ENHUES

5 Classic Peruvian Dish Recipes

Peruvian cuisine has become recognized worldwide over the past decade, and Lima has risen to become the capital of South American gastronomy. Peruvian cuisine uniquely combines ancient Inca traditions, Spanish colonial influences, as well as the culinary heritage of African, Italian, Chinese, and Japanese immigrants. The result is a rich, diverse, and flavorful cuisine that relies on fresh ingredients, varied spicing, and unique techniques.

In this recipe collection, we present Peru's 5 most iconic dishes that you can easily prepare at home.

1. Ceviche - Peru's National Dish

Ceviche is Peru's most famous and emblematic dish, using fresh raw fish that is "cooked" in citrus juice. This technique is Pre-Columbian in origin, although the modern form also shows Spanish and Japanese influences.

1. Ceviche - Peru's National Dish

Ingredients (for 4 people):

For the fish:

  • 500 g fresh white-fleshed fish fillets (sea bass, flounder, or tuna)
  • 1 cup freshly squeezed lime or lemon juice (about 8-10 limes)
  • 1 red onion, thinly sliced into half-moons
  • 2-3 ají amarillo chili peppers (or jalapeño if not available)
  • 1 teaspoon freshly grated ginger
  • Salt to taste
  • Fresh cilantro, finely chopped

For sides:

  • Boiled sweet potato slices (camote)
  • Boiled corn (choclo)
  • Lettuce leaves
  • Cancha (roasted corn kernels - optional)

Preparation:

  1. Preparing the fish: Thoroughly rinse the fish in cold water, then cut into approximately 2 cm cubes. It's important that the fish is freshly caught - never use long-frozen fish for ceviche.
  2. Preparing the onion: Rinse the thinly sliced red onion with cold water to reduce its sweetness. Some Peruvian chefs soak it in ice-cold water for 5-10 minutes.
  3. Preparing the chili: Cut the ají amarillo peppers in half, remove the seeds (if you want less heat), and finely chop them. If ají amarillo is not available, you can use jalapeño or a little cayenne pepper.
  4. Making the "leche de tigre" (tiger's milk): In a separate bowl, mix together the freshly squeezed lime juice, finely chopped chili pepper, grated ginger, and a pinch of salt. This citrusy, spicy liquid is the "leche de tigre", which "cooks" the fish.
  5. "Cooking" the fish: Place the fish cubes in a non-metal (glass or ceramic) bowl. Pour the leche de tigre over it so it completely covers the fish. Mix gently. Add the red onion slices.
  6. Resting: Let it rest in the refrigerator for 10-15 minutes. The fish will begin to "cook" from the lemon juice - its flesh will turn from translucent to milky white. Don't leave it too long, as the fish will become tough.
  7. Serving: Before serving, add the freshly chopped cilantro. Serve in deep plates or glasses, with boiled sweet potato slices, corn pieces, and fresh lettuce on the side. Also pour the remaining leche de tigre into the plate - Peruvians traditionally drink this juice as well.

Peruvian Tips:

  • Freshness is key: The key to ceviche quality is the freshness of the fish. Ideally, the fish was caught that day.
  • Quick consumption: Ceviche should always be prepared fresh and consumed immediately. Don't store it in the refrigerator for several hours.
  • Variations: Can also be made with mixed seafood (crab, shrimp, squid).
  • Local drink: Peruvians traditionally consume ceviche with ice-cold beer or Pisco Sour.

2. Lomo Saltado - Peruvian-Chinese Fusion

Lomo saltado is a perfect example of "chifa" cuisine - Peruvian-Chinese fusion gastronomy that developed in the 19th century when Chinese immigrants arrived in Peru. This beef stir-fry combines European, Asian, and Peruvian elements with fried potatoes and rice.

2. Lomo Saltado - Peruvian-Chinese Fusion

Ingredients (for 4 people):

For the meat:

  • 600 g beef (sirloin or rump), cut into thin strips
  • 3 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons ají panca paste (or red chili paste)
  • 4 cloves garlic, finely chopped
  • 1 large red onion, cut into thick strips
  • 3 tomatoes, cut into wedges
  • 3 yellow chili peppers (ají amarillo), cut into strips
  • 1 cup fresh cilantro, finely chopped
  • Salt and pepper to taste
  • 4 tablespoons vegetable oil (for high heat)

For sides:

  • 4 large potatoes cut into fries and fried
  • 4 servings cooked white rice
  • Fresh cilantro for garnish

Preparation:

  1. Preparing the meat: Cut the beef into thin strips, about 1 cm wide and 5 cm long. Season with salt and pepper.
  2. Preparing for cooking: This is the key! Lomo Saltado is cooked in a wok or at very high temperature, on high heat, so that "wok hei" (wok aroma) develops. Heat the wok or large pan very hot.
  3. Searing the meat: Pour 2 tablespoons of oil into the hot wok. Add the meat strips in small batches (don't overcrowd the wok!) and sear on high heat for 2-3 minutes, until browned on the outside but still slightly pink inside. Remove and set aside.
  4. Cooking the vegetables: Add another 2 tablespoons of oil to the wok. Add the garlic and cook for 30 seconds. Add the red onion and chili peppers, mix and cook for 2 minutes on high heat.
  5. Adding tomatoes: Add the tomato wedges. Cook for another 2 minutes so they soften slightly but still hold their shape.
  6. Making the sauce: Add the soy sauce, vinegar, and ají panca paste. Mix quickly.
  7. Assembling: Return the meat to the wok with the vegetables. Add about half a cup of fresh cilantro. Mix quickly (about 1 minute) so everything comes together, but the vegetables remain crisp.
  8. Serving: Serve immediately. Traditionally served on one plate: lomo saltado on one side, with fried potato fries and white rice next to it. Garnish with fresh cilantro leaves.

Peruvian Tips:

  • High heat: The secret lies in the very high temperature. This is what creates the flavor profile characteristic of lomo saltado.
  • Quick work: Don't overcook the ingredients - everything is done quickly, on high heat, with constant stirring.
  • Potatoes: Ideally, the potatoes are fried separately in oil until crispy. In Peruvian style, thick fries are used, not thin French fries.
  • Variations: Can also be made with chicken (Pollo Saltado) or seafood.

3. Ají de Gallina - Creamy Sauce with Chicken and Walnuts

Ají de gallina is a classic Peruvian comfort food - a creamy, spicy chicken dish in a sauce containing walnuts and cheese. It originates from the colonial era and combines the Spanish "manjar blanco" (white delicacy) concept with Peruvian spices.

3. Ají de Gallina - Creamy Sauce with Chicken and Walnuts

Ingredients (for 6 people):

For the chicken:

  • 1 kg chicken breast (or whole chicken)
  • 1 onion, halved
  • 2 cloves garlic
  • 2 bay leaves
  • Salt to taste

For the sauce:

  • 6 slices white bread, crustless
  • 1 and 1/2 cups milk or evaporated milk
  • 1/2 cup crushed walnuts
  • 4-6 ají amarillo peppers (or 3 tablespoons ají amarillo paste)
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup crushed saltine crackers (or additional bread)
  • 2 tablespoons butter or oil
  • 1 cup chicken broth (from cooking)
  • Salt and pepper to taste
  • 1/2 teaspoon turmeric (for color)

For sides and garnish:

  • Cooked white rice
  • Boiled potato slices
  • Black olives
  • Hard-boiled egg quarters
  • Lettuce leaves

Preparation:

  1. Cooking the chicken: In a large pot, bring water to a boil, add the chicken, halved onion, garlic, bay leaves, and salt. Cook for about 40 minutes, until the chicken is fully cooked. Remove the chicken and set aside 1-2 cups of cooking broth. Let the chicken cool, then shred it.
  2. Soaking the bread: Soak the bread slices in the milk for about 10 minutes until completely soft.
  3. Preparing the chili: If using fresh ají amarillo peppers, boil them in water for 10 minutes, remove the seeds and inner parts, then blend until smooth. If using paste, you can skip this step.
  4. Sautéing onion and garlic: Heat 2 tablespoons of butter or oil in a large pan. Add the finely chopped onion and sauté for 5 minutes until translucent. Add the garlic and cook for another 1 minute.
  5. Sauce base: Add the soaked bread with the milk, the chili paste (or blended peppers), crushed walnuts, and turmeric. Mix, then blend or process with an immersion blender until smooth.
  6. Cooking: Return the sauce to the pan. Add the chicken broth gradually until the sauce is creamy but not too thin. Cook over medium heat for 10 minutes, stirring constantly.
  7. Adding cheese and chicken: Mix in the grated Parmesan and crushed saltine crackers (this thickens the sauce). Add the shredded chicken. Cook for another 5 minutes until everything is heated through. Season with salt and pepper.
  8. Serving: Serve over cooked rice, with boiled potato slices on the side. Garnish with black olives, hard-boiled egg quarters, and fresh lettuce leaves.

Peruvian Tips:

  • Consistency: The sauce should be creamy but not too thick - similar to béchamel.
  • Ají amarillo: This spice pepper gives the characteristic yellow color and mild heat. If not available, use a little cayenne pepper and yellow paprika.
  • Walnuts: We can also use cashews instead of walnuts - this is traditional in some Peruvian regions.
  • Make ahead: Ají de Gallina is even better if made the day before - the flavors meld together.

4. Causa Rellena - Yellow Potato Cake

Causa is a cold-served Peruvian dish made from yellow potato purée and various fillings. Its name refers to the Independence Wars, when food was donated "for the cause" (por la causa). It's a light, refreshing dish, perfect for warmer weather.

4. Causa Rellena - Yellow Potato Cake

Ingredients (for 6 people):

For the potato layer:

  • 1 kg yellow potatoes (or regular potatoes if yellow not available)
  • 3-4 tablespoons ají amarillo paste
  • Juice of 3-4 limes
  • 1/4 cup oil
  • Salt to taste

For the filling (tuna cream version):

  • 2 cans tuna (in oil), drained
  • 1/2 cup mayonnaise
  • 1 small red onion, finely chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Other layers:

  • 2 avocados, sliced
  • 3 hard-boiled eggs, sliced
  • 1 red bell pepper, sliced (for garnish)

For garnish:

  • Black olives
  • Boiled corn kernels
  • Lettuce leaves
  • Mayonnaise stripes

Preparation:

  1. Cooking the potatoes: Cook the potatoes in their skins in salted water until completely soft (about 20-30 minutes). Pierce with a fork to check.
  2. Potato purée: Peel the still-warm potatoes and mash them (with a potato masher or fork). It's important to work with them while still warm.
  3. Seasoning: Mix the ají amarillo paste, freshly squeezed lime juice, oil, and salt into the potato purée. Mix well until smooth and creamy. The texture should be moldable but not too dry.
  4. Tuna cream: In a bowl, mix together the drained tuna, mayonnaise, finely chopped red onion, lime juice, salt, and pepper. Taste and season as needed.
  5. Assembly (layered): Two methods: Method 1 (Simple): In a rectangular dish, spread half of the potato purée (about 2 cm thick). Smooth it out. Spread the filling (tuna cream) on top, then the avocado slices and hard-boiled egg slices. Cover with the other half of the potato purée. Smooth the top. Method 2 (Individual portions): Use molds or PVC pipe (about 8 cm diameter). First layer: potato purée, second: filling, third: more potato purée. Carefully shape it.
  6. Chilling: Place in the refrigerator for at least 2 hours to set and make it easier to slice/serve.
  7. Garnishing and serving: Cut into slices (if made in a large dish) or unmold from individual molds. Garnish with mayonnaise stripes (using a piping bag), black olives, boiled corn, and red bell pepper slices. Serve with lettuce leaves.

Peruvian Tips:

  • Yellow potato: Peru's yellow potatoes (papa amarilla) have a special, oily texture. If not available, choose potatoes with a buttery texture.
  • Variations: The filling can be chicken (finely chopped chicken breast with mayonnaise), seafood, or vegetarian.
  • Shaping: If you don't have molds, you can use cans (cut off both ends).
  • Make ahead: Ideal party food, as it can be made the day before.

5. Anticuchos - Peruvian Beef Heart Skewers

Anticuchos are one of Peru's most iconic street foods, with pre-Inca origins. Traditionally made from beef heart (anticuchos de Corazón), but can also be made with other meats. The dish is characterized by its rich, spicy marinade (especially from ají panca) and the smoky flavor from grilling.

5. Anticuchos - Peruvian Beef Heart Skewers

Ingredients (for 4 people):

For the meat:

  • 600-700 g beef heart (or beef, chicken breast)
  • Bamboo skewers (soaked in water for 30 minutes)

For the marinade:

  • 1/2 cup ají panca paste (or other chili paste)
  • 1/4 cup white vinegar or red wine vinegar
  • 4 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 1/4 cup oil
  • Salt and pepper to taste

For sides:

  • Boiled corn (choclo)
  • Boiled potatoes
  • Ají verde sauce (green chili sauce - optional)

For Ají Verde Sauce (optional):

  • 4-5 green chili peppers (jalapeño or ají verde)
  • 1/2 cup mayonnaise
  • 1/2 cup cheese (fresh cheese or feta)
  • 2 cloves garlic
  • Juice of 1 lime
  • 1/4 cup cilantro
  • Salt to taste

Preparation:

  1. Cleaning the heart (if using beef heart): This is the most important step! Thoroughly rinse the beef heart. Cut off the tough tendons, veins, and fatty parts. Cut into approximately 3-4 cm cubes. If using other meat, simply cut into cubes.
  2. Making the marinade: In a bowl, mix together the ají panca paste, vinegar, crushed garlic, cumin, oregano, oil, salt, and pepper. This will be the characteristic red-colored, rich marinade.
  3. Marinating: Place the meat cubes in the marinade, mix well so every piece is coated. Cover and refrigerate for at least 4 hours, but ideally overnight.
  4. Making Ají Verde Sauce (optional): Blend together the green chili peppers, mayonnaise, cheese, garlic, lime juice, cilantro, and salt until smooth. Season as needed.
  5. Skewering: Remove the meat from the refrigerator 30 minutes before grilling. Thread the meat cubes onto the bamboo skewers, leaving small spaces between them.
  6. Grilling: Heat the grill or grill pan to high heat. Brush the skewers with the remaining marinade. Grill for 3-4 minutes on each side, until lightly browned on the outside but still slightly pink inside (beef heart should not be overcooked, as it will become tough).
  7. Serving: Serve immediately, with boiled corn pieces and potatoes on the side. Accompany with ají verde sauce for dipping. Traditionally served with Peruvian drinks (chicha morada or beer).

Peruvian Tips:

  • Beef heart: Don't be afraid of it! With proper preparation, it's tender, rich in flavor, and very healthy (high in iron, low in fat).
  • Avoid overcooking: Beef heart quickly becomes tough if overcooked. Medium-rare is best.
  • Alternatives: If you can't get beef heart, use beef, chicken, or even portobello mushrooms for a vegetarian version.
  • Ají panca: This dried, mild Peruvian chili gives the characteristic color and flavor. If not available, use chipotle paste or smoked paprika.
  • Street experience: In Peru, anticuchos from street vendors (anticucheras) are the most authentic, grilled fresh.

Essential Peruvian Ingredients and Substitutes

If you're trying to make these dishes in Hungary or Europe, some Peruvian ingredients are hard to find. Here are the most important ingredients and their substitutes:

Ají Amarillo (Yellow Chili Pepper)

What to use instead: Jalapeño + yellow paprika mixture, or a little habanero + yellow paprika

Ají Panca (Dried Red Chili)

What to use instead: Chipotle pepper, smoked paprika + cayenne pepper

Ají Verde (Green Chili)

What to use instead: Green jalapeño or serrano pepper

Yellow Potato (Papa Amarilla)

What to use instead: Buttery-textured potatoes (Yukon Gold)

Peruvian Corn (Choclo)

What to use instead: Large-kernel sweet corn (frozen/large-kernel corn)

Cancha (Roasted Corn)

What to use instead: Roasted chickpeas or roasted corn snack

Where to Get Peruvian Ingredients?

Online Stores (ship to Europe):

  • Amazon - Ají pastes, canned goods
  • MexGrocer and PeruDelights - Special Peruvian products
  • Latin grocery stores - In larger European cities (London, Berlin, Madrid)

Local Alternatives:

  • Asian stores - Fresh chili peppers, rice, soy sauce
  • Organic markets - Quinoa, special potato varieties
  • Fishmongers/Fish markets - Fresh fish for ceviche

Peruvian Dining Customs

Menu Structure

A typical Peruvian lunch (almuerzo - the main meal of the day) usually looks like this:

  • Entrada (appetizer): Ceviche, causa, or salad
  • Plato de fondo (main course): Lomo Saltado, Ají de Gallina, or another main dish with rice and sides
  • Postre (dessert): Peruvian desserts (suspiro limeño, mazamorra morada, arroz con leche)
  • Bebida (drink): Chicha morada, Inca Kola, or emoliente

Meal Times

  • Desayuno (breakfast): 7-9 AM - bread, cheese, eggs, coffee
  • Almuerzo (lunch): 1-3 PM - main meal of the day, often 3 courses
  • Cena (dinner): 7-9 PM - lighter than lunch

Table Customs

  • Peruvian tables always have ají (chili sauce) - Peruvians love spicy foods
  • Bread (pan) is served with almost every meal
  • Greeting before meals: "Buen provecho!" (Enjoy your meal!)

Closing Thoughts

Peruvian cuisine is much more than a collection of recipes - it's a cultural experience that reflects Peru's rich history, geographical diversity, and multi-ethnic society. Every dish tells a story: from ancient Inca civilizations through Spanish colonization to Chinese and Japanese immigrants.

When you prepare these dishes at home, try not only to reproduce the flavors, but also the life and passion with which Peruvians cook and eat. The essence of Peruvian cuisine is respect for fresh ingredients, techniques passed down through generations, and cooking with love.

¡Buen provecho y disfruta la cocina peruana!

(Enjoy your meal and enjoy Peruvian cuisine!)