Delight your taste buds with mouthwatering ACL recipes Peru. Learn how to make traditional ceviche and lomo saltado dishes in this flavorful culinary journey.
INGREDIENTS
Ceviche
- 1 lb fresh, firm white fish (e.g., sea bass, tilapia)
- 1 cup lime juice (freshly squeezed)
- 1 red onion, thinly sliced
- 1-2 aji peppers (or substitute with jalapeño), finely chopped
- Salt and pepper to taste
- Fresh cilantro, chopped
- Sweet potato, boiled and sliced (for serving)
- Corn kernels, boiled (for serving)
Lomo Saltado:
- 1 lb beef tenderloin, sliced into strips
- 2 tablespoons vegetable oil
- 1 red onion, sliced
- 1 tomato, sliced
- 2 aji peppers, sliced
- 3 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- Salt and pepper to taste
- Fresh cilantro, chopped
- Cooked rice (for serving)
- French fries (for serving)
INSTRUCTIONS
Ceviche
- In a glass bowl, combine the fish with lime juice, ensuring the fish is completely covered. Refrigerate for about 15-20 minutes until the fish is “cooked” by the acidity of the lime.
- Add the sliced red onion, aji peppers, salt, and pepper. Mix gently to combine.
- Let it marinate for an additional 10 minutes in the refrigerator.
- Just before serving, sprinkle with chopped cilantro.
Lomo Saltado:
- Heat the oil in a large skillet over high heat. Add the beef and stir-fry until browned but still pink inside. Remove the beef and set aside.
- In the same skillet, add a little more oil if needed. Sauté the onions, tomatoes, aji peppers, and garlic for about 2 minutes.
- Return the beef to the skillet. Add soy sauce, vinegar, and season with salt and pepper to taste. Cook for another 2-3 minutes, stirring frequently.
- Just before serving, mix in fresh cilantro.
