10 of 10: Peruvian ceviche

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Ceviche amarillo recipe

Probably the most famous Peruvian dish, ceviche often appears on lunch menus. Zingy fresh fish ‘cooks’ as it marinates in lime juice; and is flavoured with coriander and chilli. It’s an absolute must-try, especially on the coast.

Classic ceviches have now been joined with new recipes, such as our yellow chilli ceviche (above) or vegetarian versions, and dynamic young chefs are continuing to create exciting new variations with international influences.

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9 of 10: Aji de gallina spicy chicken

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Aji de gallina recipe

Aji de gallina is often a revelation for travellers to Peru, and we’re always hearing that it’s people’s single most-missed dish.

Shredded chicken (or, traditionally, hen) is flavoured with aji amarillo yellow chillies, onion, garlic and parmesan cheese. It’s hearty, satisfying and absolutely more-ish. Get the recipe

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8 of 10: Tamales (steamed corn dumplings)

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These little dumplings are made with mote (hominy) corn, and usually pork or chicken, and then steamed in a banana leaf. They’re great if you’re on the go… I reckon Paddington must have eaten his on the journey over!

If you want to recreate them at home, the Viva Peru tamale kit will give you the main ingredients. Get the recipe to see how to use them!

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7 of 10: Chicha morada

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Chicha Morada purple corn drink

Chicha morada is a traditional refreshing drink made with the native purple corn, cinnamon and fruits.

Being a Spectacled Bear, Paddington’s diet would be mostly meat-free; and purple corn is one of the common foods of his furry friends.

Our chicha morada mix is a convenient way to recreate it in your own home. Simply mix it with water for a sweet taste of Peru. Paddington should really have packed some sachets in his suitcase!

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6 of 10: Suspiro de limeña

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Paddington clearly had a bit of a sweet tooth, and it seems like the rest of his countrymen do too.

Made with condensed milk, evaporated milk and port wine; suspiro de limeña means ‘sigh of a lady from Lima’. The thick caramel base is topped with meringue and cinnamon. Get the recipe

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5 of 10: Causa rellena potato towers

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causa rellena Peruvian potato towers

Potatoes are native to Peru, and the variety is incredible. Yellow ones, orange ones, purple ones… you’ll hardly recognise them from the ones you find in Tesco!

Understandably, Peruvians have developed some sophisticated recipes with the humble ‘papa’, and causa rellena is one of them. These potato towers are flavoured with aji amarillo chilli and lime juice, taking potato salad to a whole new level! Get the recipe

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4 of 10: Spicy papas a la huancaina

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Papas a la huancaina

It sounds simple, but this dish of boiled potatoes in a creamy, spicy sauce simply has to be tried! It’s absolutely addictive, and is usually served as a starter or side. Again, it’s a brilliant dish for our cold autumn evenings; and a great way to jazz up the humble potato (which is native to Peru, of course). Get the recipe

You can also use the same sauce as a spicy take on spaghetti carbonara.

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3 of 10: Lomo saltado Peruvian stir-fry

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Lomo saltado

Paddington left for British shores, but something not everybody knows is that Peru has long welcomed immigrants from around the world… and this is really evident in the varied cuisine.

One of the country’s most popular dishes is lomo saltado, a fusion of Peruvian, Spanish and Chinese flavours. This beef stir-fry is flavoured with cumin, red wine, soy sauce and aji amarillo chillies; and nowadays can be found all over the country. Get the recipe

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2 of 10: Chupe de camarones shrimp soup

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With one of the world’s most plentiful fish supplies from their huge Pacific coast, as well as fresh river fish and shrimp in the Andes, Peruvians are pescado (fish) professionals.

Chupes are thick and creamy soups, hailing from the beautiful city of Arequipa. They’re usually made with smoky aji chillies, creamy fresh cheese, and local herbs including huacatay (Peruvian black mint). Our favourite chupe is chupe de camarones, made with prawns. Get the recipe

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