Food is our common ground. It’s a universal experience that brings people together and makes them feel comfortable.
Today, a small family kitchen in a quiet neighborhood on the outskirts of Lima, Peru served as that bridge as I gathered up some local Peruvian friends to teach me how to cook two traditional Peruvian dishes.
Learning to cook Peruvian food has been a goal of mine since I started traveling through South America over two and a half years ago and I was so pumped to finally have this opportunity, especially on such an authentic level.
The experience was amazing, the food was delicious and all my Peruvian friends made me feel like I was part of the family. Today, I was a very happy man.
A big thank you to everyone involved!
Here are the ingredients needed for both recipes (measurements depend on people) in order:
Chupe de Camarones (Peruvian Shrimp Chowder):
- Fava Beans
- Fish Stock
- Salt and Pepper (no additional seasonings were added)
How to Prepare Peruvian Ceviche:
- Raw Fish (clean with salt and water first)
- Add onion and lemon juice
- Add Salt
- Add Aji or hot sauce
- Add Conchas Negras (Black Clams)
- *Some Peruvian Ceviches include shrimp, octopus and other seafood