Peruvian recipes bring together bold flavors, fresh ingredients, and cooking traditions spanning thousands of years.

From the tangy bite of ceviche to the comforting warmth of lomo saltado, Peru’s kitchen offers dishes that excite your taste buds and tell stories of cultural fusion.

These recipes blend indigenous ingredients like potatoes and quinoa with Spanish, African, Chinese, and Japanese influences, creating meals you won’t find anywhere else. The best part?

Many Peruvian recipes are surprisingly simple to make at home with ingredients you can find locally or online. Get ready to experience why Peru is considered a culinary powerhouse that rivals any food destination worldwide.

A Brief Overview of Peru Cuisine

Peru’s culinary heritage stands among the world’s most exciting food traditions, shaped by its dramatic geography spanning coastal regions, towering Andean mountains, and dense Amazonian rainforests.

Each area contributes distinct ingredients and cooking methods.

The foundation rests on native staples such as potatoes (with over 4,000 varieties), corn, quinoa, and aji peppers, all cultivated for thousands of years.

What makes Peruvian cuisine truly remarkable is how these traditional ingredients merge with Spanish colonial influences, African cooking techniques, Chinese stir-fry methods, and Japanese precision.

This cultural fusion created unique dishes that can’t be found anywhere else, making Peruvian food a reflection of the country’s rich history and diverse population.

Classic Traditional Peruvian Recipes

Peru’s traditional dishes are rich, hearty, and filled with deep flavors passed through generations. Each recipe blends native ingredients with cultural influences from around the world.

1. Lomo Saltado (Stir-Fried Beef with Onions and Tomatoes)

Lomo Saltado combines juicy beef strips with tomatoes, onions, and soy sauce for a bold, smoky taste. Start by searing the beef in hot oil, then toss in sliced onions and tomatoes.

Add soy sauce, vinegar, and spices to create a rich, savory glaze. Finish by mixing in golden fries and serving it all over warm rice for a perfect mix of Peruvian and Asian flavors.

Ingredients: Beef strips, red onion, tomato, soy sauce, vinegar, garlic, cumin, fries, rice, oil, salt, pepper.

2. Aji de Gallina (Creamy Chicken Stew)

Aji de Gallina is a smooth and creamy chicken stew that feels like comfort in a bowl. Boil chicken until tender, shred it, and set aside.

Blend milk-soaked bread, cheese, onion, and aji amarillo paste into a silky sauce. Combine everything and simmer until thick. Serve this golden stew with white rice, boiled eggs, and olives for a comforting, classic Peruvian meal.

Ingredients: Chicken breast, milk, bread, aji amarillo paste, cheese, onion, garlic, eggs, olives, rice, oil, salt.

3. Ceviche Peruano (Traditional Peruvian Ceviche)

Ceviche is a cool, refreshing dish made with raw fish “cooked” in lime juice. Cut white fish into cubes, mix with lime juice, onions, chili, and salt, and let it marinate for 10–15 minutes.

The acid firms the fish, giving it a fresh, citrusy bite. Serve chilled with sweet potatoes and corn for a perfect balance of tangy, spicy, and sweet flavors.

Ingredients: White fish (sea bass or sole), lime juice, red onion, aji limo chili, salt, cilantro, corn, sweet potato.

4. Papa a la Huancaína (Potatoes in Spicy Cheese Sauce)

Papa a la Huancaína is a creamy, spicy potato dish often served as a cold starter. Boil yellow potatoes, slice them, and place them on lettuce.

Blend cheese, milk, aji amarillo paste, garlic, and crackers into a thick sauce. Pour over the potatoes and garnish with boiled eggs and olives. The rich sauce makes every bite smooth, salty, and slightly peppery – pure comfort.

Ingredients: Yellow potatoes, queso fresco, aji amarillo paste, milk, crackers, garlic, eggs, olives, and lettuce.

5. Anticuchos de Corazón (Beef Heart Skewers)

Anticuchos are smoky, tender skewers made from marinated beef heart. Cut the heart into chunks and marinate in vinegar, garlic, cumin, and aji panca paste.

Thread onto skewers and grill over hot coals, basting with the marinade for rich flavor. The meat turns juicy and slightly charred. Serve hot with boiled potatoes and corn for a real taste of Peruvian street food.

Ingredients: Beef heart, aji panca paste, garlic, cumin, vinegar, oil, salt, pepper, potatoes, and corn.

6. Arroz con Pollo (Peruvian Chicken with Rice)

Arroz con Pollo is a flavorful one-pot dish filled with green herbs and tender chicken. Start by browning chicken pieces, then sauté onion, garlic, and aji amarillo.

Add blended cilantro and cook until fragrant. Stir in rice, peas, and carrots, then pour in chicken broth. Simmer until the rice absorbs all the flavor. The result is a fragrant, colorful meal full of Peruvian taste.

Ingredients: Chicken pieces, rice, cilantro, aji amarillo paste, onion, garlic, peas, carrots, chicken broth, oil, salt, pepper.

7. Adobo Arequipeño (Pork Stew from Arequipa)

Adobo Arequipeño is a slow-cooked pork stew bursting with smoky and tangy flavor. Marinate pork chunks in vinegar, garlic, cumin, and aji panca paste overnight.

Sauté onions and add the marinated pork, cooking until browned. Pour in chicha de jora or beer and simmer until tender. The stew thickens into a rich, flavorful sauce that’s perfect with crusty bread or rice.

Ingredients: Pork chunks, vinegar, aji panca paste, garlic, onion, cumin, chicha de jora or beer, oil, salt, pepper.

8. Causa Limeña (Layered Potato Dish)

Causa Limeña is a chilled dish made from layers of mashed potatoes and seasoned fillings. Boil yellow potatoes, mash them with lime juice, aji amarillo paste, and oil.

Spread one layer of potatoes, add a filling like tuna or chicken mixed with mayo, then cover with another layer of potatoes. Chill and serve cold with avocado slices and boiled eggs for a light, creamy treat.

Ingredients: Yellow potatoes, lime juice, aji amarillo paste, oil, tuna or chicken, mayonnaise, avocado, eggs, salt, pepper.

9. Pollo a la Brasa (Rotisserie Chicken)

Pollo a la Brasa is Peru’s famous roasted chicken, known for its smoky, spiced skin. Marinate the chicken in garlic, cumin, black pepper, soy sauce, and vinegar.

Roast or grill until the skin turns crispy and golden brown. Serve with fries and salad, and pair it with aji verde sauce for dipping. It’s juicy, flavorful, and a true Peruvian crowd-pleaser.

Ingredients: Whole chicken, garlic, cumin, black pepper, soy sauce, vinegar, oil, fries, lettuce, aji verde sauce, salt.

10. Cau Cau (Tripe Stew with Potatoes and Peas)

Cau Cau is a traditional Peruvian stew made with tripe, potatoes, and peas. Boil the tripe until soft, then cut into small pieces. Sauté onions, garlic, and aji amarillo, then add the tripe, potatoes, and peas.

Season with mint and a splash of lemon juice before serving. The stew is thick, hearty, and full of comforting flavors that highlight Peru’s home-style cooking.

Ingredients: Tripe, potatoes, peas, aji amarillo paste, onion, garlic, mint, lemon juice, oil, salt, pepper.

11. Suspiro a la Limeña (Caramel Meringue Dessert)

Suspiro a la Limeña is a rich caramel dessert topped with soft meringue. Make the base by simmering condensed milk and sugar until thick and golden.

Spoon it into cups and let it cool. Whip egg whites with port wine syrup to form fluffy meringue, then pipe it on top. The creamy caramel and airy topping make every spoonful melt in your mouth.

Ingredients: Condensed milk, sugar, egg whites, port wine, vanilla extract, butter, salt.

12. Tamales Peruanos (Corn Tamales)

Tamales Peruanos are soft corn dough bundles filled with seasoned meat and steamed in banana leaves. Mix ground corn or masa with lard, broth, and spices.

Spread dough onto banana leaves, add chicken or pork filling, then wrap tightly. Steam until firm and fragrant. The result is a tasty, portable meal that’s both savory and slightly sweet – often enjoyed for breakfast or holidays.

Ingredients: Corn dough or masa, banana leaves, chicken or pork, broth, lard, garlic, onion, aji amarillo paste, salt, pepper.

13. Rocoto Relleno (Stuffed Spicy Peppers)

Rocoto Relleno is a spicy, colorful Peruvian dish made with stuffed hot peppers. Boil the rocoto peppers to reduce their heat, then fill them with a mixture of ground beef, onions, raisins, and spices.

Top with cheese and bake until bubbling. The contrast between the pepper’s heat and the sweet, savory filling makes this dish unforgettable and a favorite from the city of Arequipa.

Ingredients: Rocoto peppers, ground beef, onion, garlic, raisins, cheese, milk, eggs, oil, salt, pepper.

14. Empanadas Peruanas (Beef Hand Pies)

Empanadas Peruanas are flaky pastry pockets stuffed with seasoned beef. Start by cooking ground beef with onions, garlic, cumin, and olives.

Fill small dough circles with the mixture, seal the edges, and bake until golden brown. Dust with powdered sugar for a classic touch. These empanadas are crispy on the outside and savory inside, perfect for snacks or light meals.

Ingredients: Ground beef, onion, garlic, cumin, olives, dough, eggs, oil, sugar, salt, pepper.

15. Chupe de Camarones (Shrimp Chowder)

Chupe de Camarones is a creamy shrimp soup from southern Peru. Sauté onions, garlic, and aji amarillo paste, then add potatoes, rice, and corn.

Pour in broth and let everything simmer before adding shrimp and milk for richness. Crack an egg right before serving for extra creaminess. The chowder is hearty, spicy, and full of coastal flavor with every spoonful.

Ingredients: Shrimp, potatoes, rice, corn, aji amarillo paste, onion, garlic, milk, broth, egg, oil, salt, pepper.

Modern Twists on Classic Peruvian Dishes

Modern Peruvian cooking creatively blends tradition with global influences, reinventing classic recipes. Chefs use ingredients like quinoa and plant-based proteins while preserving Peru’s culinary roots, showcasing a rich food culture that respects its heritage.

16. Quinoa Chaufa (Peruvian-Chinese Fried Rice)

Quinoa Chaufa replaces rice with fluffy quinoa, adding a healthy twist to a classic Peruvian-Chinese favorite. Sauté garlic, onions, and ginger, then toss in cooked quinoa with soy sauce and sesame oil.

Add scrambled eggs, chopped vegetables, and shredded chicken or tofu. Stir-fry until everything blends perfectly. The dish is light, nutty, and full of flavor – a wholesome update to the traditional version.

Ingredients: Quinoa, garlic, onion, ginger, soy sauce, sesame oil, eggs, vegetables, chicken or tofu, salt, pepper.

17. Nikkei Tuna Ceviche (Japanese-Peruvian Fusion)

Nikkei Tuna Ceviche combines Japanese freshness with Peruvian zest. Cut fresh tuna into cubes and toss with soy sauce, lime juice, sesame oil, and aji amarillo.

Add thinly sliced onions and avocado for texture. Chill for a few minutes and serve cold. The mix of citrus and umami flavors creates a bright, smooth, and slightly spicy dish that beautifully highlights both cultures.

Ingredients: Fresh tuna, soy sauce, lime juice, sesame oil, aji amarillo paste, red onion, avocado, cilantro, salt.

18. Peruvian-Spiced Burger with Salsa Criolla

Peruvian-Spiced Burgers bring bold flavor to a simple classic. Mix ground beef with cumin, garlic, and aji amarillo paste, then form into patties and grill until juicy.

Top each burger with fresh Salsa Criolla – a mix of red onion, lime juice, and cilantro. Serve on toasted buns for a smoky, zesty meal that captures the spice and spirit of Peruvian street food.

Ingredients: Ground beef, aji amarillo paste, cumin, garlic, onion, lime juice, cilantro, burger buns, oil, salt, pepper.

19. Grilled Aji Verde Salmon

Grilled Aji Verde Salmon is smoky, juicy, and full of zesty flavor. Marinate salmon fillets in lime juice, garlic, and aji verde sauce, then grill until golden and tender.

The sauce, made with cilantro, jalapeños, and yogurt, adds a creamy, spicy kick. Serve with quinoa or roasted vegetables for a light, protein-rich meal that’s both flavorful and easy to make.

Ingredients: Salmon fillets, aji verde sauce, lime juice, garlic, cilantro, jalapeño, yogurt, oil, salt, pepper.

20. Purple Sweet Potato Gnocchi with Huancaína Sauce

Purple Sweet Potato Gnocchi gives a colorful twist to a Peruvian favorite. Mash boiled purple sweet potatoes, then mix with flour to form a soft dough. Roll, cut, and boil the gnocchi until they float.

Toss them in creamy Huancaína sauce made from cheese, milk, aji amarillo, and garlic. The result is a mix of sweet, savory, and slightly spicy flavors in every bite.

Ingredients: Purple sweet potatoes, flour, cheese, milk, aji amarillo paste, garlic, butter, salt, pepper.

21. Peruvian Shrimp Tacos

Peruvian Shrimp Tacos bring a coastal twist to a classic street favorite. Season shrimp with lime, garlic, and aji amarillo, then grill until pink and juicy.

Fill soft tortillas with the shrimp, shredded cabbage, and creamy aji sauce. Add a squeeze of lime for brightness. Each bite is spicy, smoky, and refreshing – a quick dish that blends Peru’s seafood love with taco flair.

Ingredients: Shrimp, lime juice, garlic, aji amarillo paste, tortillas, cabbage, yogurt or sour cream, cilantro, salt, pepper.

22. Avocado and Causa Salad Cups

Avocado and Causa Salad Cups are a fun, bite-sized version of Peru’s classic potato dish. Mash yellow potatoes with lime juice and aji amarillo, then layer into small cups.

Add a creamy mix of avocado, tuna, or chicken salad on top. Chill before serving. The soft potato base pairs perfectly with the cool, rich filling – a fresh and colorful appetizer.

Ingredients: Yellow potatoes, lime juice, aji amarillo paste, avocado, tuna or chicken, mayonnaise, salt, pepper.

23. Peruvian-style Sushi Rolls (Nikkei Rolls)

Peruvian-style Sushi Rolls mix Japanese precision with bold Peruvian flavors. Spread sushi rice on nori, add fillings like shrimp, avocado, and aji amarillo mayo, then roll tightly.

Slice and top with a drizzle of spicy mayo or soy-lime glaze. The rolls are creamy, tangy, and slightly spicy – a perfect example of Peru’s Nikkei fusion cuisine that celebrates both cultures beautifully.

Ingredients: Sushi rice, nori sheets, shrimp or fish, avocado, aji amarillo paste, mayonnaise, soy sauce, lime juice, salt.

24. Aji Amarillo Pasta with Chicken

Aji Amarillo Pasta with Chicken combines creamy sauce and tender meat for a comforting meal. Cook the pasta until tender, then toss it with a sauce made from blended aji amarillo, milk, and cheese.

Sauté chicken strips with garlic, mix them in, and top with parsley. The mild spice from the aji amarillo gives this dish its signature golden color and rich, flavorful taste.

Ingredients: Pasta, chicken breast, aji amarillo paste, milk, cheese, garlic, onion, parsley, oil, salt, pepper.

25. Ceviche Lettuce Wraps

Ceviche Lettuce Wraps turn a classic dish into a light, crunchy snack. Mix diced fish with lime juice, onions, chili, and cilantro, then chill until firm and flavorful.

Spoon the ceviche into crisp lettuce leaves and top with avocado or corn. These wraps are fresh, zesty, and easy to eat – perfect for serving as a healthy, no-cook appetizer with Peruvian flair.

Ingredients: White fish, lime juice, red onion, chili, cilantro, avocado, corn, lettuce leaves, salt, pepper.

26. Grilled Corn Salad with Lime and Aji Amarillo Dressing

Grilled Corn Salad combines smoky sweetness with a tangy Peruvian dressing. Grill corn until lightly charred, then cut off the kernels and mix with red peppers, onions, and cilantro.

Toss everything in a dressing made with lime juice, aji amarillo, and olive oil. This colorful salad is crisp, spicy, and refreshing – perfect as a side or light lunch.

Ingredients: Corn, red pepper, red onion, cilantro, lime juice, aji amarillo paste, olive oil, salt, pepper.

27. Pisco Sour Cupcakes

Pisco Sour Cupcakes turn Peru’s famous cocktail into a sweet treat. Bake soft vanilla cupcakes, then brush them with Pisco syrup for a light citrus flavor.

Top with fluffy lime meringue frosting for a tangy finish. The result is a dessert that’s moist, zesty, and full of Peruvian charm – perfect for parties or as a fun after-dinner indulgence.

Ingredients: Flour, sugar, eggs, butter, Pisco, lime juice, baking powder, cream of tartar, salt.

28. Aji Verde Hummus

Aji Verde Hummus blends the creamy texture of chickpeas with Peru’s famous green sauce. In a blender, combine cooked chickpeas, cilantro, jalapeños, garlic, lime juice, and olive oil.

Add a spoonful of yogurt for smoothness and blend until creamy. The result is a bright green dip that’s spicy, tangy, and perfect for spreading on bread or serving with fresh vegetables.

Ingredients: Chickpeas, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, salt, pepper.

29. Lucuma Cheesecake

Lucuma Cheesecake turns Peru’s beloved fruit into a creamy dessert. Blend lucuma purée with cream cheese, sugar, and eggs, then pour over a crumbly cookie crust.

Bake until firm, then chill before serving. The lucuma adds a unique caramel-like sweetness and smooth texture, making this cheesecake rich, comforting, and perfectly Peruvian in every bite.

Ingredients: Lucuma purée, cream cheese, sugar, eggs, butter, cookie crumbs, vanilla extract, salt.

How to Bring the Flavors of Peru Food Into Your Kitchen?

Bringing Peruvian food into your kitchen is easier than you might think with some smart ingredient sourcing.

Start by checking Latin American grocery stores or online retailers for essential Peruvian spices like aji amarillo paste, aji panca, and huacatay.

If these aren’t available, substitute aji amarillo with yellow bell peppers mixed with a bit of hot sauce for a similar flavor. For hard-to-find items like maca powder or purple corn, online specialty shops offer reliable options.

Focus on learning basic techniques like making aji sauce or marinating ceviche. Many Peruvian recipes use common ingredients like cilantro, lime, garlic, and onions you have at home, making authentic cooking accessible.

The Bottom Line

Now you have the knowledge to start cooking authentic Peruvian recipes in your own kitchen. These dishes showcase Peru’s incredible culinary diversity, from coastal ceviches to hearty Andean stews.

Don’t be intimidated by unfamiliar ingredients – start with simple recipes and build your confidence as you go.

Remember that Peruvian cooking is about bringing people together over delicious, flavorful meals that celebrate tradition and innovation.

Have you tried making any Peruvian dishes at home? Share your experiences and favorite recipes in the comments below. I’d love to hear which Peruvian recipes you’re excited to try first and any tips you’ve learned along the way!