Discover the vibrant flavours of Peru with this straightforward yet authentic ceviche recipe that brings together the bounty of the sea with zesty citrus and bold spices. At its heart is 500 grams of fresh, firm-fleshed fish—whether it’s sole, swordfish, or sea bass—which will be transformed by a bright marinade of lemon and lime juices. The fish is accompanied by crisp slivers of onion, aromatic garlic, and the fiery heat of Scotch bonnet chillies, while fresh ginger adds a warming note that perfectly complements the citrus base. A generous handful of fresh coriander brings its distinctive herbaceous touch, tying together all the flavours in this refreshing dish.
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
Place all the ingredients (excluding the fish, coriander and onions) in a blender
Blend for five minutes
Pour into a jug. Add the onions
Cover and refrigerate for two to three hours.
Remove the skin from the fish and cut into bite-sized pieces
Refrigerate until ready to serve ( not less than an hour).
To serve
Remove the onions from the marinade. Place on a plate
Place the fish in a shallow bowl. Marinate for five minutes
Top the onions with the marinated fish.
Sprinkle with coriander
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
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
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
This beloved Peruvian street food classic pairs crispy, succulent pork belly with sweet potato chips and a vibrant creole sauce. The chicharrón is cooked to perfection, with the pork belly transformed through a careful process that yields crackling-crisp skin and tender meat infused with bay leaves and a gentle heat fromchilli flakes. The accompanying sweet potatoes are fried until golden, offering a perfect sweet contrast to the savoury meat. Bringing everything together is the zesty salsa criolla, a fresh combination of red onions, spicy aji chilies, and cilantro, brightened with lime juice and vinegar – a sauce that exemplifies Peru’s bold and refreshing approach to flavour.
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.
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
Add one tablespoon of salt to a cup of water. Mix until all the salt has dissolved
Place the onions in a shallow dish. Cover with salted water
Allow marinating for 10 minutes, then drain the water.
Pat the onion slices dry with paper towels. Once complete, place in serving dish.
Add the balance of the ingredients and season with pepper
Cover with clingfilm and allow the ingredients to intermingle for at least 30 minutes at room temperature.
Serve immediately or keep in the refrigerator for use at a later stage
Cooking the crispy belly of pork and sweet potato
Place the pork belly in a glass or plastic container. Cover with salt and roll until top and bottom is coated in salt.
Cover with cling film and place in the refrigerator for two to three hours.
After this, wipe the salt off the meat and wash in fresh water.
Place the pork belly in a skillet and cover with water.
Add the bay leaves
Bring the water to a steady simmer and cook the belly until all the water has evaporated.
At this point, the belly will start releasing rendered fat and will start frying.
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.
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.
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 withAji Verde sauce, but when doing so, omit the sweet potatoes.
Discover the irresistible allure of Peru’s most beloved street food treasure, transformed into a stunning home-cooked feast. This iconic chicken dish captures the essence of Peruvian cuisinewith its perfectly balanced marinade, where zesty lime juice and aromatic garlic dance with earthy cumin and fiery bird’s eye chillies. The magic lies in its complex spice blend, where sweet meets heat, and traditional herbs merge with smoky paprikato create a flavour profile that penetrates deep into tender, juicy chicken. This celebrated dish represents centuries of culinary evolution, bringing the authentic taste of Lima’s bustling streets right to your table.
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
Wash the chicken and dry with paper towels.
Marinade
Combine all of the ingredients listed under "For the Chicken" (except the chicken itself) in a blender and mix well until smooth.
Method
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.
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.
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
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
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.
Polla ala Brasa can be served with a green salad or with vegetables.
Notes
Keywords: Pollo ala Brasa from Peru with Chilli sauce
Pork Belly & Criolla Sauce
Lima-Style Roasted Chicken