Maiz Concha Chulpi. Rocoto sauce. Aji Panca. Aji Mirasol.All are foods I learned about at Luis Pagan’s recent cooking class at Chefs. Pagan is the chef/owner of Restaurante Sabores del Peru, 2536 S. Academy Blvd.“I’ve been cooking for 20 years,” he said. “I learned mostly from my mom. But now I’m going to culinary school at Pikes Peak Community College to continue to improve. Cooking is my passion.”And, after taking Pagan’s class, Peruvian food is my passion. He taught us how to prepare the best ceviche I’ve ever tasted. Ceviche is raw fish that is marinated in citrus juice. The acid in the juice “cooks” the fish.“Every (Latin) country has their own style,” he said. “Peruvian ceviche is very original.”He showed us a photo of the ceviche he serves at his restaurant. In addition to the lime-soaked tilapia, there were boiled sweet potatoes, Maiz Concha Chulpi (roasted corn kernels) and boiled Peruvian corn.“To make ceviche, you have to have hot sauce,” he said. “I make Rocoto sauce. It’s the national sauce in Peru.We sell it at our restaurant.”He uses piri piri chiles in the sauce.“Piri piri chiles are used in Peru like jalapeños are used in Mexico,” he said.He also recommends using Key limes and red onion in the ceviche.“Key limes are higher in acidity,” he said. “Red onions have a stronger flavor. Soak them in water before adding to the ceviche. Save the water and use some of that too.”He explained, “The sweet potatoes, they bring down the heat of the Rocoto sauce. The boiled corn brings down the acidity of the lime juice. And the salty roasted corn kernels makes you want to drink more beer.”The Aji Panca and Aji Mirasol were jars of thick red (panca) pepper and yellow (mirasol) pepper pastes. They can be found at Hispanic markets. Pagan used both of the pastes in his Seco de Carne (Peruvian Beef Stew). It was the ultimate comfort food served with fluffy garlic rice.Visit gazettedev.gazette.com to find a video interview with Pagan and see the dishes he made in the class. Here’s his ceviche recipe.

(PERUVIAN) CEVICHE—Yield: 8 servings8 diced tilapia filetsJuice of 10-15 Key limes2 tablespoons Rocoto sauce (available at his restaurant)2 red onions, sliced1 clove garlic, mincedSalt and pepper to taste1/4 bunch cilantro, chopped2 sweet potatoes, boiled, peeled and cubed1 cup Peruvian corn, boiled1/2 cup roasted Peruvian cornLettuce leavesProcedure:1. In large glass bowl, combine first five ingredients. Marinate 30 minutes. Add salt and pepper to taste and top with cilantro.2. Arrange lettuce leaves on plates. Top with ceviche. Place a couple of cubes of sweet potatoes to one side. Place a couple of spoons of Peruvian corn on the other side. Place a couple of teaspoons of roasted corn on another side.—Farney appears Tuesdays on KOAA’s Comcast Channel 5 at noon.

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