PERUVIAN

recipe book
 This cookbook was elaborated by students, in
which we will introduce you to many recipes rich
in history and flavor of our Peru.
In order that you know these delicacies as well
as Peruvian food and desserts. Nowadays, Peru
is not only known for Machu Picchu, but also for
being the country where people eat delicious
food. Not to brag, but it is the favorite
gastronomic destination for many lovers of good
food.
Peruvian food has managed to conquer the
most exquisite palates, which end up becoming
addicted to this seasoning.
We have 3 regions, Coast, Highlands and Jungle
full of thousands of typical dishes to try and
elaborated in different combinations.
I hope you like the content presented.
Remember:
- "Nobody is born a good cook, you learn by
practicing".
SO LET'S GO!

N U T R I C I O N I S T A

1
Peruvian
DICHES
 CLASICC PAPA A LA HUANCAINA
INGREDIENTS for 4 peoples
1. -½ CUP PERUVIAN CHILLI PEPPER
2. -2 TABLESPOONS VEGETABLE OIL.
3. -1 CUP EVAPORATED MILK.
4. -4 SODA CRACKERS.
5. -8 OZ. FRESH CHEESE
6. -SALT.
7. -LETTUCE LEAVES.
8. -YELLOW POTATOES, BOILED AND
PEELED.
9. -BLACK OLIVES.
10. -HARD-BOILED EGGS, PEELED AND CUT
IN SLICES.
11. -PARSLEY SPRIGS..

PREPARATION
1. Put the peruvin chilli pepper in the blender, add oil and
milk and
process with the crackers, fresh cheese, and salt, until
smooth.

2. In four plates put four lettuce leaves, some thick potato

slices, and cover with a few tablespoons of the sauce.

3. Garnish with black olives, hard boiled eggs and parsley.

2
 CLASSIC CEVICHE
INGREDIENTES for 6 peoples
1 KG WHITE FISH
-1/2 KG LIME
-1 SMALL PURPLE ONION
-3 MEDIUM PEPPERS HABANERO RED PEPPERS
-1/2 CUP FRESH CORIANDER
-1 TEASPOON GINGER GRATED
-SALT TO TASTE.
-CORIANDER LEAVES. (OPTIONAL)
-2 MEDIUM SWEET POTATOES (OPTIONAL)
-1 CUP YELLOW CORN (OPTIONAL)
PLANTAIN CHIPS (OPTIONAL)

PREPARATION
1.Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any
remaining skin, scales or spines. It is important that you only have cubes of lean meat
similar in size. Put the fish to the side.

2.Wash and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon
juice to remove any seeds
.
3.This lime juice will serve to cook the fish by the marination process. Put the fish cubes
into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the
container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool
the fish faster. From time to time check that the fish is “cooking” and turn gently so that
each piece gets plenty of contact with the lime juice.

4.While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and
place in a steamer for about 30 minutes, until they are tender. When the potatoes are
soft, remove from the steamer, remove the skin and cut into large pieces.

5.Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the
plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep
fry them. Make sure they don’t touch. With a wooden pallet, stir from time to time.
Carefully remove the plantain from the oil and place them on a plate covered with
absorbent paper.

6.Wash the red peppers and onion. Open the peppers, remove the seeds and veins and
cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.

7.Remove the ceviche from the refrigerator – the meat should already look cooked (the
flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a
pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10
more minutes.

8.Remove the ceviche from the refrigerator and place in cups or small plates. Serve with
the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili
pepper.

3
 JUANE SELVATICO
INGREDIENTS
8 PIECES OF CHICKEN OR CHICKEN
8 OLIVES
8 EGGS
1 1/2 KILOS OF RICE
4 CUPS OF WATER
1 TABLESPOON MINCED GARLIC
1/4 TEASPOON OREGANO
2 BAY LEAVES
2 ONIONS
1/2 CUP LARD
16 BIJAO LEAVES, TWO PER SERVING
SALT, PEPPER AND CUMIN TO TASTE
1 TABLESPOON OF TOOTHPICK OR
SAFFRON
1 CUBE OF CHICKEN BROTH

PREPARATION
1. In a pot for the rice, put a little
oil and ground garlic, pour the
water and leave it there until it
is about to boil, add the rice and
let it cook.
2. Once your rice is ready, place it on a platter and let it cool to room temperature.
This source will be the place where the combination will be made.
3. Cook the 8 eggs in a small pot and dip them with a little salt. Keeping the boiled
eggs reserved on the side.
4. In a skillet, melt the pork butter and add the garlic. Brown the onion and add the
toothpick, the chicken broth cube, oregano, bay
leaf and salt. Having the dressing in the pan.
5. Add the chicken pieces and fry
them until they are sealed. Pour water so that the dams boil for half an hour over
medium heat Remove the dams and mix the rice with the dressing. Then, divide the
dough into eight portions and add to each one a chicken or chicken prey, an olive and
an egg.
6. Stretch two bijao leaves on the
table and put a portion inside. Next, give the rice a round shape and place it in the
middle. Once
ready, join the bijao leaves on each side towards the center and tie it with a wick or
string.
7..Place the Juanes in a pot with
boiling water and leave them
there for approximately 50
minutes or so.
When these are already boiled,
take them out and let them cool
at room temperature.

4
 FISH STEW
INGREDIENTS
1 WHITE FISH
1 CUP OF LIQUEFIED YELLOW CHILI
1 YELLOW PEPPER CUT
1 RED ONION CHOPPED VERY FINE
1 TABLESPOON MINCED GARLIC
2 CHOPPED CHIVE HEADS
1 HEAD OF ROCOTO
4 CORIANDER SPRIGS
SALT AND PEPPER TO TASTE
OIL
WATER

PREPARATION
1. First, season the fish with salt and pepper and reserve it in a container,
without removing the skin.
2. In a large frying pan or casserole, fry the finely chopped red onion in
very hot oil, add the tablespoon of ground garlic and a cup of liquefied
yellow.
3. After about 5 minutes, top with the red onion, tomato, and yellow
pepper, all cut into thick strips.
4. Then add two heads of chives, the coriander sprigs and a slice of
rocoto. When it starts to boil, add the large
pieces of fish previously seasoned with salt and pepper.
5. Sprinkle a half cup of water, and add a pinch of salt.
6. Let cook over low heat for 10 minutes, and once ready, you can
serve accompanied by salt.

5
 PERUVIAN GREEN SPAGHETTI
for 4 peoples
INGREDIENTS
OLIVE OIL
2 GARLIC CLOVES, GRATED OR MINCED
30 G BASIL LEAVES
250 G OF SPINACH
160 G OF FRESH CHEESE
8 TOASTED PECANS
20 G OF CRACKERS
180 ML OF MILK, IT CAN BE EVAPORATED, WHOLE,
SKIMMED, LACTOSE-FREE, OR VEGETABLE
SALT AND PEPPER TO TASTE
PARMESAN CHEESE TO SERVE

PREPARATION
1. Remove the stalks from the spinach. This is done by folding the leave in half
towards the front, exposing the stalk at the back. Grab it close to the stalk and pull it
from the bottom all the way to the top. The stalk will be removed along with the fibre
all along the leaf.

2. Wash the spinach leaves extra carefully because they tend to have dirt on them.
Also, wash the basil leaves.

3. Cook the garlic with a bit of olive oil on medium heat for about a minute, stirring it
constantly. Remove it from the pan and reserve.

4. On the same pan add extra olive oil and increase the heat to max.

5. Once hot, add the basil and spinach leaves all at once and immediately add about a
teaspoon and a half of salt to them to help them stay intensely green. Mix and cook
for only about 30 seconds or until everything is nice and wilted. Be careful not to
overcook them because they turn dark and bitter.

6. Remove from the pan without the liquid they released.

7. Put all the ingredients in the blender, squeezing the leaves before adding them.
Blend until smooth and creamy.

8. Heat in a pan and mix with cooked pasta. If needed, thin the sauce on the pan with
the pasta's cooking liquid. Serve with parmesan cheese.

6
 BEEF HEART ANTICUCHO
INGREDIENTS
• 3/4 CUP OF VINEGAR
1/2 CUP OF GROUND CHILI PEPPER ANTICUCHO
INGREDIENTS
1 HEART OF BEEF
½ CUP GROUND AJÍ DE PANCA
2 TABLESPOONS OF RED VINEGAR
2 TABLESPOONS MINCED GARLIC
½ CUP OIL
SALT, PEPPER AND CUMIN
POTATOES (PREFERABLY 12 CUT IN HALF)
YELLOW PEPPER
CORN.
CANE STICKS
• 2 TEASPOONS OF OREGANO
• 5 MINCED GARLIC CLOVES
• EITHER
• SALT TO TASTE
• CANE STICKS
• 1 BRUSH MADE OF PANCA DE CORN LEAVES
• PAPA (POTATO) AND CHOCLO (CORN)

PREPARATION
1. Clean the heart and remove the veins, and fat. Then, break into pieces of
approximately three centimeters and place in a deep bowl. Season with salt,
pepper, cumin, garlic, chili pepper, panca chili pepper and vinegar. Afterwards,
mix, cover well and leave to macerate for 24 hours in the refrigerator.
2. After spending the indicated time, drain the dressing and reserve in a bowl.
Thread 4 pieces of hearts onto each anticucho stick and let rest while the grill
heats up.
3. Place the anticucho sticks on the grill and then mix the previous dressing with the
oil.
4. When it is well combined, varnish the anticuchos, and when you notice that they
are golden on both sides, remove them. Accompany it with potato, corn and your
favorite sauces.

7
 COMBINED
INGREDIENTS
- FOR THE NOODLES:
200 GRAMS OF NOODLES
2 TABLESPOONS AJÍ PANCA
1 MEDIUM ONION
2 TOMATOES
2 TABLESPOONS GROUND GARLIC
MUSHROOMS AND BAY LEAVES.
- FOR THE POTATO TO THE HUANCAÍNA:
4 YELLOW POTATOES OR HUAYRO, PARBOILED AND SLICED
250 GRAMS OF FRESH CHEESE
18 SODA CRACKERS
2 CUPS MILK
1 SMALL ONION, DICED
3 YELLOW PEPPERS

- FOR CEVICHE :
500 GRAMS OF FRESH FISH (THE ONE OF YOUR PREFERENCE)
10 LEMONS
1 LIMO PEPPER
1 MEDIUM ONION
2 TABLESPOONS FINELY CHOPPED CORIANDER
SALT AND PEPPER TO TASTE
1 TABLESPOON GROUND ROCOTO PEPPER

PREPARATION
-Steps for the red noodle:
• In a pot put a liter of water with a pinch of salt, mushrooms and bay lea, then put it to heat
over medium heat. When it breaks the boil throw the noodles. Boil for 10 minutes or as
directed on the package.
• Chop the onion into small squares and heat it in a pan with a splash of oil. When the onion
takes a transparent appearance add the ground garlic, the ají panca, the tomato and fry until
everything cooks without burning, then remove
• When the noodles are cooked drain them and add the dressing, mix well until they integrate
well with the dressing. Rectify the salt, let cool and set aside.

- Instructions for huancaína:

In a frying pan pour a stream of oil and heat it over medium heat, then add the chopped onion
and yellow peppers. Then add a tablespoon of ground garlic and brown until the ingredients
are fried without burning.
In the glass of a blender pour the previous dressing, milk, cheese, crackers and a pinch of salt.
Blend all ingredients until a consistent mixture is formed and rectify the seasoning. Set aside
and cool for about 20 minutes in the refrigerator
For the preparation of ceviche
Cut the fish into cubes, put it in a bowl and add salt and pepper to taste. Add the cilantro, a
tablespoon of ground rocoto pepper and stir.
Cut the onion into juliennes, pass it through cold boiled water with salt and set aside.
Chop the limo pepper into very thin slices and add it to the fish, stir all the mixture well.
Squeeze the lemons, pour the juice into the bowl, then add the chopped onion and keep
stirring.To finish rectify the level of salt and spicy For that is to your liking. Serve
immediately.
8
 CHICKEN SOUP
INGREDIENTS
4 CHICKEN PIECES
1 BRANCH OF OREGANO
2 CELERY STALKS
2 PIECES KION BOYS
¼ KILO OF THICK NOODLES
3 YELLOW POTATOES
4 HARD-BOILED EGGS
CHOPPED CHINESE ONIOM (GREEN PART)
WATER
SALT

PREPARATION
PLACE THE WATER IN A POT (APPROXIMATELY 2 LITERS).
ADD THE CHICKEN PREY
ADD THE OREGANO, CELERY, KION A PINCH OF SALT AND STIR
COVER AND LET BOIL FOR 15 TO 20 MINUTES
ADD THE THICK NOODLES AND MOVE
LET COOK FOT ABOUT 10 MINUTES
ADD THE YELLOW POTATO
RECTIFY THE SALT AND LET COOK FOR ABOUT 10 MINUTES
SERVE AND ADD A HARD-BOILED EGG

9
 LOMO SALTADO
INGREDIENTS
1 KILOGRAM OF BEET
2 TOMATOES
2 ONIONS
1 CHOPPED PARSLEY
1 SPOON OF GARLIC
1 GLASS OF WINE
1 YELLOW AJI
3 POTATOES
1 SPOON OF SALT
1/2 SPOONFUL PEPPER
1 SPOONFUL OF VINEGAR
2 SPOONFULL OF OIL

PREPARATION
1. In a deep bowl, put the beef and seasoning with salt, pepper and vinegar. Mix, cover with
plastic wrap and let stand.

2. In a large skillet, heat 2 tablespoons of oil. Add the beef, so that it has a baking. Remove the
meat.

3. In the same pan, cook the onion, tomatoes and cook 4 minutes. Add 1 tablespoon parsley
and yellow pepper, season with salt and pepper.

4. Add to the beef. Mix well and reserve hot while they prepare the chips. Rice accompany

I invite you to visit my restaurant "Cholo Soy", we are located in Chilca

My address is old panamericana in block 5 in the district of Chilca.

10
 CECINA CHAUFA
INGREDIENTS

 250 GRAMS OF CECINA

 ½ KILO OF CECIN CHICKEN
PART BREAST
 150 GRAMS OF SAUSAGE
 1 BELL PEPPER DICED
 CHINESE ONION
 1 KILO OF RICE
 SILLAO TO TASTE
 6 EGGS
 SAL TO TASTE

PREPARATION
1. First in friyng pan fry the cecina and the sausage for 2 minutes
2. Then we add kion so that the meat absorbs the flavor
3. Then add the pepper and let it fry
4. In other pan fry the eggs and mix with the previous mixture
5. Add the cooked rice, Chinese onion and salt to taste
6. Finally with all the ingredients mixed we serve them

11