Peruvian cuisine has emerged onto the global food scene in recent years, earning its much-deserved credit for luscious, diverse flavors and hues. Rooted in the practices of the Incas and influenced by various immigrant cultures, it guarantees an exciting gastronomic journey you ought to embark on!
Top 3 Must-Try Peruvian Dishes
Let’s explore three quintessential Peruvian dishes, their ingredients, and the steps to prepare them at home.
1. Ceviche
Ceviche, also traditionally spelled as cebiche or seviche, is perhaps Peru’s most popular dish. It is a delightful preparation of raw fish marinated in citrus juices, predominantly lime, and spiced with ají or chili peppers. Below are the ingredients and steps to prepare a classic Peruvian Ceviche:
Ingredients:
- 500g white fish (e.g. sea bass), cut into chunks
- 1 red onion, thinly sliced
- 4-5 limes, juiced
- 2 fresh ají limo peppers, seeds removed and finely chopped
- Handful of fresh cilantro/coriander, chopped
- Salt, to taste
- Boiled sweet potato and corn on the cob, to serve
Instructions:
- Squeeze the fresh lime juice into a bowl, add chunks of fish and marinate for 15-20 minutes until the fish becomes opaque.
- Then, mix in the sliced red onion, ají limo, cilantro, and salt to the fish.
- Serve with sides of sweet potato and a piece of corn on the cob.
2. Lomo Saltado
Lomo Saltado is a flavorful stir-fry dish representing the Chinese influence on Peruvian cuisine. It is a blend of marinated strips of sirloin with onions, tomatoes, french fries, and more.
Ingredients:
- 500g sirloin, cut into strips
- 2 onions, vertically sliced
- 2 tomatoes, cut into wedges
- 1 red ají pepper, seeds removed and thinly sliced
- 2 garlic cloves, minced
- 1 cup fries
- Rice, to serve
Instructions:
- Stir-fry the steak strips in a large wok or frying pan until they are brown and then set them aside.
- In the same pan, add the onions, garlic, ají pepper, and tomatoes – stir fry until the tomatoes are soft.
- Reintroduce the beef into the pan, mix with the vegetables, and lastly, add the fries.
- Serve hot with a side of cooked rice.
3. Ají de Gallina
Ají de Gallina is a spicy and creamy chicken stew, made using ají amarillo (yellow chili pepper), stale bread, nuts, and cheese.
Ingredients:
- 500g chicken breast, cooked and shredded
- 1 onion, chopped
- 3 cloves of garlic, minced
- 3 ají amarillo peppers, seeds removed and blended
- 5 slices of stale bread, crust removed and cubed
- 1/2 cup evaporated milk
- 1/2 cup walnuts, finely chopped
- 50g of fresh white cheese, cubed
- Rice and boiled eggs, to serve
Instructions:
- Over medium heat, fry the onion, garlic, and ají paste. Add the bread cubes, milk, chicken broth, cheese, and walnuts into the frying pan, stirring until you create a thick sauce.
- Add the shredded chicken, let it simmer on a low heat for about 10 minutes.
- Serve the stew over cooked rice and garnish with a boiled egg.
These are just a few representative dishes of the rich and varied Peruvian cuisine. These recipes might vary as per individual palates and regional differences, making it an extensive culinary voyage. However, the core ingredients remain the same, presenting an authentic plateful of Peruvian culture and flavor.
