World Cuisines
Peru
Peru's national treasure: raw sea bass cured in lime juice with red onion, chili and cilantro, served with sweet potato and corn. Ingredients: sea bass fillets, limes, red onion, ají limo chili, cilantro, salt, sweet potato, choclo corn, cancha corn. Recipe: 1) Cut fish into even cubes; chill. 2) Slice onion thin and rinse. 3) Toss fish with lime juice, salt, chili and onion; cure only 5-10 minutes. 4) Fold in cilantro. Serve: at once, with boiled sweet potato, choclo and toasted cancha; drink the leftover leche de tigre. History: from pre-Columbian coastal curing (once with fermented fruit juice) to the lime-cured icon of Peruvian cuisine, now celebrated nationally.
Peru's stir-fry marriage of Andes and Canton: seared beef strips tossed with onion, tomato and soy, served with both rice and fries. Ingredients: beef sirloin, red onion, tomato, soy sauce, vinegar, garlic, ají amarillo paste, cilantro, rice, potatoes, oil. Recipe: 1) Sear beef strips over fierce heat; set aside. 2) Stir-fry onion and tomato until just softened. 3) Return beef with soy, vinegar and ají paste; toss fast. 4) Fry potatoes crisp. Serve: beef over rice with fries on the side or folded in, cilantro on top. History: born from 19th-century Chinese immigration to Peru — chifa cooking — fusing wok technique with Peruvian ingredients.
A creamy golden chicken stew thickened with bread, walnuts and ají amarillo, comfort food from Lima's kitchens. Ingredients: chicken, ají amarillo paste, onion, garlic, bread, evaporated milk, walnuts, Parmesan, turmeric, boiled eggs, olives, rice. Recipe: 1) Poach chicken; shred, reserving stock. 2) Fry onion and garlic; add ají paste. 3) Blend soaked bread, walnuts, milk and a little stock; stir in. 4) Add chicken; simmer to a thick cream. Serve: over rice with boiled egg and olives. History: a colonial-era Lima creation, its yellow chili sauce a signature of Peruvian criollo cooking.
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