5 Recipes For Traditional Dishes In Peru

Peru has cuisine that has evolved from local traditions heavily influenced by immigrants, and these 5 recipes for traditional dishes in Peru are no exception. They're guaranteed to provide you with a delicious meal that will impress your friends.

Drink - Pisco Sour

• Simple syrup, made by boiling 1/4 cup water and 1/2 cup sugar. Let cool before using.
• 1/2 cup lime juice, key lime preferred
• 1 1/2 cup Pisco (a brandy distilled from grapes)
• 3 egg whites
• Angostura bitters

Mix and blend, serve over ice, adding a dash of bitters.

Appetizer

Causa Relleno con Pollo

• 2-3 pounds yellow potatoes (about 8)
• 3 yellow chile peppers
• 2 tablespoons butter
• 3 cloves garlic
• 3 limes
• 2 chicken breasts, boneless and skinless
• 1/2 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 ripe avocado
• Salt and pepper

1. Boil potatoes until soft, then mash thoroughly.
2. Chop chile peppers and peel and crush garlic. Then saute them in a little vegetable oil until soft, being careful not to burn garlic.
3. Add lime juice to blender, along with sauteed peppers and garlic. Blend thoroughly, then add salt and pepper to taste and blend again. 
4. Pour lime juice mixture from blender into potatoes and mix thoroughly.
5. Poach chicken in water flavored with salt and pepper. For non traditional taste add a little white wine to poaching liquid.
6. Shred the chicken and mix with the mustard and mayonnaise.
7. Serve by placing a layer of the potatoes, then a layer of chicken, then a layer of avocados. Repeat.
8. For added decoration and taste, sliced hard boiled eggs can be added to the top of the dish.

Appetizer/Entree

Ceviche

• 1 pound fresh, white salt water fish such as sea bass or snapper
• 1 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/2 cup fresh orange juice
• 1 tablespoon kosher salt
• 1 habanero
• 1 onion, sliced very thin
• 5 tablespoons chopped fresh cilantro

1. Slice fish into small cubes, 1/4 to 1/2 inch in size
2. Chop habanero very fine. Adjust amount according to taste, but 1/4 habanero is usually  more than enough.
3. Place fish, onions, and the habanero into a plastic or glass bowl, and cover with the lime, lemon, and orange juice. Allow to sit in the refrigerator for three hours to marinate. Just before service, toss with the chopped  cilantro. Serve with tortilla chips.

Entree

Rotisserie Chicken

• 3-4 pound whole chicken
• 4 tablespoons vinegar
• 3 tablespoons dry white wine
• 3 tablespoons vegetable or canola oil
• 3 tablespoons garlic powder
• 2 tablespoons paprika (for added flavor smoked paprika may be used)
• 1 tablespoon freshly ground black pepper
• 2 tablespoons cumin
• 1 teaspoon kosher salt
• 1 lemon - juiced
• 1 lime - juiced
• 1 quart cold water

1. Add lemon and lime juice to the cold water, use this to wash the chicken thoroughly inside and out.
2. Place chicken into a bowl or a plastic bag with a sealable top
3. Combine other ingredients into a paste, rub throroughly over chicken, working it into cavity and under skin. Place chicken in bowl or bag and cover with remainder of paste. Allow to marinate for a few hours.
4. Place chicken on rotisserie over grill and cook until internal temperature at thigh reaches 165 degrees F. If no rotisserie is available, place on grill and turn frequently being careful not to pierce meat or skin.

Dessert

Arroz con Leche aka Rice Pudding

Peru has a number of popular desserts, but this one is quick and easy.

• 1/2 cup raisins soaked overnight in 1/3 cup rum or pisco
• 1/2 cup rice
• 1 cup water
• 1 1/2 cups whole milk
• 1/2 teaspoon salt
• Cinnamon stick
• 4 whole cloves
• 1 can evaporated milk
• 2/3 cup sugar
• 1 teaspoon vanilla
• Cinnamon

1. Add rice, milk, water, cloves, salt and cinnamon stick to a pan and bring to a boil. Cover and simmer until rice is completely cooked.
2. Remove cinnamon stick and cloves and discard.
3. Add the can of evaporated milk and the sugar to the rice and cook at a low boil, stirring to prevent burning, until the rice mixture thickens and congeals. This usually takes about 25 minutes. 
4. Drain the raising and add to the rice, then cook for a few more minutes.
5. Remove from the heat and add the vanilla. Just before serving, top with a light sprinkle of cinnamon.