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 [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Mar 26th, 2008
Not all the brochettes must be the same, and not all the skewers must be made from metal (the anticuchos is a good example). This recipe will make you enjoy the king prawn in a delicious way, and you can use it to surprise your friends or guests… or maybe to that special person (the [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Mar 7th, 2008
Peru has one of the richest seas in the world. The plenty of plankton is one of the main factors for the wide variety of marine species. This, together with the different customs for each region, give as result one of the best fish/seafood cuisines in the world. This healthy (and delicious) recipe is [...]
Posted in Fish & Seafood, Soups on Feb 29th, 2008
The chilcano de pescado is a very popular soup for two reasons: first, it’s very nutritional (contains fish, one of the best source of proteins and omega 3). Second, well… if you have had a funny night -or not so funny, but you have drunk a lot, this soup will get you up. The chilcano [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Feb 26th, 2008
The tiradito is a dish similar to cebiche; it’s almost its “little brother”, a sign of the japanese cuisine influence in the peruvian one. Well, it’s near to italian carpaccio, too… the origin doesn’t matter. Unlike the cebiche, the tiradito doesn’t have onions, but it does use a white fish (if you can use sole, [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Feb 20th, 2008
The Cebiche is one of the main dishes in the peruvian coast and the flag of our cultures fusion. It contains andean peppers and sweet potato, coastal fishes, lime juice (the lime was brought by spanish people but it’s originary of Africa), onion and toasted corn, among others. The Leche de Tigre (tiger’s milk) is [...]
Posted in Fish & Seafood, Main Courses on Feb 13th, 2008
The Escabeche is a dish that use vinegar and onions as an important ingredients. There are Escabeche de Pollo (pickled chicken) and Escabeche de Pato (pickled duck) too. Important: you may want to verify how heavy is the vinegar of your zone. Use a little first, and if it’s too strong, you can complete with [...]
Posted in Entrees & Sandwichs, Fish & Seafood on Feb 11th, 2008
The Causa -in its based form- is a mashed yellow potato dumpling mixed with lime, onion, yellow chili/pepper and vegetable oil. Its varieties can have avocado, chicken, canned tuna or shellfish. In this case, crab - delicious! this recipe is for 8 people.
Posted in Fish & Seafood, Soups on Dec 26th, 2007
The chupe de camarones (shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, and milk. Regarded as typical from Arequipa (a beautiful southern andean city in Peru), Chupe de Camarones is regularly found in Peruvian restaurants specialized in Arequipan [...]
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