Exotic and Tasty: 3 Healthy Peruvian Dishes

Looking for some new and exotic dishes to shake up your dinner routine? Or are you trying to find some healthier meal options? Why not do both with some delicious Peruvian dishes?

Peruvian food is the best of both worlds. Packed with flavor, highly nutritious, low on calories, out of the ordinary—these healthy Peruvian dishes are just what you’ve been looking for.

Try one of these recipes for dinner tonight!

1. Peruvian Ceviche

Peruvian Shrimp Cevichewith Pisco Sour and Maiz Cancha
Peruvian Ceviche

Ceviche also known as cebiche is one of the most famous Peruvian dishes. And one of our 17 Best Peruvian Foods You Have to Try!

Peruvian ceviche is made with fish, shellfish, or shrimp cured in citrus juices and typically with aji amarillo peppers. For this recipe we will use spicy chili peppers. Here’s a top-rated recipe for shrimp ceviche from spendwithpennies.com.

Ingredients:

  • 1 lb cooked, peeled, and deveined shrimp
  • 1/4 cup fresh lemon juice (approximately two lemons)
  • 1/4 cup fresh lime juice (approximately three limes)
  • 1/2 cup fresh orange juice
  • 4 deseeded and diced plum tomatoes
  • 2 deseeded and minced jalapeno peppers or Peruvian yellow peppers
  • 1 cup diced jicama (or substitute diced apple)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 1 pitted and diced avocado
  • salt and pepper to taste

Directions:

Chop the shrimp into 1/2 inch pieces and set aside in a bowl. In another bowl, whisk all the citrus juices together.

Combine shrimp with 1/2 cup of the citrus juice and toss. Let the shrimp marinade for 15 minutes.

Then, combine the tomato, jalapeño, jicama, cilantro, and onion to the shrimp and toss. Let the mixture marinate for another 10 minutes.

Add the rest of the citrus juices, the avocado, and the salt and pepper and serve.

2. Estofado de Pollo

Peruvian Estofado de Pollo Chicken served with white rice on a white plate
Estofado de Pollo

If seafood isn’t your thing then try estofado de pollo. Estofado de pollo is Peruvian chicken stew. This dish can be enjoyed for either lunch or dinner. If chicken is not your thing you can substitute it for beef, duck or even lamb. Here’s a recipe from geniuskitchen.com that’s sure to please the whole family.

Ingredients:

  • bone-in chicken thighs, skin removed
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 2 tablespoons paprika
  • 1⁄2 cup flour
  • 1⁄4 cup olive oil
  • 1 cup chopped onion
  • 1 peeled and chopped garlic clove
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1⁄2 cup white wine
  • 4 medium potatoes, peeled and quartered
  • 1 cup fresh, sliced carrot
  • 1 cup frozen peas
  • 1⁄4 cup raisins

Directions:

Season the chicken with the desired amount of salt and pepper and coat it with flour.

In a large pot, heat the oil over medium-high heat. Fry the chicken for 4 minutes on each side until lightly browned and set aside. You may have to cook it in multiple batches.

Add the paprika, onion, garlic, tomato paste, and the wine into the pot. Cook for 3 minutes, stirring occasionally.

Then, add in the chicken broth, potatoes, and carrots. Cover and simmer for 5 minutes.

Stir in the cooked chicken and cover. Simmer until potatoes are tender (about 25 minutes). During the last 5 minutes of cooking add the raisins and stir.

Serve while it’s hot!

3. Papa a la Huancaina

Plate of Peruvian Papa a la Huancaina
Papa a la Huancaina

Lastly, papa a la huancaina is the perfect side dish for any meal. Although the dish’s name refers to Huancayo, a city in the Peruvian highlands, this dish is from Lima, Peru. It consists of potatoes in a creamy, Peruvian cheese sauce that’s to die for. This recipe comes from Allrecipes.com.

Ingredients:

  • 12 Yukon Gold potatoes
  • 1 tablespoon olive oil
  • 1/4 cup vegetable oil
  • 1 sliced onion
  • 1 clove garlic
  • 6 seeded chile peppers, halved lengthwise
  • 1 pound softened cream cheese
  • 1 pound crumbled queso fresco
  • 4 hard-boiled eggs, halved lengthwise
  • 8 pitted Peruvian black olives (aceitunas botijas), halved
  • 8 leaves of lettuce
  • 1/3 cup evaporated milk
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper

Directions:

In a large pot, cover potatoes with salted water and bring to a boil. Simmer at medium-low heat until tender (about 20 minutes). Drain and set aside.

In a skillet, over medium heat, fry the onion until tender (about 10 minutes).

In a small saucepan, add chile peppers to boiling water. Boil until soft (about 5 minutes), then run the chiles under cold water until they are a safe temperature for handling. Remove and discard the skins.

Place chile peppers, vegetable oil, onion, garlic, cheese, salt, and pepper in a blender and blend until smooth. Add evaporated milk into and continue to blend until the sauce is smooth and creamy.

On 8 plates, place 1 lettuce leaf onto each plate. Cut potatoes in half. Place 3 halves onto each lettuce leaf.

Drizzle the potatoes generously with sauce. Garnish each with two black olive halves and half an egg.

Enjoy These Peruvian Dishes

If your sick of the same-old-same-old, give these Peruvian dishes a try. Make dinner feel like a vacation with these mouth watering Peruvian recipes.

Now that you read about three exotic and healthy Peruvian dishes, it’s time to indulge yourself on these 9 Peruvian Desserts You’ll Die For!

And if you would like to taste authentic Peruvian cuisine you can always shop for Peruvian foods at our online store.

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