Ceviches & Tiraditos Masterclass, 26th of October

📍Gamla tyresövägen 351 A, T-bana: Skogskyrkogården
🗓 26th of October, 13:00-16:30

Meet Regina Rojas – Stockholm’s Peruvian‑Fusion Storyteller 🇵🇪🇸🇪

Chef, cookbook author and founder of “By Regina Rojas,” Regina grew up in Sweden with deep Peruvian roots. Her classes turn migration stories into flavour: ceviche meets soy, aji amarillo flirts with miso, and every guest leaves with both full stomach and fresh perspective.

Ceviches & Tiraditos Masterclass

Regina’s passion for Peru’s coastal flavours shines in this workshop devoted to the country’s most iconic raw‑seafood preparations. From pre‑Inca citrus cures to Nikkei chilli creams, you’ll learn why a perfect leche de tigre (“tiger’s milk”) is the key to both classic ceviche and its sashimi‑style cousin, tiradito.

What you'll cook

• Ceviche Tradicional - the lime‑bright staple crowned with cancha corn
• Tiradito Criollo - sashimi‑thin fish dressed in aji amarillo cream
• Tiradito Nikkei - soy‑kissed fusion of Peru and Japan
• Pulpo al Olivo - octopus in silky black‑olive sauce
• Vegetarian Ceviche - market veg cured in passion‑fruit leche de tigre
• Arroz con Mariscos - seafood rice flecked with rocoto heat

(Menu may rotate with the catch but always features at least three seafood preparations plus a warm dish and dessert)

Course Flow

1. Peruvian welcome fika
2. Ingredient & culture briefing: the evolution of ceviche, the science of leche de tigre
3. Menu walk‑through and team assignments
4. Hands‑on prep: filleting, curing, blending, plating in small groups with Regina’s guidance
5. Dinner & culture chat
6. Wrap‑up, kitchen reset and goodbye

What’s Included

• Welcome fika 
• All premium seafood, produce and spices
• Guided, small‑group cooking (max 10 guests)
• Multi‑course meal (minimum three cold plates + hot dish + dessert)
• Recipe booklet and sourcing tips
• A unique, citrus‑charged journey through Peru’s raw‑food heritage
  

Prerequisites

Open to all skill levels—curiosity is the only requirement. Being the love of bright flavours and an appetite for culinary history.