Peruvian cuisine has long been a hidden gem, with its bold flavors and vibrant spices waiting to be discovered. From the coast to the Andes, Peru’s diverse regions offer a wealth of delicious dishes that are sure to tantalize your taste buds. In this article, we’ll take you on a culinary journey through 18 authentic Peruvian recipes that showcase the country’s rich gastronomic heritage.
From classic dishes like Lomo Saltado and Aji de Gallina, to seafood-centric options like Ceviche de Pescado, each recipe is carefully crafted to highlight the unique flavors and ingredients of Peru. Whether you’re a seasoned foodie or just looking for new inspiration in the kitchen, these recipes are sure to satisfy your cravings and leave you wanting more.
Lomo Saltado
A classic Peruvian dish, Lomo Saltado is a flavorful and savory stir-fry made with beef strips, onions, tomatoes, and French fries. This recipe serves 4-6 people.
Ingredients:
– 1 pound beef strips (loin or round)
– 2 medium onions, sliced
– 2 large tomatoes, diced
– 1 cup French fries
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vinegar
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add the sliced onions to the pan and cook until they start to caramelize, about 5 minutes.
4. Add the diced tomatoes, garlic, soy sauce, vinegar, and Worcestershire sauce to the pan. Stir-fry for an additional 2-3 minutes.
5. Add the cooked beef back into the pan and stir-fry everything together for 1 minute.
6. Serve hot over French fries.
Cooking Time: 15-20 minutes
Aji de Gallina
Aji de Gallina is a popular Peruvian dish made with shredded chicken, creamy aji amarillo sauce, and crispy boiled potatoes. This recipe combines the flavors of South America in a rich and satisfying meal.
Ingredients:
– 1 pound cooked chicken breast or thighs
– 2 large potatoes, peeled and boiled until tender
– 1/4 cup aji amarillo pepper paste
– 1/2 cup heavy cream
– 1 tablespoon grated Parmesan cheese
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Shred the cooked chicken into bite-sized pieces.
2. Boil the potatoes until tender, then slice them into 1-inch thick rounds.
3. In a blender or food processor, combine aji amarillo paste, heavy cream, and Parmesan cheese. Blend until smooth.
4. In a large bowl, combine the shredded chicken, boiled potato slices, and aji amarillo sauce. Mix well to coat.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Ceviche de Pescado
This refreshing Peruvian-inspired dish is perfect for warm weather or any time you crave a light and zesty meal. With just a few ingredients, you can create a flavorful and healthy ceviche that’s sure to please.
Ingredients:
– 1 pound white fish (such as halibut, tilapia, or cod), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. In a large bowl, combine fish pieces, lime juice, onion, cilantro, and jalapeño.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the fish to “cook” in the citrus juices.
3. Just before serving, stir gently to redistribute the ingredients.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 30 minutes (plus marinating time)
Papa a la Huancaina
This iconic dish from Peru is a creamy, spicy, and utterly addictive recipe that combines boiled potatoes with a rich and tangy Huancaina sauce. With its bold flavors and textures, Papa a la Huancaina is sure to become a new favorite.
Ingredients:
– 4 large potatoes
– 1/2 cup Huancaina sauce (see below for recipe)
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
Huancaina Sauce Recipe:
– 1/2 cup mayonnaise
– 1/4 cup milk
– 1 tablespoon aji amarillo pepper paste (or substitute with sriracha)
– 1 teaspoon grated garlic
– Salt and pepper, to taste
Instructions:
1. Boil the potatoes until tender, then slice them into thick rounds.
2. In a separate bowl, mix together the Huancaina sauce ingredients.
3. Assemble the dish by placing a potato round on each plate, topping with a spoonful of the Huancaina sauce, and sprinkling with cheese and cilantro.
4. Serve immediately and enjoy!
Cooking Time: 20 minutes
Anticuchos de Corazón
A classic Peruvian street food, Anticuchos de Corazón is a flavorful and tender dish that’s perfect for any gathering. In this recipe, we’ll show you how to marinate beef heart in a mixture of spices and vinegar, then grill it to perfection.
Ingredients:
– 1 pound beef heart, cut into 1-inch cubes
– 1/4 cup soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. In a large bowl, whisk together soy sauce, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
2. Add the beef heart cubes to the marinade and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat. Thread marinated beef heart onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes, turning occasionally, until beef reaches desired level of doneness.
5. Serve immediately, garnished with fresh cilantro and a squeeze of lime juice.
Cooking Time: 10-12 minutes
Rocoto Relleno
A classic Peruvian dish, Rocoto Relleno is a stuffed pepper recipe that combines the sweetness of rocoto peppers with the savory flavors of beef and potatoes.
Ingredients:
– 4 rocoto peppers (or similar sweet peppers)
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked mashed potatoes
– 1 egg, beaten
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Roast the rocoto peppers by placing them on a baking sheet and drizzling with vegetable oil. Bake at 375°F (190°C) for 30-40 minutes, or until the skin is blistered.
2. Remove the peppers from the oven and let them cool down.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in the mashed potatoes and beaten egg. Season with salt and pepper to taste.
6. Stuff each rocoto pepper with the beef mixture and place them on a serving plate.
Cooking Time: 45-50 minutes
Arroz con Pollo Peruano
A classic Peruvian dish that combines the flavors of saffron-infused rice with juicy chicken and a hint of spices, Arroz con Pollo Peruano is a staple in many Peruvian households. This recipe serves 4-6 people.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (peas, carrots, corn)
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and mixed vegetables. Cook until vegetables are tender, about 5 minutes.
3. Stir in saffron mixture, cumin, paprika, salt, and pepper.
4. Add rice to the skillet, stirring to combine with other ingredients.
5. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 30-35 minutes
Tallarines Verdes
In this beloved Peruvian dish, al dente tallarines (a type of pasta) are tossed with a vibrant and flavorful green sauce made from spinach, walnuts, garlic, and cream. This creamy and nutritious recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz tallarines
– 2 cups fresh spinach leaves
– 1/4 cup chopped walnuts
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– Salt to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the tallarines according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine spinach, walnuts, garlic, and cream. Blend until smooth, adding reserved pasta water as needed to achieve desired consistency.
3. Combine cooked tallarines with the green sauce and toss to coat.
4. Season with salt to taste. If desired, sprinkle with Parmesan cheese and serve immediately.
Cooking Time: 20-25 minutes
Causa Limeña
Causa Limeña is a beloved Peruvian dish that combines the flavors of avocado, chicken, and lime. This recipe brings together creamy avocado, tender chicken, and tangy lime to create a refreshing and satisfying meal.
Ingredients:
– 1 ripe avocado, mashed
– 1/2 cup cooked chicken breast, diced
– 1/4 cup chopped red onion
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon mayonnaise
– Salt and pepper to taste
– 2 hard-boiled eggs, sliced
Instructions:
1. In a bowl, mix together mashed avocado, chicken, red onion, lime juice, and mayonnaise.
2. Season with salt and pepper to taste.
3. Divide the mixture into two portions.
4. Place each portion onto a plate or serving dish.
5. Top each portion with sliced hard-boiled eggs.
Cooking Time: 10 minutes
Note: You can adjust the amount of lime juice to your liking, but be careful not to overpower the other flavors. Enjoy!
Pollo a la Brasa
This recipe brings together the bold flavors of Peruvian cuisine with the simplicity of a classic roasted chicken. With just a few spices and marinade, you’ll be transported to the vibrant streets of Lima.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 2 tablespoons lime juice
– 2 cups chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, cumin, paprika, chili powder, salt, and pepper.
3. Add the chicken and massage the marinade into the meat, making sure it’s evenly coated.
4. Place the chicken in a roasting pan and roast for 45-50 minutes, or until cooked through.
5. During the last 10 minutes of cooking, brush the chicken with lime juice and pour in the chicken broth.
Cooking Time: 45-50 minutes
Carapulcra
Carapulcra is a hearty and flavorful Peruvian dish made with boiled potatoes, ají amarillo peppers, garlic, and cheese. This comforting recipe is perfect for a cold winter night or as a side dish to accompany your favorite main courses.
Ingredients:
– 4 large potatoes
– 2 ají amarillo peppers, seeded and chopped
– 3 cloves of garlic, minced
– 1/4 cup grated cheese (such as queso fresco or cheddar)
– Salt and pepper to taste
Instructions:
1. Boil the potatoes until tender, then drain and set aside.
2. In a pan, sauté the chopped ají amarillo peppers and minced garlic until fragrant.
3. Add the boiled potatoes to the pan and toss to combine with the pepper mixture.
4. Stir in the grated cheese until melted and well combined.
5. Season with salt and pepper to taste.
6. Serve warm.
Cooking Time: 20-25 minutes
Chupe de Camarones
This hearty shrimp stew, Chupe de Camarones, is a popular Latin American dish that’s perfect for a cozy night in. With succulent shrimp, flavorful spices, and creamy coconut milk, it’s sure to become a new favorite.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
– 1 cup fish stock or chicken broth
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 5 minutes.
3. Add shrimp, cumin, paprika, salt, and pepper. Cook until shrimp turn pink, about 2-3 minutes.
4. Pour in coconut milk and fish stock or chicken broth. Stir to combine.
5. Reduce heat to low; simmer for 10-12 minutes or until shrimp are fully cooked.
6. Garnish with fresh cilantro leaves and serve over rice or with crusty bread.
Cooking Time: 20-22 minutes
Tacu Tacu
Tacu Tacu is a traditional Peruvian dish that combines fried rice and beans, typically served with a fried egg on top. This comforting meal is a staple in many Peruvian households.
Ingredients:
– 2 cups cooked rice
– 1 cup cooked black beans
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 eggs, beaten (for serving)
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cooked rice and black beans. Cook for 5-7 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot with a fried egg on top. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 15-20 minutes
Ocopa Arequipeña
Ocopa Arequipeña is a popular Venezuelan dish from the Andean region, characterized by its rich and creamy sauce made with potatoes, cheese, and ají amarillo peppers. This recipe is a delicious representation of the country’s culinary diversity.
Ingredients:
– 4 large potatoes
– 1 cup grated queso fresco or similar white cheese
– 2 ají amarillo peppers, seeded and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup vegetable oil
– Salt to taste
Instructions:
1. Boil the potatoes until tender, then peel and mash.
2. In a blender or food processor, combine the mashed potatoes, cheese, peppers, onion, and garlic. Blend until smooth.
3. Heat the oil in a large skillet over medium heat. Pour in the potato mixture and stir constantly for 10-12 minutes, or until the sauce thickens slightly.
4. Season with salt to taste.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Seco de Cordero
Seco de Cordero is a traditional Colombian lamb stew that’s slow-cooked to perfection, resulting in tender meat and rich flavors. This comforting dish is perfect for a cold winter night or a special occasion.
Ingredients:
– 1 pound lamb shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 cup beef broth
– 1/4 cup white wine (optional)
– 2 tablespoons vegetable oil
– 2 teaspoons ground cumin
– Salt and black pepper, to taste
– 2 potatoes, peeled and cubed (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned on all sides, about 5 minutes.
2. Add onions, garlic, and red bell pepper; cook until vegetables are softened, about 5 minutes.
3. Add beef broth, white wine (if using), cumin, salt, and black pepper. Stir to combine.
4. Cover pot and simmer for 1 1/2 hours or until lamb is tender.
5. If using potatoes, add them during the last 30 minutes of cooking.
Cooking Time: About 1 hour 45 minutes
Humitas
Humitas are a beloved traditional dish from Peru, made with fresh corn, onions, and spices. These sweet and savory cakes are perfect as a snack or side dish.
Ingredients:
– 2 cups fresh corn kernels
– 1 medium onion, finely chopped
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground paprika
– 1/2 cup grated cheddar cheese (optional)
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a large bowl, combine corn kernels, chopped onion, sugar, salt, cumin, and paprika. Mix well.
2. Add the grated cheese (if using) and mix until combined.
3. Grease 6-8 small cups or ramekins with butter.
4. Divide the corn mixture evenly among the prepared cups.
5. Cover each cup with a piece of parchment paper or aluminum foil, folding to seal tightly.
6. Steam the Humitas for 20-25 minutes or until tender and fluffy.
Cooking Time: 20-25 minutes
Picarones
These crispy, sweet fritters are a traditional Venezuelan treat perfect for snacking or as a dessert.
Ingredients:
• 2 large sweet potatoes, cooked and mashed
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1 egg, beaten
• 1 tablespoon white vinegar
• Confectioner’s sugar (optional)
Instructions:
1. In a large bowl, combine mashed sweet potatoes, flour, baking powder, salt, and sugar.
2. Add the beaten egg, vegetable oil, and white vinegar. Mix until smooth.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the sweet potato mixture into the oil, forming small balls or ovals.
5. Fry for 3-4 minutes on each side, or until golden brown and crispy.
6. Drain excess oil on paper towels.
7. Sprinkle with confectioner’s sugar (optional) and serve warm.
Cooking Time: 15-20 minutes
Suspiro a la Limeña
Suspiro a la Limeña is a traditional Peruvian dessert that consists of a creamy meringue-like topping over a layer of dulce de leche. This recipe combines the two components to create a rich and indulgent treat.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon cream of tartar
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter, softened
– 1 cup dulce de leche (see note)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together sugar, flour, and cream of tartar.
3. In a separate bowl, whip heavy cream until stiff peaks form. Fold in softened butter and sugar mixture until well combined.
4. Spoon the meringue-like mixture onto the prepared baking sheet and spread evenly.
5. Bake for 1 1/2 hours or until lightly golden.
6. Remove from oven and let cool completely.
7. Drizzle dulce de leche over the cooled meringue.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 1 hour 30 minutes
Summary
Peru’s rich culinary heritage comes alive with these 18 authentic recipes. From Lomo Saltado’s savory beef stir-fry to Ceviche de Pescado’s refreshing fish marinade, each dish showcases the country’s bold flavors and ingredients. Discover hearty stews like Chupe de Camarones and comforting main courses like Pollo a la Brasa. Indulge in sweet treats like Suspiro a la Limeña or try your hand at traditional desserts like Picarones. Whether you’re a seasoned chef or a curious foodie, these recipes will transport you to the vibrant streets of Peru.
