Do you want to learn how to prepare simple yet delicious Peruvian-style white rice? In today's video recipe, I'll show you step-by-step how to easily make white rice that is both full of flavour and perfectly cooked every time. What is Arroz Blanco Graneado? A mainstay of Peruvian cuisine, Arroz Blanco Graneado is the white rice used across many different dishes. Prized for its fragrant flavour and fluffy texture, it’s the go-to rice for popular Peruvian dishes such as: Lomo Saltado : A Chinese-inspired beef stir-fry with onions, tomatoes, soy sauce, and ají amarillo pepper. Ají de Gallina : A creamy chicken stew made with Peru’s native ají amarillo chili peppers. Arroz con Pollo : Translating as "rice with chicken," this classic Peruvian dish uses coriander and various spices to create a paella-like flavour. In Peru, rice is typically served with stews, stir-fries, and grilled meats, often alongside potatoes for a double dose of carbohydrates. Not only is Arroz Blanco Graneado beloved for its texture and taste, but it also plays a crucial role in balancing and complementing the bold flavours of Peruvian main dishes. Why is Peruvian white rice so popular? As in many countries, rice is an important staple in the average Peruvian diet. Introduced to Peru by the Spanish during the 16th century, rice was soon refined and adapted to Peruvian culinary customs. The term "graneado" refers to the fluffy, separated grains that define this specific style of rice. Asian influences, especially from Chinese immigrants who arrived in Peru in the 1800s, also helped shape the way rice is cooked. This blend of cultural techniques has contributed to the unique texture and flavour that make Arroz Blanco Graneado a beloved component of Peruvian cuisine. How to make Peruvian white rice? Not only is the method of cooking white rice important, but also the ingredients that go into it. To prepare Peruvian "Arroz Graneado," we start by rinsing the rice under cold water. This helps remove any impurities and excess starch, which can make the rice overly sticky. Next, we fry some chopped garlic or garlic paste in a large pot, making sure not to burn it. Then, we add the rinsed rice along with water and some salt, gradually bringing it to a boil. Once the water starts to boil, we reduce the heat to low-medium and let it simmer, allowing the rice to absorb all the water. Once the rice is cooked, we remove it from the heat and let it cool slightly. Using a fork, we fluff the rice to achieve that beautiful "arroz graneado" texture. This process results in perfectly cooked, fluffy, and fragrant rice, essential for many Peruvian dishes. Peruvian Rice Recipe Watch the video below which shows you step-by-step how to make the perfect white rice! Arroz Blanco Ingredientes: 1 cup of basmati rice 1 cup of water (certain rices may need an extra 1/4 of a cup) 1 tablespoon of oil 1 1/2 teaspoons of garlic paste Pinch of salt Bayleaf (optional) Arroz Costeño: 1 cup of arroz costeño 1 cup of water 1/2 teaspoon of garlic paste 1 tablespoon of oil Pinch of salt Bayleaf (optional) Tips for preparing White Rice: Choose the Correct Pot : To promote consistent cooking and keep the rice from burning, use a pot with a heavy bottom and a tight-fitting lid. Rinse your Rice Well: This ensures that any extra starch. is removed and gives that rice its fluffy, grainy texture. Don't Over Stir your Rice: Stirring can result in starch being released, causing your rice to become very sticky, so let it cook by itself instead. Let your rice rest: Leave the rice to finish steaming (with the lid on) to give it that nice soft, fluffy taste and texture.

Looking for the best and most famous Peruvian chicken recipes? You've come to the right place! In this article, we explore some of Peru's most delicious chicken dishes. From soups and stews to salads and seafood, there's a wide variety of chicken recipes used in Peruvian cooking. Today, we present five of the most popular and tasty chicken recipes that you can easily prepare in your own kitchen: 1. Pollo a la Brasa - Peruvian-Style, Rotisserie Chicken One of the most well-known and iconic dishes in Peruvian cuisine is 'Pollo a la Brasa'. Sold throughout the country in 'Pollerias', this rotisserie chicken is marinated in a blend of spices before being slowly cooked over a charcoal oven. Characterized by its crispy skin and smoky flavor, Pollo a la Brasa is served with fries, salad, and a variety of sauces, including Aji Polleria, Chimichurri, Mayonnaise, and Ketchup. History and Origin of Pollo a la Brasa The history of Pollo a la Brasa dates back to the 1950s. It was invented by Swiss immigrant Roger Schuler and his Peruvian partner Franz Ulrich, who launched the first Peruvian Polleria in Lima's Chaclacayo neighborhood. Nowadays, there are thousands of Pollerias spread throughout Peru, each offering its unique flavour combination. Not only is it one of the most popular food options for Peruvians when eating out, but it is also a big hit with tourists visiting Peru, many of whom have gone on to open Pollerias in their native home countries. How to make Pollo a la Brasa? While each Polleria has its own unique way of preparing Pollo a la Brasa, a variety of herbs and spices are commonly used to give the chicken its famous flavour. Here's a video that shows step-by-step how to prepare Peruvian Pollo a la Brasa: 2. Ají de Gallina - Peruvian Creamy Chicken Stew One of the most emblematic dishes in Peruvian cuisine is Ají de Gallina. This dish consists of shredded chicken in a thick, creamy sauce made from the native 'Aji Amarillo' chili pepper, which gives it its distinct taste and yellow colour. Ají de Gallina is a staple in every Peruvian household and is typically served with potatoes, white rice, and topped with black olives and a boiled egg. History and Origins of Ají de Gallina Originating in Peru's colonial period, Ají de Gallina has influences from various cooking styles, including Spanish, African, and indigenous traditions. Today, Ají de Gallina can be found in almost any Peruvian restaurant and is a dish prepared in homes across the country. How to make Peruvian Ají de Gallina? For a quick and easy Ají de Gallina recipe, check out our full video below: 3. Seco de Pollo - Peruvian Cilantro Chicken Stew A popular Peruvian stew, Seco de Pollo is distinguished by its rich coriander flavour and the use of 'Chicha de Jora'—an alcoholic drink made from fermented corn. This dish is prepared in homes all across Peru and contains a variety of vegetables, including carrots, peas, and peppers. It is usually served with white rice, potatoes, or cassava (yuca). History and Origins of Seco de Pollo Seco de Pollo exemplifies the diverse influences that have shaped Peruvian cuisine. The traditional preparation of this dish uses goat (Seco de Cabrito), but chicken has become a more affordable and common alternative. How to make Peruvian Seco de Pollo? Check out our full recipe below to learn how to prepare Seco de Pollo: 4. Causa Rellena de Pollo - Mashed Potatoes with a Creamy Mayo Chicken Filling Causa Rellena de Pollo is a simple dish of seasoned mashed potatoes filled with a creamy chicken filling that is packed with flavour. Also known as 'Causa Limeña', this quintessential Peruvian dish is vibrant in colour and, while always served cold, can contain a variety of different fillings, including avocado or seafood. History and Origins of Causa Limeña Causa Rellena's roots can be traced back to pre-Columbian times when potatoes were an important part of Incan cuisine. The name "Causa" derives from the Quechua word "kausay," which translates as "life" or "sustenance." It wasn't until the arrival of the Spanish conquistadors, who introduced citrus fruits, that lime juice became a key ingredient. How to make Peruvian Causa Limeña If you'd like to learn how to prepare Causa Limeña in your own home, check out full step-by-step video below: 5. Arroz con Pollo - Flavourful One-Pot Chicken with Rice Stew Peru's answer to Paella, 'Arroz con Pollo' translates as 'Rice with Chicken'. While this may not sound particularly inspiring, it is a dish packed with strong flavors thanks to a variety of herbs and spices, particularly coriander, which gives the dish its vibrant green tint. This slow-cooked stew typically uses chicken thighs or drumsticks, along with a plethora of vegetables. It's usually served with 'sarza criolla', an everyday Peruvian salsa made of red onions, lime juice, and coriander. History and Origins of Arroz con Pollo Given its similarities to the Spanish 'Paella'—combining rice, meat, and vegetables cooked in a single pan—the origins of this Peruvian dish likely stem from Spanish cuisine. Thanks to Peru's rich and varied agricultural landscapes and climates, native Peruvian ingredients such as Aji Amarillo and coriander were added to transform the dish into something uniquely Peruvian. How to make Peruvian Arroz con Pollo Arroz con Pollo is not a dish that can be rushed, but it is definitely worth it! For a detailed recipe, check out our full video below: Other Notable Peruvian Chicken Recipes Given the vastness of Peruvian cuisine, we could have easily mentioned another 100 delicious chicken recipes. To check out our full list of Peruvian chicken recipes , have a look at our dedicated webpage. Other popular Peruvian chicken recipes include: Pollo al Horno - Oven-baked chicken in a flavourful sauce Arroz Chaufa de Pollo - Chinese-style chicken stir-fry Pollo al Sillao - Chinese-style chicken cooked in soy sauce Empanadas de Pollo - Empanadas with diced chicken filling Pollada - A traditional chicken dish used to raise money in Peru

The perfect sweet and sticky buffet treat, today we're going to be preparing a dish that is universally loved - BBQ Chicken Wings! Whether you're preparing these wings for a family gathering or just fancy a quick and easy family meal, you'll love this amazing recipe. What are BBQ Chicken Wings? A universal favourite, BBQ Chicken Wings elevate your average wings to the next level! Made from vinegar, tomato ketchup, mustard and numerous spices, it's the sweet and tangy BBQ marinade that makes this dish so special. They act both as the perfect buffet snack and as a quick and easy meal, making them a popular choice worldwide. Different Ways to Cook Chicken Wings There are many different ways of preparing Chicken Wings, including: Deep-Fried: The traditional way of preparing chicken wings, these crunchy and succulent chicken wings may not be the healthiest, but they are definitely the ultimate crowd pleaser. Baked: The method we'll be using in this video, baked chicken wings are very easy to prep and taste delicious! Air Fryer: Air Fryer Chicken Wings are a healthier (and very easy!) way of preparing wings, without the need to use the fryer or wait for them to cook in the oven. How to make BBQ Baked Chicken Wings? Prepare the Chicken Wings: Prepare the Chicken Wings: Cut the chicken wings and season with salt, pepper, paprika and oil. Bake the Wings: Cover the wings with foil, and ensure the oven is preheated to 180°C. Bake the wings for approximately 30 minutes. Remove the Wings from the Oven: Once golden brown, remove the wings from the oven. Prepare the Barbecue Sauce Prepare the BBQ Sauce: Melt butter in a pan and add garlic paste, ketchup, soy sauce, vinegar, American mustard and sugar. Mix together well. Add the Wings: Toss the wings in the BBQ sauce, ensuring they are coated evenly. Bake Again (Optional): If you would like an extra sticky and caramelised finish, return in the oven for an additional 5-10 minutes. Serve: Serve the wings hot with French fries and your favourite dipping sauce. BBQ Chicken Wings Recipe If you prefer a visual guide for this BBQ chicken wings recipe, then watch the video below. BBQ Chicken Wings Ingredients: Wings: 10 wings 1/2 teaspoon of garlic powder 1/2 teaspoon of paprika Salt and pepper to taste BBQ Sauce: 1 cup of ketchup 2 tablespoons of honey 1 teaspoon of butter 1 teaspoon of American mustard 2 tablespoons of sugar 1/4 teaspoon of garlic powder 3 tablespoons of vinegar 1/2 teaspoon of soy sauce

Rich in both culture and flavour, Peru has a wide selection of delightful and delicious sweets & desserts that showcase its varied culinary legacy. From the colourful streets of Lima to the verdant valleys of the Andes, we're going to take you through a list of some of Peru's most well-known and popular desserts loved by locals and visitors alike. What are the Most Popular Peruvian Desserts? 1. Picarones Picarones are deep-fried doughnuts made from a combination of mashed sweet potato and pumpkin that is mixed together with flour, yeast, sugar, and anise to form a dough. The dough is then fried until golden and then covered with a s yrupy sweet sauce called 'Chancaca' - which is made from raw unrefined sugar from sugarcane. Commonly eaten at night, Picarones are a popular street food in Peru that be found in most outdoor markets and festivals. Check out our recipe to learn how to make Picarones in your own home. 2. Mazamorra Morada Next on our list is a very intriguing and colourful dessert called 'Mazamorra Morada'. Making use of the famous purple corn grown in the Andean highlands, Peruvians slowly boil this corn in water, pineapple peel and various spices until the liquid turns deep purple. Cornstarch is added to thicken the mixture and then it is dusted with cinnamon and served. This is another classic Peruvian dessert that is enjoyed throughout the country, particularly during Easter time, and is often served with Arroz con Leche (Peruvian rice pudding). Learn how to prepare Mazamorra Morada here. 3. Alfajores Consisting of two buttery shortbread biscuits with a filling of creamy dulce de leche (caramel), Alfajores are a very popular sweet consumed all across Latin America. The Peruvian version is a straightforward recipe that combines butter, flour, sugar and cornstarch. The dough is then cut into rounds and baked until golden, and then filled with a velvety, smooth dulce de leche. It's a very addictive and tasty sweet that can be found in almost any bakery across the country. If you live in the UK, you can order Alfajores directly from our website, or you can learn how to make them yourself here . 4. Suspiro a la Limeña A very sweet and addictive dessert, Suspiro a la Limena consists of layers of luscious dulce de leche topped with a soft, meringue-like layer flavoured with port wine and cinnamon. As the name suggests, this dessert is most frequently found in Peru's capital city but can be found in restaurants across the country. If you'd like to learn how to make Suspiro a la Limena , make sure to check out our recipe on YouTube. 5. Tres Leches Tres Leches is an indulgent dessert that's renowned for its rich, moist, and creamy texture. A light sponge cake is soaked for several hours in a mixture made up of three types of milk - evaporated milk, condensed milk and double cream. It's a very delicate and creamy dessert that can be overly sweet for some, but perfect for anyone who loves a sweet cake to finish off their meal! Find out how to make Tres Leches Cake by watching our video.

Prepare a delicious Chicken Wrap for a quick and easy lunch. Wraps are a perfect option for a quick and tasty meal, and this chicken wrap is no exception! In this video, we show you how to make a delicious chicken wrap with vegetables that is super delicious and easy to prepare. To make our wrap, we are using chicken breast which we will fry until extra crunchy, and then wrap it in a soft and tasty tortilla. In addition, we add a creamy touch with a delicious mayonnaise that gives it a unique and delicious flavour. Ingredientes: Chicken: 500g of chicken 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano Salt and pepper to taste 1/4 cup of fresh milk 50g cornstarch 50g of flour 1 egg Coating: 100g of cornstarch 100g of flour

This Red Wine Chicken recipe is another classic dish that you can make using chicken breasts or thighs. In this video recipe, we will prepare a Chicken with Red Wine in a pan, using simple ingredients to make a chicken dish that is very juicy! We will show you step by step how to prepare this Chicken with wine in a matter of minutes. If you have a bottle of red wine lying around, this is a great recipe the whole family will love! Served with rice and mashed potatoes, this recipe uses a variety of different spices and herbs for a beautiful, fragrant flavour. Prepare this delicious Red Wine Chicken recipe today! Ingredientes: To season the chicken: 5 pieces of Chicken Salt, pepper and cumin to taste 1 tablespoon garlic paste 1/4 cup red wine For the Chicken in Wine Sauce: 1 large onion 1/2 tablespoon of garlic paste 1 teaspoon of fresh oregano 1 tablespoon of tomato paste 1 cup of chicken stock 1/2 cup of red wine 1 bay leaf Raisins and olives to taste For the mashed potatoes: 250 gr of yellow potato (or another potato) 100 ml double cream 25 gr of butter Salt and Pepper to taste

There is nothing like the delicious flavor of a homemade Apple Pie. Today I'm going to show you how to prepare an incredible Apple Pie from scratch, with a simple but very delicious recipe! This Apple Pie starts with the dough and then the filling. Once peeled and chopped, we add the cinnamon which really gives this apple pie that distinctive flavour. Next, I show you how to make the perfect dough for your Apple Pie, which you can use for all types of fruit pie with different fruits! Apple Pie is one of my favourites, but you can also easily adapt this recipe to other fillings like blackberries, raspberries, blueberries, or any other fruit that you like! Ingredientes: For the Dough: 300 gr of plain flour 1 egg yolk 150g of margarine or unsalted butter 80g granulated sugar 1 teaspoon vanilla essence (optional) For the Filling: 1 kilo of apples 120g of white sugar 15g salted butter 1 or 2 teaspoons of cinnamon powder 1 teaspoon vanilla essence (optional) 3 teaspoons of cornstarch with 6 tablespoons of water Cloves (optional) For the Varnish: 1 egg yolk

Causa Limeña, also known as Causa Rellena, is a traditional Peruvian entrée consisting of layers of creamy mashed potatoes filled with shredded chicken, mayonnaise, and avocado. Discover more about this famous appetizer, its history and origins, and how Causa is prepared. What is Causa Limeña? While Ceviche and Lomo Saltado often steal the limelight as Peru's most celebrated dishes, one of Peru's hidden treasures, but by no means any less loved, is Causa Limeña. Causa makes use of Peru's smooth and buttery yellow potatoes, mashed and seasoned with lime, oil, and ají amarillo. It features a delicious filling of mayo chicken salad that is loved by many. This vibrant and flavourful dish perfectly balances creamy, spicy, and tangy flavours, making it a firm favourite for Peruvians and visitors alike. History and Origins of Causa Limeña With over 4,000 different varieties, potatoes have always been the cornerstone of the Peruvian diet. According to popular legend, Causa comes from the phrase "por la causa" (for the cause), with folklore claiming that this dish was created to help raise funds to fight back against the Spanish conquistadors for Peru's independence. As romantic as this folklore is, most historians agree that the true origins of this dish date back to pre-Columbian times, with the name deriving from the Quechua word "Kausay," meaning "sustenance" or "food." What started as a humble and simple potato dish gradually developed over time, with Spanish influences contributing the chicken and avocado filling and introducing key ingredients such as lime juice. Nowadays, Causa is one of Peru's most beloved dishes and is widely acknowledged as a symbol of Peruvian identity and culinary creativity. When is Causa Eaten? Causa Limeña is a popular lunch or appetizer choice throughout Peru, particularly in the coastal regions. While chicken remains the most popular filling, seafood and vegetarian versions are also enjoyed. Adored by Peruvians, Causa can be found in everything from casual eateries in back streets to exclusive gourmet restaurants. Its relatively affordable and accessible ingredients make it a dish enjoyed by everyone, and it remains a go-to choice for buffet-style celebrations or family gatherings. Causa is typically served in its traditional rectangular form or as small, snack-sized balls. What makes Causa Limeña so special? There are three major reasons why Causa Limeña is such a popular dish among Peruvians and visitors alike: Versatility:  While chicken is the most popular filling, you will also find restaurants in Peru that offer "Causa de Atún" (Tuna), "Causa Vegetariana" (Vegetarian Causa), or "Causa de Pulpo y Cangrejo" (Seafood Causa). This versatility makes it a dish that can appeal to all tastes. Ají Amarillo:  This dish makes use of one of Peru's favorite chili peppers, ají amarillo. Not only does this give Causa Limeña its distinctive bright yellow color, but it also provides a unique taste and heat. It's Delicious:  Most importantly, the success of this dish is due to its incredible taste! The mashed potatoes are beautifully seasoned, and their delicate, creamy texture is truly to die for. How to make Causa Limeña Making Causa Limeña doesn't require any special equipment, but it does take some time and patience to do well. Here are the step-by-step instructions to prepare this fascinating Peruvian entrée: Mash the Potatoes: Boil and mash the potatoes into a smooth purée, adding ají amarillo paste, vegetable oil, lime juice, and seasoning. Shred the Chicken: Boil the chicken breasts and vegetables. Once cooked, shred the chicken and mix it together with mayonnaise and seasoning in a large bowl. Make the Causa: In a serving dish, add a layer of mashed potatoes, then place the shredded chicken salad on top. Continue to build the layers of Causa, finishing with mashed potatoes. Top with avocado, hard-boiled eggs, and black olives to garnish. Serve: Cut and serve the dish cold. Causa Limeña Recipe Below is a video showing you how to prepare a delicious Chicken-filled Causa in your own home: Ingredients for Causa Limena: Mashed Potatoes: 1 kg of yellow potatoes 5-6 tablespoons of aji amarillo paste 1-2 tablespoons of vegetable oil 4 Limes Salt and pepper Chicken Filling: 150 - 180 gr of Mayonnaise (to taste) 2 shredded chicken breasts Carrots Peas Green Beans 1 teaspoon of American mustard Salt and pepper Avocado

One of Peru's favourite foods, cachangas are the perfect breakfast, fried treat, or evening snack. This simple yet delicious fried bread is popular for its crispy exterior and soft, chewy interior, making it the ideal accompaniment to a cup of coffee or tea. What are Cachangas? Cachangas are made from a straightforward combination of flour, water, and egg, which is rolled into a flat, thin dough and fried until golden brown. Circular in shape, these thin discs are extremely crunchy on the outside but remain soft and chewy on the inside. This delightful texture makes Cachangas a versatile snack that can be enjoyed any time of the day. In Peru, Cachangas are a popular breakfast choice, often served with a cup of coffee. They are also sold on the streets of many Peruvian cities, where workers grab a quick snack on the go. How are Peruvian Cachangas unique? Cachangas are prepared throughout Latin America, with each country having its own name and slightly different recipe, size, or texture: "Tortas Fritas" (Argentina & Uruguay):  Thicker than the average Peruvian cachanga, with a more bread-like texture. "Buñuelos" (Mexico):  Mexican buñuelos can be either sweet or savory. The sweet versions are often dusted with cinnamon sugar or drizzled with syrup. "Sopaipillas" (Chile):  Similar to the Peruvian version, sopaipillas sometimes include pumpkin puree, giving them a distinct color and flavour. How to make Peruvian-style Cachangas? Cachangas are very easy to make with ingredients that can be found in almost any country. Here’s how you can prepare them: Prepare the Anise Water: Add anise to hot water and mix with sugar and salt. Leave to infuse for 5 minutes. Prepare the Dough: In a large bowl, combine sodium bicarbonate, flour, and egg. Add the anise-infused water and mix together. Knead the Dough: Start kneading the dough until it becomes thicker, then add melted butter. Continue kneading for around 15-20 minutes. Shape the Cachangas: Divide the dough into smaller balls, then flatten each into a disc shape using a rolling pin. Fry the Cachangas: Heat oil in a large pan over medium heat and carefully place the flattened discs, one at a time, into the oil. Fry until golden brown and crispy, about 2 minutes per side. Drain the Oil: Once fried, remove the cachangas and place them on paper towels to absorb any excess oil. Serve: Enjoy your cachangas by themselves or with a cup of coffee. For a sweeter finish, drizzle with sugar, cinnamon, honey, or chancaca. Cachangas Recipe For a visual guide, the video below explains how to make delicious homemade Peruvian Cachangas step-by-step: Cachanga Ingredients: 250 gr of plain flour 1/2 teaspoon of sodium bicarbonate 1 egg 1 teaspoon of white or brown sugar 1/2 teaspoon of salt 1 teaspoon of anise 100 - 120 ml of warm water 25 gr of melted butter

With its dynamic blend of native elements, European inspirations and Asian tastes - Peruvian food is one of the most diverse and interesting cuisines, attracting diners from around the globe. Today, we look at one of the most popular dishes in Peruvian cuisine - Ceviche . In this blog, you'll learn the story behind this delicious dish and a step-by-step guide for preparing Ceviche from the comfort of your own kitchen. What is Ceviche? Ceviche is a dish of fresh raw fish that is diced and cured in lime juices, and combined with freshly chopped red onions, coriander and chili pepper. As Peru's national dish, they take this dish very seriously and enjoy the fine balance between the acidic flavours, spiciness of the chili peppers and starchy sweet potato. Ceviche is sold in restaurants called Cevicheria's throughout Peru, and every Peruvian has their favourite spot that they swear by! What are the origins of Ceviche? Although Ceviche is a dish that can be found across many Latin American countries, Peru is heralded as the creator of this delicious and vibrant dish. Its roots can be traced back thousands of years to pre-Columbian times, when indigenous communities prepared fish using a simple marinade of salt and the juice of local fruits, such as tumbo or passion fruit. When Spanish conquistadors arrived in the 1500s, Ceviche underwent a major transformation as citrus fruits, onions and garlic were introduced to traditional Peruvian recipes. Over the next few hundred years, immigrants from Asia and Africa arrived in Peru, bringing new ingredients and new culinary techniques to the country. Japanese immigrants introduced the technique of slicing fish thinly and serving it raw, which not only influenced how Ceviche was made, but also other classic Peruvian dishes such as Tiradito. As Peruvian gastronomy has expanded its influence around the world, many chefs have dedicated lots of time to tweak Ceviche, experimenting with new flavour combinations and techniques. Nowadays, there are many variations of Ceviche, but the vast majority aim to stay as close to its original roots as possible. What are the Ingredients for Peruvian Ceviche? To make a traditional Peruvian Ceviche, you will need the following: For the Ceviche: Fresh white fish or seafood (such as sole, sea bass, shrimp, or scallops), diced into bite-sized pieces Fresh lime juice Red onion, thinly sliced Aji amarillo (Peruvian yellow chili), finely chopped or pureed (adjust according to your spice preference) Fresh coriander chopped Garlic paste Salt and pepper to taste For the Tiger's Milk (Leche de Tigre): Coriander stems Ginger Chopped red onion Celery sticks Fresh White fish Salt, Pepper and MSG (optional) to taste Red Chili pepper Fish stock or water Limes Optional Additions: Cancha (toasted Peruvian corn) Lettuce leaves Sweet Potato Rocoto (Peruvian red chili), finely chopped Choclo (Peruvian corn), boiled and sliced Step-by-Step Preparation for Peruvian Ceviche Ready to start cooking? We've included a step-by-step video in Spanish (with English subtitles) that shows you how to prepare Peruvian Ceviche. Tips for making the perfect Peruvian Ceviche If this is your first time preparing Peruvian Ceviche, then make sure that you follow our handy tips so you can get right first time! Fresh fish is key - If you choose a fish that isn't fish, or the wrong type of fish, then this dish isn't going to work. Use a quality fish that is as fresh as possible and has been cleaned thoroughly. Ceviche is a balanced dish - The perfect Ceviche contains the perfect balance of flavours including starchy, spicy and acidic - so make sure you taste as you prepare your dish. Don't cure the fish too long - Ceviche is not a dish that you can prepare earlier in advance. The sooner you can put everything together and serve the Ceviche, the better!

With its rich history, breathtaking landscapes and vibrant culture, Peru is an incredibly diverse and fascinating country. However, what truly sets it apart is the diverse and delectable array of dishes it offers. From the coastal regions to the highlands and the Amazon rainforest, Peru presents a culinary adventure that is unparalleled, with its capital city, Lima, regularly being voted as a global culinary capital and must-visit place for all foodies! Whether you are an experienced traveler or a curious food enthusiast, here are the top 10 must-try Peruvian foods that are bound to love and eat time and time again! What are the Most Popular Peruvian Dishes? 1. Ceviche It wouldn't be a proper Peruvian food list without first starting with the country's national dish - Ceviche. This invigorating seafood delicacy consists of raw fish marinated in lime juice, combined with onions, chili peppers, and cilantro. This dish truly is an explosion of flavours, that is enjoyed by both locals and tourists alike. Locals will argue over what Cevicheria spot is best, but all will agree that this dish is only suitable up to lunchtime rather than in the evening when the fish won't be as fresh! 2. Lomo Saltado Next on the list is one of the prime examples of fusion foods in Peru. Delightfully combining Chinese and Peruvian influences, Lomo Saltado is a stir-fry dish that typically features strips of smoky beef, onions, tomatoes, and peppers, all seasoned with soy sauce and vinegar. Served with a double dose of carbohydrates (white rice and french fries), it is a hearty and satisfying meal that showcases Peru's culinary diversity. You can find Lomo Saltado in any almost every Peruvian restaurant across the country. It's an iconic dish that is the favourite of many due to its delicious smoky flavours. Yum yum! 3. Aji de Gallina The ultimate Peruvian comfort food - this creamy chicken stew is another firm favourite in Peru, and is a popular dish prepared in homes across the country. Made with shredded chicken cooked in a sauce of yellow chili peppers (aji amarillo), bread, milk, and spices, aji de gallina offers a beautiful balance of flavours and textures. Aji de Gallina is normally served with white rice and topped with a boiled egg and black olives. 4. Anticuchos Many tourists come to Peru with the idea of having an adventure, and for the adventurous eaters among you, anticuchos are a must-try! These grilled skewers of marinated beef heart are bursting with smoky and salty flavours. This is a dish that comes out at night and you will often see many street venders sell this on the streets of big cities such as Lima and Cusco. Often accompanied by boiled potatoes and a spicy chili sauce called aji panca, anticuchos are an amazing dish that we absolutely recommend that you try! 5. Papa a la Huancaína Creamy and flavoursome, Papa a la Huancaína is a potato lovers paradise! Boiled potatoes are covered in a creamy 'Huancaina' sauce, made from cheese, yellow chili peppers and evaporated milk. Served with boiled eggs and olives, this dish is a true Peruvian classic and is a common appetizer in many restaurants. 6. Causa Following on from our potato-theme, we have a beautiful appetizer named 'Causa. This layered potato dish makes use of the famous Peruvian yellow potatoes, which are mashed together with lime juice and yellow chili peppers. It is then filled with a selection of savoury fillings, usually chicken, tuna, avocado or other seafood, resulting in a colourful creation that is as visually appealing as it is delicious! 7. Cuy (Guinea Pig) Another one for the list of adventurous eaters, Cuy (Guinea Pig), is a dish that is deeply ingrained in Peruvian traditions. Normally in Peru you can find this roasted or fried, with a host of herbs and spices, and served with potatoes and aji sauce. Whilst it may not be for the faint-hearted who are used to having guinea pigs as pets, the taste is tender and flavourful and is considered a delicacy in Peru that is normally only eaten for a major celebration. 8. Rocoto Relleno Hailing from the Arequipa region, rocoto relleno is another very popular Peruvian dish. Named after the spicy Peruvian rocoto peppers that are used, the peppers are opened and filled with a delicious mixture of ground beef, onions, raisins and spices, before being baked to perfection and topped with a gooey melted cheese. These thick and juicy peppers are so flavoursome are an often served as an appetizer or entree. 9. Arroz con Pollo Another beloved comfort food in Peru is 'Arroz con Pollo', translating simply as 'Rice with Chicken'. It may not sound the most exciting dish, but Arroz con Pollo is one of the flavourful meals you're likely to have in Peru! Tender chicken pieces and rice are cooked in a savoury broth infused with onions, garlic, bell peppers, coriander and spices. The result is a fragrant and satisfying meal that's perfect for sharing with family and friends. 10. Chaufa Another popular Chinese-inspired Peruvian dish is 'chaufa. This is a classic Chinese fried rice cooked with a mix of vegetables, eggs and meat or fish. This dish can be found in the thousand of Peruvian 'Chifa' restaurants located throughout the country. What about Peruvian sweets or desserts? Peru is also full of an array of delicious sweet treats, including Picarones, Alfajores, Turrones, Arroz con Leche and many more! Make sure to check out our article on the 10 must-try Peruvian desserts that will satisfy any sugar cravings you may have! Why is Peruvian food so diverse? With thousands of different dishes in its repertoire, Peruvian Food has both its history of immigration and geographical diversity to thank for its vast cuisine. To find out more about how Peru ended up being one of the most vibrant food scenes in the world, make sure to check out our article on 'What is Peruvian Food?' Bringing Peruvian Food to your doorstep If you're based in the UK and are looking to sample the authentic flavours of Peru, without the hassle of cooking, then you're in luck! We prepare and deliver Peruvian delights such as Tamales, Alfajores and Turrones and deliver them to anywhere in the UK. You can order these from the Cecilia Tupac shop . Alternatively, if you're a big fan of Empanadas then you'll love our new website ' Empanada Express ' - a UK nationwide Empanada deliver service offering 12 delicious Empanada flavours. In 2023, we also hosted 3 Peruvian Events where we offered traditional homemade Peruvian food that people could sample. Make sure to follow us on Facebook and Instagram so that you don't miss the next event! Find a Peruvian Restaurant Near You If you've on the hunt for a local Peruvian restaurant, then make sure to head to Google maps and search for ' Peruvian Restaurants Near Me ' and see what shows up. If you've ever in the UK, make sure to send us a message and we'll be happy to point out some of the best Peruvian restaurants in this country.

Tallarin Saltado de Carne is a Peruvian dish that combines delicious noodles with beef, vegetables and a unique touch of Peruvian flavours. Every Peruvian should know how to make Tallarin saltado, so today I teach you how to prepare the beef version of this recipe. To prepare this dish, first we season the meat then we fry it and then mix with the noodles and vegetables. This culinary delight comes from a fusion of Chinese culinary techniques and Peruvian products. If you are one of the people who wants a quick and easy dish for dinner or lunch, this feast of flavours is for you. Ingredientes: Beef Seasoning: 500 gr of beef (use sirloin steak) 1 tablespoon of garlic paste 3 tablespoons of soy sauce 1 teaspoon of grounded black pepper 1 teaspoon of grounded cumin Salt to taste Pasta: 500 gr of spaghetti 4 tablespoons of vegetable oil 1 tablespoon of garlic paste 1 tablespoon of ginger extract 2 red onions 4 tomatoes 2 ajíes amarillos or 1 orange pepper 3-4 tablespoons of red or white vinegar 6 tablespoons of soy sauce 2 tablespoons of oyster sauce (opcional) 1/4 beef/chicken stock 1 spring onion (the green part) 2 a 3 tablespoons of chopped coriander 1 teaspoon of dried oregano 2-3 drops of sesame oil (optional)