Recipes from Peru
Peru cooks where ocean meets the Andes — lime-cured ceviche on the coast, potato-rich causa from highland kitchens, lomo saltado borrowing wok craft from Chinese arrivals. Bright acid, bold contrast, working altitude.
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Ceviche
Ceviche is Peru's national dish, with a history extending back to pre-Columbian coastal cultures.
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Arroz Chaufa
Arroz chaufa is the Peruvian name for a style of Chinese fried rice that became its own distinct dish through the kitchens of the Tusán community — descendants…
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Lomo Saltado
Lomo saltado is one of Peru's most emblematic stir-fries, born from the chifa tradition — the fusion of Cantonese cooking with Peruvian ingredients that…
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Causa Limeña
Causa limeña is a pressed terrine of yellow Peruvian potatoes seasoned with ají amarillo and lime juice, layered with a creamy filling of tuna or chicken with…
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Ají de Gallina
Creamy Peruvian shredded chicken stew with ají amarillo, walnuts and cheese, served with potatoes and rice.
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Anticuchos
Peruvian beef skewers marinated in ají panca, grilled over charcoal, served with potato and corn.
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Papa a la Huancaína
Peruvian potatoes in creamy cheese and ají amarillo sauce, garnished with egg and olives.
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Rocoto Relleno
Peruvian rocoto peppers stuffed with beef, raisins and olives, topped with cheese and baked.
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Suspiro a la Limeña
Peruvian caramel cream with port-flavored meringue and cinnamon.
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Tacu Tacu
Tacu tacu began as a way to use up leftovers in Afro-Peruvian kitchens along Peru's coast, where cooks refused to waste the rice and beans left over from the…
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Pachamanca
Pachamanca takes its name from the Quechua words for "earth" and "pot," and its roots reach back to pre-Columbian Andean cooking, long before Spanish…
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Chupe de Camarones
Chupe de camarones comes from Arequipa, the southern Peruvian city famous for its hearty, chile-laced cooking, where fresh river shrimp from the nearby Camaná…
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Seco de Res
Seco de res belongs to a family of Peruvian stews called "secos," meaning "dry," a name that describes the thick, sauce-heavy consistency rather than any lack…
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Picarones
Picarones were created in colonial Lima by Afro-Peruvian and Spanish cooks who reworked Spain's wheat-flour buñuelos using ingredients available in the…
Flavours of Peru
The cuisine of Peru is built on corn, beans, chillies, lime and slow-cooked meats. The 14 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of Peru to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Ceviche, Arroz Chaufa, Lomo Saltado, Causa Limeña. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add Peru to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from Peru, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.