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Peruvian Comfort Trio (Ceviche, Lomo Saltado, Aji de Gallina)

Experience a taste of Peru with this trio of classic dishes: refreshing Ceviche, savory Lomo Saltado, and creamy Aji de Gallina. This meal offers a delightful journey through Peruvian flavors, perfect for a special occasion or an adventurous weeknight dinner.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 people
Calories 850 kcal

Equipment

  • Non-reactive bowl
  • Small bowl
  • Large wok or skillet
  • Pot

Ingredients
  

For Ceviche

  • 1.5 lbs very fresh white fish (tilapia, mahi-mahi, sea bass, or cod work well), cut into ½-inch cubes
  • red onion, thinly sliced
  • 1 -2 Aji Limo peppers (or serrano/habanero if unavailable), finely minced
  • 0.5 cup fresh lime juice (about 6-8 limes)
  • 0.25 cup fresh lemon juice
  • 2 -3 sprigs fresh cilantro, chopped, plus extra for garnish
  • Salt to taste
  • Lettuce leaves, for serving
  • Cooked sweet potato slices, for serving optional
  • Fresh or canned corn (choclo or plain corn), for serving optional

For Lomo Saltado

  • 1.5 lbs beef sirloin or tenderloin, cut into 1-inch strips
  • 2 tbsp vegetable oil
  • large red onion, cut into thick wedges
  • 2 tomatoes, cut into thick wedges
  • 2 Aji Amarillo peppers or 1 bell pepper (red or yellow), sliced
  • 3 cloves garlic, minced
  • 2 tbsp Aji Amarillo paste optional, for authentic flavor
  • 3 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 1 tbsp chopped fresh cilantro
  • Salt and black pepper to taste
  • French fries (homemade or frozen), for serving
  • Steamed white rice, for serving

For Aji de Gallina

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • large red onion, finely diced
  • 3 cloves garlic, minced
  • 0.5 cup Aji Amarillo paste essential for flavor
  • 0.5 cup evaporated milk
  • 1 cup chicken broth
  • 4 slices of white bread, crusts removed, soaked in a little extra evaporated milk or water
  • 0.25 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Cooked white rice, for serving
  • 2 hard-boiled eggs, quartered, for garnish
  • Black olives, for garnish optional
  • Fresh parsley, chopped, for garnish

Instructions
 

Ceviche

  • In a non-reactive bowl, combine cubed fish, sliced red onion, and minced Aji Limo pepper.
  • In a separate bowl, mix lime juice, lemon juice, half of the cilantro, and salt for the Leche de Tigre.
  • Pour the citrus mixture over the fish, ensuring it's submerged; gently stir and marinate for 10-20 minutes until opaque.
  • Before serving, stir in the remaining cilantro and serve on lettuce leaves with optional sweet potato and corn.

Lomo Saltado

  • Pat beef strips dry, then season generously with salt and pepper.
  • Heat 1 tbsp oil in a wok, sauté red onion until softened, then remove; repeat with tomatoes and Aji Amarillo/bell pepper.
  • Add remaining oil to the wok, sear half of the beef for 1-2 minutes per side until browned, then remove and repeat with the rest.
  • Reduce heat, add garlic and Aji Amarillo paste to the wok, stir for 30 seconds, then return all cooked ingredients.
  • Add soy sauce and red wine vinegar, toss vigorously for 1 minute until coated and heated through, then stir in cilantro.
  • Serve immediately with French fries and steamed white rice.

Aji de Gallina

  • Cook chicken in water or broth until done, then shred and reserve 1 cup of cooking liquid.
  • Heat olive oil in a pot, cook diced red onion and minced garlic until softened and fragrant.
  • Stir in Aji Amarillo paste and cook for 2-3 minutes to deepen flavor.
  • Add squeezed, soaked bread to the pot, mash it, then gradually whisk in evaporated milk and reserved chicken broth until smooth.
  • Simmer until sauce thickens, add shredded chicken and Parmesan, stir, and season with salt and pepper.
  • Serve hot over white rice, garnished with hard-boiled eggs, black olives, and fresh parsley.

Notes

For the Ceviche, ensure your fish is of sushi-grade quality for the best and safest consumption. Do not over-marinate the fish, as it can become rubbery. For Lomo Saltado, working in batches when searing the beef prevents overcrowding and ensures a good sear. Fresh Aji Amarillo peppers can be difficult to find; Aji Amarillo paste is a great alternative and provides authentic flavor for both Lomo Saltado and Aji de Gallina. Adjust the spice levels in all dishes according to your preference by modifying the amount of Aji peppers or paste. Serve immediately for the best taste and texture across all dishes.