Peruvian Appetizers

Ceviche is the national dish of Peru consisting of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, then marinated in lime juice. Due to the acidity of lime juice, the texture of the fish changes, as does its co... READ MORE

Ceviche mixto is a classic Peruvian appetizer that differentiates itself from other types of ceviche by the addition of various seafood ingredients to regularly used fish. Those include shrimp, squid, octopus, clams, or scallops. A few mussels or ... READ MORE

Leche de tigre is a Peruvian specialty consisting of ceviche juice that is left after the fish has been consumed. The milky liquid is sometimes made on its own with fish stock. There are numerous variations of leche de tigre, but each dri... READ MORE

Tiradito is a traditional dish consisting of thinly sliced, well-chilled raw fish, chopped vegetables, and coriander, all drizzled with lime juice right before consumption, so the fish stays raw, unlike ceviche, where the fish is already ... READ MORE

Tacu-tacu is a simple and rustic Peruvian dish that combines rice, beans, various spices, and onions. The ingredients are typically pan-fried and formed in a thick, pancake-like dish. It is believed that tacu-tacu originated among the African comm... READ MORE

Ceviche de pulpo is a type of ceviche using octopus as the star ingredient. Commonly found along the Peruvian and Ecuadorean coast, this appetizer is ideal for those who don’t like the fishy texture and flavors of standard ceviche. It is usu... READ MORE

Rocoto relleno is the most famous appetizer from the Peruvian city of Arequipe, consisting of a spicy, oven-baked rocoto chili pepper stuffed with ground beef, onions, and pieces of hard-boiled eggs. The stuffing is traditionally seasoned with cum... READ MORE

This traditional Peruvian delicacy is made with yellow potatoes and either tuna salad or chicken. Most often, the potatoes are molded or cut into circles, and the filling is sandwiched in between. The dish is flavored with mayonnaise, ají a... READ MORE

Originating from the Huancayo area of Peru, papa a la huancaína a is an authentic and unique potato dish consisting of a spicy, creamy, and rich cheese sauce that is drizzled over boiled yellow or white potatoes. The sauce cons... READ MORE

Pulpo al olivo is a traditional meal that is served as an appetizer or main dish. The dish consists of octopus in olive sauce. The sauce is usually made with botija olives, growing in the southern part of the country. Although there are m... READ MORE

Peruvian ceviche de conchas negras is a type of ceviche made with black clams (concha negra) said to have aphrodisiac properties, traditionally sourced from the Tumbes region. The clam meat and its juices are meticulously cleaned, then se... READ MORE

Tamalito is the Peruvian version of tamales. They are smaller and drier than tamales, but both are prepared in a similar fashion. Green maize is first combined with lard, and the combination is then filled with various ingredients and wrapped in c... READ MORE

Choclo con queso is a Peruvian meal that is often consumed as a snack, an appetizer, or a side dish. Peruvian choclo is a type of corn with large kernels, nutty flavor, and chewy texture. When paired with creamy and salty cheese and a dab of butte... READ MORE

Choritos a la chalaca is a Peruvian dish originating from the port of Callao. The word "choritos" refers to mussels, while "a la chalaca" means Callao-style. The dish is made by steaming the mussels, then topping them with a spicy salsa featuring ... READ MORE

Conchitas a la parmesana is a traditional dish that's served as an appetizer. It consists of scallops that are topped with grated parmesan, then placed under the broiler for a few minutes. When served, the cheese should be bubbling, but the scallo... READ MORE

Ceviche de champignones or mushroom ceviche is one of the most popular vegetarian version of ceviche. Although it is not that common, it can be found in some Peruvian cevicherias. This appetizer is made with blanched slices of fi... READ MORE

Sangrecita is a Peruvian dish consisting of chicken blood sautéed with garlic, onions, and spicy chili peppers. It is traditionally served with rice, corn, or potatoes on the side. The dish is praised because it is high in iron and low on c... READ MORE

Chinguirito is a type of ceviche prepared with pieces of cured and dried guitarfish that is usually soaked in hot water, then seasoned with lemon juice, chili, salt. The dish is typically served with yuca, fried corn, and chopped onions. ... READ MORE

Ceviche de chochos is a traditional and Ecuatorian dish in made with chochos or tarwi (lupini beans) as the primary ingredient. These beans have a unique, slightly bitter flavor that pairs well with the acidic components of the dish. The chochos a... READ MORE

Ceviche de almejas is a variation of the traditional ceviche dish, using clams as the primary ingredient. Just like other ceviches, the clams are "cooked" using the acid from citrus juices, usually lime, which denatures the proteins. Fresh, raw cl... READ MORE

Ceviche de calamares is a variation of the classic ceviche dish specifically made with squid. Ceviche, in its most basic form, consists of raw fish or seafood that's "cooked" using citrus juices, typically lime or lemon. The acid from the citrus d... READ MORE

Ceviche drito is a twist on the classic Peruvian dish of ceviche. While traditional ceviche involves marinating raw fish or seafood in citrus juice to "cook" it, ceviche frito has an additional step where the marinated fish is fried. Just like tra... READ MORE

Sudado de langostinos is a traditional seafood dish originating from Peru. It's made with a combination of shrimps, onions, garlic, yellow chili peppers, white wine, fish broth, tomatoes, seasonings, and coriander. The shrimps are sautéed i... READ MORE

Ceviche de lenguado is a traditional Peruan ceviche variety made with flounder as the star ingredient. Although there are many variations and recipes, other ingredients used for this ceviche usually include lime juice, thinly sliced onions, olive ... READ MORE

Ceviche de ostra is a type of Peruvian ceviche using oysters as the main ingredient. This appetizer is usually made with a combination of oysters, thinly sliced onions, diced bell peppers, diced tomatoes, minced coriander, lemon juice, oil, and sa... READ MORE

Zarza de patitas is a traditional Cusco delicacy made from pig's feet. After a thorough cleaning process, the feet are boiled until they become tender, and the bones are subsequently removed. The meat and skin of the pig's feet then become the cen... READ MORE

Huevera frita is a traditional dish consisting of fried fish roe. The dish is usually made with a combination of fish roe, garlic, lemon juice, beaten eggs, flour, potato starch, oil, salt, and pepper. The fish roe is mixed with lemon juice, garli... READ MORE

Qapchi is a traditional appetizer originating from Ayacucho region. It is made with a combination of cheese (usually queso fresco), rocoto peppers, aji peppers, oil, onions, and milk. The combination is mixed into a sauce which is then served over... READ MORE

Ceviche de criadillas is an unusual type of ceviche prepared with bull’s testicles. Traditionally, they are finely chopped while frozen, then (when thawed) added to a combination of lime juice, onions, salt, and chili peppers. White vinegar ... READ MORE