Recipe: Peruvian ceviche

Classic Peruvian ceviche (cebiche or seviche are the proper spellings that nobody uses anymore) consists of 4 ingredients: fish, lime juice, onions and chillies. It is normally served with sweet potato and choclo (Peruvian white corn). Less common accompaniments include potato, yuca (cassava), yuyo (seaweed), rice (!). Cancha is normally served as a snack, although some restaurants serve some as part of the dish. Buen provecho!

Peruvian ceviche
Yield: 5 servings as an entrée

Ceviche

Ingredients

  • 1/2 red onion
  • 500g white fish fillet, such as snapper
  • juice of 5-7 limes
  • red chillies, such as birdseye, sliced (optional)
  • salt, to taste

To serve

  • coriander
  • choclo (Peruvian white corn) or regular corn, cooked
  • sweet potato, cooked

Directions

  1. Finely slice onion and soak in cold water. You can do this step a few hours in advance. When ready to start preparing the fish, drain onions in a colander.
  2. Cube fish, mix with onions and place on a serving platter. Season with salt.
  3. Cover with lime juice. Serve immediately or reserve in the fridge if you like your fish more marinated.
  4. When ready to serve, check the seasoning and garnish with coriander. Serve choclo and sweet potato on the side.

Recipe: Huevo a la rusa (Russian-style egg salad)

Despite its name, this dish is a Peruvian classic. So much so that I’ve been told it’s called “huevos a la peruana” (Peruvian-style eggs) in Chile. It is basically a spin-off of the traditional Russian Olivier salad, with the addition of eggs and golf sauce. It’s always served as an entrée, usually in “menú” (affordable set menu) eateries.

Huevo a la rusa (Russian-style egg salad)
Yield: 3 servings

Huevo a la rusa

Ingredients

  • 3 eggs
  • 3 medium potatoes
  • 1 large carrot
  • 1 cup peas
  • 3 tablespoons mayonnaise (preferably homemade)
  • 1 tablespoon ketchup (preferably homemade)
  • lettuce leaves
  • salt and pepper to taste

Directions

  1. Boil or steam the eggs to your liking (I steam mine for 10 minutes). Cool down with tap water. Peel, halve and reserve.
  2. Peel, cube and steam potatoes and carrots.
  3. Blanch or steam peas.
  4. Once vegetables have cooled down, mix them with 2 tablespoons of mayonnaise.
  5. Mix the other tablespoon of mayonnaise with the ketchup.
  6. Arrange lettuce leaves on 3 plates, place vegetable mix on top. Top with one halved egg and the mayo/ketchup sauce.

Recipe: Vegan causa

Yes, vegan. Before you think I’m crazy for bastardising one of my national dishes, let me explain. I made this version for an assignment for which I had to modify a recipe for social (i.e. religious, ethical, etc.) reasons. I thought of causa because I know people make vegetarian versions all the time (not me, I love it with seafood) but I have never seen a vegan version out there. Not only I had to ditch the main protein, but also the eggs used as garnish and in the mayo. I combined a few vegan soy-free mayonnaise recipes I found online and the result was awesome! Also so much easier to make than regular mayo. I served this vegan causa to a bunch of friends and everyone (including Alvaro) liked it.

Vegan causa
Yield: 8 servings

Vegan causa

Ingredients

  • 8 (1500g) floury potatoes
  • 4 Tbsp (60ml) ají amarillo (Peruvian yellow chilli) paste
  • juice of 4 limes
  • 4 Tbsp (60ml) macadamia oil
  • 1/2 cup (80g) finely chopped red onion
  • 500g white mushrooms
  • 1 Tbsp (15ml) olive oil
  • vegan mayonnaise (see below)
  • 1 ripe avocado
  • 4g salt
  • 8 (20g) black (preferably botija) olives
  • 1 (65g) heart of palm

Vegan mayonnaise

  • 3/8 cup (50g) raw cashews
  • 2 Tbsp (30ml) avocado oil
  • 2 Tbsp (30ml) water
  • juice of 1/4 lemon
  • 1 tsp (4ml) apple cider vinegar
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) mustard powder

To serve

  • cherry tomatoes
  • lettuce

Directions

  1. Blend the mayonnaise ingredients.
  2. Place the chopped onion in a small bowl with the juice of 1 lime and season lightly with salt. Set aside to marinate while the potatoes cook.
  3. Cook and mash the potatoes, let cool down. Mix with chilli paste, juice of 3 limes, macadamia oil and salt.
  4. Slice mushrooms and sautée in olive oil. Let cool down, mix with mayonnaise (method below).
  5. Oil a ring mold. Press half of the mashed potato mixture into the bottom of the pan. Cover with the mushroom mixture in a smooth layer. Top with slices of avocado. Layer the other half of the potato mixture on top and smooth the potatoes with the back of a spoon. Top with slices of hard-boiled eggs and olives.
  6. Serve chilled with lettuce leaves and cherry tomatoes.