In the heart of Peru lies a culinary treasure trove, where ancient flavours and modern innovation converge to create a dining experience unlike any other.
Peruvian food, with its roots deeply embedded in pre-Columbian traditions and enriched by Spanish, African, and Asian influences, offers a tantalising mosaic of tastes and textures. Whether you’re sampling the spicy aromas of coastal seafood dishes or the comforting warmth of highland quinoa soups, each plate tells a story of cultural heritage and culinary mastery.
Discover ten irresistible Peruvian dishes that promise to awaken your taste buds and leave a lasting impression in 2024.
Top 10 Must Try Peruvian Food
1. Ceviche
Ceviche is arguably Peru’s most famous dish.
This refreshing seafood dish is typically made with fresh raw fish marinated in lime juice, onions, cilantro, and chilli peppers. The acidity of the lime juice “cooks” the fish, resulting in a tangy and flavorful treat. Served with sweet potatoes, corn, and cancha (toasted corn kernels), ceviche is a perfect representation of the coastal culinary tradition. For an authentic experience, try it at a local cebichería along the Peruvian coast.
2. Lomo Saltado
Lomo Saltado is a beloved fusion dish that combines Peruvian and Chinese flavours.
This stir-fry consists of marinated strips of beef, onions, tomatoes, and peppers, sautéed with soy sauce and vinegar. It’s typically served with a side of rice and crispy French fries. The combination of tender beef, tangy vegetables, and savoury sauce makes it a comforting and satisfying meal. This dish highlights Peru’s rich history of immigration and culinary blending.
3. Aji de Gallina
Aji de Gallina is a creamy, spicy chicken stew that showcases the depth of Peruvian flavours.
Shredded chicken is cooked in a sauce made from aji amarillo (yellow chilli peppers), milk, cheese, garlic, and bread crumbs, creating a rich and velvety texture. Often served with boiled potatoes, rice, and olives, this dish is a testament to the Peruvian love for bold and comforting flavours.
4. Anticuchos
Anticuchos are skewers of marinated meat, traditionally made with beef heart, but now also popular with chicken or other cuts of beef.
The meat is marinated in a mixture of vinegar, aji panca (red chili pepper), garlic, and spices, then grilled to perfection. Served with boiled potatoes and a side of aji sauce, anticuchos are a popular street food that offers a smoky and spicy taste of Peruvian cuisine.
5. Causa Rellena
Causa Rellena is a vibrant and colourful dish made from layers of mashed yellow potatoes, avocado, and tuna or chicken salad.
The potatoes are mixed with lime juice, aji amarillo, and oil, giving them a bright and tangy flavour. This layered dish is served cold, often garnished with hard-boiled eggs and olives. Causa Rellena is a versatile and delicious appetisers that showcases the creativity and freshness of Peruvian ingredients.
6. Rocoto Relleno
Rocoto Relleno is a spicy stuffed pepper dish originating from the southern city of Arequipa.
Rocoto peppers, which resemble bell peppers but are much spicier, are filled with a mixture of ground beef, onions, olives, and hard-boiled eggs, then topped with melted cheese. The stuffed peppers are baked and served with a creamy potato gratin called pastel de papa. This dish is perfect for those who enjoy a bit of heat and bold flavours.
7. Papa a la Huancaína
Papa a la Huancaína is a simple yet flavorful dish of boiled potatoes covered in a creamy, spicy cheese sauce.
The sauce is made from aji amarillo, queso fresco (fresh cheese), milk, and crackers, blended until smooth. This dish is typically served as an appetiser, garnished with hard-boiled eggs and black olives. The creamy and slightly spicy sauce pairs perfectly with the tender potatoes, making it a comforting and delicious start to any meal.
8. Arroz con Mariscos
Arroz con Mariscos, or rice with seafood, is a Peruvian take on paella.
This dish features a medley of seafood such as shrimp, squid, and mussels, cooked with rice in a flavorful broth made with aji amarillo, garlic, onions, and a variety of spices. The result is a vibrant and aromatic dish that showcases the bounty of Peru’s coastal waters. Often garnished with cilantro and lime wedges, Arroz con Mariscos is a must-try for seafood lovers.
9. Pollo a la Brasa
Pollo a la Brasa, or Peruvian rotisserie chicken, is a beloved dish that has gained international acclaim.
The chicken is marinated in a blend of garlic, cumin, paprika, soy sauce, and beer, then roasted until perfectly crispy and juicy. Served with French fries, salad, and a variety of dipping sauces, Pollo a la Brasa is a flavorful and satisfying meal. The combination of tender chicken and the aromatic marinade makes it a favourite among locals and visitors alike.
10. Tiradito
Tiradito is a raw fish dish similar to ceviche but without onions and sliced more thinly, akin to sashimi.
The fish is typically marinated in a tangy sauce made from lime juice, aji amarillo, and sometimes a touch of garlic. This dish is often garnished with sweet potato and corn, providing a balance of flavours and textures. Tiradito is a testament to the Japanese influence on Peruvian cuisine, offering a delicate and refined way to enjoy fresh seafood.
Now, Let’s Cook Delicious Peruvian Food!
Traditional Peruvian Food: Ceviche Recipe
Ingredients:
- 1 lb (450g) of fresh fish (preferably sea bass, snapper, or sole), cut into small cubes
- 1 red onion, thinly sliced
- 10-12 limes, juiced (you need about 1 cup of fresh lime juice)
- 1-2 aji amarillo peppers (or aji limo), finely chopped (adjust to taste)
- 2-3 cloves of garlic, minced
- 1 tablespoon fresh cilantro, finely chopped
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- 1 sweet potato, boiled and cut into slices
- 1 ear of corn, boiled and cut into rounds
- Cancha (toasted corn kernels), for serving
- Fresh lettuce leaves, for serving
Instructions:
Prepare the Fish:
- Ensure the fish is very fresh. Cut it into small, bite-sized cubes and place them in a bowl.
- Sprinkle a little salt over the fish and let it sit for a few minutes while you prepare the other ingredients.
Marinate the Fish:
- Add the thinly sliced red onions to the fish.
- Pour the lime juice over the fish and onions. The lime juice should completely cover the fish. If necessary, add more lime juice.
- Add the finely chopped aji amarillo peppers, minced garlic, and grated ginger to the bowl.
- Mix everything gently but thoroughly. Ensure all the fish pieces are coated with the lime juice and seasonings.
Let it Sit:
- Cover the bowl and refrigerate for about 15-20 minutes. The acidity of the lime juice will “cook” the fish. The fish will turn opaque and firm up slightly.
Season and Add Cilantro:
- After marinating, taste the ceviche and add salt and pepper as needed.
- Stir in the chopped cilantro.
Prepare the Sides:
- While the fish is marinating, boil the sweet potato and the ear of corn. Slice the sweet potato and cut the corn into rounds.
Serve:
- On a plate, arrange a few leaves of fresh lettuce.
- Place a portion of the ceviche on top of the lettuce leaves.
- Add slices of boiled sweet potato and rounds of boiled corn on the side.
- Sprinkle some cancha (toasted corn kernels) around the ceviche for added crunch.
Garnish and Enjoy:
- Garnish with a few extra slices of aji pepper or cilantro leaves if desired.
- Serve immediately while the ceviche is fresh and vibrant.
Tips for the Best Ceviche:
- Freshness is Key: The quality and freshness of the fish are crucial for making excellent ceviche. Always use the freshest fish you can find.
- Balance the Flavors: Adjust the amount of aji peppers and lime juice to suit your taste preferences. Some people prefer their ceviche spicier, while others like it more tangy.
- Quick Marination: Don’t over-marinate the fish. About 15-20 minutes is usually enough to achieve the perfect texture and flavour. Over-marinating can make the fish tough and too sour.
Each Dish Offers a Unique and Unforgettable Culinary Experience.
Peruvian cuisine is a tapestry of flavours, techniques, and traditions that reflect the country’s diverse geography and cultural influences. Whether you’re indulging in the fresh and zesty ceviche, savouring the rich and creamy Aji de Gallina, or enjoying the smoky and spicy anticuchos, each dish offers a unique and unforgettable culinary experience. As you explore these ten must-try Peruvian food in 2024, you’ll not only satisfy your taste buds but also gain a deeper appreciation for the vibrant and dynamic culture that makes Peru a true culinary paradise.
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