Host a Peruvian night
Two tables: a ceviche lunch, and a lomo saltado night.
A Peruvian house treats ceviche as lunch. Lomo saltado is the wok dinner with rice and fries. Ají de gallina is a third, yellow night.
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Ceviche lunch
Leche de tigre, cancha, camote, choclo. Not saltado.
Classic ceviche is the lunch. Cut, marinate briefly, serve at once. Cancha, sweet potato, corn. That is the plate.
The clock
- Cut fish.
- Marinate minutes, not hours.
- Garnish plate.
Cook these free recipes
- Classic Ceviche — The free lunch bowl.
Lomo saltado night
Beef, onions, rice and fries together. The ceviche bowl is washed.
Lomo saltado is a Peruvian-Chinese wok. Serve with rice and French fries on the same plate. Do not open with ceviche unless you are still at lunch.
The clock
- Fries.
- Hot wok.
- Rice on the plate.
Cook these free recipes
- Lomo Saltado — The free wok plate.
Set the bowl or the wok plate in the middle. Find a paila the same way as the pantry — a search, not a single listing that disappears.
Find a paila on Amazon Find ají amarillo on Amazon
When you want the rest of the map — more chiles, woks, and the lunch extras — Authentic Peruvian Cuisine is the book that keeps the table going. Read how the table is set before people arrive.
The Peruvian pantry, pots, and table
The spices, mixes, and hearths that belong to Peruvian cooking — then the people around them, and the kitchens still joining the table.
Open the Peruvian pantry Open Peruvian cookware The Peruvian table Host a Peruvian night Join the community