Peruvian Recipes: Ceviche de Pescado Tips for cooking

Ingredients

• 2 pounds of white fish (mahi mahi is an excellent choice) Must be fresh!

• 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

• Wash and debone fish and cut in 1/2 inch chunks

• Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour

• Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour

• Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes

Peruvian Recipes,LOMO SALTADO (PERUVIAN STIRFRY),Delicious !!

Ingredients:
Peruvian Recipes,LOMO SALTADO (PERUVIAN STIRFRY),Delicious !!

• 1 lb. sirloin or tenderloin, cut into bite size pieces

• 1 small onion, cut into strips

• 1 large tomato, cut into strips

• 1 large hot pepper, seeded and cut into strips

• salt

• pepper

• 2 cloves garlic, chopped

• 1/4 cup dry red wine

• 2 tablespoon lime juice

• 1/4 cup chopped cilantro

Preparation:

Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.

Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.

Add the red wine and the cilantro. Cook for one more minute. Serve with white rice.

Peruvian Recipes drinks,The Most Popular Drink of Peru: Pisco Sour

Pisco Sour:

Peruvian Recipes drinks,The Most Popular Drink of Peru: Pisco Sour

Pisco sour, invented in Peru around 1900, is made with Pisco (a very classy grape brandy from the Andean country) and has a bit secret ingredients to create the balance in this creamy, frothy, limey drink.

Ingredients:

• 3 cups of pisco

• 1 ½ cup of sugar

• 2 cups of lemon juice

• 1 egg's white

• Ice flakes

• Add drops of Amargo Angostura

Preparation:

First, prepare the Pisco Sour only in a blender. Place the egg white and blend for a few seconds. Add the ice only until it reaches the middle of glass (this is the secret to get that the drink has a very heavy texture) move it and add all the ingredients. Mix it all.

Finally, enjoy with this delicious drink!!!

Peruvian Recipes: Papa a la Huancaina or Potatoes Huancayo style

Papa a la Huancaína, is one of the most famous dishes of Peruvian cuisine. Boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish.

Ingredients: (4 to 6 servings)

• 8 Potatoes

• 1 cup style cheese, grated

• 1 cup Evaporated milk -- 1 cup

• 2 to 3 tablespoons minced jalapeño

• 1/2 teaspoon Turmeric

• 4 to 8 Saltines or soda crackers, crumbled

• Salt and pepper - to taste

• about 12 Lettuce leaves

• 4 Eggs, hard-boiled and quartered

• 8 to 10 Black olives, pitted

Preparation:

1. Cover the whole potatoes with cold, salted water and boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.

2. Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.

3. Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.

Lima style Sigh: Peruvian Dessert...Delicious!!!

Suspiro style Sigh (Suspiro a la Limeña) is a traditional Peruvian dessert from the coastal cities. This dessert is easy to cook and is delicious!!!

Ingredients

• 1 (14 ounce) can sweetened condensed milk

• 1 (12 fluid ounce) can evaporated milk

• 1 tablespoon vanilla extract

• 2 beaten egg yolks

• 2 beaten egg white

• 1 cup confectioners' sugar

• 1/4 teaspoon ground cinnamon (optional)

Preparation

1. In the first place, whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Then place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.

2. Remember to whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, for 3 hours. Finally. sprinkle with cinnamon before serving.

Corn Pie: Peruvian Recipe!!!

Ingredients:

• 5 regular sized corn on cob

• bit of Salt

• 2 tbs. enise

• 4 tbs. sugar

• 1/2 cup of water

• 1 small package of margarine or butter

• 3 eggs

Preparation:

Remove conr from cob and put in the food proccesor. Pour in saucepan adding salt, anise, sugar.
Heat in medium, then add little by little milk, water and margarine.

Once the corn is almost cooked, remove from heat and wait until is cool. Then beat the yolks and mix the corn. Add the egg white well beeten.

Filling:

Brown finely chopped onion in oil, with one minced clove of garlic, tomatoes pepper, salt and grinced meat, olives, raisins and one boiled hard eggs, siliced. Pour in a greased pan the mixture. On top sprinkle margarine and sugar. oven 350º F for 45 minutes.

Peruvian Recipes, Rocoto Relleno or Stuffed Hot Peppers: More of Peru (Arequipa)!!!

Ingredients:


Peruvian Recipes, Rocoto Relleno or Stuffed Hot Peppers: More of Peru (Arequipa)!!!

• 6 lg. rocotos (hot red peppers)
  
• 1/2 kg.ground beef
• 200 grms. soda crackers, crushed
• cumin to taste
• 100 grms. toasted peanuts parsley for garnish
• oregano
• 1 onion, chopped
• 6 potatoes, boiled
• 12 Slices white cheese
• 1 cup milk
• salt and sugar

Preparation:

Clean the rocotos (hot red peppers), removingin sides and boil with salt and sugar, changing the water two or three times. Removes the hot red peppers and drain in a colander.

Filling : Brown ythe ground beef in a little oil. Add cumin, crushed crackers, onion, parsley and oregano. Once cooked use as fillinh for the rocotos in a baking dish together with the potatoes and cheese. Brush everything with the cup of milk and bake until browned.

Peruvian Recipes, aji de gallina or Spicy Chicken: Delicious Peruvian Food!!!

Ingrendients:

Peruvian Recipes, aji de gallina or Spicy Chicken: Delicious Peruvian Food!!!

• 1 lg. chicken or hen
• 1 loaf of white bread whithout crust
• 1 can evaporated milk
• 1 cup grated parmesean cheese
• 1 cup walnuts or pecans, chopped finley
• 10 dried yellow peppers (remove seeds and soak for one hour)
• palillo
• 1 onion
• 5 cloves garlic
• oil, salt and ajinomoto (MSG)

Preparation:

Boil the chicken until soft in four cups of salted water with carrots and onion. Debone and shred chicken.

Soften bread in the milk and a bit of water. In a blender, puree the onion and garlic in a bit of broth. In a saucepan cook the onion for a few minutes. Add the peppers and the palillo. Cook well.

Add approximately 1/2 cup oil so that it becomes grasy and separates. To this mix, add the softenedbread and cook, stirring well. Add broth if mixture begins to dry out. Continue to cook for 1/2 hour. Add the shredded chicken, stirring well. Finally add the grated cheese and nuts. Season to taste with salt and MSG.

Served with boiled potatoes and rice. Serves 12.