Over the holidays, the BF's mom kindly gave us a gift card to use at The Chopping Block so we scoured the calendar of classes and settled on a class featuring Peruvian cuisine. We both had never really eaten Peruvian food, let alone cooked it, so we knew this would be a great learning experience.
The Lincoln Square location is two levels and our class was held upstairs where there was a dining area, as well as a pretty large cooking area. We were matched up with another couple who we quickly got along with over our shared love of spicy food. The Chopping Block allows you to BYOB with a minimal corkage fee so we brought a bottle of red the BF had seen in Wine Spectator. Can't say he's not resourceful!
|Ingredients for Papas Rellenas|
|Frying the Papas Rellenas|
|The Rest of Our Full Meal!|
Yield: 4 servings
1/2 lb firm white fish such as bass or snapper, boneless and skinless, cut into small pieces
1/2 lb shrimp peeled, deveined, and cut into small pieces
1/2 lb scallops, cut into small pieces
1 shallot minced
1 clove garlic, minced
1 jalapeno, minced, with as many seeds as you wish
1/2 rib celery, minced
3 lemons, juiced
3 limes, juiced
1 orange, juiced
4 tablespoons aji amarillo paste
Salt and pepper to taste
1 tablespoon cilantro, chopped
1 tablespoon parsley, chopped
1. In a medium-sized bowl combine fish, shrimp, scallops, shallot, garlic, chili pepper, celery, lemon juice, lime juice, orange juice, aji amarillo paste, salt, and pepper.
2. Allow the ceviche to marinate for at least 30 minutes but up to six hours. Stir in the cilantro and parsley and serve.
The Chopping Block
4747 N. Lincoln Ave.
Chicago, IL 60625
222 W. Merchandise Mart Plaza #107
Chicago, IL 60654