Easy Peruvian recipes!

45minutes • 2 persons

Fact:

This dish is originated during the Salpeter war against Chili when mothers collected ingredients for their sons in the army. There was not enough food, so they took action for the good "causa". The beetroot can be replaced by chicken, tuna or squid.

Ingredients:

• 4 big Eigenheimers or Peruvian yellow potatoes
• 1 lime 
• 3 sp ají sauce OR ground chillies
• 1 red onion cut fine 
• 1 avocado cut carpaccio 
• 4 cooked beetroots in cubes of 0,5x0,5cm
• 2 sp mayonnaise
• 1 hand full of cilantro leaves, finely chopped
• Salt and ground black pepper

Preparation:

1. Boil the potatoes with the skin. Peel the skin off when they are lukewarm.
2. Mash the potatoes without adding anything (you get the best result when you mash with your hands).
3. When cooled down, mix with the ají sauce OR chillies, lime en een snufje zout. 
4. Make a large ball and put in the refrigerator 
5. Mix the beetroot cubes gently with mayonnaise, onion, black peper and salt to taste. Spoon carefully the coriander leaves through the mix.
6. Fill a kitchen mold to 1/3^rdwith the puree, cover with a layer of the avocado, then add a layer of the beetroot mix.

6 persons / 2hrs

Fact:

This vegetarian ceviche is eaten in the Ancash region in the Andes of Peru with leche de tigre of tomato juice. It has strong medicinal and nutritional power.

Ingredients:

• 1 can of rinsed lupine beans
• 1 ají or chili, cut finely sugar
• 1 red onion
• 3 tomatoes, thinly sliced
• juice of 20 limes
• juice of 2 oranges
• 1 hand of cilantro, finely chopped
• 2tbs of olive oil
• plantain chips

Preparation:

1. Cut the red onion in thin slices and put them in cold water with salt, leave for 10 minutes and rinse well with cold water to remove the 'onion sharpness' and to soften the structure.
2. Mix the lime and orange juice, the ají, onion, tomato, almost all cilantro and olive oil into a leech de tigre.
3. Leave the choclo in the leche de tigre and put in the fridge for 2 hours.
4. Garnish with plantain chips, onion and cilantro.

2 persons / 10min preparation 

Fact:

This is a Peruvian Italian fusion dish, brought by boat in the 19th century to Peru. When you make more, put the sauce in a jar and cover with olive oil. You can maintain this for appr. 3 weeks in the fridge. 

• 50gr basil leaves
• 25gr spinach
• 1 hand full of broad beans
• 30gr parmesan cheese
• 30gr pecorino cheese
• 25gr pine nuts
• 2 garlic cloves
• 70ml basic olive oil
• a bit of salt and black ground pepper
• spaghettini (my favourite is de Cecco nr11) or spaghetti

1. Boil the pasta till al dente around 10min on medium fire
2. Put everything in the food processor and when it is a fluid pasta, add enough black ground pepper and salt to taste
3. Mix the spaghettini and pesto and serve!

10min / 15 waffles

Fact:

This recipe of savoury waffles from the North of Peru has existed for thousands of years. You can make this any time, because who hasn’t eggs, flour and corn in the cupboard? You can eat them warm or cold.

Ingredients:

• 1 can of corn 
• 3 eggs
• ½ onion, cut brunoise 
• Hand ful of herbs, any kind
• 4 tbsp flour (wheat, corn or rice)
• salt ground black pepper
• Optional: 1 tsp chillie powder and 1cm ground fresh ginger

Preparation:

1. Mix all ingredients, at last the flour.
2. Put the oil in the pan.
3. Put a spoon with the mix in the pan and squeeze till it is a round cookie. Repeat till the pan is full.
4. Bake the waffle in 2min gold brown and turn around for the other side.
5. Sirve with a fresh dip sauce.. 
6. Check out the video on my YouTube channel!

25minutes / 2 persons

Fact:

This dish was born when in the eighties street vendors started to sell ceviche from wheel barrows, caretillas. Check the recipe video on my YouTube channel.

Ingredients (2nd column tiger's milk)

Preparation:

1. Cook the corn and cut of the kernels
2. Cut the fish in cubes of 2 x 2 cm and mix with salt.
3. Mix the celery, ginger, lime juice, hot sauce 1/4^thof the onion, 100gr. seabream and cilantro. Add just a bit of water if it’s too dense. 
4. Sieve the tiger’s milk and put in the fridge. 
5. Put the onion, cut in julienne, in water with sea salt. 
6. Poor the tiger’s milk over the fish and put in the fridge. 
7. Clean the baby squid and mix with salt, ground black pepper.
8. Cover the baby squids in flour and fry for 2 minutes. 
9. Put everything on a plate, garnish with onion, chips, corn and cilantro. 

2 persons / 15min preparation 

Fact:

This is Kokoda, Fiji's ceviche with coconut milk to balance out the acid. For fish lovers out there: also yummy if you replace the avocado by halibut!

Ingredients:

• 50ml coconut milk
• 3/4th bottle Let’s Salsa Explosive Pineapple hot sauce  OR 1 chillies
• juice of 1/4th lime
• 1/4th teaspoon salt
• 2 avocados cut in carpaccio
• 2 teaspoon of mango cut in small strings
• 1 spoonof chillie in small strings
• 1 spoon of basil cut in small strings.

Preparation:

1. Mix the coconut milk, hot sauce OR chillies, lime juice and salt
2. Put the avocado carpaccio on a plate
3. Cover the avocado with the tiger’s milk
4. Garnish with mango, chillie and basil. 

2 persons / 15min preparation 

Fact:

Agua Chile is a traditional shrimp ceviche from Mexico, Sinaloa.

Ingredients:

• Ingredients
• 300 g cooked large shrimp
• 1 avocado, sliced thinly
• 1⁄2 cucumber, cut strings
• 1 red onion, thinly sliced cut into half moons
• 2 sprigs of coriander leaves • 6 green jalapeño rings
  
• Tiger's milk ingredients: juice of 2 limes • 6 tsp green Tabasco • 1 tsp salt
• Also needed: garnish ring (8 cm)

Preparation:

1. Peel and cut the red onion in two and then slice it thinly.
2. Place them in a bowl with water with ice and put in the fridge.
3. Mix the tiger's milk ingredients.
4. Stir the shrimps into the tiger's milk and let stand for 2 minutes.
5. Remove the shrimps from the tiger's milk and gently mix them with the rest of the ingredients.
6. Remove the bowl from the fridge and rinse the onions.
7. Place the garnish ring in the center of a plate and make a base of the avocado slices, place a layer of shrimp on top, then a layer of red onions and repeat until the ring is filled.
8. Garnish with the cucumber strings, coriander and jalapeño rings.

4 persons / 15min preparation 

Fact:

Tiradito is ceviche based on the Japanese influences where you eat the fish raw and cut in slices.

Ingredients:

• 300 gr yellow fin tuna cut in small slices
• 2 spoons of Tomasu sweet soy sauce
• 1 chillie finely chopped
• juice of 3 limes
• 1/2 red onion cut in very fine rings
• 2 cup of white vine vinegar
• 1/4 cup of sugar
• half a cup of sesame seeds
• cilantro
• 1 teaspoon with small strings of cucumber.

Preparation:

1. Cook the sugar and vinegar till ten sugar is dissolved
2. Let it cool down and pour over the onion
3. Mix the soy sauce, the chillie and lime juice
4. Coat the tuna with the sesame seeds and roast briefly (no oil!), 10sec on each side.
5. Put the tuna slices on a plate, pour the tiger's milk over the fish and garnish with the onion, cucumber and cilantro.