A good friend of ours spent some time in Peru and he raved about the food he had there! Now, I don’t currently have the luxury to travel to Peru myself but, I can research some recipes to make myself. These are my favorites!
Lomo saltado (Peruvian beef stir fry)
For the Baked Fries:
- canola cooking spray
- 1 medium, 5.3 oz potato, russet or Yukon gold, washed and dried
- 1 tsp olive oil
- 1/4 tsp garlic powder
- kosher salt and black pepper, to taste
For the Beef:
- 1/2 lb lean sirloin, cut into small, thin strips
- kosher salt, to taste
- 1/4 tsp cumin
- black pepper, to taste
- 1 teaspoon olive oil
- 1 medium red onion, sliced into thick strips
- 2 mini yellow bell peppers or 1 large
- 1 large jalapeno, ribbed and seeded, chopped
- 2 cloves garlic, crushed
- 1 medium tomato, sliced into wedges
- 1 1/2 tbsp low sodium soy sauce, use tamari for gluten-free and coconut aminos for whole30
- 1 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
- Preheat the oven to 400°F.
- Lightly coat a baking sheet with cooking spray.
- Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt, and pepper. Place on a single layer onto the greased baking sheet.
- Bake uncovered on the lower third of the oven for about 25 minutes or until tender-crisp and golden.
- Meanwhile, season meat with salt, pepper, and cumin.
- Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno, and garlic and cook for 2 minutes. Add the tomato, soy sauce, and vinegar and cook for 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro.
- Serve immediately with french fries and divide evenly between 2 plates.
Best Aji Verde (Peruvian Green Sauce)
- 1 bunch fresh cilantro
- 15 fresh mint leaves
- 1-2 cloves garlic
- 1 jalapeno pepper seeded
- 1/2 cup low-fat mayonnaise
- 1/4 cup grated cotija cheese (or Parmesan)
- 1/4 cup water
- 2 tablespoons Aji Amarillo Paste
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- Break the bottom half of the stems off the cilantro and discard. Place all ingredients in the bowl of a food processor.
- Lock the lid into place and puree until the mixture is very smooth. Taste, then add additional salt if needed.
- Cover and refrigerate until ready to serve. Use within one week.
Easy Peruvian Shrimp
- 1/2 cup dry white wine (or chicken or vegetable stock)
- 2 tablespoons freshly-squeezed lime or lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1.5 tablespoons olive oil
- 1 pound jumbo raw shrimp, peeled and deveined (tails on or off!)
- 4 cloves garlic, peeled and minced
- chopped fresh cilantro leaves, for topping
- In a small mixing bowl, add the white wine (or chicken or veggie stock), lime juice, cumin, paprika, salt, and black pepper, and whisk together until combined. Set aside.
- In a large sauté pan, heat olive oil over medium-high heat. Add shrimp and garlic, and sauté for 4-5 minutes, stirring occasionally, until the shrimp are cooked through and pink (and no longer gray). Transfer the shrimp and garlic to a separate plate, and set aside.
- Return the sauté pan to the stove over medium-high heat. Add in the white wine sauce, and cook for 1 minute, stirring occasionally. (If you want a thicker sauce, you can let it boil down for an extra 2-3 minutes more.) Carefully add in the shrimp, and stir until they are evenly coated with the sauce.
- Remove from the heat and serve immediately, garnished with fresh cilantro.