Recipes from Peruvian cuisine are a tapestry of flavors, mixing indigenous ingredients with influences from Europe, Africa and Asia.
Each dish tells a story of cultural fusion and culinary mastery. Peru’s geography, from the coastal plains to the peaks of the Andes, offers an abundance of fresh ingredients like seafood, potatoes and exotic fruits.
With its rich history and cultural heritage, Peruvian cuisine has gained international recognition for its unique flavors and innovative techniques. Whether you’re enjoying a traditional dish at a local market or dining at a world-class restaurant, every bite celebrates Peru’s culinary heritage. From the fiery heat of the aji pepper to the delicate balance of the ceviche marinade, Peruvian cuisine delights the senses and leaves a lasting impression on every palate.
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Here, you can also find new recipes for various needs:
Transforming scrap into delights
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Purple Potato and Avocado Causa Rolls are a colorful Peruvian dish that layers mashed purple potatoes with lime juice and a creamy avocado filling. They are chilled before serving.
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Chifa-style lomo saltado spring rolls combine stir-fried beef and vegetables with crispy spring roll wrappers. Cooked with bold flavors and deep-fried for a crunchy, savory treat.
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Choclo con Queso Empanadas are filled with sweet corn, cheese and herbs wrapped in flaky dough. Mix the filling, assemble the empanadas and bake until golden.
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Aguaymanto glazed pork ribs are tender, flavorful ribs coated in a golden berry jam glaze. marinated, baked and broiled for a caramelized finish. They make a hearty main dish.
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Mango Ceviche with Coconut Milk
Prep Time: 15 minutes Total Time: 45 minutes
Nutrition Facts (Per Serving):
- Calories: 210 kcal
- Fat: 9g
- Carbohydrates: 15g
- Protein: 20g
Ingredients:
- 300g of fresh fish fillets (e.g., tilapia or seabass), diced
- 1 medium ripe mango, diced (about 150g)
- ½ small red onion, finely chopped (about 50g)
- 3 tablespoons of lime juice (about 1 lime)
- ½ cup of coconut milk (120ml)
- 2 tablespoons of fresh cilantro, chopped
- Black pepper, to taste
Directions:
Prepare the ingredients:
Combine the diced fish, diced mango, chopped red onion, lime juice, coconut milk, chopped cilantro and black pepper in a large mixing bowl. Gently stir everything to ensure the ingredients are well mixed.Refrigerate:
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and for the fish to “cook” in the acidity of the lime juice.Serve:
Serve the ceviche chilled as an appetizer or light main dish. It pairs well with tortilla chips or lettuce wraps for a fresh, zesty meal.
Quinoa-Stuffed Bell Peppers
Prep Time: 20 minutes Total Time: 50 minutes
Nutrition Facts (per serving):
- Calories: 280
- Fat: 10g
- Carbs: 35g
- Protein: 12g
Ingredients:
- 4 bell peppers, halved and seeds removed
- 1 cup of quinoa, cooked
- 1 cup of black beans, drained and rinsed
- 1 cup of corn kernels
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped cilantro
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper, to taste
- 1 cup of shredded cheese (such as queso fresco or mozzarella)
Directions:
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Combine cooked quinoa, black beans, corn kernels, diced tomatoes, chopped cilantro, ground cumin, chili powder, salt and pepper.
- Spoon the quinoa mixture into each bell pepper half, pressing down gently to pack it in.
- Sprinkle shredded cheese on top of each stuffed pepper.
- Place the stuffed peppers in the prepared baking dish and cover with aluminum foil.
- Bake for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly.
- Serve hot and enjoy the nutritious and flavorful quinoa-stuffed bell peppers!
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Lucuma and Pisco Mouse
Prep Time: 20 minutes Total Time: 2 hours 20 minutes
Nutrition Facts (Per Serving):
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 20g
- Protein: 3g
Ingredients:
- 1 cup of lucuma puree (about 250g)
- 2 tablespoons of pisco
- 1 cup of whipping cream (240ml)
- 1 teaspoon of gelatin (dissolved in 2 tablespoons warm water)
- 2 tablespoons of honey
- 1 teaspoon of vanilla extract
Directions:
Dissolve the gelatin:
Dissolve the gelatin in 2 tablespoons of warm water according to the package instructions. Set aside.Whip the cream:
Whip the whipping cream using a hand mixer or whisk until stiff peaks form. This will give the mousse its airy texture.Mix lucuma and other ingredients:
In another bowl, combine the lucuma puree, pisco, honey, and vanilla extract. Mix well until smooth and fully combined.Fold in the whipped cream:
Gently fold the whipped cream into the lucuma mixture, ensuring you don’t overmix to keep the mousse light and fluffy.Add the gelatin:
Heat the dissolved gelatin in the microwave for a few seconds until it becomes liquid, then pour it into the lucuma mixture. Stir until everything is well incorporated.Pour and refrigerate:
Pour the mousse mixture into serving glasses or molds. Refrigerate for at least 2 hours or until the mousse is fully set.Serve:
Serve chilled, optionally garnished with whipped cream or fresh fruit for added flavor and presentation.
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Ceviche-Stuffed Avocados
Prep Time: 20 minutes Total Time: 50 minutes
Nutrition Facts (per serving):
- Calories: 250
- Fat: 15g
- Carbs: 17g
- Protein: 16g
Ingredients:
- 1 lb of fresh white fish fillets (such as sea bass or halibut), diced
- 1 cup of lime juice
- 1 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup of chopped cilantro
- 2 tomatoes, diced
- Salt and pepper, to taste
- 4 ripe avocados
- Corn tortilla chips (for serving)
Directions:
- Combine diced fish, lime juice, red onion, jalapeño, cilantro and diced tomatoes.
- Season with salt and pepper to taste.
- Marinate in the refrigerator for at least 30 minutes.
- Cut the ripe avocados in half and remove the pits. Scoop out extra flesh from each avocado half to create a larger cavity.
- Fill each avocado half with the ceviche mixture, packing it in gently.
- Serve immediately with corn tortilla chips for scooping.
Aji Amarillo Chicken Empanadas
Prep Time: 30 minutes Total Time: 1 hour
Nutrition Facts (per serving):
- Calories: 220
- Fat: 10g
- Carbs: 20g
- Protein: 14g
Ingredients:
- 2 cups of shredded cooked chicken
- 1/2 cup of Aji Amarillo paste
- 1/2 cup of diced red onion
- 1/4 cup of chopped cilantro
- 1/4 cup of diced green olives
- 1 teaspoon of ground cumin
- Salt and pepper, to taste
- Empanada dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Directions:
- Mix shredded chicken, Aji Amarillo paste, diced red onion, chopped cilantro, diced green olives, ground cumin, salt and pepper.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the empanada dough on a floured surface and cut it into rounds using a circular cutter.
- Spoon a tablespoon of the chicken mixture onto each dough round.
- Fold the dough over the filling to create a half-moon shape, then press the edges with a fork to seal.
- Place the empanadas on the prepared baking sheet.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes until golden brown and crispy.
- Serve hot.
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Purple Potato and Huancaina-Stuffed Piquillo Peppers
Prep Time: 30 minutes Total Time: 45 minutes
Nutrition Facts (per serving):
- Calories: 220
- Fat: 12g
- Carbs: 25g
- Protein: 7g
Ingredients:
- 8 piquillo peppers, drained
- 1 lb of purple potatoes, boiled and mashed
- 1 cup of Huancaina sauce (made with queso fresco, yellow chili peppers, evaporated milk and crackers)
- 1/4 cup of chopped black olives
- 1/4 cup of chopped roasted peanuts
- Chopped fresh parsley (for garnish)
Directions:
- Preheat the oven to 375°F (190°C).
- Mix mashed purple potatoes with Huancaina sauce until well combined.
- Gently stuff each piquillo pepper with the purple potato mixture.
- Place the stuffed peppers in a baking dish.
- Sprinkle chopped black olives and roasted peanuts over the stuffed peppers.
- Bake for 15-20 minutes until heated.
- Garnish with chopped fresh parsley before serving.
Lucuma Cheesecake Bars
Prep Time: 20 minutes Total Time: 5 hours (including chilling time)
Nutrition Facts (per serving):
- Calories: 320
- Fat: 20g
- Carbs: 30g
- Protein: 5g
Ingredients:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- 16 oz of cream cheese, softened
- 1 cup of powdered sugar
- 1 cup of lucuma puree
- 1 teaspoon of vanilla extract
- Whipped cream and sliced strawberries (for garnish)
Directions:
- Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
- Mix graham cracker crumbs, granulated sugar and melted butter until well combined.
- Press the mixture into the bottom of the prepared baking dish to form the crust.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Add lucuma puree and vanilla extract to the cream cheese mixture and beat until well combined.
- Pour the cheesecake mixture over the graham cracker crust and spread it evenly.
- Bake for 25-30 minutes until the edges are set and the center is slightly jiggly.
- Allow the cheesecake bars to cool completely, then refrigerate for at least 4 hours or overnight.
- Cut into bars, garnish with whipped cream and sliced strawberries and serve chilled.
Alfajores de Maiz Morado (Purple Corn Alfajores)
Prep Time: 20 minutes Total Time: 40 minutes
Nutrition Facts (per serving, 2 cookies):
- Calories: 220
- Fat: 12g
- Carbs: 25g
- Protein: 3g
Ingredients:
- 1 cup of purple corn flour (maiz morado)
- 1 cup of all-purpose flour
- 1/2 cup of unsalted butter, softened
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Pinch of salt
- Dulce de leche (for filling)
- Powdered sugar (for dusting)
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until incorporated.
- In a separate bowl, whisk the purple corn flour, all-purpose flour and salt.
- Gradually add the dry to wet ingredients, mixing until a dough forms.
- Roll out the dough on a floured surface to about 1/4 inch thickness.
- Use a round cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Bake for 10-12 minutes until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
- Once cooled, spread dulce de leche on the bottom side of half of the cookies, then sandwich them with the remaining cookies.
- Dust the tops of the alfajores with powdered sugar.
Chicha Morada Popsicles
Prep Time: 10 minutes Total Time: 4-6 hours (including freezing time)
Nutrition Facts (per popsicle):
- Calories: 70
- Fat: 0g
- Carbs: 18g
- Protein: 0g
Ingredients:
- 4 cups of purple corn juice (chicha morada)
- 1/2 cup of pineapple juice
- 1/4 cup of lime juice
- 1/4 cup of granulated sugar (adjust to taste)
- Fresh pineapple chunks (optional, for garnish)
Directions:
- Combine the purple corn juice, pineapple juice, lime juice and granulated sugar.
- Stir until the sugar is dissolved.
- Taste the mixture and adjust the sweetness if needed by adding more sugar.
- Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
- Add a few fresh pineapple chunks into each popsicle mold for extra flavor and texture.
- Insert popsicle sticks into the molds and freeze for at least 4-6 hours or until completely frozen.
- Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds.
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Mango-Lucuma Sorbet
Prep Time: 10 minutes Total Time: 4 hours 10 minutes (including freezing time)
Nutrition Facts (per serving):
- Calories: 120
- Fat: 0.5g
- Carbs: 30g
- Protein: 1g
Ingredients:
- 2 ripe mangoes, peeled, pitted and diced
- 1/2 cup of lucuma puree
- 1/4 cup of granulated sugar (adjust to taste)
- 2 tablespoons of lime juice
- 1/4 cup of water
- Fresh mint leaves (for garnish)
Directions:
- Place diced mangoes, lucuma puree, granulated sugar, lime juice and water in a blender or food processor.
- Blend until smooth and well combined.
- Taste the mixture and adjust the sweetness if needed by adding more sugar.
- Pour the mixture into a shallow dish or baking pan.
- Freeze for about 4 hours, stirring every 30 minutes with a fork to break up any ice crystals and create a smooth texture.
- Once the sorbet is fully frozen and has a smooth consistency, scoop it into serving bowls or glasses.
- Garnish with fresh mint leaves and serve immediately.