Check out these Peruvian recipes!

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)

SOURCE:https://www.skinnytaste.com/lomo-saltado-peruvian-beef-stir-fry/

Ingredients

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

Instructions

1. Preheat the oven to 400°F.
2. Lightly coat a baking sheet with cooking spray.
3. 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.
4. Bake uncovered on the lower third of the oven for about 25 minutes or until tender-crisp and golden.
5. Meanwhile, season meat with salt, pepper, and cumin.
6. 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.
7. Serve immediately with french fries and divide evenly between 2 plates.

Best Aji Verde (Peruvian Green Sauce)

Ingredients

• 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

Instructions

1. Break the bottom half of the stems off the cilantro and discard. Place all ingredients in the bowl of a food processor.
2. Lock the lid into place and puree until the mixture is very smooth. Taste, then add additional salt if needed.
3. Cover and refrigerate until ready to serve. Use within one week.

Easy Peruvian Shrimp

https://www.gimmesomeoven.com/easy-peruvian-shrimp/#respond

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Remove from the heat and serve immediately, garnished with fresh cilantro.