RECIPES OF PERU

ENTRADAS (Appetizers)

Ceviche de Pescado «Lemon Marinated Fish»

The best and easiest Peruvian dish. It's quick, easy and disappears quickly.
The habanero peppers make it spicy without giving it the distinctive flavor of
jalapenos and it's great without hot peppers too. You can adjust any of the
seasonings to suit your taste.

Serves 6 to 8
Preparation time: 3 hours

Ingredients
2 pounds of white fish (mahi mahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)
Salt and pepper to taste
1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table

Preparation
1. Wash and de-bone fish and cut in 1/2 inch chunks
2. Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour
3. Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1
more hour
4. Serve on a bed of lettuce and add two pieces of corn on the cob and a
portion of the sweet potatoes
Papas a la Huancaína «Huancaina-style Potatos»
A spicy Peruvian specialty that can be served as a starter or "small dish". The
sauce itself is very versatile can also be used as a dip for items such as
shrimp. The sauce should be used within one day for best results.

Serves 6 or more
Preparation time: 1 hour

Ingredients
10 medium potatoes (new or red a good choice)
1 pound of cheese (romano, Mexican or feta work well)
2 small jalapeno peppers
1 cup evaporated milk
½ cup vegetable oil
2 cloves garlic
8 saltine crackers
1 tablespoon prepared mustard
salt and pepper
lettuce
3 hard cooked eggs
black olives

Preparation
1. Cook and peel potatoes and allow to cool
2. In a blender, mix the cheese, peppers, milk, oil, garlic, crackers, mustard,
salt and pepper. The sauce should be fairly thick; add more crackers if not, or
add milk is too thick
3. 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
4. This dish can be served slightly cold

SEGUNDOS (ENTREES)
Arroz con Pollo «Rice with Chicken»
This incredibly tasty chicken recipe is easy to make, always a hit, and ideal
for holidays where you need to make some dishes in advance

8 servings
Preparation time: 1 hour

Ingredients
8 small boneless and skinless chicken breasts
2 cloves of fresh garlic
1 onion finely chopped
½ cup vegetable or olive oil
3 cups rice (not instant)
5 cups chicken bullion
1 cup cilantro and 1 cup water chopped in blender
(drain water after blending)
½ pound cooked peas
2 jalapeno peppers cut in very thin strips
Salt and pepper to taste

Preparation
1. Sauté salted and peppered chicken breasts in oil until browned
and cooked completely and remove. In the same oil, cook the garlic and
onion till tender
2. Combine the chicken to the garlic and onion. Add the cilantro and bullion
and boil. Add the rice and jalapeno peppers. Cook over medium heat till
liquid is absorbed. Add peas and continue to simmer over low heat until rice
is cooked
Lomo Saltado «Beef Tips, Peruvian Style»

6 servings
Preparation time: 1 hour

Ingredients
2 pounds of beef tenderloin or other tender steak
¼ cup red wine or burgundy
2 tablespoons of crushed garlic
2 medium onions cut in strips
4 tomatoes, seeds removed, pureed in blender
5 potatoes peeled and cut into strips for frying
1 jalapeno pepper cut into thin strips
1 tablespoon of vinegar
Vegetable oil for frying
Salt and pepper
Finely chopped parsley

Preparation
1. Cut beef into thin strips and marinate in wine for 1 hour
2. Cook garlic in oil over medium heat and add meat. Reserve the juice.
3. Add the tomato puree, salt and pepper. Cook a few minutes
4. Add onion, jalapeno strip, parsley and vinegar. Combine the juice
from the meat
5. Fry the potatoes in a separate pan and add to other ingredients
6. Serve over white rice

POSTRES (DESSERTS)
Leche Asada

Serve 8 to 10
Preparation time: 1 hour

Ingredients
1 can of sweetened, condensed milk
1 can of evaporated milk
1 cup sugar
1 tablespoon vanilla extract
8 eggs, beaten
¼ cup water

Preparation
1. Mix the condensed milk, evaporated milk, ½ cup of sugar, the vanilla and
eggs
2. In a saucepan dissolve ½ cup sugar in ¼ cup of water and heat carefully
until it becomes syrupy and slightly tan
3. Pour the caramel in a glass baking dish and pour the milk mixture on top
4. Take a slightly larger glass dish and fill halfway with water. Place the dish
with the milk mixture inside the larger dish and cover with foil.
5. Cook in a 400 degree oven for 30-45 minutes or until custard is
completely cooked
6. Serve slightly chilled

BEBIDAS (DRINKS)

Pisco Sour
6 glasses
Preparation time: 15 minutes

Ingredients
1 egg white
1 tablespoon sugar
1 glass of Pisco (Peruvian Brandy)
Juice of 6 limes
Chopped ice
Angostura bitters

Preparation
1. Beat the egg white and sugar in a blender
2. Add pisco, lime juice, ice and angostura bitters
3. Mix well and pour into shot glasses

Manuel Iglesias | michperu@comcast.net | http://www.michperu.blogspot.com/

H. 360 943 4234 | M. 360 239 1970 | LIMA. 511 718 0428
514 11th AVE SE APT 105 | Olympia, Washington 98501