Peru Archives - International Cuisine

Peruvian Ceviche (The National Dish of Peru)

September 13, 2018 By Darlene at International Cuisine

Peruvian ceviche is one of my all time favorites and the national dish of Peru. It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru. I made this one with sea bass but any firm white fish like sole, flounder, shark and even shrimp will work beautifully and still be authentic. Like all ceviche’s the fish is “cooked” with the acid from the citrus.

In Peru, there are little shops and carts all over the coastal area called cevicherias where you can get your Peruvian ceviche fix .The Peruvians take their ceviche so seriously there is actually a national holiday for their beloved ceviche. June 28th of each year has been deemed National Ceviche Day. They also serve the citrusy marinade in a separate shot glass usually before the ceviche comes out, and it is called leche de tigre or tiger’s milk. This invigorating potion is also known to be a hangover cure and aphrodisiac. This recipe is easy and scrumptious.

If you would like to make this recipe Plant Paradox compliant simply eliminate the toasted corn kernels (which you could substitute toasted sorghum) and make sure to use peeled and seeded aji chilies or eliminate if not in phase 3.

Did you know that Peru grows more than 55 varieties of corn? When you go to the markets in Peru, you will find corn in every size and color imaginable. Many restaurants and bars serve their famous giant roasted kernels when you first sit down to enjoy until your order arrives. If you would like other authentic Peruvian recipes and learn more about this amazing country, make sure to check out “Our Journey to Peru.”

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.7 from 10 votes

Peruvian Ceviche (the National Dish of Peru)

Did you know that Peru has an annual Ceviche Day each June 28th? Make this and see why!

Course Appetizer

Cuisine Peruvian

Prep Time 15 minutes

Cook Time 30 minutes

marinade 10 minutes

Total Time 45 minutes

Servings

Calories 188kcal

Author Darlene at International Cuisine

Ingredients

1 lb sea bass or other white fish cut into bite size pieces
1 quart water chilled
1 red onion sliced thinly lengthwise
1 aji amarillo seeds removed and diced
1 clove garlic minced
1/4 cup lime juice, fresh
1/4 cup lemon juice, fresh
2 teaspoons cilantro chopped finely
1 sweet potato cut into slices
lettuce leaves for serving
corn kernels, toasted large
1 Tablespoon oil
salt and pepper to taste

Instructions

Place water into a pot on the stove to boil. Add in the sweet potato and cook until fork tender (or they can be grilled)
Place fish in a non-reactive bowl and add 3 cups of chilled water to the fish and rinse gently. Drain water.
Add onions to soak in remaining 1 cup of chilled water and set aside.
Place aji, garlic, and pinch of salt in a mortar and pestle Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt and pepper and cilantro. Let marinade for at least 10 minutes.
Meanwhile toast the corn kernels on the stove in a tablespoon of oil. They will pop slightly when they are toasted. Place on a paper towel to remove excess oil and add salt to taste.
On a platter, place the lettuce leaves on the bottom, top with the ceviche,(reserve the marinade) add on the onion slices and serve with the sweet potatoes and corn kernels.
Serve the marinade in a shot glass along with the ceviche, in Peru it is called leche de Tigre and is believed to be an aphrodisiac and a hangover cure.

Nutrition

Peruvian Pollo a la Brasa (Split Roasted Chicken)

September 13, 2018 By Darlene at International Cuisine

Peruvian Pollo a la Brasa may be one of Peru’s most loved dishes. The chicken that is split roasted is gently seasoned with cumin, paprika, garlic, pepper a bit of oil and vinegar. I think it just may be the vinegar that makes this chicken so tender and delicious as well as the way it is prepared to cook evenly on the grill.

This Peruvian pollo a la brasa could also be cooked on a rotisserie however cooking it spatchcock or split comes out beautifully. Sometimes whole chickens can be intimidating but the truth is you can save a bundle purchasing chicken whole as opposed to cut up pieces. Obviously if you are cooking Plant Paradox you will want to use a pastured chicken for this recipe. Cooking it spatchcock literally cuts down the cooking time in half because everything lays flat.

To prepare the chicken all you need is good pair of kitchen shears. You place the chicken breast side down with the legs toward you. Using your shears simply cut up along each side of the backbone. You will be cutting through the ribs as you go along. Next you will ope the chicken out and turn it over, using the heel of your hand press down so that it flattens out and is one thickness. You can put skewers through the thick part of the chicken to help you flip it and manipulate it on the grill.

See it is so simple and you will love how it turns out. Now as I mentioned before it is not just the deliciously juicy and tender Peruvian pollo a la brasa that makes this so amazing, it is the famous Peruvian sauces that goes with it. Be sure to check out the two Peruvian sauce recipes for Aji Verde and Aji Huacatay

Did you know that you can swim with pink dolphins in Peru? Be sure to check out “Our Journey to Peru”, to learn more about this amazing county plus get more awesome recipes.

4 pieces of grilled pollo a la brasa - peruvian chicken

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5 from 1 vote

Peruvian Pollo a la Brasa (Split Roasted Chicken)

Peruvian Pollo a la Brasa is a scrumptious recipe but be sure to make the two Peruvian sauces to go with it, they are phenomenal and why Peruvian cuisine is world renown.

Servings

Calories 88kcal

Author Darlene at International Cuisine

Ingredients

1 whole chicken 3 1/2 to 4 pounds
4 teaspoons kosher salt
2 Tablespoons cumin, ground
2 Tablespoons paprika
1 teaspoon freshly ground black pepper
3 cloves garlic minced
2 Tablespoons white vinegar
2 Tablespoons vegetable or canola oil

Instructions

Instructions:

Place the chicken on a large cutting board, breast side down. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh.
Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl. Spread mixture evenly over all surfaces of chicken.
Heat your grill to medium high heat or charcoal works great too.
Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with Cook until an instant-read thermometer inserted into thickest part of breast registers 110 F Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and
grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to150 F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done.
Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes.
Carve and serve with sauce.

Nutrition

Peruvian Sauces ( Aji Verde & Aji Huacatay)

September 13, 2018 By Darlene at International Cuisine

Peruvian sauces are famous and there are literally hundreds of them. These two are extremely popular and for good reason, they are phenomenal.

The first Peruvian sauce just means green chili or sauce and is called aji verde. It is made with a touch of aji amarillo paste along with some chilies, cilantro, cheese, garlic, mayonnaise and oil and vinegar. It is simple to just whiz up in your blender. The sauce will last for up to a week in the refrigerator so you can easily make both of these sauces ahead of time. They could be used on just about anything but on pollo a la brasa, the split roasted chicken they are exceptional.

The second Peruvian sauce called aji huacatay is made with a huacatay paste which comprises what is also known as black mint. It has a somewhat pungent flavor but combined with the other ingredients makes this sauce superb! Huacatay is a member of the marigold or tarragon family and is indigenous to Peru. The flavor lies somewhere between mint and basil. It is difficult to explain but I highly recommend you try it. Both aji amaraillo paste and aji huacatay paste can be found in most Latin markets or you can pick them up by clicking on the name/link through Amazon.

Trust me if you make these two Peruvian sauces along with the pollo a la brasa, you will fully understand why Peruvian cuisine is now considered to be one of the best in the world.

Did you know that Peru grows over 3000 types of potatoes? If you would like to learn more about this amazing country be sure to check out “Our Journey to Peru.” You can also get more authentic Peruvian recipes. If you make either of these Peruvian sauces, be sure to let me know how much you loved it in the comments below!

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.41 from 45 votes

Peruvian Sauces Aji Verde & Aji Huacatay

These two Peruvian sauces are famous and go beautifully with pollo a la brasa.

Course Sauce

Cuisine Peruvian

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 512kcal

Author Darlene at International Cuisine

Ingredients

for the aji verde sauce:

2 fresh jalapenos or serrano roughly chopped
1 Tablespoon aji amarillo paste see note below
1 cup fresh cilantro leaves and stems
2 Tablespoons grated cotija cheese or Parmesan cheese
1 medium garlic clove minced
1 Tablespoon vegetable oil
1 teaspoon white vinegar
1/2 teaspoon juice from 1 lime
1/2 cup mayonnaise
Kosher salt and freshly ground

For the huacatay sauce:

2 cloves garlic chopped
2 Tablespoons Vegetable oil
3 scallions roughly chopped
2 Tablespoons aji amarillo paste
2 Tablespoons huacatay paste
1/2 cup mayonnaise
3 Tablespoons chopped cilantro
Salt and pepper to taste

Instructions

Instructions for the Aji Verde

Combine jalapenos, aji amarillo, cilantro, cotjia, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste form.
Add mayonnaise and blend until homogeneous.
Transfer to a bowl and season to taste with salt and pepper. Serve with grilled chicken.
Unused sauce can be stored in a covered container for up a week in the refrigerator.

For the Aji Huacatay

Heat the oil in a small skillet and saute. the garlic over medium low
In a blender Add the garlic oil, scallions, mayonnaise, aji amarillo, huacatay and cilantro and blend until smooth
Season with salt and pepper and refrigerate until ready to use.

Nutrition

Peruvian Suspiro De Limena (Caramel Meringue Parfait)

September 13, 2018 By Darlene at International Cuisine

Peruvian Suspiro de Limena is a sweet caramel meringue parfait that literally means the “sigh of a Lima lady”. I think that pretty much sums up how delicious this dessert is. Made with sweetened condensed milk and evaporated milk it is an easy recipe to make. Cooking them over low heat makes the milks turn a lovely caramel color.

This Peruvian Suspiro de Limena recipe dates all the way back to the middle of the nineteenth century in Lima, Peru. The first known record of it was actually called Manjar Real del Peru or the Royal Delight of Peru. The dessert comes from a base of manjar blano which is the Peruvian name of the beloved dulce de leche in other parts of South America. Originally this was introduced by the Spanish as blancmange, a dish with a history dating back to the middle ages. The meringue portion was also brought to Peru by the Spaniards. It is the Peruvians who come up with these fusions of ingredients that make it world renown.

This dish can be found all over Peru but is especially popular in Lima. The inventor of the dish was developed by the wife of poet Joes Galvez. Galvez gave it the name Suspiro de Limena because he said it is sweet and light, like a woman’s sigh.

This dish keeps well in the refrigerator so is easy to make ahead of time for your Peruvian feast. I hope you make it and please let me know if you loved it as much as I did. After all who doesn’t love dulce de leche!

Did you know that the largest flying bird on earth can be found in Peru? It is the Giant Andean Condor. Find out more about this amazing country and get more authentic Peruvian recipes be sure to check out “Our Journey to Peru“.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Peruivan suspiro de limena a caramel parfait in glasses.

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4.42 from 17 votes

Peruvian Suspiro de Limena (Caramel Meringue Parfait)

Peruvian Suspiro de Limena literally translated means the sigh of a Lima lady. I think that pretty much sums it up!

Course Dessert

Cuisine Peruvian

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings

Calories 268kcal

Author Darlene at International Cuisine

Ingredients

1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
3 eggs
1 cup sugar
1/4 cup port wine
2 Tablespoons water
1/2 Tablespoon Cinnamon, ground

Instructions

Instructions:

In a heavy saucepan cook the evaporated milk and the sweetened condensed milk over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns a pretty caramel color, (about 30 - 40 minutes). Take off the heat.
Separate the egg whites from the yolks, and use a wire beater to beat the egg yolks in a bowl. Add a couple of Tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan and mix carefully and reserve. Peruvians call this manjar blanco.
In another saucepan mix the sugar, port wine and water. Make it boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.
Meanwhile, beat the egg whites with an electric beater at high speed until soft peaks form. For the whites to grow perfectly, they must have no trace of yolk, and the bowl must be dry and clean.
Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
Pour the cooked milk mixture (manjar blanco) in individual cups or a larger container, cover with meringue in a decorative fashion, and dust with ground cinnamon.
Serve at room temperature or cold from the refrigerator.

Nutrition