Ay Ay Picante, Peruvian Cuisine

	Papa a la Huancaina
	Ceviche

Peruvian Recipes

Papa a la Huancaina
A spicy Peruvian dish of potatoes with creamy spicy sauce. This popular dish comes from Huancayo
The sauce can also be used as a dip for shrimp or vegetables.

Ingredients for Sauce:
	1 Pound of queso fresco or feta cheese
	Dash of Salt and Pepper
	2 medium (yellow) banana peppers, (remove the inside with warm water, is less spicy this way) *
	1 can of evaporated milk
	15 saltines crackers
	*poblano peppers can be use as substitute

For Garnish:
	6 medium potatoes (any kind)
	Pitted olives cut in half
	leafs of Lettuce (1 or 2 per plate)
	2 Hard-boiled egg (half per plate)
	Parsley to garnish (finely cut)

In a blender put all the following ingredients:
	1 tbsp of olive oil
	2 medium size banana peppers
	1 pound of white cheese or feta cheese
	1 can of evaporated milk
	Salt and pepper to taste
	1 tbsp of olive oil
	15 saltines crackers
	Dash of black ground pepper
	*Sauce should be lightly thick to be spread over the potatoes

Directions:
	1 Boil potatoes until soft, then rinse and peel.
	2 Cut the potatoes in half
	3 Pour the sauce over the cut potatoes.
	Garnish w/ olive, Parsley, lettuce and hard-boiled eggs.
	30 minutes prep

Ceviche
Ceviche is Peru’s most famous dish. It is also called siwichi In Peru’s most popular native language, Quechua. The origins of the dish are hotly debated, but it is popular dish throughout Latin America. Each country prepares it in a variety of different ways. In Peru, it is served with onions, slices of sweet potatoes, and corn.

Ingredients:
	1 pound fresh fish fillet (such as red snapper, tilapia, cod, halibut, flounder, bass, grouper, salmon, or bay scallops)*
	1 pound small bay shrimp, de-veined, peeled, and cooked
	1 lemon, juiced **
	4 to 5 limes, juiced (about 2 cups in total of juice)
	Clam juice 3-4 tbsp
	3 tablespoons green onions, minced
	1 Banana pepper and 1poblano pepper, cut in pieces, without seeds
	1/4 cup fresh cilantro leaves, minced (or to taste)
	Celery, minced (use the tender inner stalks only)
	2-3 red/white onions, thinly sliced
	Black olives
	Freshly ground black pepper to taste
	2-3 cloves crushed garlic
	Salt to taste
	1 head of lettuce (any kind)
	Parsley sprigs
	* Can substitute with 1 bag of seafood mix
	** 3 tbsp of orange juice can be also added if desired

Directions:
	Cut fish in 3/4-inch strips and then cut into 1/2-inch pieces.

In a container mix the following ingredients:
	1 lemon, juiced
	4 to 5 limes, juiced
	Clam juice 2-3 tbsp
	2-3 red onions, cut in thin slices
	1 Banana pepper and 1poblano pepper, cut in pieces, without seeds
	Celery, minced (use the tender inner stalks only)
	Freshly ground black pepper to taste
	2 pieces of chopped garlic
	Salt to taste

Spread salt over the fish 30 minutes before mixing with lemon. Combine the fish, shrimp with the blend of lemon/clam juice/orange juice, salt, peppers, and ground pepper. Cover and refrigerate overnight (minimum of 6 to 12 hours for a better taste). Make sure to stir occasionally.

When ready to server decorate the plate with lettuce. Add 3 tablespoons of green onions, minced, 1/4-cup fresh cilantro leaves, minced, black olives (if desired) to the seafood/fish mixture. Makes 6 to 8 servings.