Posted in Entrees & Sandwichs, Fish & Seafood on Jun 24th, 2008
Ah, the king prawns… we’ve seen them before in some recipes (see the parihuela, king prawns with quinoa and orange syrup or king prawn in sugar cane skewers) but it seems there isn’t a limit to the number of recipes you can prepare with them. This is a great variation of the fish cebiche recipe, [...]
Posted in Fish & Seafood, Soups on May 6th, 2008
Do you remember the fish chilcano? well, this is a tasty and traditional variation. The crab chilcano is a delicious soup containing onions, celery, tomatoes, garlic and thyme. What are you waiting for? there isn’t a lot of things better than a hot soup when the weather is cold. This recipe is for 6 people.
Posted in Entrees & Sandwichs, Fish & Seafood on May 5th, 2008
The squids have an important place in the seafood-based peruvian cuisine. You can prepare it in a lot of ways, each one of them delicious and healthy. Of course, it’s best if you prepare fresh ones. Today, we have a course with a different mayonnaise (you’ll love it!). This recipe is for 4 to 6 [...]
Posted in Fish & Seafood, Soups on Apr 29th, 2008
This is a fantastic seafood-based soup. It contains vegetables, fish, shrimps, king prawns, squids, clams… Just like the chilcano de pescado or the chupe de pescado, the parihuela is nutritional and reconstituent (some people says it’s a great help to… well, for men, you know). Come on, try it. This recipe is for 8 people.
Posted in Entrees & Sandwichs, Fish & Seafood on Apr 25th, 2008
The mix of traditional ingredients with modern ways to prepare food gives delicious results. That’s the case of this dish: ok, it doesn’t have a lot of years, the Incas didn’t cook it like this, but… do you care? the only important thing is its taste. The quinoa adds an important nutritional value and the [...]
Posted in Fish & Seafood, Main Courses on Apr 21st, 2008
The chicharrón is a dish consisting of deep fried meat. The most popular types of chicharrón are madre from pork, fish or seafood, and you can easily find the last two in any cebicherÃa, that is the place where the cebiche and tiradito is sold. Yes, we know it’s probably that you don’t have any [...]
Posted in Fish & Seafood, Main Courses on Apr 18th, 2008
Sudado is the word in spanish for “sweaten”. No, the fish didn’t go to the gym; it’s the effect of cooking it with some spices and white wine, which turns the fish tender and tasty. The sudado is one of the healthiest ways to prepare a fish and have many variations along the peruvian coast. [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Apr 17th, 2008
There is a lot of ways to prepare the mussels, of course. But in Callao, the main port of Peru, there is a special one: the mussels are cooked a little and then they’re served with a mix of lime juice, corn kernels, yellow chili/pepper, rocoto… It’s almost a tradition to eat the choros a [...]
Posted in Entrees & Sandwichs, Fish & Seafood, Potatoes on Apr 8th, 2008
Do you remember the Lima-style causa, or the causa rolls stuffed with crab? well, here you have another causa’s variety; this time, it will be stuffed with tuna. This is one of the most popular causa types (and one of the heathiests). You can prepare it with fresh or canned tuna; either of them is [...]
Posted in Fish & Seafood, Soups on Mar 28th, 2008
The peruvian coast has an old tradition of fish-based dishes; not only in main courses, but in soups too. There isn’t a lot of things better than a hot soup for the winter, specially if it’s a fish cioppino. Besides, it has a good fame to be a good reconstituent. There’s many ingredients, but the [...]
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