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 Peru guide, Colombia guide, Argentinian recipes and Ecuadorian recipes.


Try Japanese chef Luiz Hara’s Nikkei dishes. Nikkei is a Peruvian-Japanese fusion food. Read more about it in Luiz’s book Nikkei Cuisine: Japanese food the South American way.

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.

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Easy Peruvian recipes

Nikkei aguachile

Luiz Hara's prawn aguachile is inspired by Nikkei cuisine, a style of cooking which applies Japanese techniques and styles to South American ingredients and dishes. This version of a Mexican classic is aromatic with yuzu juice, with punchy, zingy notes from the green dressing.

A blue bowl filled with a prawn ceviche with lotus root crisps on the side

Peruvian stew

This traditional Peruvian stew (spicy potato, pork and beetroot stew) with white rice makes a filling dinner that serves up to four.

A cream bowl filled with white rice and pork stew

Peruvian scallops

This conchas a la parmesana recipe is one of the simplest recipes in all of Peruvian gastronomy – simply spread garlic and butter across the scallops, scatter with grated parmesan and grill until the cheese is melted and golden brown.

A small white tray filled with scallops in their shells with wedges of lime on top

Maca lamb loin with olluco potatoes and uchucuta sauce

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.

Maca lamb loin

Pachamama’s squid anticuchos

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?)

pachamama’s squid anticuchos

Salmon and crab ceviche

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.

ceviche salmon and crab

Trout tiradito with purple potatoes and amarillo tiger’s milk

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.

Trout tiradito

Chifa chicharrones

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.

Chifa Chicharonnes Recipe

Peruvian-style eton mess

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.

Avocado and mixed berries pot

Pisco sour

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.

Pisco Sour Recipe


Take a virtual trip to Peru with our foodie travel guide or by listening to our podcast episode on Peruvian food:

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