Discover the Flavors of Peru: 20 Delicious and Easy Recipes to Try!
When it comes to international cuisine, few countries can rival the bold flavors and vibrant culture of Peru. From the spicy kick of aji amarillo peppers to the richness of Andean potatoes, Peruvian food is a true reflection of its complex history and geography. Whether you’re a seasoned chef or a curious cook, this article will guide you through 20 mouthwatering and easy-to-make Peruvian recipes that are sure to delight your taste buds.
From classic dishes like Lomo Saltado with Homemade Fries and Ceviche with Lime and Chili, to innovative twists on traditional favorites, we’ll explore the diversity of Peruvian cuisine. So, let’s embark on this culinary journey together and discover why Peruvian food is a true gem of the Andes!
Lomo Saltado with Homemade Fries
Lomo Saltado is a popular Peruvian dish that combines tender beef strips, crisp vegetables, and savory soy sauce. Paired with crispy homemade fries, this recipe makes for a satisfying and flavorful meal.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups mixed bell peppers (green, red, yellow)
– 2 cloves garlic, minced
– 1 cup soy sauce
– 1/4 cup vinegar
– 2 tbsp vegetable oil
– 1 tsp ground black pepper
– 1 bag Russet potatoes
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut beef into thin strips and season with salt, pepper, and garlic.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Cook beef for 2-3 minutes per side, then set aside.
4. In the same pan, add remaining vegetable oil and sauté mixed bell peppers until tender.
5. Add soy sauce and vinegar to the pan, stirring to combine. Return beef to the pan and stir-fry for an additional 1-2 minutes.
6. Meanwhile, slice potatoes into fry shapes and toss with salt and oil.
7. Bake fries in preheated oven for 20-25 minutes or until crispy.
8. Serve Lomo Saltado with hot homemade fries.
Cooking Time: 30-40 minutes
Quick Peruvian Ceviche with Lime and Chili
This refreshing ceviche recipe is a twist on the classic Peruvian dish, adding a burst of citrusy flavor and spicy kick. Perfect for a quick and easy appetizer or snack.
Ingredients:
– 1 pound fresh white fish (such as halibut or sea bass), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1-2 teaspoons grated ginger
– 1-2 teaspoons seeded and finely chopped Peruvian aji amarillo pepper (or substitute with jalapeño)
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine fish pieces and lime juice. Let it marinate for at least 10 minutes.
2. Add red onion, ginger, and chili pepper to the bowl. Toss gently to combine.
3. Season with salt to taste.
4. Cover and refrigerate for up to 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves.
Cooking Time: 10-15 minutes (marinating time) + serving
Easy Aji de Gallina with Shredded Chicken
A creamy and flavorful Peruvian-inspired chicken dish that’s perfect for a weeknight dinner.
Ingredients:
– 1 pound cooked shredded chicken (rotisserie or leftover works great)
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the heavy cream, Parmesan cheese, lime juice, and cumin. Stir until smooth.
3. Add the shredded chicken and stir until well coated with the creamy mixture.
4. Season with salt and pepper to taste.
5. Simmer for 5-7 minutes or until the sauce has thickened slightly.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 10-12 minutes
Simple Peruvian Green Sauce (Aji Verde)
A classic condiment from Peru, Aji Verde is a creamy and tangy green sauce that’s perfect for topping grilled meats, vegetables, or crackers. This easy-to-make recipe requires just a few ingredients and a bit of blending.
Ingredients:
– 1 cup fresh cilantro leaves
– 1/2 cup fresh parsley leaves
– 1 jalapeño pepper, seeded and chopped
– 1 lime, juiced
– 1/2 cup plain Greek yogurt
– Salt to taste
Instructions:
1. In a blender or food processor, combine cilantro, parsley, jalapeño, and lime juice.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. With the blender running, slowly pour in the Greek yogurt.
4. Continue blending until well combined and creamy.
5. Season with salt to taste.
Cooking Time: 5 minutes
Papa a la Huancaina with Boiled Potatoes
This classic Peruvian dish combines boiled potatoes with a spicy cheese sauce, perfect for a comforting and flavorful meal. In this recipe, we’ll guide you through the process of preparing Papa a la Huancaina with boiled potatoes.
Ingredients:
– 4-6 medium-sized potatoes
– 1 cup grated cheddar cheese (or mozzarella)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup milk or heavy cream
Instructions:
1. Boil the potatoes in salted water until tender. Drain and set aside.
2. In a saucepan, heat the oil over medium heat. Add the chopped onion and cook until translucent.
3. Add the garlic, paprika, salt, and pepper. Cook for 1 minute.
4. Gradually add the grated cheese, stirring constantly to prevent lumps.
5. Continue cooking until the cheese melts and the sauce thickens.
6. Stir in the milk or heavy cream to achieve desired consistency.
7. To assemble, place boiled potatoes on a serving plate and spoon the Huancaina sauce over them.
Cooking Time: 30 minutes
Fast Arroz con Pollo Peruvian Style
This classic Peruvian dish combines flavorful chicken and saffron-infused rice for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice (preferably day-old)
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups chicken broth
– 2 tablespoons saffron threads, soaked in 2 tablespoons hot water
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion and garlic; cook until onion is translucent, about 3 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Add rice, chicken broth, and saffron mixture; stir to combine.
6. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 20-25 minutes
Effortless Anticuchos (Grilled Beef Heart Skewers)
Experience the bold flavors of Peruvian street food with these easy-to-make grilled beef heart skewers, perfect for a quick snack or appetizer.
Ingredients:
– 1 pound beef heart, sliced into thin strips
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon aji amarillo pepper paste (or substitute with sriracha)
– Salt and black pepper to taste
– Bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together lime juice, garlic, olive oil, aji amarillo pepper paste, salt, and black pepper.
3. Add the sliced beef heart to the marinade and toss to coat. Let it sit for at least 30 minutes.
4. Thread the marinated beef heart onto the bamboo skewers, leaving a small space between each piece.
5. Grill the anticuchos for 2-3 minutes per side, or until cooked to desired level of doneness.
6. Serve immediately with your favorite sides, such as grilled corn or potatoes.
Cooking Time: 6-8 minutes total
Speedy Causa Limeña with Avocado
This Peruvian-inspired dish combines creamy avocado with the vibrant flavors of lime and potato, making for a refreshing and satisfying meal. With just a few ingredients and simple preparation, you’ll have this Speedy Causa Limeña ready in no time!
Ingredients:
– 2 large Yukon gold potatoes
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Boil the potatoes until tender, about 15-20 minutes. Drain and let cool.
2. In a large bowl, combine the cooled potatoes, diced avocado, lime juice, and olive oil. Season with salt to taste.
3. Serve immediately, garnished with chopped cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Basic Peruvian Tallarines Verdes
Tallarines verdes are a classic Peruvian pasta dish, packed with flavor and color. This recipe is a simplified version of the original, using readily available ingredients.
Ingredients:
– 8 oz tallarines (or linguine)
– 1 cup frozen spinach
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the tallarines according to package instructions until al dente.
2. In a separate pan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, until fragrant.
3. Add the frozen spinach to the pan, stirring until thawed and heated through.
4. Drain the cooked pasta and add it to the spinach mixture. Toss to combine.
5. Stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Quick Pollo a la Brasa with Garlic Sauce
This Peruvian-inspired chicken dish is a flavorful and aromatic twist on traditional roasted chicken, marinated in a mixture of garlic, soy sauce, and spices. Serve with steamed rice and roasted vegetables for a satisfying meal.
Ingredients:
– 2 lbs boneless, skinless chicken legs and thighs
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup Garlic Sauce (see below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, soy sauce, cumin, smoked paprika, salt, and pepper.
3. Add the chicken to the marinade and toss to coat.
4. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
5. Roast the chicken in a single layer on a baking sheet lined with parchment paper for 35-40 minutes, or until cooked through.
6. Serve with Garlic Sauce (see below).
Garlic Sauce:
– 1 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Easy Tacu Tacu with Fried Eggs
A twist on traditional tacos, this recipe combines crispy corn tortillas with creamy scrambled eggs, savory ground beef, and a sprinkle of cheese. This satisfying breakfast or brunch dish is ready in under 30 minutes!
Ingredients:
– 8-10 corn tortillas
– 1 lb ground beef
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
– 4 eggs
– Cooking spray or oil
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook ground beef in a large skillet over medium-high heat, breaking up with a spoon as it cooks, until browned, about 5-7 minutes.
3. Add garlic and cook for an additional minute.
4. In a separate pan, scramble eggs and set aside.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble Tacu Tacu: Place a cooked egg on each tortilla, followed by a spoonful of ground beef, and top with shredded cheese.
7. Cook for an additional 2-3 minutes or until cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Servings: 4-6
Simple Rocoto Relleno Stuffed Peppers
Add a touch of South American flair to your meal with this simple and flavorful recipe for Rocoto Relleno Stuffed Peppers. This dish combines roasted peppers with creamy rocoto pepper filling, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked rocoto pepper puree
– 1/2 cup queso fresco, crumbled
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 30-40 minutes, or until the skin is blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and cut a slit down one side of each pepper to create a pocket.
4. Stuff each pepper with the rocoto pepper puree, queso fresco, and cilantro.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 30-40 minutes
Fast Peruvian-Style Fried Rice (Arroz Chaufa)
This classic Peruvian dish is a flavorful and filling meal that can be prepared quickly with leftover rice, vegetables, and spices. Arroz Chaufa is a popular street food in Peru, and this recipe makes it easy to enjoy at home.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 teaspoon soy sauce
– 1 teaspoon ají amarillo paste (or substitute with sriracha)
– Salt and pepper to taste
– 2 eggs, beaten
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the mixed vegetables; cook for 2-3 minutes.
4. Push the vegetables to one side of the pan. Crack in the eggs; scramble them until cooked through.
5. Mix the eggs with the vegetables.
6. Add the cooked rice, soy sauce, and ají amarillo paste; stir-fry for about 5 minutes, breaking up any clumps.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Effortless Chicha Morada Drink
Chicha morada is a popular Peruvian drink made with purple corn, and this recipe makes it easy to bring a taste of the Andes into your own home. With just a few simple ingredients, you’ll be sipping on this sweet and creamy delight in no time.
Ingredients:
– 2 cups purple corn
– 4 cups water
– 1/2 cup sugar
– 1 lemon, sliced
– Ice cubes (optional)
Instructions:
1. Rinse the purple corn and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the corn again, then combine it with the remaining 4 cups of water in a large pot.
3. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
4. Strain the mixture through a cheesecloth or fine-mesh sieve into a large bowl. Discard the solids.
5. Add the sugar and stir until it’s fully dissolved.
6. Chill the drink in the refrigerator before serving. You can add ice cubes if you prefer your Chicha Morada chilled.
7. Slice a lemon and serve alongside, as the acidity of the citrus pairs perfectly with the sweetness of the corn.
Cooking Time: 30 minutes
Speedy Peruvian Potato Salad (Olivas)
This vibrant salad is a staple at Peruvian gatherings, and for good reason – its bold flavors and textures come together in a delightful harmony. With just a few simple ingredients and some quick cooking time, you’ll be enjoying this Speedy Peruvian Potato Salad in no time!
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup olive oil
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon grated ginger
– Salt to taste
Instructions:
1. Boil the potatoes until tender (about 15 minutes). Drain and let cool.
2. In a large bowl, whisk together olive oil, cilantro, lime juice, and ginger.
3. Add the cooled potatoes to the bowl and toss gently to combine.
4. Season with salt to taste.
Cooking Time: 20-25 minutes (including boiling time)
Basic Butifarra Sandwich with Ham
A classic Spanish-inspired sandwich that combines the savory flavors of ham and butifarra (Catalan sausage) with fresh ingredients. This simple yet satisfying recipe is perfect for a quick lunch or snack.
Ingredients:
– 4 slices of white bread
– 2 tablespoons of mayonnaise
– 2 tablespoons of chopped fresh parsley
– 2 tablespoons of thinly sliced ham
– 2 Butifarras (Catalan sausage), sliced
– Salt and pepper to taste
Instructions:
1. Lay two slices of bread on a flat surface.
2. Spread one slice with mayonnaise, leaving a small border around the edges.
3. Top with a few slices of ham, some parsley, and a few slices of butifarra.
4. Season with salt and pepper to taste.
5. Place the second slice of bread on top to create a sandwich.
6. Repeat for the remaining ingredients.
Cooking Time: 2-3 minutes
Quick Humitas (Peruvian Tamales)
In this recipe, we’ll show you how to make traditional Peruvian tamales with a twist – it’s quick and easy! These sweet treats are perfect for snack time or as a dessert.
Ingredients:
– 2 cups of masa harina
– 1/4 cup of vegetable shortening
– 1/4 cup of milk
– 1 tablespoon of sugar
– 1/4 teaspoon of salt
– Filling of your choice (e.g. dulce de leche, chocolate chips, or nuts)
– 2 tablespoons of butter, melted
Instructions:
1. In a large mixing bowl, combine the masa harina, shortening, milk, sugar, and salt. Mix until well combined.
2. Gradually add water to form a dough, about 5-7 minutes.
3. Divide the dough into small balls, about the size of a golf ball.
4. Flatten each ball into a disk shape, then place a spoonful of your chosen filling in the center.
5. Fold the dough over the filling and press the edges together to seal the tamale.
6. Repeat with remaining dough and filling.
7. Place the tamales on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Enjoy your delicious Quick Humitas!
Easy Picarones (Peruvian Doughnuts)
Experience the sweet side of Peruvian culture with these delectable and easy-to-make doughnuts, perfect for a snack or dessert. Picarones are typically served during Fiestas de la Vendimia, but you can enjoy them anytime!
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon active dry yeast
– 1/2 cup whole milk
– Vegetable oil for frying
– Chancaca (optional), a traditional sweet syrup made from sugarcane juice
Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt.
2. In a separate bowl, proof the yeast in warm water (about 100°F) for 5 minutes.
3. Add the milk to the yeast mixture, then stir into the dry ingredients until a smooth dough forms.
4. Knead the dough for 10 minutes until elastic.
5. Cover and let rest for 1 hour.
6. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat (375°F).
7. Using a piping bag or spoon, drop small pieces of dough into the hot oil. Cook for 2-3 minutes or until golden brown.
8. Drain excess oil on paper towels and serve warm with Chancaca syrup, if desired.
Cooking Time: 20-25 minutes (depending on the size of your doughnuts)
Simple Peruvian-Style Stuffed Avocados
This recipe brings a taste of Peru to your table with creamy avocados filled with zesty flavors and textures. With just a few ingredients, you can create a delicious appetizer or snack that’s sure to please.
Ingredients:
• 4 ripe avocados
• 1/2 cup cooked white beans (such as cannellini or Great Northern)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 minced garlic clove
• Salt and pepper, to taste
• 1/4 teaspoon aji amarillo pepper paste (optional)
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a bowl, mix together the cooked beans, cilantro, lime juice, garlic, salt, and pepper.
3. Stuff each avocado half with the bean mixture, mounding it slightly.
4. If using aji amarillo pepper paste, add a small amount on top of the filling for an extra kick.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This recipe is ready in minutes.
Fast Arroz con Leche (Peruvian Rice Pudding)
This classic Peruvian dessert is a creamy, comforting treat that’s quick to prepare and perfect for any occasion. With just a few simple ingredients, you’ll have a deliciously smooth rice pudding in no time!
Ingredients:
– 1 cup uncooked white rice
– 3 cups whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Rinse the rice thoroughly and drain well.
2. In a medium saucepan, combine the rice and 3 cups of milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and creamy.
4. Remove from heat and stir in sugar, salt, and vanilla extract.
5. Let cool slightly before serving warm or chilled.
Cooking Time: 20 minutes
Summary
Discover the vibrant flavors of Peru with these 20 easy and authentic recipes! From classic dishes like Lomo Saltado with homemade fries, to refreshing ceviche and grilled beef heart skewers, there’s something for everyone. Learn to make creamy aji de gallina, spicy Peruvian green sauce, and decadent chocolate desserts. Don’t miss the simple sides like boiled potatoes with huancaina sauce or fluffy rice pudding. These recipes are perfect for anyone looking to explore the bold flavors of Peruvian cuisine without breaking a sweat.
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