Pisco sour

Serves 6-8

Ingredients:
- 1 cup of squeezed lime (or lemon) juice
- 1 cup of ice cubes
- 2 cups (or more, but never less) of pisco
- 1 cup of goma (dissolve 500g of sugar in 500mL of water)
- 1 egg white

Method:
Add all ingredients to the blender and mix for a couple of
minutes. You’ll obtain a blender full of white foam. Don’t
worry! Pour it in the cups and, as a little touch and extra
flavor, add some drops of Angostura bitters or some cinnamon
powder to the top of each drink.

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Pebre (Chilean sauce)
Yield: 1 cup

Ingredients:
- 1 chopped chili
- 3 tablespoons of chopped onion or chives
- 1 clove garlic
- 2 tablespoons of chopped fresh cilantro leaves1 mashed
tomato
- 1 tea spoon of Merkén (Mapuche condiment)
- Salt to taste
- 2 spoons of olive oil
- A little of Red wine vinegar

Mix all the ingredients together in a bowl! Serve with bread.

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Ceviche
Serves 3-4

Basic Ingredients:
- 1kg of firm, fresh fish (any firm-fleshed fish like
Reineta, the one we used) cut in ~1cm pieces, completely
deboned
- 1 cup of squeezed lime (or lemon) juice
- 1 red onion, finely chopped in julienne strips
- Cilantro
- Salt
- Pepper

Optional ingredients:
- 1 chili seeded and diced
- 2 cloves of garlic, finely chopped
- 1 teaspoon of fresh ginger, finely chopped

Method:
Cover the bottom of your flat vessel with a shallow film of
lemon juice. Add enough of your chosen fish to create a first
layer on the bottom of the dish. Add a good amount of salt
(~1/2 teaspoon) to the top of the fish pieces and a little
pepper.
Add a second layer of fish and repeat the salt-pepper ritual.
Once you have put all of the fish in the dish (make sure you
do not have more than 3 layers), add the lemon juice until it
almost completely covers the fish pieces (you don’t need to
drown it).
Now it’s time to add some color!: Add the ginger, the chili
and the garlic. Then, on the top of your delicious artwork,

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add enough onion to cover the entire surface. Repeat the
salt-pepper ritual. Finally, add the cilantro.
Wait at least 20-30 minutes for the lemon juice to do its
magic and flavors to marinate. At this time, mix all together
for the first time. Wait another 10 minutes and that’s it!

Tip 1: Always use a flat vessel dish, never a bowl. Otherwise

the lemon juice will all go to the bottom.
Tip2: Ceviche needs more salt than you think.
Tip 3: Ceviche needs less lemon than you think.

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