Ceviche is a world-famous food; however, few people know that its origin is in Peru. It is a delicious recipe made from fresh fish (Corvina, bream, grouper …) or shellfish that is accompanied by lemon juice, red onion, hot peppers, and coriander.
- The first step to prepare this ceviche will be to cut the red onion into thin strips and immerse them in cold water for about 10 minutes.
- Meanwhile, peel the chili pepper and clean it of seeds.
- Also, clean the fish you have chosen and cut it into small cubes.
- Next, put the fish pieces in a large bowl and add the onion, the chopped cilantro, and a pinch of salt.
- When you have mixed everything, add the juice of a lemon and stir it again.
- Now you will have your own Peruvian ceviche prepared and ready to serve, you can do it accompanied by a cooked sweet potato or an ear of corn.
Stuffed Hot Pepper
The rocoto is a type of chili native to the Arequipa region that is quite spicy. But don’t worry, it can be softened during cooking and the result will be this delicious Peruvian dish:
- The first thing you will have to do is cut the upper part of the hot pepper and clean it of seeds and skins. We recommend that you wear gloves for this step since touching your face or eyes with your hands can irritate them.
- Next, fill a large pot with very cold water and add a tablespoon of sugar.
- Then put the chiles in the pot and put it to boil on the fire. As soon as it reaches a boil, remove it from the heat, strain the water and refill the pot with cold water and another tablespoon of sugar.
- You must repeat this operation 3 times in total; then reserve the rocotos.
For the filling:
- Put a little oil to heat in a pan over medium-high heat and add 4 charades of aji panca to fry it.
- Next, add 450 grams of minced loin meat and 2 bay leaves.
- Add 1 chopped onion, 1 teaspoon of sugar, salt, and pepper.
- Finally, add 2 tablespoons of crushed roasted peanuts, some pitted black olives, 2 chopped hard-boiled eggs, 2 tablespoons of raisins, half a tablespoon of oregano, and a little chopped parsley.
- Fill the rocotos with the mixture and put them on a baking tray with a small piece of fresh cheese on top. Bathe them with a beaten mixture of 3 beaten eggs, 350 milliliters of evaporated milk, salt, and pepper and bake the chiles at 180ºC for 20 minutes
Huancaina’s style potato
This delicious dish is usually cooked as an accompaniment or as a starter and its preparation is very simple:
- The first thing you will have to do is clean 5 yellow peppers of the peels and seeds and then sauté them in a hot pan with a little oil.
- Also, add 2 whole and peeled garlic cloves. When both ingredients have been cooked, pour them into the glass of a hand blender or a blender.
- Also, add 400 grams of fresh cheese and half a cup of sunflower oil.
- Beat everything until you get a smooth and homogeneous mixture; Although if you see that it is too thick you can add a little milk until you achieve the consistency that you consider appropriate.
- One way to serve the huancaína potato is over boiled potatoes, decorating the plate with some slices of boiled egg and chopped black olives.
The tamale is a typical food that in Peru is usually eaten for breakfast or as a starter, almost always accompanied by bread. To prepare it:
- The first step will be to cut half a chicken breast into medium pieces and season them with ground garlic, salt, and pepper.
- Pour a little oil in a skillet and cook the chicken over medium heat until it turns a golden hue, then set it aside.
- In a pot, put 100 grams of vegetable shortening to melt and cook in it half a cup of achiote seeds, an original natural pigment from the tropical zone of America.
- When they have acquired a reddish hue, remove the seeds and instead add:
- 1 tablespoon of crushed garlic,
- 1 tablespoon and a half of ají panca,
- 1 tablespoon of yellow pepper,
- and a little salt and pepper.