A Taste of Peru: Lomo Saltado, Ceviche & Arroz Con Mariscos

Peruvian cuisine is renowned for its bold flavors, fusion of influences, and use of fresh ingredients. Among the many mouthwatering dishes that showcase Peru’s gastronomic excellence, Lomo Saltado, Ceviche, and Arroz con Mariscos stand out as emblematic creations that exemplify the country’s culinary prowess.

Lomo Saltado is a beloved Peruvian stir-fry that seamlessly blends traditional Peruvian ingredients with Chinese culinary techniques. This dish is a testament to the fusion of cultures in Peru. For Lomo Saltado, succulent strips of beef are marinated and stir-fried to perfection alongside onions, tomatoes, and peppers. The marriage of soy sauce, vinegar, and other spices give the dish a tantalizing aroma and deeply enjoyable flavors. Served with a side of fluffy rice and crispy fries, Lomo Saltado presents a harmonious combination of textures and tastes that please the palate.

Often hailed as Peru’s national dish, Cechiche showcases the country’s abundance of fresh seafood and its talent for creating culinary masterpieces. Ceviche is made by marinating raw fish or seafood in citrus juices, typically lime or lemon, which “cooks” the seafood through a process called denaturation. The result is a dish bursting with flavors, textures, and colors. The delicate fish is complemented by a medley of onions, cilantro, chili peppers, and garlic. Often served with sweet potatoes, crunchy corn kernels, and lettuce, Ceviche is a culinary revelation that showcases Peru’s coastal heritage and culinary creativity.

Arroz con Mariscos, or “rice with seafood,” is a Peruvian rice dish that highlights the bountiful treasures of the sea. This flavorful creation combines a fragrant blend of rice, succulent seafood, and a medley of vegetables and spices. Shrimp, squid, mussels, and/or fish are sautéed to perfection and combined with onions, garlic, bell peppers, tomatoes, and a hint of aji amarillo, a Peruvian yellow chili pepper. The combination of the seafood’s natural sweetness with the savory flavors of the vegetables and spices results in a symphony of tastes and textures. Each spoonful of Arroz con Mariscos transports you to the coastal shores of Peru, where the scent of the sea mingles with the aromas of a rich and delectable dish.

Peruvian cuisine has rightfully earned its place on the world stage, thanks to dishes like Lomo Saltado, Ceviche, and Arroz con Mariscos. These culinary gems embody the country’s cultural heritage, fusion of influences, and dedication to utilizing the freshest ingredients available. Whether savoring the sizzling stir-fry sensation of Lomo Saltado, indulging in the refreshing delight of Ceviche, or relishing the seafood lover’s paradise in Arroz con Mariscos, each dish invites you to embark on a gastronomic journey through the vibrant and diverse flavors of Peru.

Recipe 1: Lomo Saltado

Ingredients:

• 1 lb (450g) beef steak, cut into thin strips
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 1 tomato, sliced into wedges
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Cooked rice and French fries for serving

Instructions:

1. In a bowl, combine the soy sauce and red wine vinegar. Add the beef strips and marinate for 15-20 minutes.
2. Heat the vegetable oil in a large skillet or wok over high heat. Remove the beef from the marinade, reserving the marinade, and stir-fry the beef until browned. Remove the beef from the skillet and set aside.
3. In the same skillet, add the sliced onions, tomatoes, and bell pepper. Stir-fry for a few minutes until they begin to soften.
4. Add the minced garlic, cumin powder, salt, and pepper to the skillet. Stir-fry for an additional minute.
5. Return the beef to the skillet along with the reserved marinade. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
6. Remove from heat and garnish with fresh cilantro leaves.
7. Serve the Lomo Saltado hot with cooked rice and French fries on the side.

Recipe 2: Ceviche

Ingredients:

• 1 lb (450g) white fish fillets (such as sea bass or tilapia), cut into bite-sized pieces
• 1 cup freshly squeezed lime juice
• 1 red onion, thinly sliced
• 1-2 fresh chili peppers (such as jalapeno or habanero), thinly sliced (adjust to your preferred level of spiciness)
• 1/2 cup chopped fresh cilantro leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lettuce leaves, sweet potatoes, and corn kernels for serving

Instructions:

1. In a glass or ceramic bowl, place the fish pieces and pour the lime juice over them. Make sure the fish is fully covered in the juice. Let it marinate in the refrigerator for about 20-30 minutes until the fish turns opaque and “cooks” in the acid.
2. Drain the lime juice from the fish and discard it.
3. Add the sliced red onion, chili peppers, chopped cilantro, olive oil, salt, and pepper to the fish. Gently toss to combine all the ingredients.
4. Return the ceviche to the refrigerator and let it marinate for an additional 10-15 minutes to allow the flavors to meld together.
5. When ready to serve, arrange lettuce leaves on a platter. Place the ceviche on top of the lettuce leaves.
6. Serve the ceviche with boiled or roasted sweet potatoes and a side of corn kernels. Enjoy the refreshing and zesty flavors of the ceviche!

Recipe 3: Arroz con Mariscos

Ingredients:

• 2 cups long-grain white rice
• 1 lb (450g) mixed seafood (shrimp, squid, mussels, etc.)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tomato, diced
• 1 cup fish or seafood stock
• 1 cup white wine
• 1 teaspoon aji amarillo paste (Peruvian yellow chili paste)
• 1 teaspoon paprika
• 1/2 teaspoon cumin powder
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

1. Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions and set aside.
2. In a large skillet or pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. Add the diced red bell pepper and tomato to the skillet. Cook for a few minutes until the vegetables soften.
4. Add the mixed seafood to the skillet and cook until they are cooked through. This will vary depending on the type and size of the seafood, but it should take about 5-7 minutes.
5. Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
6. Stir in the fish or seafood stock, aji amarillo paste, paprika, cumin powder, salt, and pepper. Mix well to combine all the flavors. Reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld together.
7. Once the seafood is cooked and the flavors have developed, add the cooked rice to the skillet. Gently fold the rice into the seafood mixture until everything is well combined. Adjust the seasoning if needed.
8. Remove from heat and garnish with fresh cilantro leaves.
9. Serve the Arroz con Mariscos hot, accompanied by lime wedges for squeezing over the dish. The zesty lime adds a refreshing touch to the rich flavors of the seafood and rice.