Aromas del Perú

Mango Mousse

Tender beef marinated in teriyaki sauce, served with rice

Beef Teriyaki

Grilled Salmon

Edamame

Fresh tuna served with avocado and sesame

Tuna Tartare

Classic tropical cocktail with rum and fruit juices

Mai Tai

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Start by rinsing the quinoa under cold water for about 2-3 minutes to remove its natural bitterness. Drain well.

Rinse the Quinoa

While the quinoa is rinsing, chop the red bell pepper, zucchini, and yellow onion into small, uniform pieces.

Chop the Vegetables

Finely chop the fresh cilantro and set it aside for later.

Prep the Cilantro

Cut the avocado in half, remove the pit, and slice it into wedges.

Slice the Avocado

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.

Cook the Quinoa

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent. Then add the red bell pepper, zucchini, and corn, and cook for an additional 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Sprinkle the cumin, paprika, salt, and black pepper over the sautéed vegetables. Stir well to ensure the spices coat the veggies evenly.

Season the Mixture

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Mix in the chopped cilantro and stir to combine all ingredients.

Combine Ingredients

Serve the quinoa and vegetable mixture in bowls. Garnish with avocado slices and lime wedges on the side.

Plate the Dish

Squeeze fresh lime juice over the dish before eating, and enjoy the vibrant flavors of Aromas del Perú!

Enjoy

Quinoa

Vegetable broth

Red bell pepper

Zucchini

Yellow onion

Corn kernels (fresh or frozen)

Fresh cilantro

Cumin

Paprika

Salt

Black pepper

Avocado

Lime wedges

In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for about 5 minutes to allow the gelatin to bloom.

Prepare the Gelatin

After the gelatin has bloomed, place it in a microwave for about 10-15 seconds or until melted. Stir to ensure it is completely dissolved and set aside to cool slightly.

Melt the Gelatin

In a large mixing bowl, combine the pureed mangoes and granulated sugar. Mix well until the sugar is fully dissolved.

Mix Mango and Sugar

Once the gelatin has cooled slightly, add it to the mango mixture along with the vanilla extract and a pinch of salt. Mix until well combined.

Add Gelatin to Mango Mixture

In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip as you want it to remain fluffy.

Whip the Cream

Gently fold the whipped cream into the mango mixture using a spatula until there are no streaks visible. Be careful not to deflate the whipped cream.

Fold the Cream into Mango Mixture

Spoon the mousse into serving glasses or bowls and refrigerate for at least 4 hours or until set.

Chill the Mousse

Once the mousse is set, top each serving with a slice of fresh mango and a mint leaf for an elegant presentation.

Prepare Garnish

Ripe mangoes, pureed

Granulated sugar

Heavy cream

Gelatin powder

Cold water

Vanilla extract

Mint leaves

Mango slices

In a bowl, combine the teriyaki sauce, minced garlic, grated ginger, and sesame oil. Stir well to mix.

Prepare the Marinade

Slice the beef sirloin against the grain into thin strips. Add the beef to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.

Marinate the Beef

Rinse the white rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.

Cook the Rice

Heat a skillet over medium-high heat. Add the marinated beef (reserve the marinade) and cook for about 3-4 minutes until browned. Pour in the reserved marinade and allow to simmer for an additional 5 minutes, or until the sauce thickens slightly.

Cook the Beef

Serve the cooked beef teriyaki over a bed of rice. Garnish with chopped green onions and sesame seeds before serving.

beef sirloin

teriyaki sauce

garlic, minced

ginger, grated

sesame oil

white rice

water

salt

green onions, chopped

sesame seeds

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh dill, salt, and black pepper until well combined. This will be your marinade for the salmon.

Prepare Marinade

Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring that each piece is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, allowing the flavors to meld.

Marinate Salmon

Preheat your grill to medium-high heat, approximately 375-400°F (190-200°C). If using a charcoal grill, allow the coals to burn down until they are covered in white ash.

Preheat Grill

Remove the salmon from the marinade and discard any leftover marinade. Place the salmon fillets skin-side down on the grill. Grill for about 6-8 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Use a spatula to carefully flip the fillets halfway through.

Grill Salmon

The internal temperature of the salmon should reach 145°F (63°C). If necessary, use a meat thermometer to check.

Check Doneness

Once grilled to perfection, remove the salmon from the grill and let it rest for a few minutes. Serve with additional lemon wedges and fresh dill on the side if desired.

Serve

Salmon fillet

Olive oil

Lemon juice

Garlic cloves

Fresh dill

Start by rinsing the edamame pods under cold water to remove any dirt or impurities.

Prepare Edamame

In a large pot, bring 1 liter of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, carefully add the rinsed edamame pods to the pot. Cover with a lid and allow them to steam for about 5-6 minutes until they are tender and bright green.

Steam Edamame

After steaming, carefully drain the edamame in a colander. Sprinkle 1 teaspoon of salt over the hot edamame while they are still warm, tossing to evenly coat.

Drain and Salt

Transfer the salted edamame to a serving bowl. Serve warm and enjoy by popping the beans out of the pods with your fingers.

Edamame (in pods)

Water

Carefully dice the fresh sushi-grade tuna into small, uniform cubes (about 1/4 inch). Place the diced tuna in a mixing bowl.

Prepare the Tuna

In a small bowl, whisk together the soy sauce, sesame oil, and lime juice. Pour this mixture over the diced tuna and gently toss to combine.

Mix the Sauce

Add salt and black pepper to the tuna mixture to taste. Mix in the sesame seeds and finely chopped green onions. Set aside to marinate for 10 minutes.

Season the Tuna

While the tuna is marinating, cut the ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash it lightly with a fork and season with a pinch of salt and lime juice.

Prepare the Avocado

Peel the cucumber and slice it thinly into rounds or half-moons, depending on your preference.

Prepare the Cucumber

On a plate, spread a layer of the mashed avocado as a base. Using a ring mold or a spoon, carefully pile the marinated tuna mixture on top of the avocado.

Assemble the Dish

Arrange the sliced cucumber around the tuna tartare for garnish. Optionally sprinkle more sesame seeds on top. Serve immediately.

Garnish and Serve

fresh sushi-grade tuna

ripe avocado

soy sauce

lime juice

green onions

black pepper

cucumber

Fill a cocktail shaker with ice cubes to chill the ingredients.

Prepare the Shaker

Pour 1 oz of white rum, 1 oz of dark rum, 0.5 oz of orange curacao, 0.5 oz of orgeat syrup, and 1 oz of fresh lime juice into the shaker.

Add Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well mixed and chilled.

Shake

Strain the mixture into a glass filled with crushed ice.

Strain

Gently slap the mint leaves between your palms to release their aroma and place them on top of the drink. Add a pineapple slice and a maraschino cherry to the glass for a colorful presentation.

Add Garnishes

Serve immediately with a straw and enjoy your classic Mai Tai cocktail!

White Rum

Dark Rum

Orange Curacao

Orgeat Syrup

Fresh Lime Juice

Fresh Mint Leaves

Pineapple Slice

Maraschino Cherry

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Aromas Del Perú