By Mariella Aldana from Proef Peru

These recipes are perfect for bringing a taste of Peru into your kitchen in a simple and
accessible way, they reflect the true spirit of Peruvian cuisine.
I invite you to explore, taste and enjoy these creations and experience how Peruvian food
can be both effortless and extraordinary.

Ceviche Clasico
Discover the taste of Peru with this Classic Ceviche recipe, inspired by the country’s world
renowned tradition. Known for its freshness and vibrant flavors, Peruvian ceviche has been
celebrated globally and recognized as a Heritage of Humanity.
This recipe combines tender white fish, zesty lime and the iconic leche de tigre, creating a
perfect balance of citrus, spice and aroma. Served with sweet potato, toasted corn, and
fresh lettuce, it brings an authentic taste of Peru to your table

Classic Ceviche
Serves 4
Ingredients
 400–420 g white fish fillet (sea bass or corvina)
 1 red onion, thinly sliced (julienne)
 ½ red chili (ají or similar), finely chopped
 Fresh cilantro leaves, finely chopped (optional)
 Juice of 2 fresh limes
 Leche de Tigre (see recipe below)
 Salt, to taste
For serving:
 Cooked sweet potato
 Toasted chulpi corn and cooked corn (canned or fresh)
 Lettuce leaves

Leche de Tigre (Tiger’s Milk)
Ingredients

 250 ml fresh lime juice
 400 ml cold fish stock (preferably homemade)
 ½ small red onion
 4 garlic cloves
 1 piece fresh ginger (about 5 cm)
 2 celery stalks
 6 cilantro stems (no leaves)
 ½ ají limo or red chili (seeded and deveined)
 8 ice cubes
 Salt, to taste

Preparation Tiger Milk

1. Place all the chopped ingredients into a bowl: a couple of small pieces of fish, garlic,
   ginger, celery, chili, cilantro stems, lime juice, fish stock, ice cubes, and salt.
2. Blend until smooth.
3. Taste and adjust seasoning.
4. Strain through a fine sieve to obtain a smooth, light texture.
5. Keep refrigerated until ready to use.

Ceviche Preparation
Mise en place
 Cut the fish into 3–4 cm cubes and place in a chilled bowl. Season with salt, mix
gently and refrigerate.
 Slice the red onion into fine julienne and soak in ice water to reduce sharpness. Keep
chilled.
 Finely chop the remaining chili and cilantro leaves. Set aside.
Assembly

1. Remove all ingredients from the refrigerator just before mixing.
2. Add the chopped chili, drained onion, and cilantro (optional) to the fish.
3. Pour in the fresh lime juice and mix gently.
4. Add the leche de tigre and adjust salt if needed.
5. Mix carefully and let it marinate in the refrigerator for 5–10 minutes.

Serving
 Place a lettuce leaf in a deep plate.
 Gently spoon the ceviche with its leche de tigre over it.
 Serve with sweet potato, toasted chulpi corn and cooked corn.

Tips
 Always use very fresh, high-quality fish (sashimi-grade if possible).
 Make your own fish stock using 500 ml water, fish head/bones, celery, onion and
ginger.
 Serve immediately to preserve the freshness and texture of the fish.

Lomo Saltado

Lomo Saltado is one of Peru’s most beloved dishes, a perfect fusion of traditional Peruvian ingredients and Chinese cooking techniques. This vibrant stir-fry combines tender strips of beef, red onions, tomatoes, and the distinctive flavor of ají amarillo, all quickly cooked over high heat to create its signature smoky taste.

This recipe invites you to recreate that authentic experience at home, bringing together bold flavors, simple techniques, and comforting textures. Served with fluffy white rice and crispy fries, it’s a dish that is both hearty and full of character. Try it yourself and enjoy a true classic of Peruvian cuisine.

Lomo Saltado (Peruvian Stir-Fried Beef)

Serves 2–3

Ingredients

• 300 g beef steak, cut into medium-sized pieces (1 – 1.5 cm thick | 4 – 6 cm long)
• 1 red onion, core removed, cut into thick slices
• 2 tomatoes, removed seeds, cut into strips
• 2 spring onions (scallions), cut into thick slices
• 4 sprigs cilantro or parsley, finely chopped
• 2 tbsp vegetable oil
• 1 tsp cumin
• Salt and pepper, to taste

Sauce

• 150 ml beef broth
• 3 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tbsp ají amarillo paste
• 1 tsp oyster sauce

To Serve

• 1 cup cooked white rice (optional)
• French fries (fried, oven-baked, or air-fried)

Preparation

1. Prepare the sauce
   In a bowl, mix the beef broth, soy sauce, red wine vinegar, ají amarillo paste and oyster sauce. Set aside.
2. Season the beef
   Season the beef pieces with salt, pepper, and cumin.
3. Cook the beef
   Heat the oil in a wok or large pan over medium-high heat until it begins to smoke. Stir-fry the beef quickly until browned and cooked through. Remove from the pan and set aside.
4. Stir-fry the vegetables
   In the same pan, add the red onion (add a bit more oil if needed) and stir-fry for about 1 minute. Add the tomatoes and cook for another minute.
5. Combine everything
   Return the beef to the pan along with its juices. Add the spring onions and pour in the prepared sauce. Toss everything together and cook for about 1 minute, allowing the flavors to combine.
6. Finish
   Remove from heat, add the chopped cilantro or parsley, and mix well.

Serving

Serve immediately with a portion of steamed white rice (optional) and crispy fries on the side or mixed into the dish for a more traditional presentation.

PromPeru invites you to recreate these recipes at home and experience the richness of Peruvian cuisine firsthand. Take the opportunity to explore their flavors, techniques, and cultural heritage. If you prepare them, we would be delighted to see your results—please share your creations on Instagram and tag @promperunl so we can feature and celebrate your experience. Enjoy.