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Recipe of the Week!


Cooking with Ernest’s: Peruvian Ceviche


  • 2/3 cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 TBSP (packed) chopped fresh cilantro leaves
  • 1/2 ají limo or habanero chile, seeded, halved lengthwise
  • 1/2 small red onion, chopped
  • 1/2 cup bottled clam juice (optional)
  • Kosher salt
  • 1 small sweet potato (about 8 ounces)
  • 1 ear of corn, husked
  • 1/2 ají limo or habanero chile, seeded, halved lengthwise
  • 1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
  • 1 small red onion, quartered and thinly sliced, divided
  • Cilantro leaves


  1. Leche de Tigre: Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
  2. Ceviche: Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
  3. Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely.
  4. Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
  5. Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.
  6. Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

Cooking with Ernest’s: Pork Schnitzel


  • 5 5oz boneless pork chops
  • 2 cups All purpose flour
  • 2 cups Panko or Bread crumbs
  • 5 whole eggs
  • 1/2 cup heavy cream
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 2 tbsp Canola oil


  1. Place the chop between two pieces of plastic wrap. Using a meat mallet with a flat side pound the meat as thin as you can without tearing the meat.
  2. Combine the eggs and cream and whisk. Add the salt and pepper to the flour.
  3. Place the seasoned flour, egg wash, and bread crumbs in separate shallow containers.
  4. Dredge the chop with the flour, coat with the egg wash, and then coat with bread crumbs. Ensure that the chop is thoroughly coated with each ingredient.
  5. Heat the oil in a frying pan on medium to high heat. Place the chop in the pan. The edges of the chop will start to brown and that is a good indicator to flip. Once boths sides are golden brown place the finished chop on paper towels to remove any excess oil.


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