Country · 4 recipes
Recipes from Peru
Cooking this selection
Ceviche, lomo saltado, aji de gallina and papa a la huancaina show four ways to prepare fish, meat, chicken and a creamy sauce. For lomo saltado, cut everything before heating the skillet and avoid crowding that makes meat release water without browning. Add liquids gradually when making sauces to control consistency.
Planning the preparation
Pay particular attention to the fish guidance in the ceviche entry; lime does not replace sanitary control of the product. Cook potatoes ahead for papa a la huancaina and add sauce during assembly. Aji de gallina starts with cooked chicken, so organize that stage before preparing its cream.
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4 recipes
🍽️ Lunch⏱ 45′Papa a la huancaína
Boiled potatoes covered with a creamy fresh-cheese and yellow-ají sauce, served with egg, olives, corn and lettuce.
🍽️ Lunch⏱ 60′Peruvian ají de gallina
Shredded chicken in a creamy yellow ají sauce with bread, milk, pecans and cheese, served over potato.
🍽️ Lunch⏱ 30′Peruvian fish ceviche
Very fresh white fish briefly marinated with lime, ají limo, red onion and cilantro, served with sweet potato and corn.
🍽️ Lunch⏱ 40′Peruvian lomo saltado
Peruvian wok stir-fry of beef, onion, tomato and yellow ají, finished with soy sauce and vinegar and served with French fries and rice.