Recipes

In Peru, a meal typically consists of an appetizer and a main course. I've provided two of each, so you can have four different dinners.

Entradas (Appetizers)

• Cebiche de Pescado
• Papas a la Huancaína

Segundos (Entrees)

• Lomo Saltado
• Arroz Tapado

Postres (Desserts)

• Leche Asada

Bebidas (Drinks)

• Pisco Sour

Entradas (Appetizers)

Cebiche de Pescado (6-8 servings)

This is a very typical dish from the north. Mahi mahi works best but you can experiment with whatever fresh fish are available to you.

• 2 pounds mahi mahi filet
• 1 cup lime juice
• 1 clove of garlic, crushed
• hot pepper sauce
• salt and pepper
• large onion, finely chopped
• 2 red peppers, cut into strips
• 2 stalks of celery, finely chopped
• cilantro, finely chopped
• two ears of corn, cooked and cut into 2-inch pieces
• two sweet potatoes, cooked, peeled, and sliced

Add the onion, red peppers, chopped celery and cilantro. Let stand one hour more.

Serve with the corn on the cob and sweet potato.

Papas a la Huancaína (8 servings)

This is my favorite. My wife likes to make it with cheese from Mayobamba, which is similar to romano but much more pungent. White Mexican cheese or feta also works.

• 10 medium potatoes (new potatoes are best)
• 1 pound of cheese (see above)
• 2 small hot peppers
• 1 cup evaporated milk
• 1/2 cup vegetable oil
• 2 cloves garlic
• 8 saltine crackers
• 1 tsp prepared mustard
• salt and pepper
• lettuce
• 3 hard cooked eggs
• black olives

In a blender, blend the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add crackers if not thick enough, add milk if too thick.

Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired.

This dish can be served slightly cold. 

Segundos (Entrees)

Lomo Saltado (6 servings)

• 2 pounds steak
• 1 tbs red wine
• 2 tsp minced garlic
• 4 tomatoes, cut into strips
• salt and pepper
• 2 med onions, cut into strips
• 1 bell pepper, cut into thin strips
• chopped parsley
• 1 tbs vinegar
• 5 med potatoes, cut into thin strips
• oil

Sautee the garlic in oil and add the steak. Continue frying until the steak is cooked. Drain some of the juice and save.

Add the chopped tomato, salt and pepper to the pan. Cook for a few minutes. Add the onion, bell pepper, parsley and vinegar. Cook a few minutes more and then add the juice from the meat.

In a separate pan, fry the potatoes in hot oil. Add the fried poratoes to the meat. Serve with rice.

Arroz Tapado (6 servings)

The trick to making this dish is to mold the rice properly. It should come out like a cone-shaped mound.

• 3 cloves of garlic, minced
• 2 tbs oil
• lemon juice
• salt
• 4 cups water
• 1 pound of washed rice
• 1 onion, finely chopped
• 2 pounds of steak, finely diced
• 2 tomatoes, finely chopped
• 1 tbs tomato paste
• 4 tsp raisins
• 5 black olives, chopped
• 2 hard boiled eggs, finely chopped
• 1 tps parsley, chopped

Sautee the onions, then add the meat, tomatoes, tomato paste, raisins, olives, egg, and parsley. Mix well.

Take a one-cup glass measuring cup and coat the inside with a little oil or shortening. Fill halfway with rice, then some of the meat filling, and finish filling with more rice. Invert onto a plate and carefully remove the measuring cup. Repeat for each serving. 

Postres (Desserts)

Leche Asada (8-10 servings)

Variations of this can be found all over Latin America.

• 1 can of sweetened, condensed milk
• 1 can of evaporated milk
• 1 cup sugar
• 1 tsp vanilla extract
• 8 eggs, beaten
• 1/4 cup water

In a saucepan dissolve 1/2 cup sugar in 1/4 cup of water, heat carefully until it becomes syrupy and slightly tan.

Pour the caramel in a glass baking dish and pour the milk mixture on top.

Take a slightly larger glass dish and fill halfway with water. Place the dish with the milk mixture inside the larger dish and cover everything with aluminium foil. Cook in a 400-degree oven for 30-45 minutes or until the custard is completely cooked. (In Spanish this method of cooking is called baño maría.)

Serve slightly chilled. 

Bebidas (Drinks)

Pisco Sour (6 glasses)

Pisco is a type of clear brandy produced in the Ica region of Peru. A quality pisco should be smooth and have a perfume-like aroma.

• 1 egg white
• 1 tbs sugar
• 1 glass of pisco
• juice from 6 limes
• chipped ice
• angostura bitters (optional)