Sunday, May 3, 2009

Best Peruvian Recipes

Many of these receipes come from a book called Peruvian Cuisine, by Tony Custer, and it sells for $1,000 used on Amazon. 

Update: He finally has put up more books, and for a lot less money :)



Chicha Morada


  • 3 lbs(1 1/2kg)fresh ears of corn

  • 3 quarts (3 ltrs) water

  • 1/2 lbs (250 gr)dried Peruvian sour cherries (guindas)

  • 2 large cinnamon sticks

  • 1 ½ tbsp cloves

  • 2 quinces(quartered)

  • 3 cooking apples (quartered)

  • skin of one pineapple

  • sugar to taste

  • Juice of 4 Key limes

  • To Serve:

  • 1/4 cup finely diced pineapple

  • 1/4 cup finely diced apple

  • 1/4 cup finely diced quince

  • 1/2 tbsp ground cinnamon

  • Preparation

    Remove the kernels from the corn and wash well. Bring 3 liters of water to a boil with the corn kernels, the stripped cobs, cinnamon, cloves, cherries, quinces, apples and pineapple skin.

    Boil all the above ingredients just until the corn kernels begin to burst, about 45 minutes to 1 hour. Remove from the heat, strain and leave to cool.

    To serve:

    Add white or brown sugar to taste, and the juice of approximately ½ key lime per glass of chicha. Finally, add the chopped fresh fruit and ground cinnamon. Stir to combine all ingredients thoroughly and dissolve the sugar. Serve well chilled


    Some people like to drink their chicha fresh the day it’s made. Others leave it to mature for a few days either in or out of the refrigerator, until it takes on a slightly ‘fermented” taste.

    Anticucho De Pescado


  • 1 ½ lbs (750g) firm fleshed white fish, cleaned and filleted

  • 6 cloves garlic, minced

  • 1 tbsp aji panca paste

  • 1/2 tsp freshly ground pepper

  • 1/4 cup red wine vinegar

  • 1tbsp vegetable oil

  • Pinch ground cumin

  • Juice of ½ key lime

  • For the sauce:

  • 1 tbsp vegetable oil

  • 1tbsp aji Amarillo

  • 1 tbsp aji panca

  • 1 tsp minced garlic

  • ½ tsp salt

  • 1 cup fish stock

  • 2 tsp cornstarch dissolved in a little cold fish stock

  • Freshly ground pepper

  • Preparation:

    Choose a firm fleshed fish such as bass, palm ruff or dogfish which won’t fall apart on the barbecue.

    Cut the fish into 2 in-(5cm-) cubes. Mix together all the other ingredients in a large bowl, add the fish and , once the pieces are covered by the mixture, let stand for no longer than 5 minutes. Thread three pieces of fish onto each bamboo skewer and season with salt jus before grilling.

    Grill on the barbecue, brushing with oil to prevent from sticking and turning only once, about 5 minutes per side.

    For the Sauce:

    In a small skillet, heat the oil and sauté aji Amarillo paste, aji panca paste, minced garlic, salt and freshly ground pepper, over medium hear for 5 minutes.

    Add stock and any leftover marinade. Boil to reduce for 5 minutes. Add cornstarch mixture and bring back to the boil. Cook, stirring for another 2 to 3 minutes until the sauce coats the back of a spoon. Strain and keep warm.

    Drizzle sauce over the anticuchos when serving. Serve the anticuchos with salsa aji y cebolla china. As a dipping sauce.

    Anticucho de Corazon, Pollo&Higado de Pollo


    • 1 beef heart, cleaned and trimmed

    • Salt

    • Oil for basting

    • Beef heart anticucho marinade

    Preparation - Heart

    Ensure that all the skin and sinews are removed from the heart. Cut meat into large bite size pieces. Place the pieces in the marinade overnight. If you like you can thread them onto bamboo skewers, three or four pieces on each skewer, and leave them, assembled, in the marinade.


    • 6 chicken breast fillets

    • Salt

    • Freshly ground pepper to taste

    • Chicken anticucho marinade

    Preparation – Chicken

    Cut chicken into bite size pieces and marinate for 20-30 minutes. Remove chicken pieces from marinade, sprinkle with salt and reserve marinade liquid. Thread 3 or 4 chicken pieces onto each bamboo skewer.

    Grill brochettes on a hot barbecue for about 8 minutes, brushing with marinade. Serve immediately with salsa de aji y cebolla china.


    • 2-2 ½ lbs( 900- 1135 gr.) small chicken livers

    • Chicken liver Anticucho marinade

    • Salt

    Preparation - Chicken Liver:

    Trim and clean chicken livers and marinate for 15 -30 minutes. Remove livers from marinade, sprinkle with salt and reserve marinade. Thread 3 or 4 livers onto each bamboo skewer.

    Grill brochettes on a hot barbecue for about 6 minutes, brushing with marinade. Serve immediately with salsa de aji y cebolla china


    A delicious anticucho de lomo can be prepared by placing tenderloin bits in beef marinade for 2 hours prior to barbecuing.

    Butifarra & Triple


    • 5-6lbs (2 ½-3 kg) de-boned leg of pork

    • 3 tbsp minced garlic

    • 3 tbsp aji panca paste

    • 1 level tsp cumin

    • 1tsp turmeric

    • 1 medium red onion, grated

    • 8 cups salted chicken stock

    • 4 bay leaves

    • Salt and pepper

    Makes 40 large sandwiches

    Preparation - Butifarra

    Combine the garlic, aji panca paste, turmeric, cumin, onion, salt and pepper in a bowl. Mix well. Smear the surface of the pork leg with the mixture. Roll the ham tightly and tie securely with kitchen twine. Place the ham roll in a large rondeau or a wide pot. Mix the stock with any remaining seasoning mixture and pour into the rondeau enough to cover a third of the pork. Add the bay leaves.

    Simmer the leg of pork, covered , for about 1 ½ to 2 hours, checking liquid level from time to time. To see if the pork is cooked. Pierce with a metal skewer and if the juices run clear the meat is ready. Let cool

    To make the butifarra:

    Slice the pork leg into very thin slices and place in a roll with lettuce. Sprinkle with salt and add salsa criolla


    • 1 large loaf of thinly sliced white bread(3 slices for each sandwich)

    • 5 tbsp mayonnaise

    • 2 plum tomatoes, peeled and finely sliced

    • 1 large Haas avocado

    • 4 hard boiled eggs, sliced

    • Salt and pepper to taste

    Preparation- Triple

    Spread one slice of bread with a thin layer of mayonnaise. Cover with a layer of tomato slices. Add another layer of bread spread with mayonnaise on both sides. Layer with avocado slices lightly sprinkled with salt and pepper to taste and a little lemon juice so that they do not become discolored. Spread with another light coating of mayonnaise and add a layer of sliced hard boiled egg. Top with the final slice of bread spread thinly with mayonnaise. Press down firmly and, with a very sharp knife, remove crusts from sandwich. Slice sandwiches into finger or other shaped sandwiches.


    For an extra moist butifarra, some people like to add mayonnaise; if you don’t have time make sure you find a good commercial brand.

    Chicharron NovoAndino


    • 3 cups quinoa

    • 1 ½ lbs (3/4 kg) chicken breast fillets

    • 1 tbsp oregano

    • 1tbsp curry powder

    • 2 tbsp aji Amarillo paste

    • 1 cup plain flour, sifted

    • 3 eggs, beaten

    • Salt and pepper

    • Avocado slices

    To make the Salsa:

    • 4 tomatoes, peeled, seeded and finely diced

    • ½ rocoto pepper, stemmed, seeded, deveined and finely diced

    • Fresh mint leaves

    • Salt and pepper to taste

    • A little vegetable oil

    • A few drops of key lime juice (optional)

    To Serve:

    • Avocado Slices

    • Fried plantains

    Preparation :

    Wash quinoa thoroughly in several changes of water. Then boil for 10 minutes. Drain the quinoa well, spread out on a baking sheet and leave to dry. Meanwhile cut the chicken breast fillets into strips, 1 ½ x ½ in (3cm by 1cm). season with the oregano, curry powder and aji Amarillo paste, and leave to marinate for ½ hour.

    When ready, sprinkle the chicken pieces with salt and pepper and coat with the sifted flour and then the beaten egg. Finally, thoroughly coat the pieces with quinoa. Deep fry in plenty of very hot oil until the quinoa coating is golden and crisp, about 3 minutes. Drain on paper towel and serve immediately, accompanied by rocoto and tomato salsa and fried plantains. Garnish with avocado slice (optional)

    To Make salsa:

    Combine the diced tomato and rocoto in a bowl. Add the fresh mint, salt, pepper, and little oil and, if desired, a few drops of key lime juice.


    The same procedure can be used substituting fresh fish or shrimp for a variation in flavor and texture.

    Chicharron Otani


    • 16 scallops

    • 8 fresh crayfish

    • 4 medium size squid

    • 1 lbs (1/2 kg) shrimp

    • ½ tsp minced garlic

    • 3 ½ oz (100g) chuno or cornstarch

    • Salt

    • Oil for frying


    Clean scallops and peel shrimp.

    Clean and peel crayfish tails, leaving head intact. Clean and cut squid into rings.

    Season with salt and garlic and coat lightly with potato starch (chuno) or cornstarch.

    Deep fry in enough hot oil to cover completely until lightly golden, about 5 minutes.

    Drain on paper towel and serve immediately accompanied by salsa criolla or tartar sauce.

    Chicharron de pollo


    • 4 chicken thighs

    • 4 chicken drumsticks

    • 1 tsp Dijon mustard

    • 1 tbsp aji Amarillo paste

    • 1 tbsp soy sauce

    • Juice of 1 key lime

    • Salt and freshly ground pepper


    Cut meat from chicken quarters into bit size pieces, being sure to leave on the skin.

    Mix the other ingredients together in a bowl and marinate chicken in the mixture for 15 minutes.

    Lift chicken pieces from the marinade and deep- fry in very hot oil until golden and crispy, about 10 to 12 minutes. You can test the chicken for doneness by piercing with a skewer. If the juices run clear, the meat is cooked.

    Serve immediately accompanied by tartar sauce or salsa de aji

    Chicharron de Pulpo

    • 1 ¼ lb(600g) octopus

    • 2tbsp soy sauce

    • 1tsp mustard

    • 4 eggs, lightly beaten

    • 2 tbsp milk

    • 2 cups all purpose flour, sifted for coating

    • Salt and pepper

    • Vegetable oil for frying


    To cook octopus: Boil octopus for 40-45 minutes until firm but not chewy. Check ‘al dente’ firmness by piercing with a tooth pick.

    Cut the cooked octopus into 2 in-(5cm-) long fingers.

    In a bowl, combine lightly beaten egg, soy sauce, mustard, milk and salt and pepper.

    Marinate octopus in the mixture for 10 minutes.

    Drain off excess marinade from the octopus pieces in a colander then coat lightly with flour.

    Deep fry octopus pieces in very hot oil until deep golden and crispy, about 5 minutes.

    Remove from oil, drain well on paper towel and serve immediately, accompanied by ketchup and mayonnaise, tartar, or aji sauce


    Be careful not to overcook or the octopus will be tough and chewy

    Choclo Jose Antonio


    • 6 ears corn on the cob (unhusked)

    • 1tbsp sugar

    • 5 oz (150g) butter

    • 1 ½ tsp salt

    • 3level tsp freshly ground pepper

    • Juice of 5 key limes


    Place ears of corn without removing husks into a large pot of cold water with the sugar and juice of 2 key limes. Bring to a boil and cook until the husk is soft and the kernels are tender, about 10 minutes after the water has come to a rolling boil.

    To make the sauce:

    In a small heavy pan over low heat melt the butter, taking car that it doesn’t burn.

    Add salt, pepper and remaining lime juice and stir well.

    Drain the ears of corn and remove husks and silk. Serve immediately, bathed in the warm butter sauce.

    To serve as an hors d’oeuvre thread 4-5 kernels on each toothpick and then bathe in sauce.


    Cooking the corn in the husks will give extra flavor and ensure Its tenderness.


    You can also eat this with fork or spoon. Shell the kernels from the cob when cooked an mix with the sauce. Turn out into a small bowl and serve immediately.

    Choros a la chalaca:


    • 1 doz mussels

    • 1 red onion, chopped as finely as possible

    • ¼ cup seeded and finely diced rocoto

    • 1tbsp freshly chopped parsley

    • ½ cup peeled, seeded and finely diced tomato

    • ½ cup fresh corn kernels, cooked

    • 1 tbsp aji Amarillo paste

    • 1tbsp vegetable oil

    • Juice of 5 key limes

    • Salt and pepper


    Discard any mussels that are not tightly closed. Remove beards (fibrous fringe) with a small sharp knife and rinse mussels very thoroughly under cold running water, scrubbing with a brush to remove any grit or mud. Drain.

    Steam mussels gently, removing from steamer as they open to prevent overcooking, discarding any that do not open. Allow to cool.

    Place mussels on the half shell on a serving platter.

    In a small bowl combine the onion,rocoto, tomato, parsley, corn kernels, key lime juice, aji Amarillo paste and salt and pepper. Add the oil and mix all ingredients thoroughly. Leave for five minutes to let the flavors develop. Check and adjust seasonings if necessary and then place 1 tablespoonful on top of each mussel. Add a few more drops of key lime juice to taste and serve immediately.


    When buying mussels always check that the shells are tightly closed. Shells should be uncracked and unbroken and the mussels should have a pleasant sea smell. Do not store in the refrigerator for any longer that 24 hours. You can also soak the mussels in a solution of salt water for a couple of hours to ensure that all grit and sand is removed.

    Conchitas a la Parmesana


    • 12 large scallops on the half shell

    • 1 ½ cups grated parmesan cheese

    • 4tbsp (1/2 stick) butter

    • 1 small glass pisco or whisky

    • Olive oil

    • Salt and freshly ground black pepper


    Lightly rinse and dry the scallops, removing the black vein from the round side of the flesh of the scallop if there is one.

    Season with freshly ground black pepper.

    Cover each scallop generously with grated parmesan cheese and sprinkle lightly with salt. Top with a dollop of butter.

    Add a drop of olive oil to each shell and six drops of Pisco or whisky.

    Place in the broiler at high temperature for 3 or 4 minutes until the cheese is olden brown.

    Serve immediately, garnished with lemon wedges.


    For a delicious variation on this recipe, substitute white wine for the liquor and add a drop of soy sauce to each shell.

    Tamal Verde


    • 1lb (1/2kg) chick- peas, soaked overnight

    • 1bunch fresh cilantro leaves, liquefied with a little water

    • 1 clove garlic, minced

    • 2 tbsp lard or vegetable oil

    • ½ chicken breast filet, cooked

    • 2 hard- boiled eggs

    • 1 lb (1/2 kg) fresh corn husks for wrapping


    Cook the chick-peas in boiling water until they’re soft, about 1 ½ hrs. Strain and reserve some of the cooking liquid. In a food processor, blend the chick- peas with a little of the cooking water and then push the mixture through a fine mesh sieve with the back of a spoon to form a smooth paste. In a large, heavy-Based pan, melt 2 tbsp lard, sauté garlic and add the blended cilantro. Season with salt and pepper to taste. Add the chick- pea puree and cook over low heat, stirring continually with a wooden spoon, until you can see the bottom of the pan and the mixture starts to come together in a mass, about 25-30minutes. Remove from heat and set aside. Cut chicken into bite- sized pieces. Blanche the corn husks to soften them for easier handling. Assemble(see below). Steam for 10 minutes, serve hot with salsa criolla.

    Tip: For a taste variation, leave out the cilantro and add a black olive to the filling.



    • 4 ½ lbs(2 kg) fresh corn on the cob

    • 1 cup aji Amarillo paste

    • 4 tsp minced garlic

    • 1tsp ground cumin

    • 3 red onions, grated

    • 6 oz (170 gr) Philadelphia cream cheese

    • 1aji Amarillo, seeded, deveined and sliced

    • Salt and sugar

    • Vegetable oil and lard

    • Fresh corn husks

    Preparation- Humitas

    With a very sharp knife remove the kernels from the fresh ears of corn and grind them in a food processor using the pulse until you have a coarse paste. Blanche the corn husk to facilitate handling. In a large skillet, heat the oil and sauté onion for 3-4minutes over medium heat, until translucent. Add Garlic and continue sautéing until the onion starts to turn golden, 1 o 2 more minutes. Add aji Amarillo paste, cumin, salt and sugar to taste and cook for 2 to3 more minutes. Add onion mixture to the ground corn kernels and combine well. Add a little oil and lard; enough to form a soft dough. Assemble, (see below) and steam gently for approximately 20 minutes. Serve piping hot with salsa criolla

    To assemble the tamales or humitas:

    Place two corn husks together lengthwise with the wider ends overlapping. Place a third crosswise in the middle. Place a little of the masa or dough in the center of the leaves and then add the filling; for the tamales, fill with one piece of chicken and 1 slice of egg, for humitas, fill each with ½ in (1.25cm) slice of Philadelphia cream cheese and a 3 x ½ in (8 x 11/2cm) slice of aji Amarillo. Top with more masa. Fold the leaves over to make a neat parcel and tie securely with kitchen twine.

    Tamal Criollo


    • 4 lb(2kg) maiz mote (large kernels of dried corn)

    • 6tbsp vegetable oil

    • 4tbsp lard

    • 3tbsp aji mirasol paste

    • 1 tbsp aji panca paste

    • 3 tbsp crushed garlic

    • 1tbsp cumin seed

    • 6-8 banana leaves

    • Salt and pepper

    For the stuffing:

    • 6 ½ lbs (3kg) leg or loing of pork

    • 1 aji Amarillo, seeded , deveined and cut intro 3 ½ in (8x 1 ½ cm-) pieces

    • 8 olives

    • 2hard boiled eggs

    • ¼ cup peanuts, lightly roasted


    Soak the corn overnight. Bring to the boil in plenty of water, remove from the heat, strain and add more cold water. Repeat procedure. Rinse well and set aside to cool.

    When cool enough to handle, slip off hulls and grind in a food processor, adding enough water to form a dough or masa. Mix in 4 tablespoons of the oil and the lard. Let the mixture cool thoroughly.

    In a small skillet, heat the remaining oil and , over medium heat sauté garlic, aji pastes, cumin seed, salt and pepper for 4minutes.

    Add the cooked seasonings to the masa and mix thoroughly, Set aside to cool.

    Boil the pork in salted water and when it is cooked,(about 25minutes) let it cool and cut it in slivers.

    Place about ½ cup of masa in the center of each banana leaf. Top each with a piece of pork, a slice of fresh hot aji pepper, one olive, a slice of hard –boiled egg and a roasted peanut.

    Fold over the banana leaves to form a rectangular parcel.

    Tie up each parcel well with kitchen twine. Bring a large pot of water to a boil and add tamales. Lower the heat and simmer gently for 2 ½ hours.

    Note: If you cannot fin Peruvian maize mote. A mixture of fresh corn(kernels from 2 ears of corn) masa flour (1 ½ cups) and ½ tsp baking powder will give excellent results also.

    Tequenos pulpa de cangrejo


    • 20 won-tons wrappers

    • 8 oz (200 g) mozzarella cheese

    • 2/3 cup(150) crabmeat

    • 1/2tsp dried oregano

    • 1 egg yolk, beaten

    • 1 cup sifted all purpose flour

    • Oil for deep frying

    • Salt and pepper

    Preparation – Tequenos

    In a food processor blend the crabmeat and mozzarella until well incorporated. Season with oregano and salt and white pepper to taste. Brush four edges of a won-ton wrapper with beaten egg yolk and place 1 level tbsp of the crabmeat mixture in the center. Spread mixture out a little to form a small roll that covers center of won- ton.

    Fold over section of wrapper over to cover filling and fold top section down. Trim any excess dough from the rolls so that they do not become soggy when cooked. Seal edges firmly by pressing with fingers. Dust rolls lightly in flour. Deep fry in Hot oil for 1-2minutes until rolls are crisp and light golden and edges are a slightly darker golden color. Drain well on paper towel and serve immediately, accompanied by the avocado sauce

    For the Avocado Sauce:

    • 1 avocado

    • 1tbsp vegetable oil

    • 1tsp key lime juice

    • Salt and pepper

    To make the sauce:

    Combine all ingredients in a blender and process to from a thick , creamy sauce

    Wantan Mariscos


    • 16 won-ton wrappers

    • ½ cup (100g) cooked seafood

    • 1 ½ tbsp béchamel sauce

    • 1tsp white wine

    • 2tsp finely chopped scallions

    • ¼ tsp sesame seed oil

    • 1 egg yolk, beaten

    • Seven spices(prepared spice)

    • Vegetable oil for frying

    • Salt

    Preparation- Won- tons

    Mince the seafood; in a bowl combine with the béchamel sauce. Sesame seed oil, white wine and scallions. Mix well ans season with salt and Chinese allspice. Lay won’ton wrapper on work surface turned as if to forming a diamond. Place 1- 1 ½ tsp of filling at lower end of the diamond and fold up lower point to cover filling, leaving ½ in (1.5cm) Border at the top of the wrapper. Stick with beaten egg yolk.

    Take side points of diamond, bring down and around to meet in the center then fold up to form won-ton sticking with beaten egg yolk. Deep fry in very hot oil until crisp and golden. Drain on kitchen towel and serve with golf or tamarind dipping sauce.

    Yuquita rellena de Mariscos


    • 1lb (1/2kg) yucca

    • 1lb(1/2kg) octopus, cooked chopped fine

    • ½ lb(1/4kg) raw shrimp meat

    • 1 ½ tbsp (20g) minced garlic

    • 1 heaped tbsp aji mirasol paste

    • 1tbsp Worcestershire sauce

    • 1 key lime

    • 3 tbsp margarine

    • 1 egg, beaten

    • 1 cup sifted all purpose flour

    • Vegetable oil for frying

    • Salt and pepper

    Preparation :

    Wash and peel the yucca. Cut through in half lengthwise and then again into three parts. Put into a large pot of cold water, bring to the boil, lower the heat and simmer gently for about 25 minutes until the yucca is very tender. Strain and leave to cool slightly in a colander. When cool enough to handle, but still warm, remove any grey fiber in the yuca flesh. Mash finely by pressing through a fine mesh sieve with the back of a spoon or use a ricer

    Season with salt and pepper, and add 1tbsp of margarine and beaten egg. Mix well until all ingredients are well incorporated. Set aside until ready to use. Cut each shrimp into three or four pieces and season with salt, pepper, Worcestershire sauce and lime juice.

    In a small skillet, sauté cooked octopus and shrimp in 1 tablespoon of margarine for 3 to 4 minutes until shrimp turn pink. Remove seafood with a slotted spoon and reserve. In the same skillet, add a little more margarine and sauté onion and garlic until they start to turn golden, about 4 minutes. Add aji mirasol paste , cook for 2 or 3 minutes, remove from the heat and add to the seafood mixture.

    To assemble the balls, flour a work surface and your hands. Place about 1 tbsp of the yucca mash into the palm of your hand and squash it down to form a disc. In the center place about 1 level tsp of the seafood filling and then carefully bring the sides round to cover filling and form a croquette.

    Lightly coat croquettes in sifted flour. Deep fry croquettes in very hot oil (butt not smoking) until golden. Drain on paper towel and serve immediately with salsa criolla or mayonesa de rocoto.

    Aguadito de Pavo


    • 6 turkey pieces

    • ¼ cup vegetable oil

    • 1 small red onion, chopped

    • 2 cloves garlic, crushed

    • 1tbsp aji Amarillo paste

    • ½ cup fresh cilantro paste (blend fresh cilantro leaves with a little water)

    • 1 cup pisco or 1 cup or beer

    • 6 cups chicken stock

    • 1 whole aji Amarillo, cut in half, with seeds and vein intact

    • 1 cup rice 1 red bell pepper, seeded and chopped

    • ½ cup peas

    • 1 cup fresh corn kernels

    • 3 large yellow potatoes, peeled and diced

    • Salt and pepper


    Heat the oil in a large heavy-based pan and sauté the onion over medium heat with the crushed garlic and the aji Amarillo paste until golden, about 5 minutes.

    Cut the turkey into bite- sized pieces, place in the pan and combine thoroughly with the seasonings. Add salt and pepper. Lower heat, cover the pan and cook for 10 minutes.

    Add the beer or Pisco, chicken stock,cilantro paste and whole aji Amarillo.

    Bring back to the boil and when liquid is boiling add the rice, red bell pepper, peas and corn kernels.

    After ten minutes, add the potatoes and cook for about 5 more minutes or until all the ingredients are tender but not too soft.

    Remove the aji Amarillo before serving.


    Peruvian yellow potatoes cook very quickly and will disintegrate if you leave them to boil for too long, if you are using another variety of potato, you will need to add it earlier along with the rice and vegetables.

    Causa Limena


    • 2 lb (1kg) yellow potatoes

    • ½ cup vegetable oil

    • 2 small fillets sea bass

    • 2 red onions, finely chopped

    • ¼ cup vinegar

    • Aji Amarillo paste

    • Juice of 1 key lime

    • Juice of orange

    • Salt

    For the filling:

    • 1 avocado

    • 1 cup of mayonnaise

    • 2cups cooked corn kernels mixed with mayonnaise

    • Juice of 1 key lime

    To Serve:

    • 1 doz cooked crayfish tails

    • Lettuce leaves


    Scrub the potatoes and place them in a large pot with plenty of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

    Meanwhile, place onion to marinate in a small bowl, with the vinegar and 1 tsp salt until it turns a rosy pink color. Strain the potatoes well and when they are cool enough to handle, peel and mash them finely by pressing them through a fine mesh sieve with the back of a spoon. Alternatively you can use a ricer add vegetable oil, key lime juice, aji Amarillo paste and salt and mix thoroughly until all ingredients are well incorporated.

    Poach sea bass fillets and put to one side to cool. Slice the avocado and sprinkle with a little key lime juice and salt. Drain the onion well and combine with the aji Amarillo paste to taste and with the orange juice. Set aside . Lightly oil and line a 10 in(25cm-) rectangular loaf pan or mold with plastic wrap. Line the base of the mold with a layer of the potato mixture, pressing down lightly and leveling with the back of a spoon. Spread a thin layer of mayonnaise on top. Spoon in the corn kernel mixture and add another layer of potato.

    Spread another thin layer of mayonnaise on top of the potato layer. Layer the avocado slices on top and cover with another even layer of potato. Cover with the poached fish, spread with a fine layer of mayonnaise and finally top with another layer of potato. Chill in the refrigerator for at least one hour until ready to use.

    To serve, invert onto a bed of lettuce leaves, unmold and top with the onion mixture. Garnish with cooked crayfish tail.

    Causa de Pulpo al olivo& verde con Cangrejo


    For the filling:

    • 2 tbsp octopus in olive mayonnaise

    • 3 avocado slices


    1 tsp capers

    1 black olive(pitted and diced)

    Preparation- Causa de Pulpo;

    Follow the same recipe for the mashed yellow potatoes as for causa de camarones. For the filling, follow the recipe for pulpo al olivo except that, instead of cutting the octopus in thin slices, you could cut it into little cubes. Mix with the olive mayonnaise sauce and fill the potato mix with it.

    Garnish with capers and black olives.

    Verde con Cangrejo


    For the filling:

    • 2tbsp cooked crabmeat

    • 3 tbsp mayonnaise

    • ½ tsp finely chopped aji limo

    • ½ tsp finely chopped cilantro

    • 2 tbsp fresh cooked corn kernels

    • Salt and white pepper

    To serve:

    • Finely diced avocado

    • Finely diced tomato

    Preparation Causa verde con cangrejo

    Follow the same recipe for the mashed yellow potatoes as for Causa de camarones.

    Wash the parsley and spinach leaves and blend together with a little water. Place this mixture in a double boiler over low heat and skim of the raft of green solids, which will form after a few minutes.

    Add this concentrate to the potato mixture. Mix thoroughly until mixture is evenly green.

    To make the filling:

    Mix together crabmeat and 2 tbsp of mayonnaise. Add the aji limo and cilantro and mix well. Season with salt and pepper and a few drops of key lime juice. In a separate bowl, combine corn kernels with the remaining mayonnaise and season with salt and pepper to taste.

    Assemble the causa with one layer of each filling in between layers of mashed potato. Garnish with diced avocado, tomato and crabmeat.

    Causa de Camarones en salsa tibia


    • 2 yellow potatoes

    • 1 tbsp aji amarillo paste

    • 1 tbsp vegetable oil

    • Juice of ½ key lime

    • Salt and white pepper

    For the filling:

    • 3 avocado slices

    • 4-6 peeled, cooked crayfish tails, mixed with 1tbsp salsa golg

    For the Crayfish coral sauce:

    • 1 tbsp butter

    • 1 ½ tbsp crayfish corals

    • ¼ cup heavy cream

    • 2 ½ tbsp béchamel sauce

    • 1 cup crayfish stock

    • ½ cup white wine


    • 1 fresh aji Amarillo, seeded, deveined and cut into julienne

    • 2 black olives, pitted and julienned

    • 3or 4 cooked crayfish tails

    • Fresh white farmer cheese

    • Salsa criolla


    Scrub the potatoes and place them in a saucepan with plenty of salted water. Bring to the boil and cook until tender, about 10 minutes. Strain and when cool enough to handle (but still warm) peel and mash them by pressing them through a fine mesh sieve with the back of a spoon. Alternatively you can use a ricer

    Add vegetable oil, aji Amarillo paste, lime juice and salt and white pepper to taste. Mix thoroughly until all ingredients are well incorporated.

    Lightly oil and line an individual cup mold with plastic wrap. Line the base of the mold with an even layer of the potato mixture and then spoon in a layer of the crayfish and salsa golf mixture. Add another layer of potato and then a layer of sliced avocado sprinkled with a little lime juice and salt.

    Finish off with a layer of the potato mixture and chill for at least 1 hour until ready to use.

    To make the sauce:

    Melt the butter in a small skillet over medium heat and cook the shrimp corals for the two to three minutes. Stir in the béchamel sauce and add the crayfish stock and white wine. Bring back to the boil, reduce the heat and simmer until the mixture reduces and thickens to a rich sauce, about 20 minutes. Stir in the cream and adjust seasonings. Keep warm

    To Serve:

    Invert the causa onto an individual serving plate and unmold. Serve with warm crayfish coral sauce and garnish with a julienne of fresh aji Amarillo, olives, whole crayfish tails and slices of fresh white cheese.


    Do not let the potato cool too much before mashing it. It is much easier to handle while still warm. To make salsa golf, mix 1 cup mayonnaise with ½ cup ketchup, 1 tsp Worcestershire sauce and 1 tbsp lemon juice.

    Ceviche the pato


    • 1 duck (about 5 ½ lb / 2 ½ kg)

    • ½ cup water

    • 2 tbsp aji mirasol paste

    • ½ cup key lime juice

    • 1tsp salt

    • 1 large clove garlic, crushed

    • 1 ¾ cups fresh orange juice

    • 2 red onions, peeled and sliced fine

    • 1 heaping tsp minced garlic

    • 1 tsp ground cumin

    • 1/4tsp ground white pepper

    • 2 sprigs freshly chopped cilantro

    • 2 sprigs freshly chopped parsley

    To serve:

    • 1 lb (1/2 kg) boiled yucca, cut into slices.


    Cut the duck into 8 generous pieces, including legs, thighs and breast fillets, Remove and discard the skin.

    In a small bowl, mix the aji mirasol paste with the key lime juice, salt and crushed garlic. Pour the marinade over the duck pieces. Add the orange juice and onions, mix well and allow to marinate for 2 hours.

    Lift the duck pieces from the marinade and set aside. Strain the onion and reserve both the onion and the marinating liquid.

    In a large skillet, over medium heat sear the duck pieces without browning, about 5 minutes.

    Remove the duck pieces from the skillet. In the same skillet add a little oil, the minced garlic , half the strained, marinated onion, the cumin and white pepper . Saute for about 2 minutes, until the onion is just becoming translucent.

    Add all the marinating liquids, stir and bring to a boil. Lower the heat and add the cilantro and parsley. Cover and cook until the onion is just becoming translucent.

    Remove from the heat and let cool. Transfer to a a platter and serve at room temperature with boiled yucca.

    Papa Rellena


    • 2 lbs (1kg) white potatoes

    • 1 ¾ lb (750g) meat, half beef, half pork, cut into fine dice or minced

    • 3 medium onions, chopped fine

    • ½ lb (250g) tomatoes, peeled, seeded and diced fine

    • 1 tsp paprika

    • 3 ½ oz (100g) pitted black olives

    • 3 hard- boiled eggs, chopped

    • 1 egg beaten

    • Flour for coating

    • Vegetable oil for frying

    • Salt and pepper


    Place the potatoes in a large pot with plenty of salted water and boil until tender, about 20 minutes.

    To prepare the filling;

    Heat enough oil to cover the base of a large skillet and brown the meat, seasoning with salt and pepper to taste. Remove the meat from the skillet with a slotted spoon and put to one side.

    In the same skillet sauté the finely chopped onion and tomato and the paprika. Cook on low heat for a couple of minutes and then return the meat to the skillet. Simmer all the ingredients together for 5 minutes. Remove from the heat and mix in the hard- boiled egg and the olives.

    Strain the potatoes well and when they are cool, peel them and finely mash them by pressing them through a sieve with the back of a spoon. Alternatively, you can use a ricer. Adjust seasoning , adding more salt if necessary, and allow to cool for 10 minutes.

    Work the mashed potato with your hand until it resembles a soft, smooth dough. Flour a work surface and your hands. Place about ½ cup of the potato mixture in the palm of your hand and carefully from a thin disc- shaped layer. In the center place about 1 tbsp of the filling . If you like , you can make larger ones after a bit of practice.

    Carefully bring sides of the potato layer together to cover filling and form large croquettes. Dip each croquette in beaten egg and then coat with sifted flour. Heat ¼ cup of vegetable oil in a skillet and pan fry the croquettes until golden. Serve immediately with salsa criolla.


    If you are not going to fry the croquettes immediately, do not dip in beaten egg, but rather dust with a fine coating of flour to keep them from becoming sticky.

    Adobo de chancho


    • 2 lb(1kg)lean leg pork, cut into pieces

    • 2tbsp achiote (annatto)seeds

    • 2tbsp vegetable oil

    • 6 cloves garlic, crushed

    • 1 tsp ground cumin

    • ¼ cup aji panca paste

    • 2 red onions, chopped

    • 1 cup chichi de jora (corn beer) or vinegar

    • Slat and freshly ground pepper


    In a small bowl, combine achiote seeds with vegetable oil and let stand, stirring occasionally, for about 30 minutes. Transfer to a small skillet and bring to a boil over low heat, while stirring. Remove from the heat and leave to cool. When cool, strain oil through a fine mesh muslin lined sieve.

    Place the pork pieces in a large glass bowl. Season with salt, pepper, cumin and crushed garlic. Add onion and beer, or vinegar, to cover meat and marinate for 24 hours.

    In a large, heavy based pan heat achiote oil and sauté aji panca paste over medium heat for 2 minutes. Add the pork and the marinade. Cover and let cook over low heat until meat is fork tender, about 1 hour. Check the liquid level from time to time and add hot water if necessary. The adobo should be moist and juicy.

    Serve over rice accompanied by sweet potatoes and pure de pallares.


    Achiote seeds can be found in most good markets or specialty food stores. They should be fresh, a bright reddish color, with a peppery aromatic flavor. Avoid any that are brown or burgundy, as they will have lost their flavor. Achiote oil can be kept in a sealed container in the refrigerator for up to a year.

    Arroz con pato


    • 4 duck quarters (thigh and drumstick)

    • 2tbsp olive oil

    • 2tsp freshly ground pepper

    • 2tsp ground cumin

    • 2 tsp crushed garlic

    • 1 cup mirepoix

    • 1bouquet garni

    • 4 cups white wine or dark beer

    • 8cup duck stock or 4 cups beef and 4 cups chicken stock

    • Peel and juice of 2 oranges

    • Salt

    To make the rice:

    • ½ cup olive oil

    • 4 cups rice 2 red onions chopped fine

    • 4tbsp crushed garlic

    • 4 heaped tbsp aji Amarillo paste

    • 1 large red bell pepper, peeled and diced

    • 4 large bunches fresh cilantro leaves

    • 1 cup fresh peas and 1 cup fresh corn kernels

    • 2 cups beer

    • 8 cups beef or chicken stock


    Season the duck pieces with salt and the freshly ground pepper, cumin, crushed garlic and the peel and juice of the orange. Set aside to stand for 15 minutes.

    Heat 1 tbsp of olive oil in a large heavy-based skillet or roasting pan. Seal the duck pieces thoroughly for about eight minutes each side, skimming off as much of the fat as possible. When they are well browned add the marinade juices plus the mirepoix and the bouquet garni. Add the wine or beer and reduce until about ¼ of the liquid remains.

    Add the stock and bring back to a boil. Cover and simmer on low heat until the meat is tender and pulls away from the bone easily (about 2 ½ hours). Add more stock when necessary to ensure that the duck pieces are always covered. When the duck is cooked, remove from the skillet and leave it to cool for a while in order to make it easier to bone. De- fat and strain the cooking liquid and reserve.

    Wash cilantro leaves well, and blend in a mixer with a little water to make about one cup of puree. Reserve a few sprigs for garnishing.

    In a large pan heat 2 tablespoons of olive oil and sauté the onion and garlic until they just start to turn golden. Add the aji Amarillo and cilantro pastes, and season with salt and pepper. Add the rice and cook for a couple of minutes mixing to coat it well with the onion and seasonings. Then add the diced pepper. At this stage you can add corn kernels and peas if desired.

    Add the beer and reduce until all the liquid has evaporated. Add, until rice is coverd by 2 cm, the stock and some of the reserved strained cooking liquid from the duck for extra flavor. Be sure to leave some of the duck pan juices for serving at the end. Bring to a boil and then lower the heat to minimum and simmer, covered, for about 15 minutes until the rice is cooked. When cooked, separate the grains gently with a fork.

    To bone the duck pieces insert a sharp filleting knife behind the drumstick and cut away the meat following the line of the bone. Chop some of the meat into bite size pieces and combine with the rice. Slice the rest and reserve. To serve, place rice on a warmed plate, arrange the sliced duck on top and drizzle with the warm pan juices.

    Chicharron De Chancho


    • 4 ½ lbs (2kg) pork ribs

    • 2 tbsp rock salt

    • Water

    To Serve:

    • Fried sliced sweet potato

    • Salsa criolla


    Chop the pork ribs into 4 in- (10cm) long pieces and place in a large, heavy based pan (Teflon finish if possible) Add salt.

    Add enough water to cover ribs. Bring to a boil, lower heat to medium and simmer, tightly covered, until all the water has evaporated and the pork begins to render its fat, about 1 hour.

    Remove cover and continue cooking ribs in their own fat until they are golden and crispy on the outside and the meat is tender. Turn the ribs to ensure that they brown all over.

    Remove ribs from the pan with a slotted spoon. Drain on paper towel, cut or break apart into smaller pieces and serve accompanied by fried sweet potato rounds or chips and salsa criolla.

    Locro de camarones


    • ¼ cup vegetable oil

    • 1 small red onion, chopped

    • 3 cloves garlic, crushed

    • ½ tsp dried oregano

    • 3 lbs (1 ½ kg) pumpkin, peeled and chopped (optional)

    • 1 ½ cups fresh corn kernels

    • 1 cup fresh peas

    • 4 doz crayfish tail , peeled and cleaned

    • 2 cups chicken stock

    • 3oz (100g) fresh white cheese, crumbled

    • ½ cup cream

    • Aji Amarillo paste

    • Salt and pepper


    • Cilantro chopped fine

    • Fresh white cheese cubes or slices


    Heat the oil in a large heavy based pan and over medium heat, sauté the onion with the garlic, aji Amarillo paste, oregano, and salt and pepper until just turning golden, about 5 minutes.

    Add the pumpkin, peas , corn kernels, and the potato if you are using it.

    Add chicken stock. Cover and leave to simmer on low heat until all ingredients are well cooked and the pumpkin is beginning to dissolve, adding more liquid as necessary, for about 30 minutes.

    Meanwhile, in a separate skillet, sauté the crayfish tails in the butter only until they’ve just turned pink, season with salt, pepper and a little lemon juice to taste.

    When everything is cooked, add the white cheese and milk. Then add the sautéed crayfish tails, reserving some for decoration.

    Pile onto a serving dish and garnish with white cheese cubes or slices and the reserved sautéed crayfish tails. Sprinkle with fresh chopped cilantro

    Lomo Saltado


    • 1tsp minced garlic

    • 2 tsp finely chopped aji limo (optional)

    • 2 lbs beef steak

    • Beef broth or bullion (even chicken can work as a substiture) 

    • Soy sauce

    • 1 lb red onions, sliced

    • 1 lbs plum tomatoes, sliced lengthwise into sixths, and seeded

    • 2 lb large yellow potatoes, peeled and cut into sticks

    • 3 ajies amarillos, sliced fine (available at most Latin stores. You can also use the paste if you prefer, or substitute with other hot peppers like Hungarian wax peppers or maybe even a smaller amount of Habanero)

    • 6 tbsp freshly chopped cilantro

    • Pinch ground cumin

    • Red wine vinegar

    • Salt and freshly ground pepper

    • Oil for stir frying and deep frying.


    Cut meat into ½ in(1 ¼ cm) wide strips or into gougeonettes.

    Heat enough oil to cover the base of a large pan or wok and, over medium heat sauté garlic and aji limo for 2 minutes. Raise the heat, add meat and brown all over. The goal is to have the heat high enough to sear the meat, so you may have to cook in batches if your burner does not get hot enough. Season with salt, freshly ground pepper and a pinch of ground cumin.

    Remove the meat form the pan along with the juices so as to keep it moist. Set aside.

    Add a little more oil to the pan if necessary and stir- fry onion until barely soft, about 1 minute. Season with salt and pepper. Add a bit of vinegar and continue stir- frying until it has evaporated, about another minute. The onion should still have some bite. Remove onion from the pan, set aside and repeat procedure with tomato.

    In a separate skillet, deep fry potato slices until just slightly golden. Remove with a slotted spoon, drain on paper towel and season with salt to taste.

    Return meat, onion and tomato to the wok. Add aji Amarillo, a bit of soy sauce, and beef broth (or bullion with water) and cook for ½ minute (flavor should not be watered-down). Finally add the large French fries and mix everything together carefully. Garnish with freshly chopped cilantro and serve immediately, accompanied bye white rice.


    The same recipe can be follow substituting crayfish tails, fillets or chicken fingers for the meat. If you're using chicken, you can use chicken bullion / broth instead of beef. Also, you use Aji Panca (red pepper paste from Latin stores) instead of aji amarillo.

    Seco de Cordero


    • 6 lamb shanks, weighing approximately ¾ lb each

    • 2 cups chichi de jora or corn beer

    • 1 tsp paprika

    • 3 tbsp aji Amarillo paste

    • 1 tsp oregano

    • ½ cup vegetable oil

    • 1 red onion, chopped finely

    • 4 cloves garlic, crushed

    • 1 cup cilantro puree

    • 2 cup stock

    • Salt and pepper

    To serve:

    • 6 cup cooked rice without the corn kernels

    • 1 lb yellow potatoes

    • 3 cups cooked frijoles guisados


    In a large bowl, combine beer, paprika, oregano , aji Amarillo past salt and pepper.

    Trim lamb shanks and marinate in the beer mixture for at least four hours.

    In a large pot, heat a little of the oil and sear lamb shanks until golden brown all over. Remove shanks from the pan and set aside. In the same pan heat remaining oil and sauté onion, over medium heat, until translucent, about 3 minutes. Add garlic and continue cooking for another couple of minutes until mixture starts to color. Add ½ cup of the cilantro puree and cook for a further 2 minutes.

    When meat is cooked, stir through the remaining cilantro puree and the peas . Serve immediately with rice yellow potatoes and frijoles guisados

    Frijoles Guisados


    • 3 cups yellow canary beans

    • ¼ cup vegetable oil

    • 1 cup chopped red onion

    • 4 cloves garlic, crushed

    • ¼ cup aji panca paste


    Soak beans overnight. Heat oil in a large pan and sauté onion and garlic, over medium heat until golden , about 5 minutes.

    Add aji panca paste and cook for a further 2 or 3 minutes.

    Drain beans and add to the pot , stirring to cover with seasoning. Cover with plenty of water and bring back to the boil. Lower heat and simmer until beans are soft, about 1 hour

    Pure de pallares


    • 4 cups large dried white lima or butter beans

    • 3tbsp butter

    • ½ cup parmesan cheese

    • ½ cup heavy cream

    • Salt and white pepper


    Soak beans overnight. Drain and remove outer skins from beans. Place in a large pan of clod salted water and bring to the boil. Cook for 30 to 40 minutes until the beans are tender.

    In a blender of food processor fitted with a steel blade, process bean puree until smooth.

    Scrape into a bowl and add butter, parmesan and heavy cream. Mix well, season with salt and pepper, and serve warm.

    Suspiro de Limena

    This classic criollo dessert is said to have been named by the famous Peruvia oiet and author Jose Galvez whose wife dona Amparo Ayarez was famous for her cooking.


    • 1 can (14 ½ oz.) evaporated milk

    • 1 can (14 oz.) condensed milk

    • 8 egg yolks

    For the syrup

    • 1 cup port

    • 1 ½ cups granulated sugar

    • 4 egg whites

    • Cinnamon for sprinkling on top


    To prepare the caramel:

    Combine the two milks in a heavy-based pan and simmer gently over low heat, stirring continually with a wooden spoon until the mixture thickens and the spoon leaves tracks across the bottom of the pan, about 1 hour.

    Take off the heat and whisk in beaten egg yolks. Leave to cool and then pour into shallow desert bowl or individual serving cups.

    To prepare the syrup:

    Combine sugar and port in a small pan and boil until syrup forms an unbroken thread when dropped from the spoon

    To prepare the meringue:

    Beat the egg whites until they form soft peaks. Continue beating, adding hot syrup in a slow steady stream.

    In a bowl or individual cups, mound the meringue on top of the caramel mixture and dust lightly with ground cinnamon.

    Arroz Con Leche


    • 1 cup rice

    • 5 cups water

    • 1 large stick of cinnamon

    • 2 cloves

    • 1 can (14 ½ oz.) evaporated milk

    • 2 cans (28 oz) condensed milk

    • 10 – 13 raisins, soaked overnight in water or liquor

    • 1 egg yolk

    • ½ cup port

    • 1 egg white

    • 4 tbsp sugar

    • Ground cinnamon to decorate

    • Peel of ½ large orange

    • Pinch of salt


    Blanche the orange peel in three changes of boiling water. Wash the rice very thoroughly in a strainer under running water until it runs clear.

    Put the water in a saucepan with the orange peel, cinnamon stick and cloves. Bring to a boil. When the liquid is boiling, add the rice, cover and simmer on low heat until all the liquid has been absorbed, about 30 minutes.

    Add the evaporated milk and stir to avoid it sticking, while bringing back to a boil. When the mixture is boiling again, add the condensed milk and the raisins. Cook for a further ten minutes, stirring continuously, until the mixture thickens.

    Remove from the heat and stir in the egg yolk, ¼ cup of the port and a pinch of salt.

    Heat the remaining port and the sugar together in a small heavy-based pan to form a light syrup.

    Beat the egg white until it forms soft peaks, gently fold in the syrup and then fold this frothy meringue into the pudding.

    Pour into serving dish and dust with ground cinnamon.


    Ingredients for the picarones:

    • ½ lb (250g) peeled and chopped pumpkin

    • 1 lb (55kg) peeled and chopped sweet potato

    • 4tbsp sugar

    • 1 egg, lightly beaten

    • 3 tbsp fresh yeast

    • 2 cups self-rising flour

    • 2 ½ tbsp aniseed

    • 1 stick cinnamon

    • 1 tbsp cloves

    • Oil for frying

    • Pinch salt

    For the Syrup:

    • 2 cups firmly packed dark brown sugar

    • 2 cups white sugar

    • 1 fig leaf

    • 2 (4 inch) cinnamon sticks

    • 1 tbsp cloves

    • 2 cups water

    • Peel of 1 orange, cut into large strips


    Fill a large pan with 14 cups of water and bring to a boil with the cinnamon sticks, cloves and aniseed. Lower heat to medium and simmer for 10 minutes to make an aromatic infusion. Strain to remove spices and then boil the sweet potato and pumpkin in the infusion until tender, about 10-15 minutes. Strain, reserving 2 cups of the cooking liquid. Pass the sweet potato and pumpkin through a fine mesh sieve. Leave the puree and the reserved cooking liquid to cool. In a small bowl, combine the reserved infusion, sugar and yeast and let stand in a draft free place to prove, 10-15 minutes.

    Place the strained sweet potato and pumpkin in puree in a large bowl, add the salt, yeast mixture and egg, and blend thoroughly. Fold in the flour and continue to stir vigorously to make a soft, smooth dough which doesn’t stick to your hands. Place the mixing bowl in a warm, draft free place, cover with a damp cloth and leave to rise for about 1 hour or until the mixture has doubled in volume.

    To prepare the Syrup:

    Combine the brown sugar, white sugar, cinnamon sticks, cloves, orange peel, fig leaf and water in a medium-sized saucepan.. Cook over low heat for 20-25 minutes, stirring occasionally until the mixture thickens to a syrup. Strain.

    To fry the Picarones:

    In a large pan or deep fryer, heat the oil to 325oF /165 C. Form one tablespoon of the dough into a ring shape and fry until all the dough is used, rinsing your hands from time to time in ice water to make dough rings more manageable. Remove. Picarones from hot oil with a slotted spoon and drain on kitchen paper. Serve immediately bathed in syrup.


    You can also process the dough mixture in a food processor or bread maker for 10 minutes on speed level 2. To make good picarones the dough must be elastic. Some people recommend that you put a cork into the hot oil to prevent the picarones from burning.



  • 1 ¾ lb(800g) sea bass or flounder fillets

  • 1 red onion, in very fine slices

  • ½ red aji limo, chopped very fine

  • ½ yellow aji limo, chopped very fine

  • Juice of 16 key limes

  • Salt

  • To serve:

    • 1 boiled ear of corn, cut into rounds

    • Boiled sweet potato

    • Lettuce leaves

    Preparation/ ceviche corvine


    Cut fish into bite size pieces and mix together with onion in large bowl. Wash onion and fish and drain well. Season with salt and aji limo

    Toss fish preparation quickly in lime juice. Refresh by adding a couple of ice cubes, mixing well and removing immediately before they have a chance to melt. Serve ceviche immediately in a deep dish, accompanied by boiled sweet potato, fresh cooked corn and leaves of lettuce

    About various peppers

    Aji mirasol:

    This is the dried version of the aji amrillo. It has a deep coppery wrinkled orange skin , which should be well washed before using. It has more depth of flavor than in its fresh form and an almost smoky aroma. Aji mirasol is dry sauted or soaked and then ground to make a paste or powder to season and color dishes. Commercially prepared aji mirasol paste is also available in specialty food stores.

    Aji Panca Capsicum chinense:

    Is another variety of dried hot pepper similar to the aji mirasol. Dark reddish purple in color it gives a deeper more woodsy flavor to dishers. Also known in
    as aji Colorado, it is marketed in the
    united states
    as the clorado or new mexico chili. Aji panca is dry sautéed or soaked and then ground to make a paste or powder to season and color dishes.

    Aji limo/ Capsicum Frutescens:

    These are multi colored miniature Peruvian peppers and are extremely hot. They come in a variety of reds, yellows and oranges and are also sometimes purple or white. They are used fresh in ceviches and tiraditos and also for color and decoration. To reduce spiciness stem, seed and devein them and soak in little water with vinegar and sugar for 5 minutes. Rinse well and proceed with the recipe