The bold colors and complex flavors of Peruvian food dishes are making a splash on the fine dining food scene. Traditional Peruvian foods like ceviche, tiradito, anticucho, and adrezo are popping up on menus across America and beyond, partly due to an influx of talented Peruvian chefs.
PBS says that Peruvian food draws from various cultures and has been influenced by Incan, Chinese, Italian, Japanese, Jewish, and Spanish cooking styles. This broad background means that many people can ease into Peruvian food dishes more easily than other exotic foods, as they are likely to be similar to foods they have already experienced. This accessibility combined with an emphasis on creating food that is both beautiful and delicious gives Peruvian food a lot of potential for popularity.
Peruvian food dishes often feature aijes, a kind of Peruvian hot pepper. Aji amarillo especially incorporates the twin Peruvian values of flavor and aesthetic beauty. The flavor is bright and reminiscent of citrus, and the pepper is a vivid yellow. Peruvian cuisine is also heavily reliant on corn and potatoes, as well as traditional foods like kaniwa and quinoa, which is also currently experiencing a huge popularity.
Peruvian Food Dishes At Home
Ceviche is perhaps the most well-known and loved of the Peruvian recipes, and is often the first Peruvian seafood that people experience. Here is a simple, healthy way to make this marinated raw fish meal that the whole family will enjoy. Always use fresh fish for this recipe. In fact, you should prepare your ceviche the same day that you buy the fish.
2 lbs of firm, fresh, completely deboned red snapper fillets, cut into 1/2 inch pieces (you can also use a different firm-fleshed fish)
1/2 cup fresh squeezed lime juice
1/2 cup fresh squeezed lemon juice
1/2 finely diced red onion
1 cup chopped fresh seeded tomatoes
1 seeded and finely diced serrano chili
2 teaspoons salt
Dash of ground oregano
Light pinch of cayenne pepper or dash of Tabasco
Tortillas or tortilla chips
Place fish, onion, chili, tomatoes, Tabasco, salt, and oregano in a ceramic or Pyrex non-reactive casserole dish. Cover with fresh squeezed lemon and lime juice. Cover, then place in the refrigerator for one hour, stir, then cover and let sit for 2-3 more hours. Serve with tortilla chips or on warmed tortillas with chopped cilantro and avocado slices.
The next time you are looking for a new meal to add to your healthy family recipes, consider this lovely ceviche. Preparing Peruvian food is a fresh, healthy, and beautiful way to spice up your daily routine.
- “Peruvian Cuisine: 2012′s Latest Food Trend”, PBS Food
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