Inca’s Peruvian Cuisine Special Dinner Recipe
Make Inca’s Peruvian Cuisine Special Dinner Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ceviche Starter
Main — Lomo Saltado with Garlic Rice
Side — Peruvian Green Sauce (Aji Verde)
Fried Plantain Dessert (Maduros)
Method
Ceviche Starter
- 1
Prepare fish and marinade
Place the 1 lb cubed fish in a glass or ceramic bowl. Pour 1 cup fresh lime juice and 2 tbsp lemon juice over the fish so pieces are mostly submerged. Stir in 1 tsp aji amarillo paste, 1 tsp sea salt and 1 tsp freshly ground black pepper. Cover and refrigerate for 10–12 minutes — the fish should turn opaque but remain tender. Do not over-marinate.
- 2
Prepare onion and garnishes
While the fish marinates, very thinly slice 1 small red onion and briefly rinse under cold water to take off sharpness; drain well. Cook the sweet potato until tender (boil or roast), peel and slice into 1/4-inch rounds. Boil the corn (2 ears) until tender and cut into rounds.
- 3
Finish ceviche
After 10–12 minutes, gently fold the drained red onion and 1 tbsp chopped cilantro into the marinated fish. Taste and adjust salt. Plate the ceviche with sweet potato slices and choclo/corn rounds on the side. Serve immediately.
Main — Lomo Saltado with Garlic Rice
- 4
Marinate beef
In a bowl combine 3 tbsp soy sauce, 1 tbsp red wine vinegar, 1 tsp freshly ground black pepper and 1 tsp cornstarch. Add 1 lb beef strips, toss to coat and let rest 10 minutes at room temperature while prepping vegetables and rice.
- 5
Cook garlic rice
Rinse 1 cup short-grain rice until water runs clear. In a medium saucepan, melt 1 tbsp butter over medium heat and add 2 minced garlic cloves. Sauté briefly until fragrant but not brown (about 30 seconds). Add the drained rice and stir to toast lightly for 1 minute. Add 1.25 cups water and 1 tsp salt, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes before fluffing with a fork.
- 6
Stir-fry beef and vegetables
Heat a large heavy skillet or wok over high heat until very hot. Add 3 tbsp vegetable oil and swirl. Add the marinated beef in a single layer (do in two batches if needed to avoid crowding) and sear quickly until just browned but still slightly pink inside, about 1–2 minutes per side. Remove beef and set aside. Add another tablespoon oil if pan is dry, then add 1 large red onion cut into thick wedges and sauté over high heat 1–2 minutes until edges brown but still crisp. Add 2 seeded and wedged tomatoes and optionally 1 tsp sliced aji amarillo; toss briefly 30–60 seconds so tomatoes warm but keep shape. Return beef to pan, pour 1 tbsp stock to deglaze and scrape up browned bits. Stir quickly to combine and heat through, about 30 seconds. Taste and adjust with a splash more soy or salt if needed. Finish with 2 tbsp chopped cilantro.
- 7
Side — Peruvian Green Sauce (Aji Verde)
- 8
Make sauce
In a blender or food processor combine 1 cup fresh cilantro (stems removed), 1 tbsp mayonnaise, 2 tbsp sour cream or plain yogurt, 1 tsp fresh lime juice, 1 garlic clove, 1 tsp aji amarillo paste (or a small seeded jalapeño for less heat), 2 tsp oil and 1 tsp salt. Blend until smooth and creamy, adding 1–2 tsp water if necessary to reach a pourable consistency. Taste and adjust salt, lime or chili heat. Transfer to a small bowl and refrigerate until serving.
- 9
Use
Serve aji verde alongside lomo saltado and fried plantains for dipping. It also pairs nicely with the ceviche if guests want extra heat.
Fried Plantain Dessert (Maduros)
- 10
Prepare plantains
Peel 2 ripe plantains (very yellow with black spots) and slice diagonally into 1/2-inch thick pieces.
- 11
Fry
In a heavy skillet, heat 1 cup vegetable oil over medium heat until shimmering (about 350°F if using thermometer). Add plantain slices in a single layer (work in batches to avoid crowding) and fry 1.5–2 minutes per side until golden brown and caramelized. Use a slotted spoon to transfer to a paper towel–lined plate to drain.
- 12
Finish and serve
While warm, optionally sprinkle with 1/4 tsp ground cinnamon and drizzle 1 tsp honey or panela. Serve immediately with a small bowl of aji verde for contrast if desired.