Cebiche, ceviche, sebiche o seviche (it can be written in any of those four forms), is a dish in which seafood is cooked by marinating it in lime juice. Cebiche is not only one of our Peruvian food’s flag dishes but it is a proud sentiment of our gastronomy, king of our tables and, to be honest, the best cebiche in the world since it is so delicious and easy to prepare.
Years ago I read the perfect recipe for Good Friday. It had lightly poached fish and was served with a delicious black olive sauce,
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This pie is an American classic, but in Peru we adopted it as our own a long time ago and don´t want to give
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Guest post by Danielle Bell. Nearly one year ago to this date my boyfriend Pablo and I began de Porres.
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It´s name means "tree tomato" in Quechua, but in other parts of the world its known as Tamarillo. Its texture
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Last week we posted a recipe for chupe de camarones, one of the most flamboyant dishes of our varied gastronomy.
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When the week is coming to an end, the last thing I want is to spend a long time in
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When my children were very young, and I spent a lot of time experimenting and playing in the kitchen, this
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Potatoes and cheese. Is there a simpler combination of ingredients that is as satisfying on every possible level as this?
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If you read our blog last week, you'll remember we posted a recipe for Champus, a mazamorra-like dessert, traditionally served
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Soups were revered by ancient Peruvians, who cooked several kinds of them. Of these, one of the most popular and
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