Jul 14 2026
Restaurants›Llama Lips Restaurant Pure Peruvian Home Cooking›Experiencia Llama Lips Recipe

Experiencia Llama Lips Recipe

Inspired by Llama Lips Restaurant Pure Peruvian Home Cooking
Time1h 30m
Serves4

Generous portions of lomo saltado, jalea, tuna causa, aji de gallina.

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Ingredients

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Lomo Saltado

Jalea

Tuna Causa

Aji de Gallina

Method

Lomo Saltado

  1. 1

    Prepare the Ingredients

    Slice the sirloin steak into strips, chop the red onion and tomato into wedges, and chop the cilantro.

  2. 2

    Cook the Steak

    In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sirloin strips and season with salt and pepper. Cook until browned, about 3-4 minutes.

  3. 3

    Add Vegetables

    Add the red onion and tomato to the skillet and cook for another 2-3 minutes until the vegetables are slightly softened.

  4. 4

    Add Seasoning

    Stir in the soy sauce and vinegar. Add the cilantro and mix well. Cook for another minute.

  5. 5

    Serve

    Serve the lomo saltado over a bed of French fries.

Jalea

  1. 6

    Prepare the Ingredients

    Cut the fish fillets into pieces and season the shrimp with salt and pepper.

  2. 7

    Coat the Seafood

    Dredge the fish pieces and shrimp in cornstarch, shaking off excess.

  3. 8

    Fry the Seafood

    In a large pot, heat the vegetable oil over medium-high heat. Fry the seafood in batches until golden and crispy, about 3-4 minutes per batch.

  4. 9

    Drizzle Lemon Juice

    Once fried, remove the seafood and drizzle with lemon juice before serving.

Tuna Causa

  1. 10

    Cook the Potatoes

    Boil the yellow potatoes in salted water until tender, about 20 minutes. Drain and let cool.

  2. 11

    Mash the Potatoes

    Peel the potatoes and mash them in a bowl. Mix in lime juice, salt, and pepper.

  3. 12

    Prepare the Filling

    In another bowl, mix the canned tuna with mayonnaise and diced avocado.

  4. 13

    Assemble the Causa

    In a serving dish, layer half of the mashed potato mixture, followed by the tuna filling, and then top with the remaining mashed potatoes.

  5. 14

    Chill and Serve

    Chill in the refrigerator for at least 30 minutes before serving.

Aji de Gallina

  1. 15

    Cook the Chicken

    Boil chicken breast in water until cooked through, about 20 minutes. Let cool and shred.

  2. 16

    Prepare the Sauce

    In a blender, combine the shredded chicken, aji amarillo paste, soaked bread, milk, walnuts, and season with salt and pepper. Blend until smooth.

  3. 17

    Heat the Sauce

    In a skillet, heat olive oil over medium heat. Pour the blended sauce into the skillet and cook for 5-7 minutes until heated through.

  4. 18

    Plate the Dish

    Serve the aji de gallina over rice and garnish with hard-boiled eggs.

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