The gastronomy of Latin America has increasing weight in the culinary world. Peru is one of the most outstanding countries for its gastronomy. In addition, you will find restaurants that offer the best typical dishes of the country. Peruvian gastronomy is very abundant and you can find recipes from all regions.
Whoever has had the joy of tasting the dishes of the Coast, Sierra and Selva, knows very well how rich and good food is in Peru.
If you have never had the opportunity to demonstrate your culinary skills, your time has come. An essential requirement is to be in good spirits. Experts say that when cooking it is important to be happy, so now you know. Obviously, the ingredients are essential for the dish you are going to prepare to come out appetizing.
Ceviche
This dish has been very successful and has spread to different Latin American countries. There are different ways to prepare it and it is difficult to say that only one is correct. This easy recipe invites you to discover how to prepare a Peruvian ceviche.
Ingredients to make Peruvian Ceviche:
- 1 pinch of pepper
- 1 kilogram of fish of your choice
- 1 onion cut into julienne strips
- ¼ cup chopped cilantro leaf
- 1 chopped yellow chili
- 1 chopped chili pepper (to decorate)
- 12 lemons
- 1 pinch of salt and pepper
- 1 cup of fish broth
To accompany:
- 1 boiled sweet corn
- 1 boiled sweet potato (sweet potato or sweet potato)
- 1 bunch of lettuce leaves
- You may also be interested in: Peruvian sea bass ceviche
How to make Peruvian Ceviche:
The first thing you must do to be able to prepare the easy Peruvian ceviche recipe is to squeeze the 12 lemons to extract their juice, save it for later. Then, cut the fish into pieces of approximately 3 centimeters. Place the pieces in the container that you will use to serve the dish.
Mix the fish with the chopped yellow pepper, the fish broth and the cilantro. Also place the onion cut into julianas and the crushed garlic. Let it rest for a few minutes so that it marinates well and soaks up all the flavors.
Season to taste and place the boiled sweet potato, lettuce and sweet corn, also boiled, on one side of the plate.
Then, pour the lemon juice all over the plate so that everything is well covered. Finally, cut a slice of red chili pepper and place it as a decoration. Reserve it in the refrigerator to cool, since this is a dish that is served cold. Peruvian ceviche is a dish that acts as an appetizer, so you can accompany it with rice with shrimp or a delicious salmon with shrimp sauce. Ready to eat!
Peruvian Cebiche – Suggestions and other recipes
There is no single way to prepare ceviche. The original Peruvian cebiche recipe can vary in ingredients depending on the region where it is prepared. However, all good ceviche must have a good quality fish and be marinated in coriander, chili pepper and lemon.
In the event that you want to learn how to prepare ceviche, you can start using fish such as sea bass, sea bass, hake or monkfish. Likewise, you can vary the garnishes and accompany your dish with some delicious green plantain or toasted corn chips like the one we have used in this recipe for tilapia ceviche with toasted corn.
If you want to know other alternatives, discover all the ceviche recipes that we have in RecetasGratis. You can start with these!
Ceviche de pota
Ceviche de merluza
Ceviche de gambas
Ceviche de lubina
Ceviche de pescado
Tartar de salmón con aguacate y mango
Ceviche mexicano de pescado
Ceviche de pescado ecuatoriano
Ceviche de camarón y palta
Aji de Gallina
This is one of the most popular dishes in Peru. It is said to have its origins in the Catalan “menjar blanc”, a salty version of the white manjar dating from medieval Spanish times, and was prepared with chicken, rice starch, almonds and sugar.
Ingredients
3 Shredded, Cooked, Boneless Medium Chicken Breasts
2 carrots
1 celery
3 bay leaves
6 garlic cloves
1,diced medium onion
Salt and pepper to taste
1 ají amarillo or 2 tablespoons Peruvian ají amarillo paste
6 slices of white bread (cut off the edges)
3/4 cup evaporated milk
1/2 cup of chicken broth
2 tablespoons of ground walnuts
4 medium cooked potatoes cut into wheels
3 hard boiled eggs (to decorate)
10 black olives (to decorate)
curly parsley to decorate
Instructions
Place the breasts in a pot with water over medium to medium high heat, add the carrot, bay leaves, celery stalk, salt and pepper to taste. Bring to a boil, then lower the heat and cover for approximately 30 minutes. Drain the breasts and let them cool before shredding them. Reserve the broth.
Soak the bread wheels in the milk.
In a pan with two or three tablespoons of oil over medium to medium high heat, fry the onion and then add the garlic and yellow pepper, cook for approximately 5 minutes, stirring constantly.
Add the soaked bread and half a cup of chicken broth, if necessary add more milk and cook for 8 more minutes. Add the breasts and ground nuts, mix well. Decorate with potato wheels, egg, black olives and sprigs of parsley.
Lomo Saltado
It is a very popular dish of the so-called fusion cuisine that combines the Chinese gastronomy tradition of sautéing food with Peruvian ingredients such as ají amarillo, cilantro and tomato. This dish is accompanied with white rice and French fries.
Ingredients
1 pound of beef tenderloin cut into thin strips
2 garlic cloves, finely chopped
Salt*
pepper to taste
3 tablespoons of vegetable oil
1 small purple (red) onion, cut into thick slices
2 plump tomatoes, cut into thick slices
1 ají amarillo, seeded and deveined, cut into thin strips
2 tablespoons of soy sauce
3 tablespoons of red wine vinegar
1/3 cup beef broth (beef broth)
1/2 cup fresh cilantro, coarsely chopped
2 French fries cups
White rice as a side dish
Instructions
Season the meat with garlic, salt and pepper.
Place a wok or skillet over very high heat. Add the oil and sauté the meat, a few strips at a time (2 minutes per batch) so they don’t sweat, but brown.
Add the onion, tomato, and chili pepper and sauté everything for approximately 2 to 3 minutes. The tomatoes and onion should be crisp, not mushy. Add the soy sauce and vinegar to the sides of the wok or pan and mix everything together. Add the meat (beef) broth and cook an additional 1 1/2 minutes. Taste it to adjust the seasoning.
Turn off the heat, add the chopped cilantro and serve immediately with French fries and white rice.
Arroz con Pollo
It is one of the favorite dishes of Peruvian families, it can be prepared with duck or chicken. It is very delicious and has many variations. The rice can be made grained or as a risotto. Although it is green and contains a lot of cilantro, its flavor is very subtle.
Ingredients for Peruvian chicken rice
Between 4 and 6 chicken pieces
125 ml Primor oil
1 onion chopped into small squares (100 gr)
6 gr of minced garlic
Ground green chili to taste
125 ml of coriander ground
15 gr of ají panca paste
375 ml stout (optional)
450 grams of rice
200 grams of peas
200 gr of shelled corn
200 gr of chopped carrot
100 g bell pepper cut into strips
Boiling water in the necessary amount
30 grams of Golden Seal margarine
Peruvian chicken rice recipe
Preparation of Peruvian chicken rice
Wash the chicken and dry it. Cut it into pieces, season with salt and pepper and fry in very hot Primor oil and Sello de Oro margarine.
Chicken wash and dry icon for Peruvian chicken rice recipe
Remove the chicken and, in that same oil, add the Sello de Oro margarine and brown the garlic, onion, chili pepper, cilantro and also the chili paste
Add oil icon for Peruvian chicken rice recipe
Put the pieces back, add the beer (optional) and cook until the chicken is done.
Icon add prey in pot for Peruvian chicken rice recipe
Remove the pieces and keep them warm.
