Looking for easy Peruvian recipes? Want to know how to make the best pisco sour? Try our ideas and twists here, then check out our Ecuadorian recipes.
Create your own Peruvian spread with seared lamb and herb sauce, crispy pork belly and salmon ceviche. Peruvian chef Martin Morales has shared some of his favourite dishes, and we have the best pisco sour from Peruvian restaurant Coya.
Not spotted your favourite Peruvian dish? Do you know an awesome Peruvian chef or food writer that you’d like to see featured here? Email us or contact us on social media at @olivemagazine to let us know!
Tuck into your Peruvian food and escape to South America virtually with our foodie road trip through Lima and the Peru’s countryside.
Easy Peruvian recipes
Introduce the soul-warming flavours of Peru with chef Martin Morales’s fresh and zingy recipe for seared lamb loin and nutty uchucuta herb sauce. Don’t be put off by the length, it’s really easy to make and is a great idea for an impressive Peruvian centrepiece.
Anticuchos are meat skewers eaten as a starter or snack in Peru. Peruvian restaurant Pachamama uses squid marinated in turmeric for a contemporary twist. (Did you know we have a whole collection of skewer recipes?)
Ceviche is both fresh, easy and low fat. Eaten raw, this recipe with crab and salmon is paired with a citrus-chilli dressing and makes a good appetiser or light lunch.
Start your Peruvian dinner the right way with chef Martin Morales’s vibrant twist on a zesty and aromatic ceviche which takes inspiration from traditional Peruvian flavours.
What’s not to love about fried pork belly? This recipe is from Señor Ceviche and serves it with an south east Asian-style sauce for a twist. You can cook the pork the day before and chill overnight if you like.
Think of this fruity avocado and mixed berries dessert from chef Martin Morales as a sort of Peruvian eton mess. Frozen berries work just as well in this recipe if fresh berries aren’t in season.
This famous Peruvian cocktail is made with Pisco, a Peruvian brandy, which is shaken up with lime, egg white and syrup, then finished with a few drops of Angostura bitters.