South American recipes is all about cooking nice dishes from all over South America.
Are you fan of South American cuisine?....South American desserts?...South American food in general?..
If you are, read on, because 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 trying native food wherever I happen to be visiting, not only for the sake of learning about new dishes and the culture they represent, 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 that?..
In South America, no gathering, celebration or family reunion takes place without a meal.
For starters let's take Argentina's cuisine, a delicious 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 for.
As soon as you get to Buenos Aires ask for a baby beef -around 400 grams- or a typical "parrillada" (at least for two people) and you will certainly agree with me.
If you happen to visit Ushuaia, in Tierra del Fuego, don't miss the exquisite centolla, one of the many seafood delicacies you will find around there.
Brazil, with its ancestral "feijoada" as traditional dish, it will delight you, along with a myriad of seafood-based dishes spread all over the coastal region, from Recife and Fortaleza to Salvador, Rio and Florianopolis.
Another typical dish of brazilian cuisine is the meat-based brazilian churrasco served in steakhouses locally known as churrascarias and somehow similar to Argentina's parrillas.
Chile has also an immense array of sea food delicacies and some of the finest South American recipes, enhanced and accompanied by top chilean wines. Try some "locos" and "erizos" to start of with.
But is Peru who has placed South American cuisine and South American recipes in the world map.
From its traditional Pachamanca that goes back to the Inca civilization to the New Andean Cuisine (Cocina Novo Andina) which appeared in the eighties, Peru has come a long way.
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 (a.k.a. cebiche or 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. Today we can find it all along the Pacific coast and as far as Central America.
Ceviche recipe varies by regions and countries and has become provably on of the most popular South American recipes.
To begin with let's start with Peruvian ceviche and you can add as many variations as you know them using the form below.
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 "rocoto" pepper (watch out!..it's very HOT!!).
Other ingredients include sweet potatoes, red onion, corn and salad leaves.
The basic process 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.
- 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
- 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
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)
I prepare ceviche my own way, it might not be the finest of all South American recipes but it works very well for me and guests every time we get into Peruvian cuisine. For starter, we usually begin with "Papas a la Huancaína".