Five Classic Peruvian Recipes
Explore five essential Peruvian dishes: Ceviche Clásico, Aji de Gallina, Lomo Saltado, Arroz con Pollo, and Ocopa Arequipeña, each offering a unique taste of Peru.
Equipment
- Bowls
- Pans/Skillets
- Blender
- Wok or large skillet
- Pot or Dutch oven
Ingredients
General Ingredients
- Aji Amarillo paste non-negotiable for authentic Peruvian flavor
- Red onion
- Garlic
- Cilantro
- Limes
- Potatoes Andean varieties if available
- Rice
- Sweet potatoes
- Corn large-kernel choclo preferred
- Milk evaporated or whole, for creamy sauces
- White bread for thickening sauces
- Tomatoes
- Soy sauce
- Red wine vinegar
- French fries
- Chicken stock
- Peas
- Carrots
- Huacatay (Peruvian black mint) paste
- Crackers soda crackers or bread for thickening Ocopa sauce
- Feta cheese or queso fresco
- Black olives garnish
- Hard-boiled eggs garnish
- Aji panca paste optional
- Beer optional
- Unsalted peanuts
- Olive oil
- Salt and pepper to taste
For Ceviche Clásico
- Fresh white fish e.g., sole, cod, sea bass
For Aji de Gallina and Arroz con Pollo
- Chicken breasts or thighs
For Aji de Gallina
- Walnuts
For Lomo Saltado
- Beef steak sirloin or tenderloin
- Red bell pepper
Instructions
Ceviche Clásico
- Cut fresh white fish into 1/2-inch cubes.
- Combine lime juice, sliced red onion, minced garlic, aji Amarillo paste, cilantro stems, salt and pepper in a bowl to create "Tiger's Milk."
- Add cubed fish to the "Tiger's Milk", toss gently, and marinate for 5 to 10 minutes.
- Serve immediately with sweet potato slices, corn, fresh cilantro, and red onion.
Aji de Gallina (Creamy Chicken with Aji Amarillo)
- Poach chicken until cooked, then shred it and reserve the cooking liquid.
- Sauté minced garlic and aji Amarillo paste in a pan.
- Blend the sautéed mixture with milk-soaked white bread, walnuts, evaporated milk, and reserved chicken broth until smooth.
- Return the sauce to the pan, add shredded chicken, and simmer until thickened, then season.
- Garnish with hard-boiled eggs and black olives; serve over sliced boiled potatoes and white rice.
Lomo Saltado (Peruvian Beef Stir-fry)
- Cut beef sirloin or tenderloin into 1-inch strips and marinate briefly in soy sauce, vinegar, and minced garlic.
- Heat a wok or large skillet to high heat, stir-fry beef until seared, then remove it from the pan.
- Add more oil and stir-fry sliced red onion, tomatoes, and optional aji Amarillo strips until slightly softened.
- Return beef to the pan, add a splash of soy sauce, red wine vinegar, and aji Amarillo paste, and toss quickly.
- Serve immediately over or mixed with hot French fries, garnished with fresh cilantro, alongside white rice.
Arroz con Pollo (Chicken and Rice)
- Season chicken pieces and brown them in a pot or Dutch oven, then remove.
- In the same pot, sauté onion, garlic, aji Amarillo paste, and aji panca paste until fragrant.
- Stir in peas, carrots, red bell pepper, and uncooked rice, toasting the rice for a minute.
- Return chicken to the pot, add chicken stock, optional beer, and cilantro paste; simmer, cover, and cook until rice is tender.
- Fluff with a fork and serve hot.
Ocopa Arequipeña (Andean Potato Salad with Huacatay Sauce)
- Boil yellow potatoes until tender, then slice them.
- In a blender, combine huacatay paste, aji Amarillo paste, soda crackers, queso fresco or feta, peanuts, evaporated milk, olive oil, salt, and pepper until creamy.
- Arrange sliced potatoes on a serving platter and drizzle generously with the ocopa sauce.
- Garnish with hard-boiled egg halves and a black olive.
Notes
Aji Amarillo paste is essential for authentic Peruvian flavor in most of these dishes. Adjust spice level to your preference. Andean potatoes and large-kernel choclo corn enhance authenticity.