12 Bright Peruvian Healthy Recipes That Keep Eating Balanced

When I think of Peruvian cuisine, vibrant colors and fresh flavors come to mind. Each dish celebrates the rich culinary heritage of the region. From zesty ceviche to hearty lomo saltado, these recipes not only taste amazing but also promote a balanced diet. Whether you’re a fan of seafood or vegetarian dishes, there’s something here for everyone. Let’s explore these twelve delightful options that can transform your meals into a flavorful experience.

Ceviche De Pescado

Ceviche de Pescado is a quintessential Peruvian dish that showcases the country’s rich culinary heritage. This invigorating seafood dish features fresh, raw fish marinated in zesty lime juice, combined with aromatic herbs and spices. Traditionally served as an appetizer, ceviche is celebrated for its vibrant flavors, making it a favorite among locals and tourists alike. The key to a perfect ceviche lies in the quality of the fish and the balance of flavors, resulting in a dish that’s both light and satisfying.

The origins of ceviche can be traced back to the coastal regions of Peru, where the abundance of fresh fish made it a staple. This dish not only highlights the freshness of the ingredients but also exemplifies the Peruvian philosophy of using simple, high-quality ingredients to create complex flavors. Paired with sides like sweet potato or corn, ceviche de pescado isn’t only delicious but also a healthy option packed with protein and essential nutrients.

Ingredients (Serves 4-6):

• 1 lb fresh white fish fillets (such as tilapia or sea bass)
• 1 cup freshly squeezed lime juice
• 1 medium red onion, thinly sliced
• 1 jalapeño pepper, finely chopped (optional)
• 1 cup chopped cilantro
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 small sweet potato, cooked and sliced (for serving)
• Corn on the cob, boiled (for serving)

Cooking Instructions:

1. Prepare the Fish: Begin by selecting high-quality, fresh fish fillets. Rinse the fish under cold water and pat it dry with paper towels. Cut the fish into small, bite-sized cubes (about ½ inch). This size will allow the fish to marinate evenly in the lime juice.
2. Marinate the Fish: Place the cubed fish in a glass or ceramic bowl (avoid metal, as it can react with the lime juice). Pour the freshly squeezed lime juice over the fish, ensuring it’s completely submerged. The acidity in the lime juice will “cook” the fish. Cover the bowl with plastic wrap and refrigerate for about 15-20 minutes, or until the fish turns opaque.
3. Add Vegetables and Seasoning: After the fish has marinated, remove it from the refrigerator. Add the thinly sliced red onion, chopped jalapeño (if using), chopped cilantro, salt, and black pepper. Gently toss all the ingredients together to combine, ensuring the fish is evenly coated with the vegetables and seasonings.
4. Serve: To serve, spoon the ceviche into chilled bowls or plates. Accompany the ceviche with slices of cooked sweet potato and boiled corn on the cob for a traditional Peruvian touch. You can also garnish with additional cilantro if desired.

Extra Tips:

For the best flavor, always use the freshest fish available, as ceviche is a raw dish. If you’re unsure of the fish’s freshness, consult your fishmonger for recommendations.

Additionally, feel free to adjust the level of spice by adding more or less jalapeño according to your taste. Ceviche is best enjoyed immediately after preparation, but it can be stored in the refrigerator for a few hours if needed. However, avoid marinating the fish for too long, as it can become overly “cooked” and lose its delicate texture.

Quinoa Salad With Avocado and Mango

Quinoa salad with avocado and mango is a revitalizing and nutritious dish that showcases the vibrant flavors of Peru. This salad not only brings together the nutty taste of quinoa but also incorporates the creaminess of avocado and the sweetness of mango, creating a delightful balance of textures and flavors.

Perfect as a side dish or a light meal, this salad is packed with protein, healthy fats, and essential vitamins, making it an ideal choice for health-conscious eaters.

In addition to being delicious, this quinoa salad is incredibly versatile. You can easily customize it by adding your favorite ingredients, such as black beans, corn, or bell peppers, to enhance the flavor and nutrition.

Whether you’re hosting a gathering or just looking for a quick and wholesome meal option, this quinoa salad with avocado and mango is sure to impress your family and friends.

Ingredients (Serves 4-6 people)

• 1 cup quinoa
• 2 cups water
• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Rinse the Quinoa: Begin by rinsing the quinoa under cold running water in a fine mesh strainer. This step removes any bitter saponins that may be present on the quinoa’s surface and guarantees a better flavor in the final dish.

2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the water.

Once cooked, remove from heat and let it sit covered for an additional 5 minutes.

3. Fluff the Quinoa: After letting the quinoa sit, uncover and fluff it gently with a fork. This helps to separate the grains and gives the quinoa a light and airy texture. Allow it to cool to room temperature.

4. Prepare the Vegetables: While the quinoa is cooling, prepare the other ingredients. Dice the avocado and mango, halve the cherry tomatoes, and finely chop the red onion and cilantro.

5. Combine Ingredients: In a large mixing bowl, combine the cooled quinoa, diced avocado, mango, cherry tomatoes, red onion, and cilantro. Gently toss to mix all the ingredients together, being careful not to mash the avocado.

6. Dress the Salad: In a small bowl, whisk together the lime juice, olive oil, and a pinch of salt and pepper. Pour the dressing over the quinoa salad and toss gently once more to guarantee everything is evenly coated.

7. Taste and Adjust Seasoning: Before serving, taste the salad and adjust the seasoning as needed by adding more salt, pepper, or lime juice according to your preference.

Extra Tips

For an extra flavor boost, consider adding some toasted nuts or seeds, such as almonds or pumpkin seeds, for crunch.

Additionally, if you prefer a spicier kick, a dash of diced jalapeño can be incorporated. This salad is best enjoyed fresh but can be stored in the refrigerator for up to two days.

If making ahead, keep the avocado and dressing separate until ready to serve to maintain freshness.

Lomo Saltado With Brown Rice

Lomo Saltado is a classic Peruvian dish that beautifully marries the flavors of traditional Peruvian cuisine with Asian influences. It features tender strips of beef stir-fried with onions, tomatoes, and a hint of soy sauce, served alongside delicious brown rice. This modification of the traditional recipe incorporates brown rice instead of white, providing a healthier and more nutritious base that complements the savory stir-fry perfectly. The dish isn’t only vibrant and flavorful but also packed with essential nutrients that make it a wholesome choice for family meals or gatherings.

Cooking Lomo Saltado with brown rice is a straightforward process that yields a delightful dish. The combination of fresh ingredients and a quick cooking method guarantees that you can prepare this meal in under an hour. It’s a great way to introduce some Peruvian flair into your kitchen while still keeping health and nutrition in mind. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress and satisfy your taste buds.

Ingredients (Serves 4-6):

• 1 pound beef sirloin, cut into thin strips
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 medium tomato, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 cups cooked brown rice
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Brown Rice: Begin by cooking the brown rice according to package instructions. Typically, this involves rinsing the rice, adding it to a pot with water (usually a 1:2 ratio of rice to water), bringing it to a boil, then reducing the heat and simmering until tender. This can take about 30-40 minutes.
2. Cook the Beef: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the thinly sliced beef sirloin. Sauté for about 3-4 minutes until the beef is browned on all sides. Avoid overcrowding the pan; you may need to do this in batches.
3. Add Vegetables: Once the beef is cooked, add the sliced onions and minced garlic to the skillet. Stir-fry for about 2 minutes until the onions become translucent. Then, add the sliced tomatoes and cook for another minute, allowing them to soften slightly.
4. Season the Stir-Fry: Pour in the soy sauce and red wine vinegar, then sprinkle in the cumin, salt, and pepper. Stir everything together well, allowing the flavors to meld for about 2-3 minutes. The sauce should coat the meat and vegetables evenly.
5. Combine with Rice: Once the sauce is well incorporated, remove the skillet from heat. Serve the Lomo Saltado over a bed of cooked brown rice.
6. Garnish and Serve: Finish the dish by garnishing with chopped fresh cilantro and serving lime wedges on the side for an added zesty flavor.

Extra Tips:

When cooking Lomo Saltado, it’s important to choose high-quality beef for the best flavor and tenderness. If you prefer a spicier kick, consider adding sliced jalapeños or a dash of hot sauce to the stir-fry.

Additionally, feel free to customize the vegetables by including bell peppers or snap peas for extra color and crunch. Enjoy your Lomo Saltado with brown rice, and don’t forget to squeeze fresh lime juice over the top before digging in for an extra burst of flavor!

Aji De Gallina

Aji De Gallina is a classic Peruvian dish that combines shredded chicken in a creamy, spicy sauce made with aji amarillo peppers. This delightful meal isn’t only flavorful but also offers a wonderful balance of textures, thanks to the tender chicken and the richness of the sauce.

Traditionally served with rice and boiled potatoes, Aji De Gallina is a perfect dish for family gatherings or a special occasion where you want to impress your guests with authentic Peruvian cuisine.

The key to a successful Aji De Gallina lies in the preparation of the sauce, which is both comforting and aromatic. The aji amarillo peppers provide a distinct flavor that sets this dish apart, while the addition of walnuts adds a unique nuttiness.

With simple ingredients and straightforward steps, you can bring the taste of Peru into your kitchen and enjoy this hearty meal that’s sure to please everyone at the table.

Ingredients (Serves 4-6)

• 2 cups shredded cooked chicken
• 4 aji amarillo peppers, seeds removed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup evaporated milk
• 1 cup chicken broth
• 1 cup finely chopped walnuts
• 1/2 cup grated Parmesan cheese
• 3 slices of white bread, crusts removed
• 1/4 cup olive oil
• Salt and pepper to taste
• 4 boiled potatoes, for serving
• Cooked white rice, for serving
• Black olives and hard-boiled eggs, for garnish (optional)

Cooking Instructions

1. Prepare the Chicken: If you haven’t already cooked your chicken, boil it in salted water until fully cooked. Once cooked, remove from the pot, let it cool, and then shred the chicken into bite-sized pieces. Set aside.
2. Make the Aji Sauce: In a blender, combine the aji amarillo peppers (you may want to add a little water if they’re too thick), walnuts, and the slices of bread. Blend until smooth. This mixture will serve as the base of your sauce.
3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Combine Ingredients: Pour the blended aji mixture into the skillet with the onions and garlic. Stir well to combine, and cook for about 5 minutes, letting the flavors meld together.
5. Add Chicken and Liquids: Lower the heat and add the shredded chicken to the skillet. Then, pour in the chicken broth and evaporated milk. Stir to combine all the ingredients. Let it simmer for about 10-15 minutes until the sauce thickens slightly.
6. Finish the Sauce: Once the sauce has thickened, stir in the grated Parmesan cheese. Season with salt and pepper to taste. Cook for an additional minute until the cheese has melted and incorporated into the sauce.
7. Serve: To serve, place a portion of boiled potatoes on a plate and spoon the Aji De Gallina over the potatoes. Accompany the dish with a serving of cooked white rice. Garnish with black olives and slices of hard-boiled eggs if desired.

Extra Tips

When making Aji De Gallina, it’s essential to adjust the spiciness according to your preference. If you prefer a milder flavor, you can use less aji amarillo or remove some of the seeds.

Additionally, for a creamier texture, you might consider increasing the amount of evaporated milk or walnuts. Finally, allowing the dish to rest for a few minutes after cooking can enhance the flavors, making it even more delicious when served. Enjoy your culinary journey into Peruvian cuisine!

Peruvian Roasted Chicken

Peruvian Roasted Chicken, known as “Pollo a la Brasa,” is a beloved dish that showcases the vibrant flavors of Peru. This dish features a whole chicken marinated in a blend of spices, herbs, and citrus, then roasted to perfection. The result is a juicy, tender chicken with a crispy, flavorful skin that’s sure to impress family and friends at any gathering.

Often served with a side of tangy green sauce, known as “aji verde,” this dish isn’t only delicious but also embodies the rich culinary culture of Peru.

The marinade for the chicken is where the magic happens. A combination of garlic, cumin, paprika, and beer gives the chicken its unique flavor profile, while the roasting process locks in moisture and creates that irresistible crispy skin. Served alongside traditional sides like roasted potatoes or a fresh salad, Peruvian Roasted Chicken is a wholesome and fulfilling meal that brings a taste of Peru right to your kitchen.

Ingredients (Serves 4-6):

• 1 whole chicken (about 4-5 pounds)
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper (optional for heat)
• 1 cup beer (preferably a light lager)
• Juice of 2 limes
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the minced garlic, soy sauce, red wine vinegar, olive oil, cumin, paprika, black pepper, salt, oregano, cayenne pepper (if using), beer, and lime juice. Whisk together until well combined.
2. Marinate the Chicken: Place the whole chicken in a large resealable plastic bag or a baking dish. Pour the marinade over the chicken, ensuring it’s well coated both inside and out. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to penetrate the meat.
3. Preheat the Oven: About 30 minutes before you’re ready to cook, preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin.
4. Prepare the Chicken for Roasting: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on a roasting rack in a baking pan, breast side up. Tuck the wing tips under the body to prevent burning.
5. Roast the Chicken: Place the pan in the preheated oven and roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking for added moisture and flavor.
6. Rest and Serve: Once cooked, remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. This resting period helps the juices redistribute throughout the meat, ensuring a moist and flavorful dish.

Extra Tips:

For an even more authentic taste, consider using a charcoal grill if you have one available, as traditional Pollo a la Brasa is often cooked over an open flame.

Additionally, make sure to serve the chicken with a side of fresh aji verde sauce, which complements the flavors beautifully.

Finally, leftovers can be stored in an airtight container for up to 3 days and are perfect for making sandwiches or salads!

Huancaina Sauce With Vegetable Sticks

Huancaina Sauce is a classic Peruvian dish that adds a creamy, spicy touch to a variety of meals. Originating from the city of Huancayo, this sauce is typically made with queso fresco, a type of fresh cheese that provides a rich and savory flavor.

Paired with fresh vegetable sticks, it makes for a healthy and delicious appetizer or snack that’s perfect for gatherings or as a nutritious option for kids. The vibrant flavors of Huancaina Sauce come from a blend of yellow chili peppers, garlic, and lime juice, making it not only flavorful but also a colorful addition to any plate.

The vegetable sticks—often made from carrots, cucumbers, and bell peppers—are crisp and invigorating, offering a delightful contrast to the creamy sauce. This dish serves 4-6 people, making it an ideal choice for a family meal or entertaining guests.

Ingredients:

• 1 cup queso fresco (or feta cheese)
• 2-3 yellow chili peppers (aji amarillo), seeds removed
• 1 clove garlic, minced
• 1/4 cup vegetable oil
• 1/4 cup evaporated milk
• Juice of 1 lime
• Salt to taste
• 2 large carrots, cut into sticks
• 1 cucumber, cut into sticks
• 1 bell pepper, cut into sticks

Cooking Instructions:

1. Prepare the Huancaina Sauce: In a blender or food processor, combine the queso fresco, yellow chili peppers, minced garlic, vegetable oil, evaporated milk, lime juice, and a pinch of salt. Blend until the mixture is smooth and creamy. If the sauce is too thick, you can add a little more evaporated milk to reach your desired consistency.
2. Taste and Adjust: After blending, taste the sauce and adjust the seasoning. If you prefer it spicier, you can add more chili peppers or a sprinkle of cayenne pepper. Blend again if necessary to incorporate the additional seasonings.
3. Prepare the Vegetable Sticks: While the sauce is blending, wash and cut the carrots, cucumber, and bell pepper into thin sticks. Aim for uniform sizes to guarantee even presentation and ease of dipping.
4. Plate the Dish: Arrange the vegetable sticks on a serving platter. You can group them by type or create a colorful pattern for an appealing presentation.
5. Serve the Sauce: Pour the Huancaina sauce into a small bowl or serving dish and place it in the center of the vegetable platter. This allows guests to dip the vegetable sticks into the sauce as they please.

Extra Tips:

When making Huancaina Sauce, using fresh ingredients will notably enhance the flavor. If you can’t find yellow chili peppers, you can substitute them with a mix of jalapeños and a touch of turmeric for color, though the flavor will differ slightly.

Additionally, feel free to experiment with different vegetable sticks like celery or radishes to add variety. Serve the dish chilled or at room temperature for the best taste experience!

Choclo Con Queso

Choclo Con Queso, a delightful Peruvian dish, showcases the rich flavors of fresh corn paired with creamy cheese. This traditional dish isn’t only a staple in Peruvian cuisine but also a popular street food that can be enjoyed at any time of the day. The sweetness of the choclo, or Peruvian corn, complements the saltiness of the cheese, creating a perfect balance of flavors that’s bound to please your taste buds.

Whether you’re looking for a quick snack or a side dish to accompany your meal, Choclo Con Queso is a simple yet delicious option that highlights the natural ingredients of Peru.

The beauty of Choclo Con Queso is in its simplicity. With just a few ingredients, you can whip up this dish in no time. The corn is typically steamed or boiled, allowing it to retain its natural sweetness and texture. The cheese, often a soft white cheese like queso fresco, adds a creamy richness that enhances the overall experience.

This dish isn’t only tasty but also packed with nutrients, making it a healthy choice for any meal.

Ingredients (Serves 4-6)

• 4-6 ears of fresh choclo (Peruvian corn)
• 200g queso fresco (or any soft cheese of your choice)
• Salt (to taste)
• Optional: butter or olive oil for drizzling

Cooking Instructions

1. Prepare the Choclo: Start by shucking the choclo, removing all the husks and silk. Rinse the ears of corn under cold water to verify they’re clean. You can break the ears in half if they’re too large to fit in your pot.
2. Boil the Choclo: Fill a large pot with water, add a pinch of salt, and bring it to a boil. Once boiling, add the prepared choclo to the pot. Boil the corn for about 20-30 minutes, or until the kernels are tender. Check for doneness by piercing a kernel with a fork; it should be soft and juicy.
3. Drain and Cool: Once the corn is cooked, carefully drain the water and let the choclo cool for a few minutes. This step is crucial as it allows you to handle the hot corn without burning your fingers.
4. Serve with Cheese: On a serving plate, arrange the boiled choclo. Cut the queso fresco into thick slices or crumble it over the corn. If desired, drizzle with a little butter or olive oil for added flavor.
5. Enjoy: Serve the Choclo Con Queso warm, and encourage your guests to enjoy it by pulling off the corn kernels and combining them with the cheese as they eat.

Extra Tips

For the best flavor, try to use fresh, in-season choclo, as it will be sweeter and more tender. If you can’t find fresh Peruvian corn, you can substitute it with regular sweet corn, but keep in mind that the flavor and texture may differ.

Additionally, feel free to experiment with different types of cheese; some people enjoy adding a sprinkle of chili powder or lime juice for an extra kick. Finally, Choclo Con Queso pairs wonderfully with a side of salsa or avocado for a complete snack or appetizer experience. Enjoy your culinary journey into Peruvian cuisine!

Causa Rellena

Causa Rellena is a traditional Peruvian dish that combines the creamy texture of mashed yellow potatoes with vibrant flavors from a variety of fillings. This dish isn’t only visually appealing but also offers a delightful burst of taste with every bite.

Originating from the coastal regions of Peru, causa is often served cold and is perfect for any gathering or festive occasion. It’s a versatile dish that can be customized to suit various dietary preferences, making it a healthy option that still delights the palate.

The foundation of causa rellena is made with a specific type of yellow potato, known as “papas amarillas,” which gives the dish its signature color. The mashed potatoes are seasoned with lime juice and aji amarillo (yellow chili pepper), adding a unique tangy flavor that sets it apart.

The filling can vary widely, including ingredients such as chicken, tuna, or avocado, often accompanied by a revitalizing layer of avocado and hard-boiled eggs, making it a well-balanced meal.

Ingredients (Serves 4-6):

• 2 pounds yellow potatoes
• 2 tablespoons aji amarillo paste
• 1/4 cup lime juice
• Salt, to taste
• 1/2 cup mayonnaise
• 1 can (12 oz) tuna, drained and flaked (or shredded cooked chicken)
• 1/2 red onion, finely chopped
• 1 avocado, sliced
• 4 hard-boiled eggs, quartered
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Potatoes: Start by washing the yellow potatoes thoroughly. Place them in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they’re tender, about 20-25 minutes.
2. Once cooked, drain the water and allow the potatoes to cool slightly before peeling.
3. Mash the Potatoes: In a large bowl, mash the peeled yellow potatoes until smooth. Add the aji amarillo paste and lime juice to the mashed potatoes, seasoning with salt to taste.
4. Mix well until all ingredients are fully incorporated, creating a vibrant yellow mixture.
5. Prepare the Filling: In a separate bowl, combine the drained tuna (or shredded chicken) with mayonnaise and finely chopped red onion.
6. Mix thoroughly until the ingredients are well combined. This will be your filling for the causa.
7. Assemble the Causa: Take half of the mashed potato mixture and spread it evenly in a rectangular dish or a round mold to form the base layer.
8. Press it down gently to create a solid base. Next, layer the tuna filling over the potato base and spread it evenly.
9. Top the filling with slices of avocado and quartered hard-boiled eggs.
10. Finish with the Top Layer: Finally, add the remaining mashed potato mixture on top of the filling and smooth it out with a spatula.
11. For a decorative touch, you can use a fork to create patterns on the surface. Refrigerate the assembled causa for at least 30 minutes to allow it to set.
12. Serve and Garnish: Once chilled, carefully unmold the causa onto a serving platter.
13. Garnish with fresh cilantro and additional slices of avocado or hard-boiled eggs if desired. Cut into portions and serve cold.

Extra Tips:

When making causa rellena, feel free to experiment with the fillings based on your preferences. You can substitute the tuna with cooked shrimp, crab, or even a vegetarian filling like roasted vegetables or beans for a healthier twist.

For added flavor, consider including spices or herbs in the filling. Additionally, make sure the potatoes are well-cooked and cooled to achieve a smooth texture; this will help in creating layers that hold together beautifully.

Enjoy this delightful dish as a light lunch or a stunning appetizer at your next gathering!

Sopa a La Criolla

Sopa a La Criolla is a beloved traditional Peruvian soup that beautifully combines the vibrant flavors of the Andes with the comfort of a hearty dish. This recipe showcases a delightful medley of ingredients, including tender slices of beef, fresh vegetables, and aromatic spices, creating a rich and flavorful broth.

The soup is often served with a side of rice and a sprinkle of fresh cilantro, making it a wholesome meal perfect for family gatherings or cozy nights at home. This dish not only satisfies the taste buds but also provides a nourishing option packed with nutrients.

The combination of protein from the beef and vitamins from the vegetables makes Sopa a La Criolla a balanced meal. Whether you’re familiar with Peruvian cuisine or trying it for the first time, this recipe is sure to impress and warm everyone’s heart.

Ingredients (Serves 4-6)

• 1 lb (450g) beef (such as flank steak), thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 medium carrot, sliced
• 1 medium potato, diced
• 1/2 cup green peas
• 6 cups beef broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• 2 tablespoons vegetable oil

Cooking Instructions

1. Prepare the Beef: In a large pot, heat the vegetable oil over medium heat. Add the thinly sliced beef and season it with salt and pepper. Sauté the beef for approximately 5-7 minutes until it’s browned on all sides. This step enhances the flavor of the meat and provides a robust base for the soup.
2. Sauté the Aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook for an additional 3-4 minutes, stirring frequently until the onions become translucent and fragrant. This will infuse the oil with flavor and create a delicious aromatic foundation for the soup.
3. Add the Vegetables: Stir in the diced tomatoes, sliced carrots, and diced potatoes. Cook the mixture for about 5 minutes, allowing the vegetables to soften slightly. This step helps to develop the flavors and guarantees that the vegetables are evenly distributed throughout the soup.
4. Pour in the Broth: Add the beef broth to the pot, along with the cumin and paprika. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-30 minutes. This allows the flavors to meld together and the beef to become tender.
5. Incorporate the Peas: Finally, add the green peas to the soup and let it simmer for an additional 5 minutes. This step adds a pop of color and sweetness to the dish, enhancing the overall flavor profile.
6. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. The acidity from the lime brightens the flavors and adds a revitalizing touch to the hearty soup.

Extra Tips

When preparing Sopa a La Criolla, feel free to experiment with the vegetables based on what you have on hand. Common additions include corn or bell peppers, which can provide additional flavors and textures.

Additionally, for a spicier kick, consider adding a diced chili pepper during the sautéing phase. Always remember to taste and adjust the seasoning before serving to guarantee the soup is perfectly seasoned to your liking. Enjoy your culinary journey into Peruvian cuisine!

Tiradito

Tiradito is a traditional Peruvian dish that showcases the country’s rich culinary heritage. This invigorating seafood dish is often compared to ceviche, but with a key difference: tiradito features fish that’s sliced into thin strips rather than diced. The dish is marinated in a zesty sauce made of lime juice, aji amarillo (a yellow chili pepper), and garlic, which infuses the fish with a vibrant flavor that’s both bright and tangy.

Tiradito is typically served with sweet potato and corn on the side, making it a delightful and balanced meal. The origins of tiradito can be traced back to the coastal regions of Peru, where the abundance of fresh fish inspired locals to create this simple yet delicious dish. Traditionally, tiradito is made using white fish such as flounder, snapper, or sole, allowing the natural flavors of the seafood to shine through.

This dish isn’t only a proof of the freshness of Peruvian ingredients but also a celebration of the country’s bold flavors and culinary creativity.

Ingredients (serving size: 4-6 people):

• 1 lb (450g) fresh white fish fillets (like flounder or snapper)
• 1 cup fresh lime juice
• 2 tablespoons aji amarillo paste (or substitute with jalapeño if unavailable)
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 small red onion, thinly sliced
• 1 cup cooked sweet potato, sliced
• 1 cup cooked corn, cut off the cob
• Fresh cilantro for garnish
• Slices of avocado (optional)

Cooking Instructions:

1. Prepare the Fish: Start by verifying that the fish is very fresh. Rinse the fillets under cold water, then pat them dry with paper towels. Using a sharp knife, cut the fish into thin strips, about 1/2 inch wide. Place the fish strips in a glass or ceramic bowl and set aside.
2. Make the Marinade: In a separate bowl, combine the fresh lime juice, aji amarillo paste, minced garlic, salt, and black pepper. Whisk the ingredients together until well blended. This marinade won’t only add flavor but also “cook” the fish in the acidity of the lime juice.
3. Marinate the Fish: Pour the marinade over the fish strips in the bowl. Gently toss to verify that all of the fish is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for about 10-15 minutes. This step allows the fish to absorb the zesty flavors while still remaining tender.
4. Prepare the Garnishes: While the fish is marinating, slice the red onion thinly and prepare the sweet potato and corn. If using fresh sweet potatoes, boil them until tender and slice them into rounds. Set aside the sweet potato and corn for serving.
5. Assemble the Dish: Once the fish has marinated, remove it from the refrigerator. Arrange the marinated fish on a serving platter, and scatter the sliced red onions on top. For an extra touch, you can add slices of avocado for creaminess.
6. Serve: Present the tiradito beautifully by placing the cooked sweet potato and corn around the fish on the platter. Garnish with fresh cilantro for a pop of color and freshness. Serve immediately to enjoy the dish at its best.

Extra Tips: When preparing tiradito, freshness is key. Always use the freshest fish you can find, as the quality of the seafood directly impacts the final dish. Additionally, feel free to adjust the level of spiciness by modifying the amount of aji amarillo paste according to your taste preferences.

For a more vibrant presentation, consider adding thinly sliced radishes or a sprinkle of chili flakes on top before serving. Enjoy this dish chilled for an invigorating taste that perfectly embodies the essence of Peruvian cuisine.

Anticuchos De Corazón

Anticuchos de corazón, a beloved street food in Peru, are skewered beef heart marinated in a vibrant mixture of spices and vinegar, then grilled to perfection. This dish offers a unique blend of flavors, showcasing the rich culinary traditions of Peru. Traditionally enjoyed as a snack or appetizer, anticuchos are often served with a side of spicy sauce and boiled potatoes, making them a hearty and satisfying meal option.

The preparation of anticuchos de corazón is relatively straightforward, but it demands a bit of time for marination to infuse the meat with flavor. In this recipe, we’ll guide you through the simple steps to create this Peruvian delicacy at home. With the right ingredients and a bit of patience, you can elevate your culinary skills and impress your family and friends with this authentic Peruvian dish.

Ingredients (Serving Size: 4-6 people)

• 1 lb beef heart, cleaned and cut into 1-inch cubes
• 1/4 cup red wine vinegar
• 2 tablespoons aji panca paste (or substitute with paprika)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 1-2 tablespoons vegetable oil (for grilling)
• 12-15 skewers (soaked in water if wooden)
• Boiled potatoes (for serving)
• Spicy sauce (for dipping, optional)

Cooking Instructions

1. Prepare the Beef Heart: Start by cleaning the beef heart thoroughly. Remove any excess fat or connective tissue, and cut it into 1-inch cubes. This will guarantee that the heart cooks evenly and absorbs the marinade well.
2. Make the Marinade: In a large mixing bowl, combine the red wine vinegar, aji panca paste, minced garlic, cumin, oregano, salt, and pepper. Mix well until all ingredients are fully incorporated. This marinade is what gives the anticuchos their signature flavor.
3. Marinate the Meat: Add the beef heart cubes to the marinade, making sure that each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight. The longer the meat marinates, the more flavorful it will become.
4. Prepare the Skewers: After marination, take the beef heart cubes out of the refrigerator. Thread the marinated meat onto the skewers, leaving a small gap between each piece to allow for even cooking. If using wooden skewers, make sure they’ve been soaked in water to prevent burning on the grill.
5. Grill the Anticuchos: Preheat your grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking. Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the meat is nicely charred and cooked to your desired level of doneness.
6. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve the anticuchos de corazón hot with boiled potatoes on the side and a spicy dipping sauce, if desired.

Extra Tips

When cooking anticuchos de corazón, it’s important to keep an eye on the cooking time to prevent overcooking, which can make the meat tough.

If you want to add an extra layer of flavor, consider basting the skewers with some of the leftover marinade while grilling.

Additionally, feel free to customize the level of heat by adjusting the amount of aji panca or adding your favorite hot sauce.

Enjoy your culinary adventure with this delicious Peruvian dish!

Peruvian Fruit Salad

Peruvian Fruit Salad, known as “Ensalada de Frutas,” is a vibrant and invigorating dish that celebrates the diverse flavors and colors of South American fruits. This delightful salad isn’t only a feast for the eyes but also a healthy option to enjoy as a snack or dessert.

The combination of tropical fruits like papaya, mango, and pineapple, along with the tang of lime juice, makes this salad a perfect way to cool down on a warm day or to serve at gatherings.

Making this fruit salad is simple and allows for creativity, as you can mix and match your favorite fruits. The addition of mint leaves adds a revitalizing touch, while a sprinkle of chili powder can provide a surprising kick. This dish isn’t only delicious but also packed with vitamins, making it a great choice for health-conscious individuals.

Let’s plunge into the recipe and bring a taste of Peru to your table!

Ingredients (serving size: 4-6 people)

• 1 cup diced papaya
• 1 cup diced mango
• 1 cup diced pineapple
• 1 cup diced strawberries
• 1 cup diced kiwi
• 1 banana, sliced
• 1/4 cup fresh mint leaves, chopped
• Juice of 2 limes
• 1 tablespoon honey (optional)
• A pinch of chili powder (optional)

Cooking Instructions

1. Prepare the Fruits: Start by washing all the fruits thoroughly. Peel the papaya, mango, and kiwi. Dice the papaya, mango, pineapple, and strawberries into bite-sized pieces, and slice the banana. Make sure to keep the pieces uniform for an appealing presentation.
2. Mix the Fruits: In a large mixing bowl, combine all the diced fruits: papaya, mango, pineapple, strawberries, kiwi, and banana. Gently toss them together to guarantee an even distribution of colors and flavors.
3. Add the Dressing: In a small bowl, whisk together the lime juice and honey (if using) until well combined. Drizzle this mixture over the fruit salad and toss gently to coat the fruits evenly. The lime juice adds a zesty flavor and helps prevent the fruits from browning.
4. Incorporate Mint and Spice: Add the chopped mint leaves to the fruit salad and sprinkle a pinch of chili powder if you’re feeling adventurous. Toss the salad gently again to incorporate the mint and spice without mashing the fruits.
5. Chill and Serve: Let the fruit salad sit for about 15-20 minutes to allow the flavors to meld together. You can serve it immediately or refrigerate it for a chilled treat. Serve in individual bowls or a large serving platter for a beautiful presentation.

Extra Tips

When preparing your Peruvian Fruit Salad, feel free to customize it with any seasonal fruits available to you. Fruits like watermelon, blueberries, or even citrus segments can add new flavors and textures.

Additionally, if you’re not a fan of honey, you can omit it or substitute it with agave syrup or another natural sweetener. For an added crunch, consider topping the salad with a sprinkle of toasted nuts or seeds before serving!