Peruvian cuisine is like a kaleidoscope of flavors. Influenced by Indigenous traditions, Spanish settlers, African slaves, Chinese immigrants, and Japanese flavors, this South American gem boasts dishes that are as diverse as they are delicious. If Peru has been on your travel or culinary bucket list, why not take a quick trip through your taste buds? From fresh seafood to hearty stews, here’s a tour of Peru’s most iconic dishes, their roots, and how you can recreate them in your own kitchen.

1. Ceviche

What Is It?

Ceviche is Peru’s culinary crown jewel and a staple of coastal regions. This dish features raw fish, “cooked” in a zingy citrus marinade with lime or lemon juice, and laced with onions, chili peppers, and fresh cilantro. It’s light, refreshing, and packed with umami goodness. Peruvians take their ceviche seriously, and many say the best ceviche is enjoyed a stone’s throw from the ocean.

Cultural Origins

The origins of ceviche can be traced back to pre-Columbian times when early Peruvians used fermented juices to preserve raw fish. With the arrival of the Spanish and their citrus fruits, the dish morphed into what we know today. Ceviche is typically served with sweet potato or corn as a side, offering a perfect balance of acidity and sweetness.

How to Make It at Home

Ingredients:

  • 1 lb fresh, firm white fish (sea bass, halibut, or tilapia)
  • Juice of 6 limes (freshly squeezed)
  • 1 red onion, thinly sliced
  • 1-2 ají limo or serrano peppers, finely diced
  • Salt to taste
  • Cilantro (chopped)
  • Sweet potato and corn to serve

Instructions:

  1. Dice the fish into bite-sized cubes and place it in a glass or ceramic bowl.
  2. Add a pinch of salt and the sliced onion, and toss gently.
  3. Pour the lime juice over the fish, ensuring it’s completely submerged. Add the diced peppers.
  4. Cover and refrigerate for 10-15 minutes to allow the citric acid to “cook” the fish.
  5. Garnish with cilantro. Serve immediately with boiled sweet potato and cooked corn kernels.

Pro Tip: Freshness is key! Always use high-quality, sushi-grade fish.

2. Lomo Saltado

What Is It?

Lomo saltado is the ultimate comfort food, a Peruvian-style stir fry that shows off the country’s Asian influence. This tantalizing dish consists of beef strips sautéed with onions, tomatoes, and soy sauce, served over rice and paired with French fries because why choose one carb when you can have two?

Cultural Origins

This dish’s roots lie in Peru’s Chinese immigrant community, which blended stir-fry techniques with Peruvian flavors and ingredients in the 19th century. Known as one of Peru’s best “Chifa” (Chinese-Peruvian) dishes, lomo saltado perfectly illustrates Peru’s incredible ability to fuse cultures.

How to Make It at Home

Ingredients:

  • 1 lb sirloin steak, sliced into strips
  • 2 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 2 tbsp vegetable oil
  • 1 red onion, sliced into wedges
  • 2 medium tomatoes, sliced into wedges
  • 1 yellow chili pepper (ají amarillo) or bell pepper, thinly sliced
  • 2 cups white rice, cooked
  • Cooked French fries

Instructions:

  1. Marinate the steak strips in 1 tbsp of soy sauce and vinegar for about 10 minutes.
  2. Heat oil in a large skillet or wok over high heat. Add the marinated steak and cook for a couple of minutes until browned. Remove and set aside.
  3. Add onions, tomatoes, and chili pepper to the skillet, cooking for another 2-3 minutes.
  4. Return the steak to the skillet and stir in the remaining soy sauce. Cook everything together briefly.
  5. Serve the lomo saltado over a plate of fluffy rice and a side of crispy fries.

Pro Tip: Adjust the heat by adding or reducing chili peppers to suit your spice preference.

3. Ají de Gallina

What Is It?

Ají de gallina is a creamy, mildly spicy chicken stew made with shredded chicken, a cheese and walnut sauce, and the unmistakable flavor of ají amarillo chili peppers. It’s comfort food at its finest and a classic for family gatherings.

Cultural Origins

This dish has historical ties to Spain’s culinary traditions, particularly stews thickened with nuts or bread. Over time, the taming heat of ají amarillo made it distinctly Peruvian. It’s usually served with boiled potatoes and hard-boiled eggs, giving it a satisfying richness.

How to Make It at Home

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 3 cups chicken broth
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 3 ají amarillo peppers (paste or fresh), chopped
  • 1/2 cup walnuts
  • 4 slices white bread, soaked in 1 cup evaporated milk
  • 1/4 cup grated Parmesan cheese
  • Cooked potatoes and hard-boiled eggs for serving

Instructions:

  1. Heat oil in a pot, and sauté onions, garlic, and ají amarillo peppers until softened.
  2. Blend soaked bread, walnuts, and evaporated milk into a smooth sauce.
  3. Add the sauce to the onion mixture, stirring until thickened. Mix in the chicken broth gradually.
  4. Stir in shredded chicken and Parmesan cheese. Simmer for 10 minutes over low heat until creamy.
  5. Serve over boiled potatoes and garnish with hard-boiled eggs.

Pro Tip: To save time, use pre-made ají amarillo paste, available in most Latin American grocery stores.

4. Rocoto Relleno

What Is It?

Spicy stuffed peppers, anyone? Rocoto relleno is made with rocoto peppers (think of them as fiery cousins to bell peppers) filled with ground meat, spices, and cheese. This traditional dish is perfect if you like your meals with a kick.

Cultural Origins

Hailing from Arequipa, Peru’s unofficial food capital, rocoto relleno makes the most of the region’s spicy peppers. The pepper is balanced with a mild stuffing and baked with cheese on top, giving it a delightful texture that locals love during holidays or special events.

How to Make It at Home

Ingredients:

  • 4 large rocoto peppers (or red bell peppers for a milder version)
  • 1/2 lb ground beef
  • 1/2 cup onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup black olives, chopped
  • 1/4 cup raisins (optional)
  • 1/4 cup breadcrumbs
  • 1/4 cup grated cheese (Parmesan or similar)
  • 2 eggs, hard-boiled and chopped

Instructions:

  1. Carefully deseed the peppers and blanch them in boiling water for 3-5 minutes to reduce the heat if necessary.
  2. Sauté onions and garlic in a pan, then add the ground beef, cooking until browned. Stir in black olives, raisins, and breadcrumbs.
  3. Stuff each pepper with the beef mixture and top with grated cheese.
  4. Bake at 350°F for 15-20 minutes until the peppers are tender and the cheese is golden.

Pro Tip: Serve these beauties with a side of baked potatoes to complete the dish.

Try whipping one (or all) of these recipes in your kitchen, and you’ll quickly see why Peru is considered one of the world’s top foodie destinations.