Recipezaar: Peruvian,Low Fat recipes

Peruvian Style Mussels

Tue, 29 Oct 2002 22:23:03 -0500

Try something different the next time you have mussels. This is especially attractive if you have some pretty shells to serve the mussel and salad mixture on. -- posted by Sackville

Sea Bass and Shrimp Marinated in Lime Juice

Mon, 09 Jun 2003 20:01:46 -0400

A Peruvian-inspired seviche/ceviche that my husband and I love. Marinate time is cook time. -- posted by ratherbeswimmin'

Hot Red Sauce (Salsa Ranchero)

Mon, 20 Oct 2003 20:00:16 -0400

Posted by request. From Latin American Cooking, a treasury of recipes from the South American countries, Mexico and the Caribbean. -- posted by Derf

Plantain Soup

Sun, 21 Dec 2003 20:00:30 -0500

I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains. -- posted by Ang11002

Oven Baked Sweet Plantains

Mon, 05 Jan 2004 20:00:04 -0500

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan. -- posted by Ang11002

Simple Peruvian Ceviche

Tue, 15 Feb 2005 19:59:38 -0500

The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro. -- posted by Susan #2

Pescado Sudado (Peruvian Steamed Fish Fillets)

Wed, 27 Sep 2006 15:57:56 -0400

On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon. -- posted by justcallmetoni

Ceviche De Pescado (Fish Salad Cooked in Lime Juice)

Mon, 09 Apr 2007 20:53:09 -0400

The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of exploring different cultures and regions. On one of my first encounters with local cuisines from another country was in Lima, Peru. I had been invited there for business purposes by the then Minister of Health, Dr. Waldo Fernandez. Waldo and I had become friends when I was employed by St. Lukes/Texas Childrens Hospital in Houston. As our friendship progressed, he had invited me to Peru, which I accepted My visit coincided with the convening of the Peruvian Congress of Cardiology at which I was invited to make a presentation. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink the Pisco Sour. This drink was so delicious, I had to have the recipe and was given the original recipe by Waldo who had obtained it from the vineyard at Tabernero. I will publish this shortly. The next day, I was invited to visit the military hospital there in Lima by Dr. Jaime Contrerous, the Director of all the military hospitals in Peru. Dr. Contrerous invited me back into the patient exam area where he introduced me to a quite large gentleman on a treadmill. It turned out that this gentleman was the then President for Life or dictator. He was the last dictator of Peru before he stepped down and allowed free elections. El Presidente invited me to lunch at his personal golf course the next day. He sent his personal car to pick me up and deliver me to the golf course. When I arrived, I found a marvelous wonderland of flowers that I had never seen before. Birds of Paradise were everywhere. I was startled to see peons everywhere watering each flower by hand with huge water buckets. Other peons were cutting the grass on the course by hand using giant scissors! El Presidente had his staff set up tables on the 18th green and we were served lunch there. The first course turned out to be ceviche made with the local langostinos. Except for the sushi I had in Japan, I had never eaten raw fish before. Then El Presidente explained that the lime juice that was used in the preparation actually cooked the fish. It was so delicious, I asked for the recipe and was granted it. -- posted by Witch Doctor

Ceviche Mixto

Thu, 19 Apr 2007 22:09:45 -0400

Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer. -- posted by Wendy H.

Ceviche Corvina

Thu, 19 Apr 2007 22:13:35 -0400

Very traditional Peruvian ceviche with sea bass or flounder. Peruvian ceviche is distinguished from the Mexican in part by very short marinading times. -- posted by Wendy H.

Quinoa-Stuffed Whole Zucchini With Cheese

Sat, 15 Sep 2007 21:50:31 -0400

This sounds great! Use vegetable broth to make it vegetarian. -- posted by dicentra

Fruit Espuma (Latin American Gelatin Foam)

Sun, 18 May 2008 02:29:54 -0400

A light dessert from Peru that I found at allrecipes.com. Notice that the directions do not include the chilling times. -- posted by WiGal

Ceviche

Mon, 04 Aug 2008 21:57:58 -0400

Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially "cooking" it. The result is a less fishy-tasting dish than other uncooked seafood. Note: Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired. Always purchase the freshest seafood you can find, preferably sushi-grade. -- posted by Sephardi Kitchen

Peruvian Tequeños

Fri, 03 Apr 2009 17:24:30 -0400

this is one of my favorie appetizers, you find them in almost every cafe in lima and is usually a hit in partys, from yanuq.com -- posted by Chef jaggerbowie#897273

Sarza Criolla

Sun, 14 Jun 2009 21:29:49 -0400

An everyday Peruvian salsa. -- posted by Ice Cool Kitty

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC