Recipezaar: Peruvian,Served Cold recipes

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

Causa Rellena De Atun (Causa Stuffed With Tuna)

Tue, 27 May 2008 23:31:09 -0400

My son came home from Peru describing this dish and we finally found it on a website with traditional Peruvian recipes. It's such a delicious meal! You can substitute the tuna with salmon or any other flavorful large flaked fish. It's a little work to make but well worth the effort and it's quite economical too! -- posted by sassafrasnanc

Peruvian Ceviche De Pescado

Tue, 22 Jul 2008 02:09:18 -0400

Classic Peruvian Ceviche Use any combination of whitefish (I use tilapia or halibut, if you'd like to splurge, shrimp, scallop, and/or crab (lump works just fine, but don't do the salt water bath on the lump type) And must must must be served with Peruvian Aji Salsa Verde and chips!! It is not a form of salsa in the normal american idea of the word, but meaning only that it is a sauce, its nothing like the chunky sort of salsa served at latin restaurants etc. Also, can be made days in advance, the first time I made it, i made it the evening before, but sampled and it tasted just the same if not better the next evening when I served it, and the same was true a few days later with the leftovers : ) -- posted by GoldsmithLissa