12 Light Peruvian Fish Recipes That Make Meals Refreshing

When I think about fresh and invigorating meals, Peruvian fish recipes are at the top of my list. Each dish is packed with vibrant flavors that really showcase the rich seafood heritage of Peru. From the zesty Ceviche Clasico to the sweet Ceviche De Mango, these recipes are ideal for warm days. I’ll be sharing a selection of twelve that highlight the natural freshness of fish. You might just find your new favorite dish.

Ceviche Clasico

Ceviche Clasico is a quintessential Peruvian dish that showcases the freshness of the ocean through its vibrant flavors and zesty ingredients. Traditionally made with raw fish marinated in freshly squeezed lime juice, this dish isn’t only a culinary delight but also a celebration of Peru’s rich coastal heritage.

The tangy marinade, combined with fresh herbs and spices, elevates the dish, making it a favorite among locals and visitors alike. Whether served as an appetizer or a light main course, Ceviche Clasico is sure to impress with its invigorating taste and beautiful presentation.

To prepare an authentic Ceviche Clasico, it’s essential to use the freshest ingredients available. The choice of fish is vital, and typically, firm white fish such as sea bass or tilapia is preferred. The marinating process is what “cooks” the fish in the acidic lime juice, so timing is key to achieving the perfect texture and flavor.

Served with sides like sweet potato and corn, Ceviche Clasico is a feast for the senses and a must-try for anyone looking to explore the rich culinary traditions of Peru.

Ingredients (Serves 4-6)

• 1 pound of fresh firm white fish (e.g., sea bass or tilapia), skinless and boneless
• 1 cup of freshly squeezed lime juice
• 1 small red onion, thinly sliced
• 1-2 serrano or jalapeño peppers, finely chopped (adjust to taste)
• 1 cup of chopped fresh cilantro
• Salt to taste
• 1 sweet potato, boiled and sliced (for serving)
• 1 ear of corn, boiled and cut into rounds (for serving)
• Lettuce leaves (for serving)

Cooking Instructions

1. Prepare the Fish: Begin by cutting the fresh fish into small, bite-sized cubes. Make sure the fish is very fresh, as it will be consumed raw. Place the cubed fish in a glass or ceramic bowl to avoid any reactions with metal containers.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish, ensuring it’s fully submerged. The acidity of 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: Once the fish is marinated, add the thinly sliced red onion and chopped serrano or jalapeño peppers to the bowl. Gently mix everything together, being careful not to break up the fish too much.
4. Season: Add salt to taste and then mix in the chopped fresh cilantro. This step adds a lovely aroma and flavor to the ceviche. Taste and adjust the seasoning if needed.
5. Serve: To serve, place a few lettuce leaves on a plate as a base. Spoon the ceviche mixture over the lettuce, garnishing with additional cilantro if desired. Arrange slices of boiled sweet potato and rounds of corn on the side for a classic pairing.

Extra Tips

When preparing Ceviche Clasico, using the freshest fish is paramount as it directly influences the dish’s quality. If you’re unsure about the freshness of the fish, ask your local fishmonger for recommendations.

Additionally, feel free to experiment with different types of fish or even seafood such as shrimp or scallops. For an extra kick, some people like to add a dash of hot sauce or a sprinkle of lime zest.

Tiradito

Tiradito is a traditional Peruvian dish that celebrates the freshness of seafood, particularly fish. Originating from the coastal regions of Peru, it’s often compared to ceviche but has its unique characteristics. Unlike ceviche, which involves marinating fish in citrus juices and then mixing it with various ingredients, tiradito features fish fillets that are sliced thinly and served in a vibrant sauce made from lime juice, chili peppers, and other seasonings.

This dish is a perfect blend of textures and flavors that can serve as an appetizer or a light main course. The invigorating nature of tiradito makes it a popular choice, especially during warm weather. It’s often garnished with ingredients like sweet potatoes or corn, adding a delightful contrast to the spicy and tangy fish.

Preparing tiradito isn’t only quick but also requires minimal cooking, making it an ideal dish for both novice cooks and experienced chefs. With its bold flavors and beautiful presentation, tiradito is sure to impress anyone who tries it.

Ingredients (Serves 4-6)

• 1 pound of fresh white fish fillets (such as flounder or tilapia)
• 1/2 cup fresh lime juice
• 2 tablespoons aji amarillo paste (or yellow chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• Salt and pepper to taste
• Sweet potato, boiled and sliced, for serving
• Corn kernels, cooked, for serving (optional)

Cooking Instructions

1. Prepare the fish: Start by confirming your fish fillets are fresh and properly cleaned. Pat them dry with paper towels, then cut the fillets into thin strips, about 1/4 inch thick. This will allow the fish to absorb the marinade quickly and enhance the dish’s overall flavor.
2. Make the marinade: In a bowl, combine the fresh lime juice, aji amarillo paste, soy sauce, and fish sauce. Stir well to verify the ingredients are thoroughly mixed. This marinade adds a zesty and spicy kick to the fish, which is characteristic of tiradito.
3. Marinate the fish: Place the sliced fish in the bowl with the marinade, confirming that all pieces are well-coated. Allow the fish to marinate for about 10-15 minutes. The acidity of the lime juice will “cook” the fish slightly, giving it a delicate texture and flavor.
4. Prepare the garnish: While the fish is marinating, thinly slice the red onion and chop the fresh cilantro. These ingredients will add crunch and freshness to the final presentation of the dish.
5. Assemble the dish: Once the fish is marinated, arrange it on a serving platter. Scatter the sliced red onion and chopped cilantro over the fish. Optionally, you can add sliced avocado on top for a creamy texture that complements the dish.
6. Serve: If desired, serve the tiradito alongside boiled sweet potato slices and cooked corn kernels. These sides provide a wonderful contrast in flavors and textures, making the dish even more satisfying.

Extra Tips

When preparing tiradito, it’s essential to use the freshest fish possible, as the quality of the seafood greatly impacts the dish’s taste. If you can’t find aji amarillo paste, you can substitute it with another type of chili paste, but this may alter the flavor profile slightly.

For an even more vibrant dish, consider garnishing with additional herbs like parsley or adding a sprinkle of chili flakes for extra heat. Always taste your marinade before using it to confirm the balance of flavors is to your liking. Enjoy the invigorating and bold flavors of this classic Peruvian dish!

Ceviche De Mango

Ceviche de Mango is a vibrant and revitalizing dish that brings the tropical flavors of Peru to your table. This unique twist on traditional ceviche incorporates ripe mango, adding a sweet and juicy contrast to the acidity of the lime juice and the savory flavor of fresh fish. Ideal for warm weather, this dish is perfect as an appetizer or a light meal, and it showcases the rich culinary heritage of Peru.

With its colorful presentation and delightful taste, Ceviche de Mango is sure to impress your family and friends.

In this recipe, we’ll use fresh fish, mango, and a medley of vegetables to create a dish that’s both delicious and visually appealing. The combination of citrus and sweetness provides a balance that elevates the taste of the fish, while the crunch of the vegetables adds texture. Prepare this dish when you want to enjoy a taste of Peru’s coastal cuisine, and don’t forget to serve it chilled for the best experience.

Ingredients (serving size: 4-6 people)

• 1 lb fresh white fish fillets (such as tilapia or snapper), diced
• 2 ripe mangoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño pepper, minced (seeded for less heat)
• 1 cup fresh cilantro, chopped
• Juice of 4 limes
• Salt, to taste
• Freshly ground black pepper, to taste
• Lettuce leaves, for serving (optional)
• Tortilla chips, for serving (optional)

Cooking Instructions

1. Prepare the Fish: Begin by selecting the freshest fish available. Rinse the fish fillets under cold water and pat them dry with a paper towel. Dice the fish into small, uniform pieces, about ½ inch in size, to guarantee even marination and flavor absorption.

2. Marinate the Fish: In a large mixing bowl, add the diced fish and pour the fresh lime juice over it. The acid in the lime juice will “cook” the fish, so make sure it’s fully submerged. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or until the fish appears opaque.

3. Prepare the Fruits and Vegetables: While the fish is marinating, take the time to prepare the mangoes and vegetables. Peel and dice the ripe mangoes into small cubes. Finely chop the red onion and mince the jalapeño pepper, adjusting the amount based on your preferred spice level.

Chop the fresh cilantro, ensuring it’s well distributed throughout the dish.

4. Combine Ingredients: Once the fish is marinated, remove it from the refrigerator and drain any excess lime juice if desired. In the same mixing bowl, add the diced mango, chopped onion, minced jalapeño, and cilantro to the fish. Gently mix all the ingredients together, being careful not to break up the fish pieces.

5. Season and Serve: Taste the ceviche and season it with salt and freshly ground black pepper to your liking. If you prefer a more intense flavor, feel free to add a bit more lime juice. Serve the Ceviche de Mango chilled on a bed of lettuce leaves, if using, and accompany it with tortilla chips for added crunch.

Extra Tips

To enhance the flavors of your Ceviche de Mango, consider adding a splash of orange juice for sweetness or a pinch of cumin for a subtle earthy note.

Always use the freshest fish possible, as quality ingredients are key to a great ceviche. If you’re not serving the dish immediately, keep it chilled and avoid letting it marinate for too long, as the fish can become overly firm. Enjoy this delightful dish with friends and family for a taste of Peru that’s both satisfying and light!

Sudado De Pescado

Sudado De Pescado is a delicious and aromatic Peruvian fish stew that embodies the vibrant flavors of the coastal region. This dish typically features fish simmered in a rich sauce made from tomatoes, onions, and a blend of spices, creating a comforting meal that highlights the beauty of fresh seafood. Often served with rice or boiled potatoes, Sudado De Pescado is perfect for family gatherings or special occasions, making it a staple in many Peruvian households.

The essence of Sudado De Pescado lies in its simplicity and the quality of the ingredients used. Fresh fish, such as tilapia or snapper, is the star of the dish, while the sauce is infused with a medley of herbs, spices, and vegetables. The result is a hearty, flavorful stew that’s both satisfying and nutritious. This recipe serves 4-6 people, making it ideal for sharing with loved ones.

Ingredients:

• 2 pounds of fresh fish fillets (tilapia, snapper, or similar)
• 2 tablespoons of vegetable oil
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1 bell pepper, sliced (red or yellow)
• 3 cloves of garlic, minced
• 1 tablespoon of aji amarillo paste (or substitute with another chili paste)
• 1 cup of fish stock or water
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Fish: Start by rinsing the fish fillets under cold water and patting them dry with paper towels. Season both sides of the fish with salt, pepper, and a sprinkle of cumin. Allow the fish to marinate for about 15 minutes while you prepare the other ingredients.
2. Sauté the Aromatics: In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the sliced onions and bell peppers, sautéing them for about 5 minutes until they become tender and translucent. Stir in the minced garlic and cook for an additional minute, taking care not to burn it.
3. Add the Tomatoes and Spices: Incorporate the chopped tomatoes and aji amarillo paste into the pot, mixing well to combine with the sautéed vegetables. Allow the mixture to cook for about 5 minutes, stirring occasionally, until the tomatoes have broken down and formed a sauce.
4. Simmer the Fish: Pour in the fish stock (or water) and bring the mixture to a gentle boil. Once boiling, carefully add the seasoned fish fillets to the pot. Reduce the heat to low and cover the pot, letting the fish simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Finish and Serve: Taste the stew and adjust the seasoning with more salt and pepper, if necessary. Once ready, remove from heat and garnish with freshly chopped cilantro. Serve the Sudado De Pescado hot with lime wedges on the side and enjoy it with steamed rice or boiled potatoes.

Extra Tips:

When cooking Sudado De Pescado, using fresh, high-quality fish is essential for achieving the best flavor and texture. You can also customize the dish by adding vegetables like corn or peas for extra nutrition. For a spicier kick, consider adding more aji amarillo paste or fresh chili peppers.

Additionally, allowing the stew to rest for a few minutes before serving can enhance the flavors as they meld together. Enjoy this delightful Peruvian dish with loved ones, and don’t forget to squeeze some fresh lime over it for a revitalizing finish!

Pescado a La Veracruzana

Pescado a La Veracruzana is a vibrant and flavorful dish that beautifully showcases the culinary traditions of the coastal regions of Peru. This dish features fresh fish, typically snapper or tilapia, simmered in a rich tomato sauce infused with olives, capers, and spices. It’s a delightful combination of savory and tangy flavors, making it a favorite among seafood lovers.

The preparation is straightforward, making it an excellent choice for both special occasions and casual family dinners. This dish isn’t only delicious but also nutritious, as it’s packed with protein and healthy fats. Served with a side of rice or crusty bread, Pescado a La Veracruzana is sure to impress your guests while offering a taste of the sea.

The vibrant colors of the sauce, combined with the freshness of the fish, make it as pleasing to the eye as it’s to the palate. Let’s explore the recipe to bring this Peruvian classic to your kitchen!

Ingredients (Serves 4-6):

• 4-6 fillets of fresh fish (snapper or tilapia)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup green olives, pitted and sliced
• 2 tablespoons capers
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon red chili flakes (optional)
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper. This step is essential for enhancing the flavor of the fish before cooking.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and sauté for another minute until fragrant. This creates a flavorful base for the sauce.
3. Create the Sauce: Pour in the canned diced tomatoes, and stir in the sliced olives, capers, ground cumin, dried oregano, and red chili flakes (if using). Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together. Adjust the seasoning with salt and pepper to taste.
4. Cook the Fish: Gently place the seasoned fish fillets into the simmering sauce. Spoon some of the sauce over the fish to guarantee they’re well-coated. Cover the skillet and let the fish cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as this can make it tough.
5. Serve: Once the fish is cooked, remove the skillet from the heat. Garnish with freshly chopped cilantro or parsley before serving. Serve hot with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When preparing Pescado a La Veracruzana, fresh fish is key to achieving the best flavor and texture. If fresh fish isn’t available, consider using frozen fillets; just be sure they’re fully thawed before cooking.

For an added depth of flavor, you can marinate the fish in lime juice and a sprinkle of cumin for about 15-30 minutes before cooking. Additionally, feel free to customize the sauce by adding bell peppers or jalapeños for extra flavor and spice. Enjoy your culinary adventure with this delightful Peruvian dish!

Causa Rellena De Atún

Causa Rellena De Atún is a classic Peruvian dish that showcases the delightful combination of creamy mashed potatoes and fresh tuna. Traditionally served cold, this dish is both invigorating and satisfying, making it perfect for a light lunch or appetizer. The vibrant colors of the ingredients make it visually appealing, while the tangy flavors of the lime and aji amarillo (yellow chili pepper) elevate it to a new level of deliciousness.

To prepare this dish, you’ll need to start by cooking the potatoes until they’re tender and then mashing them with lime juice and chili to create a flavorful base. The filling, made with tuna, mayonnaise, and vegetables, adds a savory element that complements the smooth potato layer. Finally, the dish is assembled in layers, creating a beautiful presentation that’s sure to impress your guests.

Ingredients (Servings: 4-6)

• 1 kg yellow potatoes
• 1 cup mayonnaise
• 2 cans (approximately 350g each) tuna in water, drained
• 1 small red onion, finely chopped
• 1 avocado, sliced
• 2-3 tablespoons aji amarillo paste (or to taste)
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 hard-boiled eggs, sliced (for garnish)
• Fresh parsley or cilantro leaves (for garnish)

Cooking Instructions:

1. Prepare the Potatoes: Begin by boiling the yellow potatoes in salted water until they’re fork-tender, about 20-25 minutes. Once cooked, drain the potatoes and let them cool slightly before peeling.
2. Mash the Potatoes: In a large mixing bowl, mash the peeled potatoes until smooth. Add the lime juice, aji amarillo paste, olive oil, salt, and pepper. Mix well until all ingredients are combined, and the mixture is creamy. Set aside.
3. Prepare the Tuna Filling: In another bowl, combine the drained tuna, finely chopped red onion, and mayonnaise. Mix well. Adjust seasoning with salt and pepper to taste, and set aside.
4. Assemble the Dish: In a serving dish, spread half of the mashed potato mixture evenly on the bottom to form the first layer. Then, add the entire tuna filling on top of the potato layer, spreading it out evenly.
5. Add Avocado and Top Layer: Place the sliced avocado on top of the tuna filling, arranging it evenly. Finally, top with the remaining mashed potato mixture, smoothing it out to create a nice presentation.
6. Chill and Garnish: Cover the dish with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld and the dish to firm up. Before serving, garnish with slices of hard-boiled eggs and fresh parsley or cilantro leaves.

Extra Tips:

For the best flavor, use high-quality tuna and adjust the amount of aji amarillo paste according to your spice preference. If you can’t find yellow potatoes, you can substitute with other varieties, but the texture may vary slightly.

Additionally, consider adding other vegetables like diced bell peppers or corn to the tuna filling for extra texture and flavor. This dish can be prepared a day in advance, making it a convenient option for gatherings or celebrations.

Arroz Con Mariscos

Arroz Con Mariscos, or rice with seafood, is a traditional Peruvian dish that beautifully marries the flavors of the ocean with the aromatic qualities of rice. Originating from coastal regions, it’s a staple in many Peruvian households, especially during gatherings and celebrations. This dish showcases a variety of seafood, including shrimp, squid, and fish, all cooked together with rice in a seasoned broth, resulting in a delightful medley of flavors and textures.

The vibrant colors and rich flavors of Arroz Con Mariscos aren’t only visually appealing but also comforting and satisfying. The use of spices like aji amarillo and cilantro gives this dish its distinctive Peruvian flair. When served, it’s often garnished with fresh lime wedges and cilantro, enhancing its freshness and brightness. Enjoying this dish isn’t just about the taste; it’s about experiencing the rich culinary heritage of Peru.

Ingredients (Serves 4-6):

• 2 cups of long-grain rice
• 4 cups of fish or seafood stock
• 1 cup of shrimp, peeled and deveined
• 1 cup of squid, cleaned and sliced
• 1 cup of white fish fillets, cut into chunks
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons of aji amarillo paste
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1/4 cup of fresh cilantro, chopped
• 1/2 cup of frozen peas (optional)
• Salt and pepper to taste
• Lime wedges for serving
• Olive oil for cooking

Cooking Instructions:

1. Prepare the Seafood Stock: Start by heating the fish or seafood stock in a pot. This will be used to cook the rice, enhancing its flavor. Keep it warm on low heat while you prepare the other components of the dish.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or paella pan, heat a few tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Cook the Vegetables: Add the diced red and green bell peppers to the pot. Sauté for another 3-4 minutes until the peppers soften. This mixture is the base of your dish, providing flavor and texture.
4. Incorporate Spices: Mix in the aji amarillo paste, cumin, and paprika. Stir well to make certain the spices are evenly distributed and continue cooking for about 2 minutes, allowing the spices to bloom and develop their flavors.
5. Add the Rice: Pour in the rice and stir well to coat it with the spice mixture. Cook for about 2 minutes, allowing the rice to toast slightly, which adds depth to its flavor.
6. Combine Stock and Seafood: Gradually add the warm seafood stock to the rice mixture, stirring to combine. Bring to a gentle boil. Once boiling, lower the heat to a simmer and cover the pot. Cook for about 15-20 minutes, or until the rice has absorbed most of the liquid.
7. Add the Seafood: After the rice is nearly cooked, gently fold in the shrimp, squid, and white fish chunks. If using peas, add them at this stage as well. Cover the pot again and let it cook for an additional 5-7 minutes or until the seafood is cooked through and the rice is tender.
8. Finish and Serve: Once everything is cooked, remove the pot from heat. Let it sit covered for about 5 minutes to allow the flavors to meld. Fluff the rice with a fork, and stir in the chopped cilantro. Serve hot, garnished with lime wedges for an added burst of flavor.

Extra Tips: When preparing Arroz Con Mariscos, feel free to customize the seafood based on your preferences or what you have available. The key to a great dish lies in the quality of the seafood and stock, so choose fresh options if possible.

Additionally, if you prefer a spicier kick, consider adding sliced chili peppers when sautéing the vegetables. For a more sophisticated touch, serve with a side of aji verde, a Peruvian green sauce made from cilantro, garlic, and lime. Enjoy your culinary journey through Peru!

Chupe De Pescado

Chupe de Pescado is a delicious and hearty Peruvian fish soup that embodies the coastal flavors and culinary traditions of Peru. This dish combines fresh fish with a variety of vegetables, herbs, and spices to create a rich and comforting meal that’s perfect for any occasion. Traditionally, this dish is made with a variety of fish, but it can easily be adapted to your preferences or what’s available in your area.

The creaminess of the broth, combined with the natural sweetness of the fish and the vibrant flavors of the vegetables, makes Chupe de Pescado a delightful dish that will transport you straight to the shores of Peru. This dish not only showcases the country’s incredible seafood but also highlights the importance of using fresh, high-quality ingredients.

The combination of ingredients such as potatoes, corn, and cheese gives the soup a unique texture and flavor profile that’s satisfying and filling. Whether you’re serving it for a family dinner or a special gathering, Chupe de Pescado is sure to impress your guests and become a favorite in your household.

Ingredients (Serves 4-6):

• 1 lb (450g) white fish fillets (such as tilapia or cod)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 medium tomato, diced
• 3 cups fish stock or water
• 1 cup evaporated milk
• 1/2 cup queso fresco or feta cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon aji amarillo paste (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Prepare the Ingredients: Start by washing and cutting all the vegetables. Dice the onion, garlic, tomatoes, and potatoes into small pieces. If using fresh corn, cut the kernels off the cob. Cut the fish fillets into bite-sized pieces and set aside. Having everything prepped and ready to go will help streamline the cooking process.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Then add the minced garlic and sauté for an additional minute, making sure it doesn’t burn. This step adds a flavorful base to the soup.
3. Cook the Vegetables: Once the onions and garlic are fragrant, add the diced potatoes, corn, and tomatoes to the pot. Stir well to combine, and cook for about 5 minutes, allowing the vegetables to soften slightly.
4. Add the Liquid: Pour in the fish stock or water and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and allow it to cook for about 10-15 minutes, or until the potatoes are tender. This step allows the flavors to meld together.
5. Incorporate the Fish and Cream: Once the potatoes are cooked, gently add the fish pieces to the pot. Stir in the evaporated milk and aji amarillo paste if using. Simmer for an additional 5-7 minutes until the fish is cooked through and the soup is heated through. Avoid overcooking the fish to maintain its tenderness.
6. Finish with Cheese and Cilantro: Remove the pot from heat and stir in the crumbled queso fresco and chopped cilantro. Season with salt and pepper to taste. The cheese adds a creamy texture and enhances the overall flavor of the soup.
7. Serve and Enjoy: Ladle the Chupe de Pescado into bowls and serve hot with lime wedges on the side. Squeezing fresh lime juice over the soup adds a bright touch that complements the rich flavors beautifully.

Extra Tips:

When preparing Chupe de Pescado, feel free to experiment with different types of fish or seafood, such as shrimp or mussels, to enhance the dish’s flavor. If you prefer a spicier kick, consider adding a bit more aji amarillo or even fresh chili peppers according to your taste.

Additionally, this soup can be made ahead of time; just reheat gently on the stove to avoid overcooking the fish. Enjoy your culinary journey through Peru with this comforting and delicious soup!

Pescado a La Plancha

Pescado a La Plancha is a delightful Peruvian dish that features fish grilled on a hot plate or griddle, allowing its natural flavors to shine through while achieving a beautifully charred exterior. This dish isn’t only simple to prepare, but it also highlights the rich and diverse culinary heritage of Peru, where fresh seafood is abundant.

Traditionally, this dish can be made with various types of fish, but popular choices include tilapia, sea bass, or any firm white fish that can hold up well to grilling.

The beauty of Pescado a La Plancha lies in its simplicity, often enhanced by a marinade of lime, garlic, and spices that infuse the fish with a zesty flavor. Served with a side of rice and a fresh salad, this dish is perfect for a summer gathering or a cozy family dinner. The cooking method allows the fish to cook quickly while retaining moisture, making it a healthy and satisfying choice for any meal.

Ingredients (Serves 4-6):

• 2 lbs of firm white fish fillets (such as tilapia or sea bass)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• Juice of 2 limes
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the olive oil, minced garlic, lime juice, paprika, cumin, salt, and pepper. Whisk the mixture together until well combined. This marinade won’t only add flavor but also help tenderize the fish.
2. Marinate the Fish: Place the fish fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring that each fillet is well-coated. Allow the fish to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
3. Preheat the Griddle: Preheat a large griddle or a cast-iron skillet over medium-high heat. To check if the griddle is hot enough, sprinkle a few drops of water on the surface – they should sizzle and evaporate quickly.
4. Cook the Fish: Remove the fish from the marinade, letting any excess drip off. Place the fillets on the hot griddle, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Depending on the thickness of the fillets, cooking times may vary.
5. Garnish and Serve: Once cooked, remove the fish from the griddle and transfer it to a serving platter. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor. Accompany your Pescado a La Plancha with rice and a fresh salad for a complete meal.

Extra Tips: When preparing Pescado a La Plancha, it’s essential to choose the freshest fish available, as it greatly affects the dish’s flavor and texture.

If you’re unsure about the fish’s doneness, use a fork to gently flake the thickest part; if it flakes easily and is opaque throughout, it’s ready to serve. Additionally, feel free to experiment with the marinade by adding your favorite herbs or spices to customize the dish to your taste. Enjoy your cooking adventure!

Ceviche De Conchas Negras

Ceviche De Conchas Negras, or Black Clam Ceviche, is a delightful Peruvian dish that showcases the ocean’s bounty in a fresh and zesty way. This dish is celebrated for its bright flavors and appealing presentation, making it a popular choice in coastal regions of Peru. The key ingredient, black clams (conchas negras), is marinated in citrus juices, allowing them to absorb the tangy flavors while remaining tender and delicious.

The addition of various seasonings and accompaniments elevates this dish, inviting you to experience the rich culinary heritage of Peru. Preparing Ceviche De Conchas Negras is a straightforward process, perfect for both seasoned chefs and cooking enthusiasts alike. The dish is best served chilled, making it an excellent choice for warm weather gatherings or as an elegant appetizer for dinner parties.

As you prepare this dish, you’ll discover a wonderful balance of acidity from the lime juice, the sweetness of the clams, and the heat from the chili pepper. This is a dish that not only satisfies your palate but also transports you to the vibrant coastal shores of Peru.

Ingredients (Serves 4-6)

• 1 pound black clams (conchas negras), cleaned and shucked
• 1 cup freshly squeezed lime juice
• 1 small red onion, thinly sliced
• 1-2 fresh chili peppers (such as ají amarillo or jalapeño), finely chopped
• 1/4 cup cilantro, finely chopped
• Salt to taste
• 1 avocado, sliced (for garnish)
• Sweet potato, boiled and sliced (for garnish)
• Corn on the cob, boiled and sliced (for garnish)

Cooking Instructions

1. Prepare the Clams: Begin by thoroughly cleaning the black clams. Rinse them under cold water to remove any sand or debris. Once cleaned, carefully shuck the clams, discarding the shells. Place the clam meat in a bowl and set aside.
2. Marinate the Clams: In a separate bowl, combine the cleaned clam meat with the freshly squeezed lime juice. Confirm the clams are fully submerged in the juice, as this will “cook” them through the acidity. Cover the bowl and refrigerate for about 15-20 minutes to allow the flavors to meld and the clams to marinate.
3. Add Vegetables and Seasoning: After the marinating time, remove the bowl from the refrigerator. Add in the thinly sliced red onion, finely chopped chili peppers, and chopped cilantro to the marinated clams. Mix everything gently to combine, and season with salt to taste.
4. Serve the Ceviche: To serve, spoon the ceviche mixture into individual serving dishes or a large bowl. Garnish with slices of avocado, boiled sweet potato, and corn on the cob for a beautiful presentation.
5. Enjoy: Serve immediately while it’s fresh and chilled. Ceviche is best enjoyed with a side of crispy tortilla chips or Peruvian chifles (fried plantain chips).

Extra Tips

When preparing Ceviche De Conchas Negras, it’s crucial to use the freshest ingredients possible, especially the black clams, as their flavor is the star of the dish. If you can’t find black clams, feel free to substitute with other types of fresh shellfish such as shrimp or scallops.

Always taste and adjust the seasoning before serving, as the acidity of the lime juice can vary in strength. For an extra kick, consider adding a dash of hot sauce or extra chili peppers. Finally, remember to serve the ceviche immediately after preparation to maintain its freshness and texture. Enjoy your culinary journey to Peru!

Sopa De Pescado

Sopa De Pescado, or Fish Soup, is a traditional Peruvian dish that highlights the rich flavors of the Pacific Ocean. This delightful soup isn’t only hearty but also packed with nutrients, making it a popular choice among locals and visitors alike. The dish is vibrant and invigorating, infused with a variety of aromatic herbs and spices, and typically features a variety of fish, making it a perfect representation of Peru’s coastal culinary heritage.

This soup is often enjoyed as a starter or a main course and is best served hot with a side of crusty bread or a sprinkle of lime juice for added zest. The combination of tender fish, colorful vegetables, and flavorful broth creates a comforting dish that warms the soul. Whether you’re cooking for a family gathering or a cozy night in, Sopa De Pescado is sure to impress and satisfy.

Ingredients (Serves 4-6)

• 1 lb (450g) white fish fillets (like cod or tilapia), cut into chunks
• 4 cups fish stock or water
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 medium carrot, sliced
• 1 medium potato, diced
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup cilantro, chopped
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 lime, cut into wedges (for serving)

Cooking Instructions

1. Prepare the broth: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes. This step builds a flavorful base for the soup.
2. Add vegetables: Stir in the diced tomatoes, sliced carrot, and diced potato. Cook for another 5-7 minutes, allowing the vegetables to soften slightly and the tomatoes to break down, which adds richness to the broth.
3. Pour in the stock: Add the fish stock or water to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. This will create a flavorful broth for the fish to cook in.
4. Season the broth: Add the corn kernels, cumin, and paprika to the pot. Season with salt and pepper to taste. Let the soup simmer for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
5. Cook the fish: Gently add the fish chunks to the pot, stirring carefully to avoid breaking the pieces apart. Simmer for an additional 5-7 minutes, until the fish is cooked through and flakes easily with a fork.
6. Finish with herbs: Stir in the chopped cilantro just before serving. This adds a fresh, aromatic flavor that complements the dish beautifully.
7. Serve: Ladle the soup into bowls and serve hot with lime wedges on the side for squeezing over the top. The acidity of the lime enhances the flavors of the soup.

Extra Tips

To enhance the flavor of your Sopa De Pescado, consider letting the soup simmer longer for a more developed taste. You can also experiment with different types of fish or add seafood like shrimp or mussels for a mixed seafood version.

If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce to the broth. Remember, freshly squeezed lime juice right before serving can elevate the dish, making it even more invigorating. Enjoy your culinary journey through Peruvian flavors!

Pescado En Salsa De Rocoto

Pescado En Salsa De Rocoto is a vibrant and flavorful Peruvian dish that showcases the unique taste of rocoto peppers, known for their heat and fruity flavor. This dish typically features fresh fish, such as tilapia or cod, which is cooked gently in a rich sauce made from rocoto peppers, onions, and spices. The result is a delightful combination of tender fish with a spicy and aromatic sauce that captures the essence of Peruvian cuisine.

It’s a dish that not only tantalizes the taste buds but also brings a splash of color to the dining table.

When preparing Pescado En Salsa De Rocoto, freshness is key. Using high-quality fish and ripe rocoto peppers will enhance the overall flavor of the dish. Additionally, serving it with sides such as steamed rice or boiled potatoes can help balance the heat of the rocoto sauce. This dish is perfect for gatherings or family meals, as it can easily feed 4 to 6 people while bringing a taste of Peru to your home.

Ingredients (serves 4-6):

• 4-6 pieces of fresh fish fillets (tilapia or cod)
• 3 rocoto peppers (seeds removed and finely chopped)
• 1 large onion (finely chopped)
• 2 cloves of garlic (minced)
• 1 cup of fish stock or water
• 1 tablespoon of vegetable oil
• 1 tablespoon of aji amarillo paste (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper. This step guarantees that the fish is well-seasoned and enhances its flavor as it cooks.
2. Sauté Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic to the pan. Sauté for about 3-4 minutes until the onions are translucent and fragrant. This step builds a flavorful base for your sauce.
3. Add Rocoto Peppers: Stir in the chopped rocoto peppers and aji amarillo paste (if using) into the skillet. Cook for an additional 5 minutes, allowing the peppers to soften and infuse their flavors into the mixture. The combination of these ingredients will create a vibrant and spicy sauce.
4. Combine with Fish Stock: Pour in the fish stock or water, stirring to combine all the ingredients. Bring the mixture to a gentle simmer. This will help create a flavorful sauce for the fish to cook in.
5. Cook the Fish: Carefully place the seasoned fish fillets into the sauce. Cover the skillet and let the fish simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. This step guarantees that the fish absorbs the delicious flavors of the rocoto sauce while remaining moist.
6. Serve: Once cooked, remove the skillet from heat. Garnish the dish with fresh cilantro and serve with lime wedges on the side. The acidity of the lime will complement the dish beautifully.

Extra Tips:

When making Pescado En Salsa De Rocoto, feel free to adjust the amount of rocoto peppers according to your heat preference. If you can’t find rocoto peppers, you can substitute with a mix of jalapeños and red bell peppers to mimic the flavor, though it will alter the dish’s authenticity slightly.

Additionally, consider marinating the fish in lime juice for a short time before cooking to enhance its flavor and tenderness. Enjoy your culinary journey into Peruvian cuisine!