Cookbook: Peru recipes

Starters: Ceviche

Ingredients

2 pounds of white fish (mahi mahi is an excellent choice)
1 cup of lime juice
1 clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)

Salt and pepper to taste

1 large onion, finely chopped
2 stalks of celery, finely chopped
Bunch of finely chopped cilantro
2 lettuce leaves per plate
12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4 sweet potatoes, boiled and peeled
6 to 8 lemons cut in half and placed in center of table

Preparation

1. Wash and de-bone fish and cut in 1/2 inch chunks

2. Season with lemon juice, garlic, salt and pepper. Let it marinade for 1 hour

3. Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour

4. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes.

 Main cores: Lomo saltado

Ingredients:

1 lb sirloin or tenderloin, cut into bite size pieces
1 small onion, cut into strips
1 large tomato, cut into strips
1 large hot pepper, seeded and cut into strips salt
  pepper

2 cloves garlic, chopped
1/4 cup dry red wine
2 tablespoon lime juice
1/4 cup chopped cilantro

Preparation:

1. Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.

2. Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.

3. Add the red wine and the cilantro. Cook for one more minute. Serve with white rice.