Fried Fillet O'Fish with Onion Salsa /
Pescado Frito con Salsa criolla
Ingredients for the fish:
- 6 fish fillets of your liking
- Salt & Pepper
- ½ cup vegetable oil or more if needed
Ingredients for Onion Salsa:
- 2 medium size red onions
- 2 ají amarillo/fresh yellow hot chili pepper, seeded, deveined, cut julienne style
- Juice of 3 freshly squeezed limes
- Vegetable oil
- Cilantro or parsley, minced
- Lettuce for decoration
Season fish fillets with salt and pepper, coat with lots of flour twice. Heat a generous amount of oil in a large size skillet or deep frying pan. Be sure oil is very HOT, place a couple of fish fillets in frying pan (do not over crowd them) fry one side, turn over and fry the other side until fillets are nice and golden. Remove from skillet and place over paper towel to absorb fat. Cover and set aside.
Onion Salsa Preparation:
Slice onions very thin. Soak in a bowl with water, changing water several times, rinse well. Drain.
Place onions in a bowl and season with salt and pepper to taste. Pour key lime juice, oil and add hot chili pepper. Mix well.
In a serving platter, place onion salsa on top on a lettuce leaf, place fried fish and white rice next to it.
Beef Heart kabobs / Anticuchos
- 2 garlic cloves, crushed
- ¼ cup ají panca paste / sundried red panca chili paste
- ¾ cup vinegar
- ½ teaspoon salt
- 1 beef heart, cleaned
- Ají amarillo paste / hot yellow chili pepper paste
- Bamboo skewers
Combine all ingredients to prepare marinade. Set aside.
Remove fat and wash beef heart. Change water several times until water stays as clear as possible. Allow heart to soak in salty water for about one hour. Wash one lasttime and pat dry. Cut beef heart into 1-inch pieces. Place them in a medium size bowl and pour marinade over beef heart pieces. Leave marinating at least 2 hours.
Thread 3 pieces onto bamboo skewers.
Heat barbecue grill and place anticuchos, brushing them with a mixture of blended fresh yellow ají and oil. Cook on one side, turn and repeat procedure. Serve hot.
Served anticuchos together with boiled potato, corn on the cob and hot yellow chili pepper paste, for a spicier flavor.
Beef heart can be substituted with beef tenderloin pieces.
Peruvian Chicken and Rice / Arroz con Pollo
- 6 pieces of chicken (preferably bone in)
- ½ cup of oil
- 1 medium onion finely minced
- 1 tbsp minced garlic
- ½ cup of Peruvian hot yellow pepper paste
- 1 bush of fresh cilantro washed and blended with very little water
- 2 sweet peppers (red, yellow or orange) half minced, half for decoration
- 3 cups of rice
- 1 cup peas
- ½ cup corn
- 2 ½ cups of water
- ½ cup of beer
Heat oil in a big pot, sautee garlic, add chicken, salt, pepper and cook until chicken turns a golden color. In the same pot with the chicken add onions, yellow hot pepper, the cilantro and the beer, stir and cook until the chicken is done and tender.
Once the chicken is done take it out and sit it on the side. Add into the pot rice, peas, corn and sweet pepper. Add the water, check and correct seasoning, stir and let the rice cook @ medium heat for approximately 20 minutes
Serve rice and chicken decorating it with with sweet peppers. Top it with creole sauce.
Peruvian Stir Fry / Sautee Beef Tenderloin / Lomo Saltado
- 2 lb beef tenderloin, sliced into thin strips
- 3 red onions, peeled and cut in eight pieces
- 2 lb all golden Yukon potatoes, peeled, cut for French fries
- 4 ají amarillo fresco / fresh yellow hot pepper (chili), sliced into thin strips
- 4 tomatoes cut in eighths
- 2 tbs chopped parsley
- 1 tbs balsamic vinegar
- 2 tbs soy sauce
- 1 ¼ cups oil
- ½ teaspoon key lime juice
Heat ½ cup oil in a large skillet or preferably a wok over high heat. Add beef and quickly saute until beef is seared and browned on all sides. Remove pan from heat and transfer beef to a plate. Save covered.
Return skillet or wok to medium-high heat and add 1 ½ tablespoons oil. Add onions and saute for about 2 minutes.
Add aji amarillo / hot yellow pepper, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Saute for another 2 minutes.
Add beef and toss gently.
Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside.
Heat ¾ cups oil in a separate large nonstick skillet over medium heat. Add potatoes and fry until golden and tender, about 15 minutes. Drain on paper towel.
Serve with white rice. Sprinkle with finely chopped parsley.
Peruvian Potatoes Huancaina Style / Papa a la Huancaina
- 5 ají amarillo/ peruvian hot yellow peppers.
- 2 garlic cloves
- 2 cups of cheese (ricotta or feta)
- ½ cup of vegetable oil
- 2 boiled eggs sliced for decoration
- 4 Mediterranean olives for decoration
- 2 lbs of golden or white potatoes, boiled, peeled and thickly sliced.
- Lettuce for decoration
- Salt (may not need salt if using feta cheese)
- Optional: Milk
Devein and pit the aji amarillo/peruvian hot yellow peppers (if not available in your area you could substitute it with two tbsp of the aji amarillo/hot yellow pepper that comes on a paste)
Heat oil in a frying pan, sautee the aji amarillo/peruvian hot yellow pepper (or two tbsp of aji amarillo/hot yellow pepper paste) with the garlic.
Place it into a blender, add the cheese and oil until you get a creamy consistency. Should the cream be too thick add a little bit of milk to loosen it up.
Decorate a platter with lettuce leaves, arrange the potatoes on the platter pour the cream on top of the potatoes finish decorating it with sliced eggs and olives.
Potatoes Lima Style/ Causa a la Limeña
- 2 lb golden potatoes
- ¼ cup oil
- ¼ cup freshly squeezed limes
- 1 tsp hot yellow pepper grounded
- Lettuce leaves for decoration
- 1 cup of cooked corn kernels
- Fresh cheese
- 1 cooked egg sliced
- 4 pitted Mediterranean olives
- 1 large onion
- 2 fresh hot pepper pitted, deveined and cut julienne style.
- 2 limes freshly squeezed
- Vegetable oil
- Parsley or cilantro finely chopped
Boil potatoes in a large pot with salt water. Once cooked, peel them and mash them with a potato masher forming a pure. Let it cool. Knead until mixed and season to taste.
Take good size portions of the causa and with your hands make large balls, flattening the top part of the ball. Place on a plate and top it with the creole sauce and a slice of boiled egg.
Decorate the plate with lettuce leaves, olives, corn and fresh cheese.
You may accompany it with a fried fish fillet.
Slice onions thinly. Soak and wash onions several times. Drain and let it dry.
Place onions in a bowl. Season with salt, pepper, lime juice, hot pepper, parsley or cilantro and oil. Mix well.
Shrimp Stew / Chupe de Camarones
- 2 tablespoons vegetable oil
- 2 pounds raw, unpeeled shrimps
- 1 tsp garlic, minced
- 1 onion, chopped
- 1/4 teaspoon cayenne pepper
- 3 tbsp aji panca paste / hot red panca pepper paste
- 1 tsp ground cumin
- 3 tomatoes, cubed
- Dash hot pepper sauce
- 1 butternut squash, peeled, seeded and cubed
- 1 1/2 cup green cabbage, chopped
- 6 potatoes, peeled and cubed
- 4 ears sweet corn, halved
- 1 cup of lima beans
- 1/2 cup rice
- Mint sprig
- 2 eggs
- 3/4 cup fresh cheese cubed
- 5 cups water
- 1 cup heavy cream
Heat the oil in a large saute pan, saute onions, garlic, panca pepper paste, cayenne pepper and cumin. Add the tomatoes and continue to saute.
Add the shrimps and 1 teaspoon of the salt and cook for about 5 minutes, stirring constantly, until the shrimps just turn pink. Remove the shrimps with a slotted spoon and set aside to cool. Once they are cool enough to handle, peel and set aside.
Add water and bring to a boil. Add salt, rice, potatoes, cabbage, corn, lima beans and squash. Reduce the heat, add mint sprig and hot sauce. Simmer for about 15 minutes, partially covered until the potatoes are tender. Add and stir in the eggs slightly beaten. Continue to simmer for two more minutes. Right before serving stir in the cream and the cheese. Add shrimps, season with more salt if necessary and cook gently for 2 minutes more. Serve immediately.