Posted in Entrees & Sandwichs, Vegetables & Legumes on Apr 9th, 2008
Although this salad has the same name of our traditional cebiche (fish cebiche), it’s not the same. We have to remember that the word cebiche comes from cebolla (onion) - and yes, you’re right: the only thing in common is the onion. Well, there’s another: both are delicious, tasty and healthy. This recipe will give [...]
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 Entrees & Sandwichs, Vegetables & Legumes on Apr 7th, 2008
The humitas are similar to tamales. Usually, the humitas are prepared smaller than tamales, but the sweet humitas don’t have meat or chili. They are… well, sweet (duh!). Its ingredients are less and they’re easier to get. The humitas are wrapped not in banana leaves, as the tamales, but in panca, the corn pod. With [...]
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 Chicken & other birds, Entrees & Sandwichs, Vegetables & Legumes on Mar 18th, 2008
A tamal is a mix of boiled corn with meat or cheese, all wrapped in a banana leaf. It’s usually eaten in the breakfast or as an entree in the lunch; almost all of the peruvian food restaurants have some type of tamal. It’s served with onion sauce. The tamal is similar to the humita [...]
Posted in Entrees & Sandwichs, Potatoes on Mar 12th, 2008
We’ve already seen a little of causa in the causa rolls stuffed with crab recipe. The Lima-style causa is the causa’s basic recipe; from this, there is a lot of variations and the causa can be stuffed with tuna fish or chicken, for example.
Traditionally, this recipe is served with some fry fish (a white one). [...]
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 Beef, Entrees & Sandwichs on Feb 29th, 2008
Sometimes we want to hold our guests with original entrees, but we don’t know what to do. You’d like something original, tasty or maybe exotic. Well, you have here one solution: a peruvian entréé with aji amarillo (yellow chili/pepper), ground beef and bread. Simple and original. With this recipe, you’ll get (more or less) 60 [...]
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 [...]
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