PE Top 10 traditional Peruvian recipes.

Ingredients

• 1 lb / 450 g white fish
• 1 tsp–2 tbsp lime, to taste
• 1–2 cups prepared red onion
• 1–2 cups prepared cilantro
• ají, as needed
• corn, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Ceviche in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• 1 lb / 450 g beef
• 1–2 cups prepared onion
• 1–2 cups prepared tomato
• 1 tsp–2 tbsp soy sauce, to taste
• fries, as needed
• 1½–2 cups rice
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Lomo Saltado and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1 lb / 450 g chicken
• ají amarillo, as needed
• enough bread for serving or wrapping
• 1–3 cups milk
• walnuts, as needed
• 1½–2 cups rice
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Aji de Gallina and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Aji de Gallina warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g beef heart
• 1–3 cups steak
• ají panca, as needed
• 1 tsp–2 tbsp vinegar, to taste
• 1 tsp–2 tbsp garlic, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the beef heart with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Anticuchos until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1½–2 cups potatoes
• 1 tsp–2 tbsp lime, to taste
• ají amarillo, as needed
• tuna, as needed
• 1 lb / 450 g chicken
• 1–2 cups prepared avocado
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Causa and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Causa warm, fresh or chilled depending on the traditional style.

Ingredients

• 1–2 cups prepared rocoto peppers
• 1 lb / 450 g beef
• 1–2 cups prepared onions
• 6–8 oz / 170–225 g cheese
• 2–4 eggs
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Rocoto Relleno and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Rocoto Relleno warm, fresh or chilled depending on the traditional style.

Ingredients

• 1½–2 cups rice
• 2–4 eggs
• 1–2 cups prepared scallions
• 1 tsp–2 tbsp soy sauce, to taste
• 1 lb / 450 g chicken
• 1 lb / 450 g pork
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Arroz Chaufa and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1 lb / 450 g chicken
• 1 tsp–2 tbsp cumin, to taste
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp vinegar, to taste
• 1 tsp–2 tbsp soy sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the chicken with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Pollo a la Brasa until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1½–2 cups potatoes
• ají amarillo, as needed
• 6–8 oz / 170–225 g cheese
• 1–3 cups milk
• crackers, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Papa a la Huancaína and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Papa a la Huancaína warm, fresh or chilled depending on the traditional style.

Ingredients

• 1–3 cups condensed milk
• 1–3 cups evaporated milk
• 2–4 eggs
• 1 tsp–2 tbsp sugar, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Suspiro Limeño, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.