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Ceviche – Peru

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Seafood ceviche
 
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Nutrition Information
  • Serves: 4
  • Serving size: 400g
  • Calories: 156
  • Fat: 3 g
  • Saturated fat: 3 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 7 g
  • Sugar: 3 g
  • Sodium: 785 mg
  • Fiber: 1 g
  • Protein: 26 g
  • Cholesterol: 66 mg
Recipe type: Seafood with chillies
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
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In this recipe no other cooking takes place other than the reaction of the citrus juices with fish. No heat is required . In fact just the reverse is true. The colder the Ceviche, the better. Great as a starter for a seafood evening.
Ingredients
  • Fresh fish - 500 grams ( any firm-fleshed fish like sole, swordfish or sea bass)
  • Onion = one medium ( finely sliced)
  • Garlic – two clove s( finely chopped)
  • Chillies - one to two Scotch bonnets, finely chopped (see note).
  • Fresh ginger – one teaspoon
  • Freshly squeezed juice of one lime
  • Freshly squeezed juice of three lemons
  • Coriander - two tablespoons chopped
  • Salt – one teaspoon
Instructions
Preparation
  1. Place all the ingredients (excluding the fish, coriander and onions) in a blender
  2. Blend for five minutes
  3. Pour into a jug. Add the onions
  4. Cover and refrigerate for two to three hours.
  5. Remove the skin from the fish and cut into bite-sized pieces
  6. Refrigerate until ready to serve ( not less than an hour).
To serve
  1. Remove the onions from the marinade. Place on a plate
  2. Place the fish in a shallow bowl. Marinate for five minutes
  3. Top the onions with the marinated fish.
  4. Sprinkle with coriander
  5. Serve
Notes
In Peru, Aji limo is traditionally used for this dish. If you are lucky enough to find any outside of Peru , use them instead. Use about two to three teaspoons

This recipe yields 4 portions as a starter and two as a main

Keywords: Peruvian Ceviche

Image credit James /CC BY-NC-ND 2.0 / via Flickr

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Aji Verde – Peru

 

Aji Verde sauce
 
Author: 
Nutrition Information
  • Serves: 20
  • Serving size: 15 g
  • Calories: 63
  • Fat: 6 g
  • Saturated fat: 2 g
  • Unsaturated fat: 5 g
  • Trans fat: 0 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Sodium: 193 mg
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 4 mg
Recipe type: Chilli sauces
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
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The literal translation of this sauce is green pepper. The name is nowhere near as exciting as the flavour of this sauce. It is fantastic with the Peruvian favourite Pollo ala Brasa but is also great with dishes like crispy pork belly or simply as a dipping sauce for chips , cheese sticks.and crudites
Ingredients
  • 3 roughly chopped jalapenos
  • 1 cup fresh cilantro/ coriander leaves
  • 2 cloves garlic, roughly chopped
  • ½ cup mayonnaise
  • ¼ cup sour cream or crème fresh
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • Parmesan-cheese - a third of a cup
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Combine all of the ingredients for the Chilli sauce( except the olive oil) in a blender and mix well. With the motor running, slowly drizzle in olive oil until it emulsifies (combines and thickens). Pour into a bowl and refrigerate until ready for use
Notes
Keywords: Peruvian Aji Verde

This recipe yields about 20 portions of 15 grams

 

 

Crispy belly of pork

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Peruvian crispy belly of pork

Chicharron de Panceta de Cerdo
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 400g
  • Calories: 806
  • Fat: 61 g
  • Saturated fat: 20 g
  • Unsaturated fat: 9 grams
  • Trans fat: 0 g
  • Carbohydrates: 58 g
  • Sugar: 43 g
  • Fiber: 5 g
  • Protein: 63 g
  • Cholesterol: 0 mg
Recipe type: Main
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
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Peru is a country that produced some very fine cuisine. Being the virtual motherland of all Chillies means that a lot of their recipes contain just that. Chillies (or Aji, as they are called), are expertly blended with other ingredients to arrive at exceptional taste and flavour. This recipe for crispy belly of pork illustrates this perfectly.
Ingredients
  • For the meat
  • Pork Belly - one kilogram
  • Rock salt - one cup
  • Bay leaves – three
  • Chilli flakes – one teaspoon
For the vegetable
  • Sweet potatoes ( peeled and sliced into 12mm slices)
  • Vegetable oil – three tablespoons
For the Creole sauce
  • Red onions – two medium - ( peeled and thinly sliced).
  • Aji Chillies – three ( see note)
  • Green coriander ( cilantro) - one tablespoon chopped
  • Juice of one lime freshly squeezed.
  • White wine vinegar – one tablespoon
  • Pepper to taste
Instructions
Making the Creole sauce
  1. Add one tablespoon of salt to a cup of water. Mix until all the salt has dissolved
  2. Place the onions in a shallow dish. Cover with salted water
  3. Allow marinating for 10 minutes, then drain the water.
  4. Pat the onion slices dry with paper towels. Once complete, place in serving dish.
  5. Add the balance of the ingredients and season with pepper
  6. Cover with clingfilm and allow the ingredients to intermingle for at least 30 minutes at room temperature.
  7. Serve immediately or keep in the refrigerator for use at a later stage
Cooking the crispy belly of pork and sweet potato
  1. Place the pork belly in a glass or plastic container. Cover with salt and roll until top and bottom is coated in salt.
  2. Cover with cling film and place in the refrigerator for two to three hours.
  3. After this, wipe the salt off the meat and wash in fresh water.
  4. Place the pork belly in a skillet and cover with water.
  5. Add the bay leaves
  6. Bring the water to a steady simmer and cook the belly until all the water has evaporated.
  7. At this point, the belly will start releasing rendered fat and will start frying.
  8. Turn the meat at regular intervals, allowing it to brown on both sides. The rind should be cooked until it is crispy. Remove the crispy belly of pork from the heat, sprinkle with chilli flakes and keep warm.
  9. Heat the vegetable oil to frying temperature in a frying pan. Fry the sweet potato in batches until cooked. Do not allow the slices to burn or become too browned.
  10. Serve with slices of crispy belly of pork topped with creole sauce as a plate, or on bread rolls as a sandwich.
Notes
To make this recipe authentic, <a href="https://www.thespruceeats.com/aji-amarillo-peruvian-yellow-chile-pepper-3029288" data-mce-href="https://www.thespruceeats.com/aji-amarillo-peruvian-yellow-chile-pepper-3029288">Aji Amarillo</a> or <a href="https://chilliworkshop.co.uk/chilli-varieties-from-a-to-z/lemon-drop-chilli/" data-mce-href="https://chilliworkshop.co.uk/chilli-varieties-from-a-to-z/lemon-drop-chilli/">Aji Limone </a>should used. If unavailable substitute with Jalapenos

This dish can also be served with Aji Verde sauce, but when doing so, omit the sweet potatoes.


This recipe yields 4 - 5 portions

Keywords: Crispy belly of pork

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Pollo ala Brasa- Peru

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Pollo al Brasa recipe

Pollo ala Brasa
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 190 kcal
  • Fat: 17g
  • Saturated fat: 3.6g
  • Carbohydrates: 1.1g
  • Sugar: 1g
  • Sodium: 1.1g
  • Fiber: < 0.5g
  • Protein: 9.6g
Recipe type: Grilled Chicken
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
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This grilled chicken dish from Peruis truly outstanding. Pollo al la Brasa is marinated and cooked over indirect heat in a kettle style barbeque (or the oven) to provide a succulent chicken dish bursting with flavour. When served with the creamy Chilli sauce it’s taken to another level - out of this world! Another great dish from Peru.
Ingredients
For the Chicken
  • 1 Chicken – 2 to 3 pounds
  • 3 tablespoons extra virgin olive oil
  • ¼ cup lime juice
  • 3 large garlic cloves, roughly chopped
  • 1 tablespoon kosher salt
  • 2 Birds-eye Chillies
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons sugar
For the Chilli Sauce
  • 3 roughly chopped jalapenos ( use Aji Amarillo if you can get it)
  • 1 cup fresh cilantro/ coriander leaves
  • 2 cloves garlic, roughly chopped
  • ½ cup mayonnaise
  • ¼ cup sour cream or crème fresh
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
Instructions
For the Chicken
  1. Wash the chicken and dry with paper towels.
Marinade
  1. Combine all of the ingredients listed under "For the Chicken" (except the chicken itself) in a blender and mix well until smooth.
Method
  1. Apply blended ingredients above on inside and outside of the chicken, ensuring that the skin is well coated. Carefully loosen the skin on the breast and legs and inject with marinade. Be careful not damage the skin. Use approximately 40% on the surface and the balance of the marinade under the skin. If you do not have a syringe use a spoon to pour into the gap between the skin and the flesh.
  2. Marinate the chicken in a glass or plastic container (covered with cling film) in the refrigerator for between 8 and 12 hours -preferably overnight as this will enhance the flavour.
  3. If barbequing, cook over indirect heat at a temperature of 180 degrees Celsius. Be careful that the flames do not scorch the chicken and that it cooks evenly. Use aluminium foil to cover areas in danger of browning too quickly. If cooking in the oven, roast in the centre of the oven at the same temperature. The chicken will be cooked using either method in about 75 -85 minutes
For the creamy Chilli Sauce
  1. Combine all of the ingredients for the Chilli sauce( except the olive oil) in a blender and mix well. With the motor running, slowly drizzle in olive oil until it emulsifies (combines and thickens). Pour into a bowl and refrigerate until ready for use.
Final step
  1. Once the chicken is cooked, cover with aluminium foil and let it rest for 10 minutes. Carve into pieces and serve with chilli sauce previously prepared.
  2. Polla ala Brasa can be served with a green salad or with vegetables.
Notes
Keywords: Pollo ala Brasa from Peru with Chilli sauce

This recipe yields 4 - 5 portions

Recipe: adapted from a recipe by Jenn Segal @ once upon a chef

Image Credits

:Pollo a la brasa by Krista is licenced under CC BY 2.0 via flikr

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The Use of Chilies in Peru

The use of Chillies in Peruvian cooking