3 dishes people actually cook in Peru: what they are, how long they take, and what you need to buy.
What can you cook from Peru? 3 traditional Peru dishes, from Lomo saltado (40 min, the quickest) to Ají de gallina (60 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Peru on the map. Drag to spin the planet.
Raw white fish turned opaque in a few minutes by lime juice and chilli, served with sweet potato and corn to soften the acidity.
A Chinese-Peruvian stir-fry where beef, red onion and tomato meet soy sauce, vinegar and chips, served with rice.
Poached shredded chicken in a sauce of ají amarillo thickened with milk-soaked bread, walnuts and parmesan.
Copper documents three dishes from Peru: Ceviche, Lomo saltado and Ají de gallina. Coriander and garlic each appear in more than one recipe. Two of the three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 4 are shared by more than one dish. Coriander and red onion the hardest to find: of the 586 dishes in Copper's atlas, 14 use coriander and 20 use red onion. Every ingredient list on this page is complete, with quantities, and free to read.
Lomo saltado is the quickest at 40 minutes. Ají de gallina is the longest at 60 minutes. The median is 45 minutes — a weeknight, not a project.
Ceviche and Lomo saltado are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Peru is part of South American.
Countries close to Peru on the globe — and close on the plate.
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