Ceviche is undoubtedly the most famous Peruvian dish. It is a dish based on raw fish (cod, sea bass, swordfish…) simply added with fresh lemon juice. To prepare it, cut 500 g of fish fillet into small dice. Sprinkle with the juice of 6 limes and leave to marinate in the fridge for 6 hours. At the end of this time, drain the fish and add 1 small chopped onion, the juice of 2 limes, 3 tablespoons of olive oil and 1 pinch of salt. Mix well and serve the ceviche with a few diced tomatoes and a few slices of avocado. For example, you can present the ceviche in verrines.
Papas a la huancaina are potatoes with an egg sauce. In a skillet, melt 800 g of feta with 1 minced onion, 1 minced garlic clove and 2 minced small red peppers. Add salt and pepper. Mix the preparation with 2 whole eggs and add 400 g of unsweetened condensed milk. Pour this sauce over the cooked and still hot potatoes. Serve immediately with a few leaves of green salad. This dish is traditionally served as a starter.
Unlike the classic tabbouleh, this Peruvian version is prepared with quinoa (the local "cereal") instead of durum wheat semolina. Cook 1 glass of quinoa then let it cool. Then add 2 finely chopped spring onions, 3 diced tomatoes, a few diced cucumbers, 1 bunch of chopped fresh parsley, 1 bunch of chopped fresh coriander and 1 bunch of chopped fresh mint. Drizzle with 2 tablespoons of olive oil and the juice of 2 limes. Lightly salt and pepper. Serve very chilled.
