Similar Recipes
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Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'
The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches.
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Cochinita Pibil (Yucatán-Style Barbecued Pork)
Make Yucatán-style cochinita pibil with a zippy marinade, banana leaves, and a grill to reproduce the sweet, earthy flavors traditionally gained by cooking in an underground oven.
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Slow-Cooker Puerto Rican Pernil With Pique Criollo
Assertively seasoned with garlic, oregano, pepper, and enough salt to form a crust, pernil—a Puerto Rican mainstay—lingers in the slow cooker for 18 hours until browned and fork-tender. It's served with vinegar-based pique criollo, a hot sauce made with peppers, garlic, pineapple and herbs.
Puerco Pibil inspired by Once Upon a Time in Mexico — Binging With Babish
Once Upon a Time in Mexico, against all odds, played a large role in the creation of BwB - my first-ever DVD, its special features showed me that I could one day be a filmmaker *and* a chef. In this 2003 Banderas action-comedy, Johnny Depp inexplicably caps a cook for making this Yucatánian special
A Trio of Pinchos: Basque Country Favorites
Pinchos, or pintxos, are a Spanish snack related to tapas, but usually served on bread and skewered with toothpicks to keep the toppings on the bread (and to keep track of how many one’s eaten as the toothpicks pile up)
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Cuban Picadillo
This recipe for the classic Cuban comfort food is made from ground meat mixed with a flavorful combination of olives, capers, and raisins.
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Peruvian-Style Flounder Ceviche From 'The New Southern Table'
At first, I wasn't really sure what to do with the sweet potato slices that accompany Brys Stephens's Peruvian-style ceviche in his cookbook, The New Southern Table. They didn't strike me as particularly compatible with the gently pickled fish. Then I grabbed a slice with my hand, pretending it was a tortilla chip. Genius.
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Pavo en Escabeche Oriental From 'Yucatán'
Another Yucatecan classic dish is fragrant Pavo en escabeche oriental. Made with grilled turkey, tangy vinegar pickles, and an enormous amount of black pepper, the smoky stew is a specialty of the city of Valladolid.
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Vigorón or Chicharrón con Yucca (Yucca and Pork Rinds)
Soft starchy yucca is paired with crisp fried pork rinds a bright and vinegary slaw of cabbage, tomatoes, and onion in this Nicaraguan classic.
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Pinchos Morunos (Moorish Skewers)
Brining helps the meat stay moist over the high heat of the grill—even if it stays over the flames a tad too long.
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We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation braised in a sauce of fiery chiles and ground peanuts.
Serve With
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Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries)
Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry.
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Peruvian Tiradito With Aji Amarillo and Lime
One of the products of Nikkei cuisine, the cooking that resulted when Japanese immigrants moved to Peru in the 19th century, tiradito combines elements of sashimi with ceviche, for absolutely brilliant results.
Peruvian Chicken & Green Sauce
Peruvian chicken is slightly citrusy from the lemon, tangy from the vinegar, earthy from the oregano, and spicy––from the cumin, paprika, and garlic. The green sauce is similarly multidimensional green sauce made of jalapeños, cilantro, garlic, lime, and vinegar are flavors that were meant to go with roast chicken.
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Ajiaco (Colombian Chicken and Potato Soup)
All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá.
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Jalea (Peruvian Fried Seafood Platter With Lime-Marinated Onion & Tomato Salad)
One of the world's great fried seafood dishes, jalea features a pile of fried seafood including fish, shrimp, and calamari that's topped with a bright, refreshing, slightly spicy salad of lime-marinated red onion, tomato, and cilantro. This version is made with a beer batter that comes out incredibly light and crisp.
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Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'
Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner.
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Causa (Peruvian Cold Mashed Potato Casserole With Tuna or Chicken)
Causa is one of Peru's most popular dishes, a cold casserole that's part mashed potatoes, part potato salad, and part mayonnaise-y salad with a meat like tuna or chicken. It'd be the perfect American potluck dish, if Americans knew what it was.
Peruvian-Style Flounder Ceviche From 'The New Southern Table'
At first, I wasn't really sure what to do with the sweet potato slices that accompany Brys Stephens's Peruvian-style ceviche in his cookbook, The New Southern Table. They didn't strike me as particularly compatible with the gently pickled fish. Then I grabbed a slice with my hand, pretending it was a tortilla chip. Genius.
Peruvian Roast Chicken with Garlic Butter Rice
Just a few simple ingredients to make an incredible marinade for this Peruvian Chicken. Roast it, grill it or even cook it on the stove!
Sopa de Lima (Yucatán Style Lime Soup)
Sopa de Lima is a bright and citrusy Mexican chicken soup that will tantalize your taste buds. This comforting soup is easy and delicious.