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Peruvian Recipes by meal or effort:


Simple

Lime Cilantro Salmon Ceviche

Posted Sat, 02/07/2009 - 21:01 by CitizenFood

Serves 4 to 6

4 skinless salmon fillets
1/4 cup lime juice
2 red chilies
2 tablespoons fresh cilantro, chopped
1/4 teaspoon ground cumin
2 garlic cloves, finely chopped
1/4 cup grated fresh ginger

Shred the salmon and place in a wide, non-metallic bowl. Mix in the lime juice, chili, cilantro, cumin and garlic over the fish and season with salt and pepper. Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp. Gently mix, cover with plastic wrap and refrigerate for a minimum of 4 hours before serving.

Anticuchos / Skewered Beef Heart

Posted Sat, 02/07/2009 - 17:35 by CitizenFood

Serves 2

1 beef heart, veins and fat trimmed off
1/2 cup of red wine vinegar
2 tablespoons olive oil
Salt and Pepper to taste
3 to 4 cloves of crushed garlic
1 large chili peppers, finely chopped without seeds
1 tablespoon ground cumin

Cut the heart into 1-inch cubes. In a large bowl mix the vinegar, oil, salt, pepper, crushed garlic, chili pepper and ground cumin. Add the heart and let the marinate for several hours or overnight.

MARINATED PORK

Posted Mon, 08/31/2009 - 14:27 by marie

Ingredients :

1 teaspoon annato
5 garlic cloves, minced
½ cup ají panca / sundried red aji (chili) paste
¼ cup oil
Pepper
2 lb 4 oz (1 k) pork meat
1 teaspoon ground cumin
1 cup vinegar
2 medium size onions, cut in thick julienne
Salt

Preparation:

Trim excess fat from pork and cut in medium size pieces. Place pork in a bowl and season with annato, cumin, salt, pepper and garlic. Add vinegar, onions and red ají paste. Marinate for 24 hours in the refrigerator.

SALSA CRIOLLA / Onion Creole Sauce

Posted Mon, 08/31/2009 - 11:27 by marie

Ingredients :

2 medium size red onions
1 or 2 ají amarillo fresco / fresh yellow aji (chili), seeded, deveined, juliene
Salt
Pepper
Juice of 3 key limes
Vegetable oil
Cilantro or parsley, minced

Preparation:

Slice onions very thin. Soak in a bowl with water and mix well. Drain and let them dry.

Place onions in a bowl and season to taste.

Pour key lime juice, oil and add ají. Mix well.

Correct seasoning.

SOUTHERN FLANK STEAK

Posted Mon, 08/31/2009 - 11:23 by marie

Ingredients :

2 tablespoons ketchup
2 garlic cloves, crushed
Salt
2.2 lb (1 k) flank steak
1 cup red wine vinegar
2 tablespoons soy sauce
3 tablespoons ají panca / sundried red aji (chili) paste
Pepper
10 medium size potatoes (yellow flesh, if available)

Preparation:

Cook meat in water for 2 to 3 hours until meat is tender. Remove meat and cut in individual servings.

Combine vinegar, ají paste, ketchup, soy sauce, crushed garlic, salt and pepper and marinate meat for 2 hours. Remove meat and save marinade.

SECO DE CORDERO / Lamb in Cilantro Sauce

Posted Mon, 08/31/2009 - 11:19 by marie

Ingredients :

4 lb 8 oz (2 k) lamb meat, cut in medium size pieces
½ cup vegetable oil
2 large onions, finely chopped
1 tablespoon garlic
ají amarillo fresco / fresh yellow aji (chili) , blended, to taste
½ teaspoon cumin
Salt
Pepper
1 ½ cup cilantro, blended
1 cup dry white wine
1 cup beer
2lb 4 oz (1 k) potato, cooked and peeled
1 cup cooked fresh green peas

Preparation:

MARINATED PORK

Posted Mon, 08/31/2009 - 11:14 by marie

Ingredients :

1 teaspoon annato
5 garlic cloves, minced
½ cup ají panca / sundried red aji (chili) paste
¼ cup oil
Pepper
2 lb 4 oz (1 k) pork meat
1 teaspoon ground cumin
1 cup vinegar
2 medium size onions, cut in thick julienne
Salt

Preparation:

Cut pork in medium size pieces. Place pork in a bowl and season with annato, cumin, salt, pepper and garlic. Add vinegar, onions and red ají paste. Marinate for 24 hours in the refrigerator.

PARIHUELA / Sea Food Soup

Posted Mon, 08/31/2009 - 10:53 by marie

Ingredients :

½ cup vegetable oil
4 garlic cloves, crushed
2 medium size onions, chopped
3 tomatoes, chopped
2 tablespoons soy sauce
2 tablespoons paprika
1 tablespoon ají panca / sundried red aji (chili) paste
3 ají mirasol / sundried yellow aji (chili)
1 teaspoon fresh oregano
1 bay leaf
¾ cup white wine
8 small fish fillets
3 lb 5 oz (1 ½ k) fish head, trimmings and bones
16 mussels
10 ½ oz (300 g) crayfish
10 ½ oz (300 g) shrimps
10 ½ oz (300 g) squids, cut in rings
8 clams, cleaned
8 scallops
2 tablespoons cilantro, chopped

Salsa de Rocoto / Red Hot Pepper Sauce

Posted Mon, 08/31/2009 - 10:39 by marie

Ingredients:
4 rocotos / red hot pepper
½ cup oil
1 medium size onion, coarsely chopped
1/2 cup (100 g) fresh farmers cheese (ricotta or feta)
Salt

Cut rocotos in halves. Seed and devein. Using gloves, wash rocotos by rubbing one against the other. Soak in water for 8 hours, changing water every hour. Place in pan and boil 3 times changing water each time.

Blend or process rocotos with oil, onion, cheese and salt.

Serve this sauce in a sauceboat to accompany any meal.

CHILCANO / Fish Soup

Posted Mon, 08/31/2009 - 10:35 by marie

Ingredients :

6 fish fillets
2 lb heads and backbone of fish
¼ cup vegetable oil
3 garlic cloves, crushed
1 onion, coarsely cut
2 tomatoes, coarsely cut
1 celery stalk, chopped
2 green onions, finely chopped
9 cups water
1 leek (white part) finely chopped
Salt
Pepper
cilantro
parsley
2 mint sprigs
½ medium size yucca (cassava), cut in small pieces
2 boiled potatoes, cut in 4
1 corn, cut in slices
1 Ají mirasol / Sundried yellow aji (chili), toasted
Key lime
Parsley, finely chopped for decoration

Preparation:

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