Cuisine · Peru

Peruvian cooking

Peruvian recipes tested and adapted for the home kitchen — 5 dishes from Peru, each with step-by-step instructions and ingredient notes.

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Ají de Gallina (Peruvian Creamy Chicken)

🇵🇪PeruMedium

Meat Dishes

Ají de Gallina (Peruvian Creamy Chicken)

Ají de gallina is one of Peru's most cherished comfort dishes — shredded poached chicken folded into a velvety golden sauce built on ají amarillo, the fruity yellow chili at the heart of Peruvian cooking. Milk-soaked bread and ground walnuts thicken it, while parmesan adds a salty, umami edge. Mildly spicy and rich, it's spooned over rice with boiled yellow potatoes, olives, and hard-boiled egg — a fusion of Spanish and Andean roots.

60 min480 kcal4 serves

💪High protein🌶️Spicy

🇵🇪PeruMedium

Meat Dishes

Anticuchos de Corazón

Anticuchos are skewers of beef heart marinated in ají panca, garlic, cumin and vinegar, then grilled over charcoal. They belong to the street corners of Lima, where the anticucheras set up braziers in the evening and serve them with a boiled potato, a piece of corn and a chilli sauce. The dish traces back to colonial Peru, when enslaved workers were given the offcuts that the Spanish kitchens discarded and applied a spiced-and-skewered technique to the heart, the cut closest in texture to muscle meat. Heart is dense, lean and mild rather than strong-tasting, and the entire difficulty lies in trimming it properly and taking it off the fire early. Marinating time comes on top of the stated time.

45 min420 kcal4 serves

💪High protein🌾Gluten-free🌶️Spicy

🇵🇪PeruMedium

Appetizers and Sandwiches

Causa Limeña

Causa is a cold layered dish from Lima built on Peruvian yellow potato mashed with ají amarillo, lime juice and oil until it forms a pliable, saffron-coloured dough. Two layers of that dough enclose a filling, most often chicken bound with mayonnaise, sometimes tuna, crab or prawn, with avocado slid in between. The name is usually traced to the Quechua word kawsay, meaning sustenance and also the potato itself, although a patriotic origin story attached to the War of the Pacific circulates as well. It is served chilled as a starter, and because it is assembled in a mould and cut, it holds its shape on the plate. Chilling time comes on top of the stated time.

60 min390 kcal4 serves

🌾Gluten-free🌶️Spicy

🇵🇪PeruMedium

Meat Dishes

Lomo Saltado

Lomo saltado is a beef stir-fry from the chifa kitchens of Peru, where Cantonese cooking technique met Peruvian ingredients from the late nineteenth century onward. Strips of sirloin are seared in a scorching pan, then joined by red onion, ají amarillo, tomato, soy sauce and vinegar, and the whole thing is finished with fried potatoes folded in at the last second. Serving it over rice puts two starches on one plate, which is exactly the point: the potato is Andean, the rice and the wok are Chinese, and the soy-and-vinegar pan sauce belongs to neither on its own. Everything depends on pan temperature, so all cutting and measuring is done before the burner is lit.

40 min690 kcal4 serves

💪High protein

🇵🇪PeruMedium

Appetizers and Sandwiches

Salmon Ceviche

Ceviche is a traditional Peruvian dish that uses fresh fish marinated in lime juice to create a refreshing and flavorful dish.

23 min370 kcal4 serves

🥑Keto⚡Quick🌶️Spicy

Nearby flavors

Four kitchens with overlapping ingredients and similar rhythms to Peruvian cooking.

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