CevicheÂ is a simple dish typically made from fresh raw local Â fish or any form of seafood which are marinated with the use of citrus juices like lime or lemon. You can opt to addÂ chiliÂ peppers and seasonings like onion and salt. The dish is not cooked with heat rather with the citrus marinade. Itâ€™s served with avocado, sweet potatoes, lettuce or corn. You can try this dish at any region of the country however they are quite popular in the northern coast of Peru
Chupe de Camarones (Shrimp Cioppino)
On a recent visit to the coast of Â Peru I triedÂ chupe de camaronesÂ â€“ or shrimp chowder. This traditional dish Â is stock soup of crayfish mixed with potatoes, chili pepper and milk. It reminded me a Thai soup and I was certain there was some AsianÂ influence. Â This is a classic Peruvian shrimp chowder is indeed Â a meal in itself
Papas a la huanciana (huancayo-style Potatoes)
Dont be mis-led by its name, the origins of this popular dish lie in a region called Chosica in Lima and not Huancayo. We were served this almost every meal, when Miro and I stayed with our host Peruvian family when we first arrived in Lima. And we were hooked. The dish is named after a Huancaina (a person who hails from Huancayo) who first made this dish available to the people. (Thank you!!) Itâ€™s a simple dish made of potatoes boiled, sliced and served on a lettuce leaf. It is then topped with a hearty serving of spicy cheese.
Pollo a la Brasa (Grilled chicken or roaster chicken)
Pollo a la BrasaÂ isÂ aÂ classic Peruvian rotisserie-style chicken thatâ€™s quite flavorful. It is one of the most eaten dish in Peru finds Â its origins in the capital city, here in Â Lima.Â Pollo a la brasa has been declared by Peruâ€™s National Institute of Culture â€œa culinary specialtyâ€ and is used by Peruâ€™s census agency, the INEI toÂ Â calculateÂ the countryâ€™sÂ monthlyÂ inflation. Â Here is Peru, thereâ€™s even a Â â€œDay of Pollo a la Brasaâ€ which is theÂ thirdÂ Sunday in July.Â Â Itâ€™s that important. Â Pollo a la brasa is Â chicken thatâ€™s been marinated with many Peruvian ingredients (plus a little Â soy sauce),Â thenÂ roasted in a special brick linedÂ rotisserieÂ that is fired up with mesquite charcoal. Simple and oh, so delicious.
This is Miroâ€™sÂ contributionÂ as I have never tasted this. Anticuchos is food very popular in the streets of Peru, which is where Miro has tasted it. InÂ essence, itâ€™s marinated grilled beef hearts served on a stick. He liked it, that should say a lot, since heâ€™s not a big meat-eater.
LomoSaltado can be found in every region throughout the country. It is a platter with sautÃ©ed onions, tomatoes and beef served with either french fries or rice, or sometimes both.LomoSaltado a fusion of Chinese and Peruvian flavors, which Â in Peru isÂ referredÂ to as â€œChifaâ€ cuisine. What makes the meal so special is the wine used for sautÃ© which provides a rich uniqueÂ flavor.
Cuy is another traditional dish recommend to try while in Peru. Â (Full disclosure: We havenâ€™t tried it. Somehow, Miro and I canâ€™t get over eating a former pet, but itâ€™s a national favorite, so I thought Iâ€™d list it here. ) Cuy was believed that this cuisine originated from the Antiplano region. This dish is a guinea pig which I suspect tastes EXACTLY like chicken or rabbit. Itâ€™s usually offeredÂ barbecuedÂ or baked and served with hot sauce. Itâ€™sÂ traditionallyÂ served on special occasions here in Peru, Â so letâ€™s party!!!
And for my absolute favorite (besides ceviche of course): Â Causa is one of the most popular dishes all along Peruâ€™s coast, including Lima. Besides being delicious, the traditional causa is fairly economic and easy to prepare. It includes potatoes with local spices, (remember all the potatoes here in Peru?), tuna from the ample Pacific Coast, and Peruâ€™s plentifulÂ supplyÂ ofÂ avocados. There are many variations both in the purÃ©e and in the fillings.