Peruvian Food

By Marian Blazes, About.com Guide


Peru has an amazing cuisine, one that has evolved from both local and immigrant traditions. Foods that were prepared by ancient civilizations are still enjoyed today, while typical Peruvian dishes also benefit from European, African and Asian influences. Peru's geography yields diverse ingredients: abundant seafood from the coast, tropical fruits from the jungle, and unusual varieties of grains and potatoes from the Andes.

Peruvian cuisine is recognized around the world as one of the best in South America - try it and see what everyone is raving about.

Grilled Beef Anticuchos - Anticuchos de Carne

Anticuchos are a popular party food in South America, especially in Peru. The most traditional Peruvian anticuchos are made with beef heart, but they can also be made with chicken (anticuchos de pollo) or steak.

Anticuchos are seasoned with garlic, vinegar, cumin, and aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets.

Anticuchos are best if they are marinated overnight.
Prep Time: 12 hours
Cook Time: 20 minutes
Total Time: 12 hours, 20 minutes
Ingredients:

    12 cloves of garlic
    1 tablespoon cumin
    1/4 cup mild chile pepper paste (aji panca, if available)
    1/2 cup vinegar, divided
    1 tablespoon salt
    2 teaspoons freshly ground pepper
    2-3 pounds steak (sirloin, tenderloin)
    Wooden skewers

Preparation:

    Cut beef into 2 inch chunks and place in a nonreactive bowl or dish.

    Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.

    Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.

    Pour the marinade over the beef and mix well. Marinade beef overnight in the refrigerator. If you are pressed for time, marinade beef for at least 1 hour at room temperature.

    Prepare the grill. Place the beef onto the skewers (about 4 pieces of beef on each skewer).

    Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.

    Grill the skewers for about 5 minutes on each side, or to desired doneness. Baste beef several times during cooking.

    Serve with rice and corn on the cob.

Grilled Chicken Skewers - Anticuchos de Pollo

 

This marinade produces some seriously tender and delicious chicken. In Peru this seasoning is traditional for making grilled beef heart (regular anticuchos). It's wonderful for steaks too. Serve anticuchos de pollo with rice and grilled corn on the cob.
This dish is made with aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets.
See a step by step guide, with photos, on how to make antichuchos here.

Prep Time: 12 hours

Cook Time: 15 minutes

Total Time: 12 hours, 15 minutes

Ingredients:

• 12 cloves of garlic
• 1 tablespoon cumin
• 1/4 cup mild chile pepper paste (aji panca, if available)
• 1/2 cup vinegar, divided
• 1 tablespoon salt
• 2 teaspoons freshly ground pepper
• 4 chicken breast halves
• 1 red bell pepper
• 1 large red onion
• About 15 large mushrooms
• 1/2 cup vegetable oil
• Wooden skewers (about 15)

Preparation:

1. Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.
   
2. Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
   
3. Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate chicken at least one hour, or overnight in the refrigerator for best flavor.
   
4. Peel the onion and cut into 1 inch wedges.Remove the seeds and the white part of the bell pepper, and cut into 1 inch chunks.
   
5. Place the chicken and vegetable pieces on the wooden skewers, alternating the chicken with the vegetables..
   
6. Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
   
7. Prepare the grill, and grill chicken for 5 minutes on each side. Baste chicken several times during cooking.
   
8. Cut a piece of the chicken to check for doneness. If the chicken is still pink on the inside, place it back on the grill, checking frequently. Do not overcook.
   
9. Remove the chicken from the grill. Serve with rice and corn on the cob.

Serves 4 to 6.

Peruvian Fish Ceviche

 

                                                                      Ingredients

• 1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
• 1 quart water, boiled and chilled
• 1 red onion, cut in 1/2 lengthwise and sliced thin
• 1 aji amarillo, rib and seeds removed, diced
• 1 clove garlic
• Salt and pepper
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2 teaspoons finely chopped cilantro leaves
• 2 ears corn, cut in 1/2
• 1 sweet potato, sliced 1/4-inch thick
• 2 tablespoons canola oil
• 1 head butter lettuce
• Japanese seaweed, for garnish

Directions

Have grill pre-greased and preheated to medium-high.

Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
Add onions to remaining chilled water and let soak.
Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.