20 Simple Easy Peruvian Recipes Authentic

Are you ready to taste the vibrant flavors of Peru? From the streets of Lima to the Andean highlands, Peruvian cuisine offers a world of delicious and authentic dishes that are sure to delight your taste buds. In this article, we’ll take you on a culinary journey through 20 simple and easy-to-make Peruvian recipes that showcase the country’s rich cultural heritage.

From classic ceviche to hearty stews, these recipes highlight the bold flavors and vibrant ingredients that make Peruvian cuisine so unique. Whether you’re looking for a quick weeknight dinner or a special occasion dish, we’ve got you covered with our collection of authentic Peruvian recipes.

Lomo Saltado with Homemade Sauce

This classic Peruvian dish is a flavorful and savory stir-fry that combines tender beef strips, crisp vegetables, and a rich homemade sauce. Serve it over rice or noodles for a satisfying meal.

Ingredients:

– 1 lb beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 cup mixed vegetables (snow peas, carrots, etc.)
– 2 tablespoons soy sauce
– 2 tablespoons vinegar
– 1 tablespoon sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Cook the beef strips in a skillet over medium-high heat until browned, about 3-4 minutes. Remove from heat.
2. In the same skillet, add vegetable oil and sauté onion, garlic, bell pepper, and mixed vegetables until tender.
3. Add cooked beef back into the skillet with soy sauce, vinegar, sugar, salt, and pepper. Stir-fry for 1 minute.
4. Serve hot over rice or noodles, garnished with fresh cilantro leaves.

Cooking Time: 15-20 minutes

Classic Peruvian Ceviche with Fresh Fish

Experience the vibrant flavors of Peru’s national dish with this refreshing ceviche recipe.

Ingredients:

– 1 pound fresh white fish (such as halibut, sea bass, or flounder), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1/4 teaspoon salt
– 1-2 ají amarillo peppers (or substitute with jalapeño or serrano), seeded and finely chopped

Instructions:

1. In a large bowl, combine fish pieces and lime juice. Let it marinate for at least 30 minutes in the refrigerator.
2. Just before serving, stir in chopped onion, cilantro, salt, and ají amarillo peppers.
3. Cover and refrigerate for an additional 15-20 minutes to allow flavors to meld.

Cooking Time: 45-60 minutes (includes marinating time)

Serve chilled, garnished with additional cilantro if desired. Enjoy the bold, citrusy taste of Peru’s beloved ceviche!

Easy Aji de Gallina with Shredded Chicken

Easy Aji de Gallina with Shredded Chicken: A Peruvian Twist on Classic Rooster Sauce

This recipe transforms shredded chicken into a creamy, spicy sauce reminiscent of Peru’s national dish. With just a few ingredients and simple steps, you’ll be enjoying this flavorful twist in no time.

Ingredients:

– 1 pound cooked, shredded chicken
– 1/2 cup heavy cream
– 2 tablespoons Aji Amarillo pepper paste (or substitute with sriracha sauce)
– 2 cloves garlic, minced
– 1 tablespoon unsalted butter
– Salt and black pepper, to taste
– Fresh cilantro leaves, chopped (optional)

Instructions:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the Aji Amarillo paste and cook for 1-2 minutes, until fragrant.
3. Pour in the heavy cream and bring the mixture to a simmer.
4. Stir in the garlic and shredded chicken. Cook for an additional 2-3 minutes or until heated through.
5. Season with salt and black pepper to taste.
6. Garnish with chopped cilantro leaves, if desired.

Cooking Time: 10-12 minutes

Serve over rice, noodles, or use as a dip for your favorite snacks. Enjoy the bold flavors of Peru in this easy Aji de Gallina recipe!

Quick Peruvian Causa with Avocado

Causa is a traditional Peruvian dish made with mashed potatoes, chicken or seafood, and avocado. This quick recipe gives you the flavors of causas without the hassle of cooking meat or making homemade mayonnaise.

Ingredients:

– 2 large potatoes, boiled and mashed
– 1 ripe avocado, diced
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In a medium bowl, combine the mashed potatoes, diced avocado, Greek yogurt, and lemon juice.
2. Mix well until smooth and creamy.
3. Season with salt and pepper to taste.
4. Spoon the mixture into individual serving cups or glasses.
5. Garnish with fresh cilantro leaves.
6. Serve immediately.

Cooking Time: 10-15 minutes

Simple Papa a la Huancaina with Cheese Sauce

Experience the classic Peruvian flavors of papas a la Huancaina with a creamy cheese twist! This recipe is a delicious and easy adaptation that combines the traditional dish’s signature yellow pepper sauce with melted mozzarella cheese.

Ingredients:
• 4-6 medium-sized potatoes
• 1/2 cup yellow pepper sauce (see note)
• 1 cup grated mozzarella cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Boil the potatoes until tender, then slice into 1-inch thick rounds.
2. In a separate pan, warm the yellow pepper sauce over medium heat.
3. Place a potato round on a plate or serving dish, spoon some of the warmed yellow pepper sauce over it, and top with shredded mozzarella cheese.
4. Sprinkle chopped cilantro over the cheese and season with salt and pepper to taste.
5. Serve immediately and enjoy!

Cooking Time: 20-25 minutes

Authentic Anticuchos with Beef Heart

Anticuchos are traditional Peruvian street food skewers, typically made with grilled beef heart. This recipe stays true to its roots by using tender beef heart, marinated in a zesty mixture of vinegar, garlic, and spices.

Ingredients:

– 1 lb beef heart, sliced into thin strips
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– 1 teaspoon paprika
– Salt and black pepper to taste
– 10-12 bamboo skewers

Instructions:

1. In a large bowl, whisk together olive oil, garlic, vinegar, paprika, salt, and black pepper.
2. Add the sliced beef heart to the marinade, making sure each piece is coated evenly. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat.
4. Remove beef heart from marinade, allowing excess liquid to drip off.
5. Thread 2-3 pieces of beef heart onto each skewer, leaving a small space between each piece.
6. Grill anticuchos for 2-3 minutes per side, or until cooked through and slightly charred.
7. Serve immediately with your favorite accompaniments, such as grilled corn, potatoes, or avocado.

Cooking Time: Approximately 10-12 minutes total, including marinating time.

Easy Peruvian Tamales with Corn Husks

Easy Peruvian Tamales with Corn Husks

Peruvian tamales are a staple in many Latin American households, and this recipe makes it easy to enjoy them at home. With just a few simple ingredients and some basic preparation, you can create delicious and authentic tamales.

Ingredients:

– 1 pound of masa harina (corn flour)
– 2 cups of chicken broth
– 1 tablespoon of vegetable oil
– 1/4 cup of grated cheese (such as queso fresco or mozzarella)
– 1/2 cup of cooked beef or pork, shredded
– 1/2 teaspoon of ground cumin
– Salt to taste
– Corn husks for wrapping

Instructions:

1. Combine the masa harina and chicken broth in a large bowl. Mix until smooth and pliable.
2. Add the vegetable oil, grated cheese, shredded meat, and ground cumin to the bowl. Mix well.
3. Soak the corn husks in water for about 30 minutes. This will make them pliable and easy to fold.
4. To assemble the tamales, lay a corn husk flat on a clean surface. Take a small handful of the masa mixture and place it in the center of the husk.
5. Fold the sides of the husk over the filling, then roll the tamale up tightly. Repeat with the remaining ingredients.

Cooking Time:

– Steam the tamales for 45-60 minutes, or until the masa is tender and the filling is heated through.
– Serve warm with your favorite toppings, such as salsa, avocado, or sour cream.

Classic Arroz con Pollo Peruvian Style

This iconic dish from Peru combines the flavors of saffron-infused rice, juicy chicken, and savory spices to create a hearty and comforting meal.

Ingredients:

– 1 1/2 cups uncooked white rice
– 3 boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onions and cook until translucent, about 3-4 minutes.
3. Add the chicken pieces and cook until browned, about 5-6 minutes.
4. Add the garlic, cumin, smoked paprika (if using), and saffron mixture to the skillet. Cook for an additional minute.
5. Add the diced tomatoes, chicken broth, salt, and pepper to the skillet. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.

Cooking Time: 35-40 minutes

Quick Peruvian Empanadas with Beef Filling

These empanadas are a delicious and easy twist on the classic Latin American pastry. With a flavorful beef filling and crispy exterior, they’re perfect for a quick snack or meal.

Ingredients:

– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Beef filling ingredients:
+ 1 pound ground beef
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon olive oil
+ 1 teaspoon cumin
+ Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt.
3. Add shortening and use a pastry blender or fingers to work into the dough until it resembles coarse crumbs.
4. Gradually add warm water and mix until a dough forms.
5. Divide dough into 6-8 equal pieces.
6. Roll each piece into a ball and flatten slightly into a disk shape.
7. Place 1-2 tablespoons of beef filling in center of each empanada.
8. Fold dough over filling, pressing edges to seal.
9. Brush tops with olive oil and bake for 15-20 minutes or until golden brown.

Simple Tacu Tacu with Beans and Rice

A comforting Peruvian dish made with cooked rice, beans, and a savory mixture of onions, garlic, and spices. This simple recipe is a great way to use up leftover rice and beans.

Ingredients:

– 1 cup cooked rice
– 1 cup cooked beans (black beans or kidney beans work well)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste

Instructions:

1. Heat the oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cooked rice and beans, cumin, salt, and pepper.
5. Cook for about 5 minutes, stirring occasionally, until the mixture is heated through.
6. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 15-20 minutes

Authentic Peruvian Tallarines Verdes

Tallarines verdes, a classic Peruvian dish, is a creamy and flavorful pasta dish made with spinach, garlic, ginger, and ají amarillo peppers. This recipe is a staple in many Peruvian households and is often served as a comforting main course.

Ingredients:

– 8 oz tallarín pasta
– 2 cups fresh spinach leaves
– 3 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 ají amarillo peppers, seeded and chopped
– 1/4 cup heavy cream
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. Cook tallarín pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add garlic, ginger, and ají amarillo peppers. Cook for 2-3 minutes or until fragrant.
3. Add fresh spinach leaves to the skillet and cook until wilted. Season with salt and pepper to taste.
4. Add cooked tallarín pasta to the skillet and stir to combine with the spinach mixture.
5. Pour in heavy cream and stir until well combined. Serve hot, garnished with additional ají amarillo peppers if desired.

Cooking Time: 15-20 minutes

Easy Peruvian Fried Rice with Chicken

Experience the bold flavors of Peru with this simple yet satisfying fried rice dish, infused with sautéed chicken and aromatic spices.

Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 eggs, beaten (optional)
– Scallions, chopped (for garnish)

Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes; set aside.
3. In the same pan, add onion and garlic; sauté until softened, about 2-3 minutes.
4. Add cumin, smoked paprika, salt, and pepper; stir-fry for 1 minute.
5. Add cooked rice to the pan, stirring to combine with spice mixture.
6. Cook, breaking up any clumps, for 2-3 minutes or until heated through.
7. If desired, push rice mixture aside and create a well; pour in beaten eggs; scramble until set.
8. Mix eggs with rice; add cooked chicken back into the pan and stir to combine.
9. Serve hot, garnished with chopped scallions.

Cooking Time: 20-25 minutes

Classic Peruvian Pollo a la Brasa

Classic Peruvian Pollo a la Brasa Recipe

This iconic Peruvian dish is a staple of traditional cuisine, featuring tender and flavorful roasted chicken marinated in a zesty blend of spices, garlic, and chili peppers. With its crispy skin and juicy meat, Pollo a la Brasa is sure to satisfy your cravings.

Ingredients:
• 2 lbs whole chicken
• 1/4 cup Peruvian yellow pepper paste (aji amarillo)
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 limes, cut into wedges

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yellow pepper paste, garlic, paprika, cumin, salt, and pepper.
3. Add the chicken to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or overnight.
4. Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before roasting.
5. Roast the chicken in the preheated oven for 45-50 minutes, or until golden brown and cooked through.
6. Serve with a squeeze of lime juice and enjoy!

Cooking Time: 45-50 minutes

Quick Peruvian Quinoa Soup

In a hurry but still want a nutritious and flavorful meal? This Quick Peruvian Quinoa Soup is the perfect solution! With its blend of protein-rich quinoa, tender chicken, and aromatic spices, you’ll be enjoying a satisfying bowl in no time.

Ingredients:

– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 lb boneless, skinless chicken breast or thighs
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Cook quinoa according to package instructions.
2. In a large pot, sauté chicken, onion, garlic, and bell pepper until the chicken is cooked through.
3. Add cumin, paprika, salt, and pepper. Stir well.
4. Pour in diced tomatoes and water or broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 20-25 minutes

Simple Peruvian-Style Stuffed Peppers

This recipe brings together the flavors of Peru with a twist on the classic stuffed pepper dish. Sweet bell peppers are filled with a savory mixture of rice, beans, and spices, creating a delicious and nutritious meal.

Ingredients:

– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1/2 cup cooked black beans, drained and rinsed
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Chopped fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix together rice, beans, onion, garlic, olive oil, cumin, smoked paprika (if using), salt, and pepper.
4. Stuff each pepper with the mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.

Cooking Time: 40-45 minutes

Authentic Peruvian Chaufa with Soy Sauce

Authentic Peruvian Chaufa with Soy Sauce Recipe

Chaufa, a popular street food in Peru, is a savory fried rice dish cooked with soy sauce and served with boiled eggs, chilies, and olives. This recipe provides a flavorful twist on the classic version by incorporating soy sauce for added depth.

Ingredients:

• 2 cups cooked rice (preferably day-old rice)
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (e.g., peas, carrots, corn)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons soy sauce
• 2 boiled eggs, sliced
• 1-2 chilies (optional), sliced
• 1-2 olives (optional), pitted

Instructions:

1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Pour in the mixed vegetables, salt, and pepper. Stir-fry for 2-3 minutes or until the vegetables are tender.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 5 minutes or until the rice is heated through and starting to brown.
5. Pour in the soy sauce; stir-fry for an additional minute to combine.
6. Serve the chaufa with sliced eggs, chilies, and olives on top (if using).

Cooking Time: About 15-20 minutes

Easy Peruvian Humitas with Corn

Easy Peruvian Humitas with Corn: A sweet and savory dessert perfect for any occasion. These traditional Peruvian humitas are filled with fresh corn, cheese, and spices, then steamed to perfection.

Ingredients:

– 1 cup fresh corn kernels
– 1/2 cup grated queso fresco or mozzarella cheese
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1/4 cup all-purpose flour
– 1/4 cup unsalted butter, melted
– 2 large eggs
– Water for steaming

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together corn kernels, cheese, sugar, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together flour and melted butter until smooth. Add eggs and mix well.
4. Combine the wet and dry ingredients with the corn mixture and stir until just combined.
5. Pour the mixture into 6-8 small cups or molds.
6. Steam the humitas over boiling water for 20-25 minutes, or until a toothpick inserted comes out clean.
7. Serve warm or at room temperature.

Cooking Time: 20-25 minutes

Classic Peruvian Seco de Carne

Seco de Carne, or braised beef, is a beloved Peruvian dish that’s slow-cooked to tender perfection. This hearty recipe is perfect for special occasions and gatherings.

Ingredients:

– 2 pounds beef brisket or shank, cut into large chunks
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup dry white wine
– 1 cup beef broth
– 2 tablespoons ají amarillo paste (or substitute with sriracha)
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 medium potatoes, peeled and cut into wedges

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef chunks on all sides, then remove from pot.
2. Add more oil if needed, then sauté onions and garlic until softened.
3. Add wine, broth, ají amarillo paste, cumin, salt, and pepper. Stir to combine.
4. Return browned beef to the pot, cover, and transfer to a preheated oven at 325°F (160°C).
5. Cook for 2 1/2 hours or until beef is tender. Serve with potatoes and your choice of sides.

Cooking Time: 2 1/2 hours

Quick Peruvian Picarones with Syrup

Experience the sweet and crispy delight of Peruvian picarones, a traditional breakfast or snack item, with this quick and easy recipe. These doughnuts are typically served during the Fiestas de la Vendimia (Grape Harvest Festival) in Peru.

Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 2 large eggs
– Vegetable oil for frying
– Syrup ingredients (see below)

Syrup:
– 1 cup granulated sugar
– 1 cup water

Instructions:

1. In a large mixing bowl, combine flour, salt, and sugar.
2. Gradually add milk, eggs, and mix until smooth batter forms.
3. Heat vegetable oil in deep frying pan to 375°F (190°C).
4. Using a spoon, drop small balls of the batter into the hot oil.
5. Fry for 3-4 minutes or until golden brown; drain on paper towels.
6. For the syrup, combine sugar and water in a saucepan. Bring to boil then reduce heat to simmer for 5 minutes.
7. Serve warm picarones with syrup drizzled over.

Cooking Time: 10-12 minutes (including frying time)

Simple Peruvian-Style Fish Stew

This hearty stew is a flavorful representation of Peruvian cuisine, blending the freshness of fish with the boldness of spices and aromatics. Perfect for a quick and satisfying meal.

Ingredients:

– 1 pound white fish (such as tilapia or cod), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can of diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and black pepper, to taste
– 2 cups fish broth
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add onions, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add cumin, smoked paprika, salt, and black pepper; stir for 1 minute.
4. Add fish pieces, diced tomatoes, and fish broth; bring to a simmer.
5. Reduce heat to low and let stew cook for 10-12 minutes or until fish is cooked through.
6. Garnish with cilantro, if desired.
7. Serve hot.

Cooking Time: 15-17 minutes

Summary

Discover the flavors of Peru with these 20 simple and easy recipes! From classic dishes like ceviche and anticuchos to comforting favorites like tamales and fried rice, this collection has something for every taste. Try your hand at making authentic Peruvian sauces, soups, and stews, or experiment with creative twists on traditional recipes. With ingredients and instructions provided for each dish, you’ll be well on your way to cooking up a storm of Peruvian flavors in no time.