“Year of the fight against corruption and impunity”

TITLE OF THE MONOGRAPH: PERUVIAN FOOD

NAMES: BRENDA IVONE

SURNAME: TIRADO MENDEZ

COURSE: ENGLISH

CYCLE: 12

TEACHER: GILBER

YEAR:

2018
 INDICE

INTRODUCTION ......................................................................................... 3
PERUVIAN .................................................................................................. 4
FOOD ......................................................................................................... 4
CEVICHE............................................................................................... 5
CAUSA LIMEÑA .................................................................................. 6
AJI DE GALLINA ................................................................................. 7
PAPA A LA HUANCAINA .................................................................. 8
SECO DE POLLO ................................................................................ 9
SUDADO DE PESCADO .................................................................. 10
POLLO BROASTER.......................................................................... 12
CONCLUSIONS .................................................................................... 13
BIBLIOGRAPHICAL REFERENCE.................................................... 14
 INTRODUCTION

This work will give us to know about the typical or traditional dishes of peru, which
are delicious and exiquisites, within them we have the plate flag of peru which is
the ceviche, as well as the cause limeña, seco de pollo, sweat of fish and other
plates more that are part of our culture.

As we know there are peruvian meals that are preceding from other countries but
in the tranquility of time we have formed part of our culture as in different kinds of
peruvian dishes they will give to knowing their origin
PERUVIAN
FOOD
CEVICHE
Ceviche (also called "ceviche" or "seviche") is a method to prepare fish and
seafood without cooking them (without the application of heat), only marinate a
few minutes in citrus juice or other acids, so that they are suitable for the
consumption

Ceviche dishes originated in the northern part of South America and have been
a part of the region's cuisine for centuries. In order to do so, fish and seafood
must be cut into very thin cubes in order to marinate them well.

The citrus interacts with the proteins in the fish, causing their opacity and
firmness. This gives the fish the same look and texture as if it were cooked,
although it is really much more delicate.

The acid is traditionally lemon or lime juice, but any type of citrus juice or acid
can be used. The brief marinade of 10 minutes affects only the surface of the
fish, but for the acid to penetrate fully into the meat, it must be kept for more
than an hour, depending on the thickness of the fish.

The usual thing is to do it with lean white fish, but it can also be done with
scallops, scallops, salmon and shrimp. In this link you have more recipes with
fish.
CAUSA LIMEÑA
The cause to the Lima, Lima cause or simply cause, is a typical and very
widespread entree of Peruvian cuisine that has a pre-Columbian origin.

In ancient Peru it was prepared with yellow potato, which has a smooth texture,
kneading it with crushed chili; although it can also be made with any other
variety of potato.

This dish is traditionally made on the basis of yellow potatoes, lemon, yellow
pepper, boiled egg and black olives, 8 ingredients to which the avocado was
then added for the filling and lettuce for decoration.

This preparation admits several variants, such as the cause of stuffed tuna,
chicken, seafood or other varieties of white meats. It is served with a light
mayonnaise bath.
AJI DE GALLINA
Ají de gallina is a delicious Peruvian dish that people love because of its mixture
of flavors, which make everyone who tastes it happy.

This stew was born from the combination of Spanish and Quechua ingredients.
Initially it had a sweet flavor, but over time that changed and the chili was
added, thus getting its current name.

It arose in Lima during the year 1839 approximately, and it would be a variant of
the traditional dessert "manjar blanco", prepared with chicken, milk, almonds,
flour, saffron and rose water.

The most curious thing is that at present, the most common recipe for ají de
gallina is made with chicken, perhaps because of the difficulty of obtaining the
traditional input.
PAPA A LA HUANCAINA
The first records of this stew date back to the 19th century, at that time it was
served hot, but later the custom was to consume it cold, prevailing until today.

The secret of this stew is in the mild spicy flavor of the sauce that is made with
various inputs. It is a very delicious meal that is usually the perfect complement
to the tasty rice with chicken.

It is made up of parboiled potatoes, bathed with ground chili sauce, milk, oil and
fresh cheese. In its classic presentation it is accompanied by hard boiled eggs,
black olives and lettuce leaves.
SECO DE POLLO
El Seco de Pollo is another of the most homemade dishes known at home. It is
the chicken accompanied by a stew consistent and full of flavor. The dressing
gives that taste that surrounds the green color, color that refers us to its proteins
in charge of the ground coriander and what makes it a dish full of strength by
the carrot, peas, potato or yucca, as we prefer.

At home at least twice a month we prepare it, it is part of the usual menu like
the lentejitas or the famous arroz con pollo, which constantly accompanies us.

The flavor of the dressing that gives identity to this dish has also made it a
companion, since it is perfect with legumes such as beans. So you can also
change the meat and make chicken dry, dried duck. Goodbye to everyone.
SUDADO DE PESCADO
The sweat of fish is a typical dish of Andean cuisine that brings us the most
international Peruvian chef, Gastón Acurio. As we have seen in other recipes,
each area of this South American country has its own way of preparing the
dishes.

The lorna, which is found on the Peruvian coast, is usually the fish chosen for
the recipe. However, the chef has decided to use the grouper as the main
ingredient, although he assures that it can be substituted by any rockfish from
the Mediterranean coast.

For the sweating of fish the lorna is usually used, typical of the Peruvian coast

First, we should make the sofrito. To do this, first brown the red onion, which
finely chop next to four cloves of chopped garlic. To the picadillo we will add
olive oil to him and we will cook during five minutes to slow fire. At the moment the
background takes color, we will add yellow pepper and stir.

Ten minutes later, stir again and the sauce will be done. For the next step, Acurio uses a typical
drink from Peru, chicha de jora. However, in the case of not being able to have
this ingredient, it can be replaced by beer, white wine or both.

Once we have added the drink, add the onions, tomatoes, chili peppers, onion
(or Chinese onion) and coriander branches to make a first layer on top of the
sauce. Apart we will season the grouper or the chosen fish, which we will later
place on the first layer.
After adding the fish, we will add another layer with the same ingredients used
previously (onions, tomatoes, chili peppers, spring onion and coriander
branches). This time, however, we will include pepper and cumin. To finish we
will return to throw chicha (or the substitute drink), water or broth, if we have.

Before the last step, we will simmer or put the pot in a wood oven, the chef's
preferred option. To finish the recipe, we will pour lemon juice into the sweat
and hot pepper or chili pepper to give it the last aromas and get our Peruvian
sweat.
POLLO BROASTER
The broaster chicken preparation is fast. You will no longer have to go to a
restaurant to eat it because in this note you will learn to cook it in 3 steps. In
addition, we will leave you other Peruvian food recipes, which we know you will
love.

It is known that this chicken meal is similar to Peruvian chicken and that it
arrived in Peru 30 years ago. However, there is no official record of who created
the Peruvian recipe for crunchy chicken.

First wash the chicken prey, season it with salt, pepper and ground garlic, then
roast the chicken prey for the flour, then for the egg previously beaten, finally
set it aside with the oats and chuño.Finally, add the chicken in a pot with
enough hot oil. Let the prey cook for 20 minutes.

RECOMMENDATIONS

You can accompany this Peruvian food with fries, salad or with the vegetable
that you like the most.
CONCLUSIONS
 BIBLIOGRAPHICAL REFERENCE

 http://www.zamburina.com/ceviche-peruano/
 https://peru.com/estilo-de-vida/gastronomia/te-gusta-aji-gallina-aprende-
prepararlo-esta-receta-noticia-495384
 https://diariocorreo.pe/gastronomia/como-preparar-aji-de-gallina-798340/
 https://www.lavanguardia.com/comer/recetas/20170623/423619803059/cocina-
peruana-el-sudado-de-pescado-del-chef-gaston-acurio.html
 https://comidasperuanas.net/seco-de-pollo/
 https://peru.com/estilo-de-vida/gastronomia/papa-huancaina-descubre-su-
preparacion-aqui-noticia-394648
 https://www.deperu.com/recetas-cocina/entradas/papa-a-la-huancaina-1
 https://www.zas.pe/mujerzas/recetas/como-preparar-pollo-broaster-crocante/