Join Maricelia in the PG Kitchen for the evening to learn how to cook Ceviche and Causa Rellena (chicken version)

Possible allergens: fish, citrus sensitivity, eggs

All attendees will participate in the preparation, cooking, eating, and then clearing up at the end. Working as part of a team to create a dish and then enjoy eating together while learning something about the origin of the dish and why it is special to the chef.

Sign ups will be available from the Friday prior to the session - maximum 10 attendees

This session is planned for 9th December, which coincides with La Batalla de Ayacucho (Ayacucho's Battle), a very important day in Peru’s history. It marked the final battle that sealed our independence and consolidated the liberation of South America, ending centuries of Spanish colonial rule.

The Causa Rellena also carries a beautiful story. During wartime in Peru, women would go around the cities asking for contributions “por la causa” (“for the cause”) — meaning for the duty or the freedom of the nation. With the ingredients they collected, they created this dish, which became a symbol of solidarity and resilience. It’s also a recipe my mother used to tell me stories about, so it feels very special to share it here.