Oshman Family JCC

Peruvian cuisine is influenced by so many other countries: Spain, China, Italy, West Africa, and even Japan. Nonetheless, reliance on the local staples of corn, potatoes, and beans, with quinoa, chilies and other native ingredients act to diversify dishes, and create a unique set of flavors. Famous for the coastal Ceviche, seafood ‘cooked’ in lemon juice with flavorings, Peru’s cuisine shifts to a rich use of vegetables as you head into the Andes. Come discover this gem of a country through its food!

Learn to cook with Chef Johana Vizcarra:
Ceviche
Causa rellena
Escaveche de pollo
Pepian de pollo
Mazamorra morada.

All meals are either dairy or use only kosher meat without dairy products. Substitutions will be discussed.