Ceviche Clásico
(RAW SEAFOOD DISH)
Recipe by Gayane Hovasapyan
Serving Size: 4 servings | Cooking Time: 15-30 minutes | Total Prep Time: 45 minutes
INGREDIENTS
1 lb fresh white fish, such as sea bass, flounder, or snapper
1/2 cup fresh lime juice (about 4-6 limes)
1/2 red onion, finely chopped
1-2 aji amarillo peppers, seeded and finely chopped (or substitute habanero or serrano)
1/4 cup cilantro, chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 cup cooked sweet potato, diced (optional)
1 ear of corn, cooked and kernels removed (optional)
Cilantro leaves and lime wedges for garnish
DIRECTIONS
1. Prepare the fish: cut into 1/2-inch cubes and place them in a non-reactive bowl (glass or ceramic).
2. Pour the fresh lime juice over the fish, ensuring it's fully submerged.
3. Incorporate the aromatics by adding red onion, aji amarillo (or substitute), cilantro, salt, and pepper. Stir gently to combine.
4. Cover the bowl and refrigerate for 15-30 minutes, or until the fish is opaque and "cooked" through with the lime juice.
5. Incorporate optional ingredients: if using, gently stir in the cooked sweet potato and corn kernels.
6. Taste and adjust seasoning if needed, garnish with cilantro leaves and lime wedges.
7. Serve immediately with corn nuts (cancha), thinly sliced sweet potato, and corn on the cob.
Ají de Gallina
(SPICY CHICKEN STEW)
Recipe by Gayane Hovasapyan
Serving Size: 4-6 servings | Cooking Time: 35 minutes | Total Prep Time: 60 minutes
INGREDIENTS
1 whole chicken (about 3 lbs), or 4 boneless, skinless chicken breasts
1/2 cup evaporated milk
4 slices white bread, crusts removed
1/2 cup walnuts, toasted
1/4 cup grated Parmesan cheese
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
2 aji amarillo peppers, seeded and minced (or substitute habanero or serrano)
1 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped parsley for garnish
Cooked white rice, boiled potatoes, or hard-boiled eggs for serving
DIRECTIONS
1. Cook the chicken: If using a whole chicken, poach it in water with salt and pepper until tender. If using chicken breasts, poach them until cooked through. Set the chicken aside to cool, reserving the cooking liquid.
2. Place the bread slices in a bowl and pour the evaporated milk over them. Let them soak for a few minutes until softened.
3. Prepare the sauce base: in a blender, combine the soaked bread, walnuts, Parmesan cheese, and 1/2 cup of the reserved chicken cooking liquid. Blend until smooth.
4. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened. Add the garlic, aji amarillo, turmeric, cumin, salt, and pepper. Sauté for 2-3 minutes, stirring frequently.
5. Pour the sauce base into the saucepan and stir to combine. Shred the chicken. Add shredded chicken to saucepan and simmer for 10-15 minutes, stirring occasionally until the sauce thickens.
6. Serve the Ají de Gallina over cooked white rice, garnished with chopped parsley. Accompany with boiled potatoes or a couple of quartered hard-boiled eggs.
INGREDIENTS
1 whole chicken (about 3 lbs), or 4 boneless, skinless chicken breasts
1/2 cup evaporated milk
4 slices white bread, crusts removed
1/2 cup walnuts, toasted
1/4 cup grated Parmesan cheese
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
2 aji amarillo peppers, seeded and minced (or substitute habanero or serrano)
1 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped parsley for garnish
Cooked white rice, boiled potatoes, or hard-boiled eggs for serving
DIRECTIONS
1. Cook the chicken: If using a whole chicken, poach it in water with salt and pepper until tender. If using chicken breasts, poach them until cooked through. Set the chicken aside to cool, reserving the cooking liquid.
2. Place the bread slices in a bowl and pour the evaporated milk over them. Let them soak for a few minutes until softened.
3. Prepare the sauce base: in a blender, combine the soaked bread, walnuts, Parmesan cheese, and 1/2 cup of the reserved chicken cooking liquid. Blend until smooth.
4. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened. Add the garlic, aji amarillo, turmeric, cumin, salt, and pepper. Sauté for 2-3 minutes, stirring frequently.
5. Pour the sauce base into the saucepan and stir to combine. Shred the chicken. Add shredded chicken to saucepan and simmer for 10-15 minutes, stirring occasionally until the sauce thickens.
6. Serve the Ají de Gallina over cooked white rice, garnished with chopped parsley. Accompany with boiled potatoes or a couple of quartered hard-boiled eggs.
Suspiro a la Limeña
(MERINGUE-TOPPED CUSTARD)
Recipe by Gayane Hovasapyan
Serving Size: 4-6 servings | Cooking Time: 15 minutes | Total Prep Time: 45 minutes
INGREDIENTS
For the Manjar Blanco (custard)
- 13.5 oz evaporated milk
- 13.5 oz sweetened condensed milk
- 3 egg yolks
- A pinch of salt
For Meringue:
- 1/2 cup port wine
- 7 oz granulated sugar
- 3 egg whites
- Ground cinnamon for dusting
DIRECTIONS
Make the Manjar Blanco:
- Combine evaporated milk and condensed milk in a saucepan.
- Cook over low heat, stirring constantly, until thickened and light caramel in color.
- Temper egg yolks with a few tablespoons of the hot milk mixture.
- Return tempered yolks to the saucepan and cook for 2-3 more minutes.
- Cool slightly.
Make the Meringue:
- Combine port wine and sugar in a separate saucepan.
- Bring to a boil and cook for 6 minutes without stirring.
- Beat egg whites to stiff peaks.
- Slowly drizzle hot syrup into beaten egg whites while beating continuously.
Assemble:
- Divide Manjar Blanco evenly among serving glasses.
- Top with meringue.
- Dust with cinnamon.
- Refrigerate for at least 2 hours.
- Serve chilled.
