In the summertime, light dishes like ceviche are perfect. If you love the food at our CT Restaurante Peruano and would like to try a Peruvian recipe at home, consider a quick, easy side dish like Ensalada de Choclo, or Peruvian Corn Salad. Choclo is Peruvian corn, with large, flavorful kernels. Mix three cups of choclo, one diced red pepper, one diced red onion, eight ounces of queso fresco, three tablespoons of olive oil, the juice of one lime, two tablespoons of minced cilantro, and salt and pepper to taste. This tasty Peruvian side dish goes well with fish or meat. The lime juice and onions give it an authentic Peruvian taste, which you will like if you are a fan of the flavor of dishes like ceviche. If you’re unfamiliar with queso fresco, any unaged white cheese, sometimes called farmer’s cheese, will work in this dish. Peruvian choclo is available from brands like Mama Tina’s.
June 14, 2011
June 1, 2011
The tamale is another native Peruvian Food delicacy that was adapted when the Spanish came to Peru. The original husks filled with ground corn were called humitas; the name was changed to tamales when the Spaniards added new ingredients. To make traditional humitas, remove the kernels from fresh corn on the cob and grind it. Then add onions, garlic, Aji Amarillo Paste, salt and cumin to taste and spoon into corn husks. For tamales, blend chick peas in a food processor to create a paste. Add some melted butter, cilantro, salt and pepper and cook over low heat until the mixture starts to come together in a mass. Add bite sized pieces of chicken before spreading inside the corn husks. Serve either variation with Salsa Criolla, a mixture of red onions, aji amarillo, vinegar, cilantro, key lime juice and salt.