes — if you’re missing a specific ingredient, feel free to substitute it with something similar that suits your taste. The most important thing is that the dish delights your palate.

  PERUVIAN CEVICHE RECIPE

Peruvian Ceviche should always be prepared and eaten fresh — don’t let it sit too long before serving. Also, remember the three Peruvian rules: Salty, Limy and… do you remember the third one?
If you’d like to revisit the story and cultural meaning behind this iconic Peruvian Ceviche dish, we invite you to read the following article:

INGREDIENTS (1 PORTION)

• 100g of fish (sole, seabass, mahi mahi, tilapia, or any fresh white fish)
• 1 limo pepper, deseeded and cut into 4 pieces – finely chop one of them
• ½ tsp. of fresh cilantro or parsley, finely chopped
• 1 pinch of black pepper
• 1 tbsp. of rocoto paste (adjust to taste)
• 3 pinches of salt
• Juice of 1–2 limes
• 2 tbsp. of fish broth (fumet)
• 2 tbsp. of evaporated milk
• Sweet potato, cooked and diced
• Toasted corn (cancha)

Fish Broth (Fumet)

• 1 fish spine or fish pieces
• 1 celery stalk
• ½ onion
• A small piece of ginger

PREPARATION

1. Finely chop ¼ of a small ají limo and place it in a bowl.
2. Gently chop the fresh cilantro leaves and add them (avoid crushing them on the board).
3. Use the back of a spoon to mash the cilantro and ají together, releasing their aromas.
4. Add the diced fish to the bowl.
5. Add freshly ground black pepper.
6. Add rocoto paste to taste and stir gently.
7. After one minute, add the salt, give the bowl a gentle shake, and let rest.
8. Squeeze in the lime juice and let it marinate for five minutes.
9. Add the fish broth and evaporated milk.
10. Taste and adjust seasoning if needed.
11. On a plate, arrange a base of diced sweet potato, spoon the ceviche on top, and add crispy cancha for texture.
12. Finish by pouring leche de tigre over it and garnish to your liking.

  LOMO SALTADO RECIPE

Let’s forget about counting carbs — Lomo Saltado is all about enjoying a bold mix of flavors and textures. That’s why we serve it with both fries and rice — YES, both!

Also, please don’t burn your kitchen… and just in case, maybe prep a couple of extra portions for the fire brigade!

If you’d like to learn more about the origins and cultural importance of this iconic Peruvian dish, Lomo Saltado, we invite you to explore the following article:

INGREDIENTS (2 PORTIONS)

• 4 oz (about 120g) beef tenderloin, cut into bite-sized chunks
• ½ red onion, julienned
• ½ yellow chili or bell pepper, julienned
• ¼ red bell pepper, julienned
• 2 green onions (scallions or Chinese chives), green part only, julienned
• 1 small tomato, cut into 6–8 wedges
• 1 garlic clove, finely minced
• 1 tsp fresh ginger, finely minced
• 2 oz chicken or vegetable stock
• 2 oz vegetable oil
• ½ oz red wine vinegar
• ½ oz soy sauce
• 1 oz Pisco (or any high-proof alcohol as a substitute)
• Salt and pepper to taste
• Fresh cilantro to garnish

PREPARATION

1. Season the beef chunks with salt and pepper.
2. Heat a pan or wok as hot as you can. Once it starts to smoke, add the oil, then quickly add the beef. Sear the meat – don’t overcook!
3. Add the red onion, yellow chili, and red pepper, and sauté briefly.
4. Stir in the garlic and ginger, cooking for 5–10 seconds while stirring constantly.
5. Add Pisco and flambé (ignite carefully if desired).
6. Immediately add soy sauce, red wine vinegar, and stock to deglaze the pan.
7. Toss in cilantro, tomato wedges, and green onions, give it one last mix, and remove from heat.
8. Serve immediately with a side of steamed white rice and crispy French fries.

NO more than 2 Minutes Cooking and ONLY 40 seconds plating… Hurry up! Hurry up! Are you missing Us?

From the bottom of our hearts… THANK YOU for choosing to join one of our culinary experiences in Cusco.

We truly hope it became one of your most meaningful and memorable moments in the city.

By cooking with us, you didn’t just enjoy Peru’s flavors — you became part of something much bigger. You supported a project that refuses to cut corners on quality and, most importantly, you helped keep alive a dream born out of love for nature and a deep commitment to environmental conservation.

Thanks to you, we can continue educating, protecting, and inspiring.

Remember about our conservation project here: Enviromental Commitment