Cooking class experience — learning Ceviche properly

I took a cooking class specifically to learn how to make Ceviche correctly. The instructor explained why aji amarillo pepper is used the way it is — something I'd never understood from just eating it. The bright and citrusy result when you make it yourself is different.

Lima is considered one of the world's great culinary destinations. We learned how a Novoandino contemporary Peruvian restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Pisco Sour. I've made it three times since and each time it improves. Highly recommend the cooking class approach.