A Peruvian Ceviche Inspired Field Trip
One of the great characteristics of working at Cayman International School and living on an island with approximately 55,000 inhabitants representing 140 nationalities is that there are great teaching opportunities waiting immediately around the corner, literally.
As a world language teacher, I hunt for means to have students to leave the confines of our classroom either physically or digitally and connect with that big, beautiful global community out there waiting to be explored. And anytime to connect my students with Perú, the country where I spent a year volunteering is even better.
Today was one of those fortunate opportunities. Fortuitously, I found through a student two Peruvian chefs willing to share a bit of their remarkable country. This field trip just happened to be at the local Ritz-Carlton luxury hotel.
The grandeur of the lobby loomed overhead with our arrival and six-foot tall ginger bread Christmas trees and chocolate villages greeted us. We headed upstairs to the kitchen with trays of ingredients laid out to prepare Peruvian ceviche. The Peruvian chefs had left three Peruvian ceviche recipes on the tables and ready drop some knowledge on us.
Over the next hour and a half, the two chefs vividly and clearly described how to make classic Peruvian ceviche (without a doubt my favorite), conch ceviche with a local flare (made with ketchup and unique), and a sweet snapper ceviche.
So next time that you need some local experts on Peruvian ceviche, I know students that can help you out.