Peruvian Recipes

Peruvian cuisine is an eclectic tradition that makes the indigenous cultures of the Andean range, the Iberian colonial heritage, the chifa fusion born of Chinese-Peruvian migration and the Nikkei cuisine that emerged from Japanese-Peruvian migration all part of a single heritage. Tatonia features dozens of Peruvian recipes; ceviche (the national dish), lomo saltado, aji de gallina, anticuchos, papa rellena, causa limena, suspiro a la limena, picarones, mazamorra morada and arroz con pollo lead the way. UNESCO Intangible Cultural Heritage (2023): Peru's knowledge and techniques for preparing ceviche were inscribed in December 2023. Peru is the only country home to more than 4,000 potato varieties (the International Potato Center, CIP, based in Lima, an FAO partner). For classic ceviche: fresh white-fleshed fish (corvina or sea bass), Lima lime (not ordinary lemon), onion, aji limo, coriander and salt, denatured for 5 to 15 minutes. Lomo saltado is an emblem of chifa: beef sirloin, soy sauce, vinegar, onion, tomato, green pepper and fried potatoes, stir-fried in a wok over high heat for 4 to 5 minutes. Aji amarillo (yellow chilli) is Peru's basic carrier of heat, used frozen or as a paste. Classic anticuchos are a classic Inca heritage: beef heart skewered with a yellow-pepper marinade and grilled over charcoal, a 2-dollar evening snack on the streets of Lima. This page covers a broad range, from everyday chifa restaurant plates (lomo saltado) to coastal street foods (ceviche, anticuchos) and classic Andean desserts.