SOUTH AMERICAN RECIPES...
Your online guide to
South America's finest recipes

Introduction:

South American recipes is all about cooking nice dishes from all over South America.
Are you fan of South American cuisine?....South American desserts?...

If so read on as we are embarking on a gourmet tour to discover and share South America's finest cooking recipes.

If you are like me, I'm fond of tasting local food wherever I happen to be visiting, not only for the sake of trying new dishes but to ask for the recipe and cook it back home to my love-eating family and friends.

Guess I could say I have eaten my way around South America accumulating little pearls of knowledge to share with my dearest.

To cook is an act of love that has found its way through the kitchen...would you agree with it?..

SHARE YOUR FAVOURITE RECIPE

New Andean Cuisine. Peru - © Anibal Solimano

Overview:

For starters let's take Argentina's cuisine, a delocious blend of Spanish and Italian cuisine, with its traditional food that goes back to the gaucho times ("locro", "humita", etc) and the superb quality of its beef that has made Argentina worldwide famous.
As soon as you get to Buenos Aires ask for a baby beef (around 400 grams) or a typical "parrillada" and you will certainly agree with me.
If you happen to visit Ushuaia, in Tierra del Fuego, don't miss the esquisite centolla, one of the many seafood delicacies you will find there.

Brazil, with its ancestral "fejoada" or "fejon" as traditional dish, will delight you with a myriad of seafood based dishes spread all over the coastal region, from Recife and Fortaleza to Salvador, Rio and Florianopolis.

Chile has also an inmense array of ocean products, enhanced and accompanied by top quality wines. Try some "locos" and "erizos" to start of with.
We shouldn't forget its traditional "curanto" either, typical dish from Chiloé island thas has spread to the southern areas of Chile and Argentina.

But is Peru who has placed South American cuisine in the world map.
From its ancestral Pachamanca that goes back to the Inca civilization to the New Andean Cuisine (Cocina Novo Andina) which appeared in the eighties.

Today Peruvian cuisine is regarded as one of the best in the world, ranking side by side with French and Chinese cuisine.

Ever heard of ceviche?..

Ceviche (cebiche, seviche) is considered Peru's national dish even though its birthplace is disputed between Peru and Ecuador.
Even Chile has embraced and adopted ceviche many years ago and today we can find it as far as Central America, Mexico for instance.

Let's Talk Ceviche:

Ceviche recipe varies by regions and countries and has become provably the most popular South American recipe.
To begin with let's start with Peruvian ceviche and you can add as many variations as you know them using the form below.

PUBLISH YOUR OWN CEVICHE RECIPE

Key ingredients are fish (shellfish, shrimps) but has to be FRESH, not frozen fish, key limes (Peruvian lemon) and "aji amarillo" (very tasty). Other chili peppers are used as well, such as "ricoto" pepper (watch out!..it's very HOT).

Other ingredients include sweet potatoes, red onion, corn and salad leaves.
The basic proccess is to marinate the fish in lemon juice for about ten minutes.

Ever heard of "Tiger milk"?..
Considered to be the best cure for hangover ("resaca") after a night out drinking, Tiger milk (Leche de Tigre) is the juice that stays in the plate after eating the fish.

Ceviche. Peru - © Anibal Solimano

Ceviche Recipe:

Ingredients :

- 2.2 lb (1 k) filet of sole or any fresh, white, tender fish
- 3 medium onions, thinly sliced
- Juice of 8 to 10 freshly squeezed key limes
- 5 finely chopped aji limo / Chili
- Salt
- Pepper
- 1½ tablespoons chopped cilantro
- 3 to 5 cloves crushed garlic
- 3 leaves of lettuce
- 3 yellow sweet potatoes
- 8 1-inch slices of maize corn
- 1 ají limo / Chili cut in thin slices for decoration

Preparation:

Boil sliced corn with a few anise seeds.Boil sweet potatoes, peel and cut into slices 1 inch (2 cm) thick.
Wash fish with water and salt. Cut in squares 1/2 inch thick.
Slice onion thinly; add salt.
Cut aji limo in halves, seeded and deveined.

Place fish on serving dish and season with crushed garlic and salt. Add finely chopped aji limo, key lime juice, pepper and chopped cilantro. Let set for 10 minutes (taste juice to check hotness). Place onions over fish.

Decorate the platter with the slices of corn, aji limo, sweet potato and leaves of lettuce.

8 servings. (Courtesy of Yanuq)

Now I'd like to turn the tables on you so go on and tell us...

Have A Great South American Recipe?...

We are all ears. Please enter the ingredients and cooking steps of your favourite recipe.

Whether is your mother's mother special or the one you picked up while travelling South America we want to hear it...and follow it up all the way to the kitchen too!..

After all this isn't only about South America cuisine...how about eating the whole thing up?..
Yes, I want my pie and to eat it as well...

Name of Your Recipe

Tell Us All About. We are starving already!...
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