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Ceviche-N1 Peruvian Restaurant    Ceviche Menu

Peruvian Food Recipes – Traditional and modern Peruvian cuisine recipes from easy to chef level. Try one of these delicious recipes!

Lomo Saltado (Peruvian Stir-Fried Beef)

Lomo Saltado is made with ingredients and techniques that reflect the mix of cultures that contributed to its existence. It’s an example of chifa cooking, a term that describes the Chinese-Peruvian hybrid cuisine created by Chinese immigrants who moved to South America more than a century ago, as well as the restaurants where Peruvian food is served.

INGREDIENTS

2 cups boneless/skinless chicken thighs
5 eggs scrambled and then roughly chopped
2 1/2 cups cold cooked white rice
1/2 cup onions diced small
2 garlic cloves minced
1 whole red bell pepper diced 
1/2 cup thinly sliced green onions plus the white parts
salt and pepper for taste
3 tbsp vegetable oil
Soy sauce mix

Full Recipe

Peruvian Picarones

Picarones are a traditional dessert from Peru. Similar to donuts and very common throughout Latin America, picarones are prepared with sweet potato and pumpkin in Peru. They are accompanied by a spiced honey or molasses.

Ingredients

1 pound sweet potatoes
1 pound pumpkin
2 teaspoons aniseed
1 tablespoons sugar
1 ¾ tablespoons active dry yeast
1pound all-purpose flour
Vegetable oil for frying
4 cups chancaca syrup

For the syrup:
2 chancaca pieces
2 cinnamon sticks
6 cloves, 1 fig leaf
2 star anise
pineapple peels
1 orange, whole

Instructions

Peel the sweet potatoes and cut in medium sized squares. Peel and chop the pumpkin. Put in a heavy saucepan with the aniseed, add water to cover, and cook over medium high heat until soft. Drain, reserving the water, and process in the food processor or mash the sweet potatoes and pumpkin to form a soft puree.

Cool the water to lukewarm. In a bowl put one cup cooking water and the sugar; add the active dry yeast, stirring until dissolved. Cover and let rest for 10 minutes in a warm place, until it forms a sponge.

Put the potato and pumpkin puree in a large bowl; add the activated yeast. Add the flour, and mixing with your hands add ½ cup of the cooking water, until the dough is no longer sticky, and feels soft and silky. Cover with a kitchen towel and let rest in a warm and quiet place, until double or triple in volume, at least two hours.

When the dough is ready, heat a good amount of oil in a big saucepan to deep-fry the picarones.
This is a fundamental step and requires skill and training. With practice, you will get there. Have a bowl with cold water nearby; with one wet hand, take a portion of dough, and quickly try to make a ring shape with your thumb while you put it in the hot oil. With a long wooden stick, turn the picarones around (you can use a kitchen fork to do this).Serve drenched with syrup.
For the syrup:
Chop chancaca and put in a saucepan with cinnamon sticks, cloves, fig leaf, star anise, pineapple peels, and orange. Cover with water and cook over medium heat, stirring occasionally until the chancaca is dissolved and forms a thick syrup. Strain discarding the solids, cool to room temperature, and put in a jar to have it ready to pour over picarones. You can substitute chancaca with molasses syrup or muscovado sugar.

Peruvian Style Fried Rice

Arroz Chaufa is Peruvian’s version of Chinese fried rice. It is influenced by the large amount of Chinese immigrants to Peru. Peru’s fried rice version consists of rice, sweet peppers, green onions, onions, garlic, soy sauce, scrambled eggs chicken and a dash of sesame oil, ginger and cumin.

INGREDIENTS

1 pound (450g) beef tenderloin, skirt steak
1/4 cup (60ml) vegetable oil
1 medium (8-ounce/225g) red onion, cut into 1/2-inch slices
4 scallions, cut into 2-inch lengths
1 fresh or frozen ají amarillo chile pepper 
2 medium plum tomatoes cut into 3/4-inch-thick wedges
2 medium cloves garlic, minced
1-inch piece peeled fresh ginger
1 tablespoon  soy sauce
1 tablespoon apple cider vinegar
2 teaspoons minced fresh cilantro leaves and tender stems
Freshly ground black pepper
French fries, for serving
Cooked long-grain rice, for serving

Full Recipe

FatHarryPotter recommends Ceviche N1 Peruvian Restaurant

JUST what San Blas needs!!!!

This is precisely the type of restaurant that San Blas needed. The food is incredible and the service great. Don’t be fooled by the cheap deep fried offerings nearby. If you want amazing flavor and great food then try this place. I promise you’ll love it