Equally as famous for it’s culinary delights as it is Machu Picchu, visitors to Peru are often seduced by the region’s famous ceviche and incredibly flavourful slow cooked lamb.
Learning how to create both these dishes at home is rewarding and the skills can be a valuable addition to your cooking prowess.
- 800g snapper, skinless and de-boned
CEVICHE MARINADE (LECHE DE TIGRE)
- ½ shallot, roughly chopped
- ¼ cup fish offcuts
- 3 coriander roots, roughly chopped
- 2 tsp aji amarillo (Peruvian yellow chilli paste)*
- ⅓ cup fish stock
- Juice of 1 lime
- Juice of 2 lemons
- ¼ sweet potato, peeled, thinly sliced
- 1 cup fresh orange juice
- 1 cinnamon quill
- 2 cloves
- 100g raw sugar
- Clean the snapper fillets and dice into small cubes (1cm x 1cm), reserving the offcuts, then cover and reserve in the fridge.
- For the marinade, combine the shallots, fish offcuts, coriander roots and the Peruvian chilli paste with the fish stock in a blender. Add salt to season if needed. Add the lime and lemon juice, stir, then set aside in the fridge.
- For the garnish, place the sweet potato slices into a saucepan. Add orange juice, cinnamon, cloves, raw sugar and, if required, add enough water to cover the sweet potato. Cook 5-10 minutes or until tender. Remove from heat and drain.
- To finish, place the fish into a bowl, stir the “leche de tigre” marinade to combine and pour over the fish, then toss gently to coat. You may not need all of the marinade. Serve over the sliced sweet potato.
PERUVIAN SLOW COOKED LAMB
- 1 whole piece lamb leg
- 375ml Peruvian Pisco Acholado
- 300ml GF soy sauce
- 4 sundried chillies
- 4 whole garlic heads
- 6 eschalots
- 2L lamb stock
- 2 lemons
- 1bn oregano
- 80gr cumin seeds
- 80gr coriander seeds
- 200ml olive oil
- 6 units ripped peeled and deseeded diced roma tomatoes
- 1 bunch fresh coriander
- salt flakes and whole black pepper to taste
- Pre heat the oven to 170 C.
- In a heavy base pot add the sundried chillies, coriander seeds, cumin seeds and toast them on low heat, until all the spiced start to release a nice fragrance, being careful not to burn them. Take the spices out of the pot and cool down. Once the spices have cooled down use a mortar and pestle start grounding them until a fine powder.
- In the same pot add 100 ml of olive oil, heat to a low temperature and add the garlic heads and eschalots which should be both cut in halves. Cook until golden brown.
- Season the lamb leg bone in with salt and freshly ground pepper, rubbing it evenly around the meat with the remaining 100 ml of olive oil.
- Sear the lamb leg bone in until the out side gets a nice brown colour. Set a side, rest for 10 minutes.
- Add the diced tomatoes and the Peruvian Pisco Acholado in to the pot and with a wooden spoon start scraping the bottom of the pot to get all the flavours. Add the 2lt of lamb stock and GF soy sauce and reduce for 5 minutes at medium heat.
- Add the ground spices, roasted garlic heads, eshallots and thyme and cook for 5 minutes to start infusing all the flavours.
- In a baking tray place the lamb chops bone in and pour the mix on to the meat.
- Cover the tray with baking paper and aluminium foil in that order.
- Place the tray in the oven and cook for 3 hours at 170 C or until the lamb fell of the bone.
- Squeeze fresh lemon juice to served and garnish with fresh coriander leafs.