🍽️ Cuisine
Peruvian cuisine is globally acclaimed—ceviche perfection, ancient Andean ingredients, and Nikkei-Chinese fusion.
Ceviche
Citrus-Cured Fish
Fresh fish 'cooked' in lime juice with tiger's milk—Peru's national pride.
Ingredients: 300g firm white fish, cubed, 10 limes, juiced, 1 red onion, sliced, Ají amarillo or rocoto, Cilantro, Sweet potato, corn for serving.
Preparation: Cube very fresh fish. Salt fish, let sit 5 min. Add lime juice, onion, chili. Then marinate only 5-10 minutes. Serve immediately with sweet potato. To finish, drink the leche de tigre.
💡 Peruvian ceviche is served immediately—not marinated for hours.
Pollo a la Brasa
Rotisserie Chicken
Marinated chicken roasted on spit—beloved Peruvian comfort food.
Ingredients: 1 whole chicken, For marinade: cumin, paprika, garlic, soy sauce, vinegar, ají amarillo, Ají verde sauce, French fries.
Preparation: Blend marinade ingredients. Marinate chicken overnight. Roast on spit or in hot oven. Then baste with marinade. Until skin is crispy and dark. Finally, serve with fries and ají verde.
💡 The dark, crispy skin is essential—high heat at the end.
Causa
Layered Potato
Mashed potato layered with filling—ancient Peruvian dish reinvented.
Ingredients: 4 yellow potatoes, Ají amarillo paste, Lime juice, Oil, For filling: chicken or tuna salad, Avocado.
Preparation: Boil and mash potatoes. Mix with ají, lime, oil until smooth. Layer: potato, avocado, filling, potato. Then press into mold, chill. Unmold and decorate. Finally, serve cold as starter.
💡 The potato should be completely smooth—pass through a ricer.
