Ceviche is Peru's most celebrated dish, made with raw fish like cod, sea bass, or swordfish, 'cooked' in fresh lime juice. Dice 500g of fish fillet. Toss with juice from 6 limes and marinate in the fridge for 6 hours. Drain, then stir in 1 small chopped onion, juice of 2 limes, 3 tablespoons olive oil, and a pinch of salt. Serve with diced tomatoes and avocado slices—try presenting in verrines for a stylish touch.
Papas a la huancaina features boiled potatoes smothered in a creamy sauce. In a skillet, melt 800g feta with 1 minced onion, 1 minced garlic clove, and 2 minced small red peppers. Season with salt and pepper. Blend with 2 whole eggs and 400g unsweetened condensed milk. Pour over hot cooked potatoes and serve right away with fresh green salad leaves. This classic shines as a starter.
This twist on tabbouleh swaps bulgur for Peru's superfood quinoa. Cook 1 glass of quinoa and cool. Mix in 2 finely chopped spring onions, 3 diced tomatoes, diced cucumbers, chopped fresh parsley, coriander, and mint. Dress with 2 tablespoons olive oil and juice of 2 limes. Season lightly with salt and pepper. Chill and serve for a refreshing delight.
