COOKING WITH

5000 YEARS OF PERUVIAN CUISINE

5000 YEARS OF PERUVIAN CUISINE
COOKING WITH
PERUVIAN AVOCADO COMMISSION

Enrique Camet
Chairman

Xavier Fco. Equihua

President & CEO

717 D Street, NW Suite 310

Washington, D.C. 20004
phone (202) 626-0560
fax (202) 393-5728
[email protected]

www.avocadosfromperu.com
 PROHASS

Jimmy Bosworth
Chairman

Arturo Medina
Managing Director

Partner Association in Peru

Nicolás Arriola 314 Of.1101
La Victoria, Lima Peru
Phone (511) 225-1626
[email protected]

www.prohass.com.pe
PRESENTATION..........................................................................4
Foreword....................................................................................8
Introduction..............................................................................10
Unveiling the secret of Peru........................................................12
The Summer Avocado .................................................................14
Tips & selection..........................................................................16
Step by step...............................................................................18
Eat healthy, not heavy................................................................20
Ingredients in Peruvian cuisine....................................................24
Historical chapters......................................................................32
Part 1 ........................................................................................24
Part 2........................................................................................44

RECIPES..................................................................................54

A
Artichoke and avocado soup.....................................................92
Avocado and fried egg on toast..............................................86
Avocado hummus with pita bread crisps....................................76
Avocado pesto and cherry tomato crostini.................................80
Avocado stuffed with chicken..................................................64
Avocado, sautéed shrimp and mixed greens salad....................120
Avocado, yogurt, shrimp, and hearts of palm terrine....................130
Avodog............................................................................112

C
Causa rellena (layered potato tower).........................................62
Causa roll with ceviche.............................................................60
Ceviche with avocado...............................................................96 P
Ceviche sampler.........................................................................88 Pita pocket with avocado and quinoa salad................................116
Cold rice ...................................................................................102
Cream cheese, caramelized rocoto chili, and avocado roll..........78 Q
Cream of avocado and shrimp soup..........................................68 Quinotto with avocado and breaded shrimp..............................104
Creamy chicken with rice and avocado salad...........................108
Cube salad...............................................................................122 R
Cucumber, celery, tuna, walnut, avocado, and cilantro salad.....124 Raspberry, avocado, and passion-fruit parfait.............................136
Rice paper rolls with avocado, shrimp, and basil...........................132
G Roast beef, avocado, and roasted vegetable wrap..................114
Green and white pasta with avocado sauce...........................98
Grilled chicken fillets with mixed greens, avocado....................126 S
Grilled salmon over avocado and cilantro puree.......................128 Salmon and avocado tiradito.....................................................82
Guacamole with chifles..............................................................74 Savory crepe cake.......................................................................94
Seared tuna with watercress and avocado...................................90
H Shrimp-stuffed avocados au gratin............................................70
Hamburgers with fried egg, tomato, lettuce, and avocado.......110 Smoked salmon, blue cheese, avocado, and mixed greens salad....118

M T
Meatballs with avocado-cilantro guacamole.............................100 Tequeños (Peruvian cheese sticks) with guacamole.....................56
Tilapia with rustic mashed potatoes and avocado........................106
N Triple-decker sandwich................................................................58
Novoandino fried fish sticks with avocado salad........................66 Tuna and avocado toasts.............................................................84
Turkey roll, mixed greens salad with avocado dressing...............134
O
Oatmeal avocado walnut cookies...............................................138
 Foreword
C O O KI N G WI YH AVO CA D O S FRO M PERU

The contents of this book exemplify the objectives of the Peruvian Avocado Commission (PAC) in conjunction
with its sister association in Peru, Prohass, to promote Peruvian avocados and their many nutritional benefits.
We invite you to discover the history of this fruit from Peru’s rich culinary heritage and enjoy it with the recipes
presented here.

The avocado (Persea americana) is a mouth-wateringly creamy-textured fruit of the Lauraceae family. It is thick
skinned and has a single large seed called a pit. Its meaty, light-green flesh has many culinary uses, although
it can also be enjoyed with just a bit of sugar or salt.
8
PR ESEN TATI O N
Avocados are also very nutritious. They are rich in monounsaturated fat, making them very heart-healthy. Avocados have
no sodium or cholesterol and provide nearly 20 important vitamins and nutrients.

Of all the world’s many varieties of avocados, the Hass is by far the most popular. Grown on coastal plains and mountainsides,
Peruvian Hass avocados thrive in a favorable, frost-free climate. Thanks to Peru’s proximity to the equator, the plantations
benefit from long sunny days, moderate rains, and a temperate climate. The rich sandy soils irrigated with pure mountain
water produce the most delicious avocados on Earth. Peru’s primary avocado production areas are La Libertad, Lima,
Ancash, Ica, and Junín.

The unique combination of land and climate is responsible for the delicious flavor that makes Peruvian Hass avocados
the world’s favorite. In fact, Peru is the largest exporter to Europe and the second largest to the United States, with
approximately 150,000 tons per year between the two markets.

Thanks to Peru’s location in the Southern Hemisphere, Peruvian Hass avocados are available from June through September,
during the Northern Hemisphere’s summer and are therefore ideal for enjoying with typical refreshing summer fare.

Enrique Camet Jimmy Bosworth

Chairman Chairman
Peruvian Avocado Commission ProHass
Approximately 5,000 years ago, in the desert north of what is now Lima (today, the province of Barranca in the Supe district), the Caral culture lived
in all its splendor. In the shadows of their numerous pyramids, the ancient inhabitants enjoyed the many benefits of the Peruvian avocado. This was
the same time (3000 B.C.) that the Egyptian and Mesopotamian civilizations were developing in the East, and other cultures were arising in what is
today China and India. As a reference, the Olmec and Chavín cultures did not appear in the Americas until 1000 A.D.

The Sacred City of Caral-Supe is the oldest city known in the Americas; it was declared a UNESCO World Heritage Center in 2009. Archaeologists tell
us that its residents used gourds as containers, bottles, cups, and plates and that they also used carved wooden spoons, stone mortars, and mollusk
shells. Its economy was based on fishing—they primarily collected anchovies, mussels, and clams—as well as agriculture, including foods such as
avocados, beans, sweet potatoes, squash, pumpkin, corn, achiras (edible canna lily), potatoes, peanuts, chili peppers, pacay, guavas, and more. And
with all of those ingredients, the ancient peoples of Peru began to give shape to the culinary traditions the country enjoys today.

Later cultures, such as the Moche and Lima in the Pachacama zone, also cultivated avocados and other vegetables. And although there is no record
of them being used as an ingredient in prepared dishes, we do know that the residents of the Incan Empire ate avocados, sliced, with salt or honey.

When the Spanish arrived in the Americas, they marveled at the fruit, which chronicler Bernabé Cobo described as “tender, buttery, and very soft,”
and said that his compatriots sliced unripe avocados thinly and brined them as a substitute for olives.

In Peru, the Spanish found a well-established cuisine with dishes such as chupes, locros, ajiacos, lahuas, huatias, uchus, humitas, and the pachamanca,
which was prepared in a pit over hot rocks. It was clearly a native cuisine that had developed long before its first encounter with European influences.
The Conquistadors built upon these dishes by adding their own ingredients and preparations, as did the Africans, Italians, Chinese, and Japanese
immigrants who followed, making Peruvian cuisine the veritable melting pot that so fascinates the world today.

Xavier Fco. Equihua Arturo Medina

President & CEO Managing Director
Peruvian Avocado Commission ProHass
C O O KI N G WI YH AVO CA D O S FRO M PERU
12
PR ESEN TATI O N

Although we know that avocados were a prized fruit as far back A.D.), although it was not used as a base for recipes at that time.
as the Caral culture, some 5,000 years ago, the oldest evidence of When the Spanish arrived in the Americas, they marveled at this
their cultivation was during the Moche culture (200 B.C. to 700 product called paltay in Peru’s native Quechua language and
A.D.). It was also a favorite in the Lima culture (100 A.D. to 650 ahuácatl in Mexico.
PR ES EN TA C I Ó N
SEASONALITY

SUMMER
Because Peru is located in the southern hemisphere, its
avocados are available in the United States from June
through September—the best time of all for eating
avocados!

Fresh avocados from Peru add a creamy texture and

slightly nutty flavor to favorite summer dishes, and they
make the perfect addition to salads, sandwiches, and
picnics. And of course, an avocado makes a nutritious,
tasty lunch all by itself, scooped straight from the shell. SPRING FALL

Aside from their flavor and texture, Peruvian avocados

are also rich in nutrients and contain nearly 20
important vitamins and minerals and no sodium or
cholesterol.

Summer is the season for avocados—and summer

avocados are from Peru.
WINTER
PR ESEN TATI O N 16 C O O KI N G WI YH AVO CA D O S FRO M PERU
 FIRM FRUIT ALMOST RIPE FRUIT RIPE FRUIT

Bright green and firm to the touch. Dark green and starting to soften. Dark green, almost black, and yields to light pressure at the tip.
Will ripen in 5–7 days at room temperature. Will ripen in 2–5 days at room temperature. Can be kept in the refrigerator for up to a week at 36º–40ºF.

Peruvian Hass avocados have rough skins and a dark-green color that is almost black when ripe. When choosing
an avocado, look for one that feels heavy for its size and that has not been bumped or bruised. Hold it in the
palm of your hand and squeeze it gently. If it yields just a little, it’s ready to eat. Buy harder fruits for use in the
near future. Store avocados at room temperature on the counter or in a paper bag and check them daily. Adding
a banana or apple to the bag will speed up the ripening process.
 2
C O O KI N G WI YH AVO CA D O S FRO M PERU

A Peruvian avocado, mashed or sliced and served with a bit of lemon or lime juice
and salt, is an easy and delicious addition to sandwiches or appetizers as well as an
essential ingredient in many traditional Peruvian recipes. Follow these steps and see
just how easy it is to get the perfect cut.

1 3
18
PR ESEN TATI O N
4 6

5 7
C O O KI N G WI YH AVO CA D O S FRO M PERU

A nutritious superfood, avocados from Peru are

delicious in summer salads, hamburgers from the grill,
or all by themselves.

This naturally nutrient-dense fruit provides nearly 20

vitamins, minerals, and other nutrients with relatively
few calories. They are sodium- and cholesterol-free
and contain the same good fats as nuts and olive oil.
In fact, avocados from Peru are even a great first food
for babies! And since creamy, delicious avocados are
20

so satisfying to eat, they’ll fill you up, but they won’t

slow you down.
PR ESEN TATI O N

HEALTHY LIFESTYLE GREAT FOR YOUR EYES GOOD FATS

Did you know that the avocado is virtually the One ounce of avocado contains 81 Avocados contain unsaturated “good” fats
only fruit that contains monounsaturated fats micrograms of lutein, which can help protect that are associated with lower, healthier
that can contribute to a heart-healthy diet? against cataracts and macular degeneration. cholesterol levels.
NUTRITION BY THE NUMBERS

Avocados are often referred to as nutrient-dense foods,

which means they contain substantial amounts of nutrients
in relation to calories.

Avocados from Peru are loaded with great So, while you might eat avocados for their
nutrients. They’re a fresh and natural fruit, great flavor, you’re also getting potassium,
of course, and they contain nearly 20 a mineral that can help offset the negative
important vitamins and minerals but zero effects of sodium on blood pressure, as well
sodium or cholesterol. They also provide as vitamin E, which helps protect the body
mono-unsaturated and polyunsaturated fats. against free radicals. Avocados also contain
Replacing some saturated fats with unsaturated vitamin B6, which helps your body produce the
fats can help to lower cholesterol levels. antibodies that fight disease. All this without
getting things you don’t need, such as added
In fact, avocados are often referred to as a sodium or cholesterol. So enjoy your avocado.
nutrient-dense food, which means they contain Your body will appreciate it as much as your
substantial amounts of nutrients in relation taste buds will.
to calories.
 1 2
C O O KI N G WI YH AVO CA D O S FRO M PERU

NUTRIENT DENSE SODIUM & CHOLESTEROL FREE

Nutrient-dense foods provide The USDA recommends a diet low in sodium
substantial amounts of vitamins, minerals, and cholesterol, and avocados are naturally
and other nutrients with relatively few sodium- and cholesterol-free.
calories. A one-ounce serving of avocado
contains 50 calories and contributes
nearly 20 vitamins and minerals, making

4
it a nutrient-dense food.
22
PR ESEN TATI O N

3
DIET APPROVED? YES!
Avocados fit into the Mediterranean
Diet, DASH eating plan, and dietary
programs from some of the world’s
CONTAIN “GOOD FATS” leading nutrition organizations such
More than 75% of the fats in an avocado as the USDA’s Dietary Guidelines

5
are mono- and polyunsaturated fats, also for Americans 2010.
known as the “good fats,” and can satisfy
your hunger when replacing other fats in a
calorie-restricted diet.
BENEFICIAL FOR BABY
Avocados are nutrient dense, easy to digest and
have a creamy consistency that makes them a
great first food for babies.
Avocados contain “good fats” (mono and
polyunsaturated fats), the same as nuts and olive oil.
They have nearly 20 vitamins and minerals, including
150 mg of potassium and 2 g of dietary fiber. Avocados
are naturally sodium and cholesterol-free and are a
delicious way to help meet the daily recommendations
set forth in the USDA’s 2010 Dietary Guidelines for
Americans.

These dietary guidelines recommend consuming fewer

calories from foods containing added sugars, solid fat,
and sodium, and eating more nutrient-dense foods,
such as fruits and vegetables, to help get the necessary
nutrients while balancing caloric intake. Avocados are
a delicious way to meet this recommendation.

The USDA also encourages an increase in the intake

of dietary fiber and states that the dietary fiber that
occurs naturally in foods may help reduce the risk of
cardiovascular disease, obesity, and type-2 diabetes. It
also helps provide a feeling of fullness and promote
healthy digestion. One-fifth of a medium avocado
(1 oz) contains 8% of the Daily Value for dietary fiber,
making avocados a great way to reach USDA’s daily
fiber recommendation.
IN PERUVIAN CUISINE

A cuisine is identified by its flavors, as well as its ingredients and

how they are used. Many of the ingredients found in Peruvian
dishes, such as corn, chili peppers, and potatoes, have been
used since ancient times. Other ingredients essential to dishes
such as ceviche - onions and key limes, for example arrived with
the Spanish. Today, avocados, which were used in Peru prior to
European contact, are found in many dishes such as causa and
Nikkei rolls and help make Peruvian cuisine the delicious fusion of
flavors and noble fare that we know today.
C O O KI N G WI YH AVO CA D O S FRO M PERU

AVOCADO LIME
26
ING RE DI EN TS

(Persea americana) (Citrus aurantifolia)

Called palta in Peru and Chile, from the Quechua paltay, this The first three lime plants arrived on the Peruvian coast with
plant of the Lauracee family has round fruit that is elongated the Spanish. It is believed that limes arrived in Europe from
on one side, with thin skin and buttery-smooth flesh. In his northern Africa or northeastern India. Due to the characteristics
History of the New World (1653), Bernabé Cobo wrote of of the Peruvian territory, these first plants underwent some
the avocado: “…Between the seed and the rind is the meat, alterations and gave rise to current Peruvian species, whose fruit
slightly thicker than one’s finger except at the neck where it is smaller and more acidic than those grown in the Old World.
is very thick. It is of whitish green color, tender, buttery, and It is a basic ingredient in Peruvian cuisine and essential to ceviche.
very soft. Some people eat it with sugar and salt, others just as
it comes from the tree…” Seeds have been discovered in the
coastal regions of Peru that date to 2400–2000 B.C.
 YELLOW CHILI HUACATAY
(Capsicum baccatum) (Tagetes minuta)

Also called pickled chili and green chili, the first yellow chili This very aromatic plant has jagged leaves and very small
found growing in Ancash dates to 8500 B.C. Its orange, spicy flowers, according to Raimundi (1857). Ricardo Palma
fruit is used in preparing cream and pepper sauces (criolla, considers it a species of American mint used to season
huancaína), as well as dishes such as ají de gallina, escabeche, some dishes.
and causa.
C O O KI N G WI YH AVO CA D O S FRO M PERU

YELLOW POTATO ROCOTO

28
ING RE DI EN TS

(Solanum tuberosum) (Capsicum pubescens)

Commonly called qello potato in Quechua, the flesh of Also known as locoto in Bolivia, this fruit is native to the eastern
this grainy potato is the color of egg yolk and has a special slopes of the Andes, and its name comes from the Quechua
flavor when cooked. The oldest-known recipe for papa a la roqotu or loqotu in Aymara. This round fruit is a very spicy species
huancaína from the late 19th century specifically indicates the of pepper with smooth, shiny skin that may be red, green, or
use of these potatoes. It is also recommended for preparing yellowish-orange in color. It is mostly consumed in the Sierra and
causa, a cold dish made with cooked potatoes kneaded with is essential for preparing chaque and stuffed rocoto chili peppers.
oil, lime, chili, and salt.
 CANCHA KIÓN
(Zea mays) (Zingiber officinale)

Made by toasting corn with salt until golden brown and taking Also known as ginger, this rhizome is originally from
care to prevent burning. It may be toasted in a clay pot, a skillet, Southeast Asia and is usually dried and ground. It is somewhat
or saucepan with oil or fat to ensure even cooking. pungent, aromatic, and produces a hot, spicy sensation on
the tongue. It was introduced in Peru prior to 1639. In China the
root is called kuen, which gives rise to the Peruvian word kión.
It is used to season certain dishes and soups. Due to the strong
Chinese influence today, ginger is now an essential ingredient
in Peruvian cuisine.
C O O KI N G WI YH AVO CA D O S FRO M PERU

RED ONION PANCA CHILI

30
ING RE DI EN TS

(Allium cepa) (Capsicum baccatum)

Originally from Asia and brought to the Americas by the Also called special chili, this dried chili is a dark-red color and
Spanish in the 16th century. It is used as the base for ceviche not as spicy as the yellow chili. It is used to prepare carapulcra,
and criolla sauce, made with chili pepper and lime. Red or marinades, and picantes.
criolla onions are stronger and sweeter than yellow onions and
yield more flavor when dried. They are mostly grown along the
southern coast, primarily around Arequipa. Red onions are a
staple of Peruvian cuisine.
 PURPLE CORN PISCO
(Zea mays)

This purple-colored Peruvian variety of maize called qulli is one A distilled grape spirit whose name comes from the Queschua
of the oldest species of corn, and its most striking characteristic word pisqo, meaning “little bird.” The name also alludes to
is its nearly black or dark red color as well as the purple color of the port from which it was exported (Pisco) as well as to the
the kernels. Its pigments (anthocyanins) are extracted and used clay containers in which it was stored. Today, it is a protected
as colorants. Purple corn is also used to make desserts such as denomination of origin that can only be used by duly authorized
mazamorra and drinks such as chicha morada. In the past chicha producers in the departments of Lima, Ica, Arequipa, and
was a lightly fermented drink, but it is now made without alcohol Moquegua, and the Locumba, Sama, and Caplina Valleys in the
and is drunk as a refreshing beverage. department of Tacna. Its alcohol level varies between 38% and
48%. The three types of pisco are: puro, mosto verde,
and acholado.
32 C O O KI N G WI YH AVO CA D O S FRO M PERU
AVOCADO, AN ANCIENT INGREDIENT

Although the avocado does not play as prominent a role in

Peruvian food as the potato, it has been present in the diet for
thousands of years, dating back at least to the Caral culture (3000
B.C.). Today, it is a key ingredient in many emblematic Peruvian
dishes now enjoyed around the world, such as the causa limeña
and Nikkei rolls.
C O O KI N G WI YH AVO CA D O S FRO M PERU
PART ONE

Although there is no record of dishes that include platforms and they were very adept at planting their
gardens… and this is one of the things in which the
avocado as an ingredient, there is evidence of it eaten Incas discovered their great ingenuity and prudence
in slices with salt, honey, or cane syrup. in knowing how to make use of a trade requiring so
much work and wisdom, that it came to be a matter
When the Spanish arrived in what is now Peru, they of entertainment and joy.”(2) They also developed tools
were so dazzled by the abundance of gold and silver for working the earth, including a type of hoe and a
that the chroniclers of the time rushed to record all calendar that defined agricultural activities for each
that glittered. They paid little or no attention to the month.(3)
native diet, which their reports reduced to four basic
34

ingredients: corn, potatoes, jerky, and quinoa.“They are Written observations of the times describe the basic
not at all clean in cooking and preparing their food,” pre-Colombian Peruvian diet as based on maize, dried
H ISTOR IC A L C HAPTER

wrote chronicler Bernabé Cobo. “They are happy to

(1)
meats, quinoa, potatoes, and yams or sweet potatoes
eat it half raw with nothing but water and salt and (apichu in Quechua). Other foods included root
a few herbs…” This book aims to prove this miserly vegetables such as olluco, maca (Peruvian ginseng),
description of Peruvian cuisine to be very shortsighted. and jicama, as well as peanuts and other legumes, chili
peppers, caigua (a vegetable resembling a cucumber),
The Incan diet included a wide variety of plants, many of and pumpkin. Favorite fruits were granadillas,
which were domesticated. The empire extended across tumbos (banana passion fruit), pineapples, papayas,
every climate and altitude—mountains, desert, coast, guanabanas (custard apples), mameys, and guavas.
and jungle—and required the Incas to develop great Avocados are also mentioned. “The best of the
creativity in the use of their territory. One of their most kingdom of Peru are those of the Ica Valley… it is such
outstanding achievements was in agriculture. A clear a flavorful fruit that it needs no other seasoning… it is
example is the use of terraces for planting, which Cobo eaten with sugar or salt,” wrote Friar Bernabé Cobo.
described: “They planted using a system of terraces or (4) In fact, there is no record of avocado used as an
ingredient, but rather eaten in slices with salt, honey, remains of these products have been found at the
or cane syrup. excavations, especially on North-South Street and the
Second Wall.”(8)
Avocados were well known in pre-Colombian times.
There is evidence of their consumption in Caral (3000 In the Nahuatl language spoken in pre-Colombian
B.C.), although they were not known to be cultivated Mexico, avocados were called ahuácatl.
until later, when the Moche culture (also known as the
Mochica, 200 B.C.–700 A.D.) appeared in the valleys The Incas called them paltays in their
north of what is now Lima, Peru.(5) They were great
seafarers and known for their small totora reed boats,
language, Quechua, and Inca Garcilaso de la
but their agriculture was also remarkable and even Vega explained the origins of the word in his
included an irrigation system. They grew avocados as Comentarios Reales de los Incas (The Royal
well as corn, potatoes, sweet potatoes, yucca, beans,
Commentaries of the Incas) in 1605.
chilies, peanuts, pumpkins, papayas, and other crops.(6)

There is also evidence that avocados were widely “Tupac Inca Yupanqui marched to the province of Cari,
consumed by the Lima culture (100–650 A.D.), whose and along the way he conquered another [province]
archaeological sites include Pachacamac. (7) “The called Palta, and brought the wholesome and delicious
archaeological excavations at Pachacamac have shown fruit called palta from there to the warm valley near
that during the Inca period there was intense use of Cuzco.” This conquest occurred between 1450 and
plazas. They were used for celebrations on special 1475. After the discovery of the Americas and the
occasions during which people ate cuy, camelids, conquest of Mexico, Central America, Colombia, and
venison, fish, shellfish, and agricultural crops such Peru, avocados spread around the world.(9)
as beans, maize, sweet potatoes, peanuts, chilies,
guayaba, avocados, and others. Archaeological
 I NTRO D UCC I Ó N 36 C O O KI N G WI YH AVO CA D O S FRO M PERU

Cremoso de pollo acompañado de arroz verde.

The arrival of the Spanish brought many new flavors garbanzos as well as fresh vegetables. Olivas states that
“the best-known Peruvian dish derived directly from
to the New World. They not only contributed previously this social class is a hearty type of soup or stew called
unknown products, but new culinary customs as well. cocido, potaje, or olla—that appears under different
At that time, each social class in Spain had its own names and with some variations in the different regions
of Spain.”(11)
way of eating.
The lowest classes of Spanish immigrants to Peru
based their diet on gachas (a porridge made with
Kings and lords, for example, ate a great deal of assorted grains, vegetables, and legumes), cocidos,
very high quality meat (veal, mutton, chicken, duck, and vegetables, and ate very little meat. The most
pigeon, game meats, and fish), but refrained from important source of protein was pork, which they used
eating pork and beef, which were considered less to make sausage and ham and whose fat and bacon
desirable. They also consumed sweets, jams, and some were used for frying and flavoring. They also used
fruits, according to Peruvian historian Rosario Olivas seasonings such as salt, vinegar, garlic, onion, scallions,
in her book La cocina en el virreinato del Perú.(10) An shallots, parsley, and mint.(12)
important characteristic of this social class was its
extreme love of spices and very expensive flavors that The Spanish brought all of this culinary tradition
led to Christopher Columbus’ journeys in search of a to the Americas, and their ships were loaded with
new route to the Indies. animals intended for food, such as goats, pigs, rabbits,
sheep, cows, chickens, geese, sheep, and pigeons.
The Spanish middle class tended to imitate the nobility Europe’s contributions also included a variety of grains,
and its foods. Its diet was based on meats, although vegetables, and fruits, such as wheat, rice, olives, grapes,
it included legumes such as fava beans, lentils, and peas, beans, garbanzos, lentils, onion, cabbage, carrots,
C O O KI N G WI YH AVO CA D O S FRO M PERU

cauliflower, lettuce, asparagus, sugar cane, cherries, The arrival of the Spanish with their limes (specifically
figs, peaches, melon, oranges, pear, watermelon, key limes) and onions in the 16th century, however, was
and aromatic herbs such as basil, oregano, parsley, a step toward the ceviche we know today, although in
cilantro, cumin, anise, mint, rosemary, and others. colonial times it was prepared many hours in advance
and the fish was macerated in lime juice overnight.(14)
Limes deserve special mention due to the character
they lend the Peruvian dishes that are best known
at home and abroad, such as ceviche. The first lime
trees arrived on Peruvian shores in the 16th century.
Limes are believed to have reached Europe from
38

northern Africa or northeastern India. Upon arrival in Ceviche with avocado,

Recipe by chef Martín Morales
H ISTOR IC A L C HAPTER

the Mediterranean, they were incorporated into the

local gastronomy and became an essential ingredient
in many cuisines.(13) Once in Peru, the Chulucanas
(Piura) variety with higher acidity was developed and
soon became a key ingredient in the local cuisine.

There are several accounts of the origin of ceviche. Some

historic research suggests that the people along the coast
of what is now known as Lambayeque seasoned their
seafood with chilies and spicy fruits and used tumbo
juice (which comes from the pasionaria family, which
also includes passion fruit and granadilla) to macerate
and flavor their fish. We also know that corn chicha
was used during the Incan times for the same purpose.
When the Spaniards arrived, they used the products they brought
with them to improve the flavors of the various dishes they
encountered, they also adopted Andean products to make their
breads, cakes, cookies, porridges, casseroles, stews, and sweets

Prior to the Spanish conquest, those who lived along with garlic, onions, cumin, pepper, eggs, cabbage,
the central coast of Peru, where Lima stands today, and cheese as well as chicken, beef, and pork. The
had a diet similar to that of the rest of the Incan humintas (similar to tamales and made from tender
Empire, varied and nutritious, with many grains, steamed corn pudding wrapped in leaves) were either
fruits, legumes, meat, fish, and shellfish. (15) When the sweet or savory, and the sweet versions included
Spaniards arrived, they used the products they brought butter, eggs, and anise or cinnamon. The savory variety
with them to improve the flavors of the various dishes included a bit of chili pepper, and in Piura, the mixture
they encountered—chupes, locros (ajiacos), layuas, also included ground cilantro to make a version called
huatias, uchus, and humintas or humitas. They also green tamalitos. Peanuts were used to make turrones
adopted Andean products to make their breads, cakes, and other sweets, and cooked potatoes were made
cookies, porridges, casseroles, stews, and sweets. (16) into fritters. Pumpkin seeds substituted for almonds,
As examples, Rosario Olivas cites the introduction and both caiguas and roasted pumpkin were eaten
of chicken, pork, and goat to the pre-Colombian with oil and vinegar. Unripe avocados were thinly sliced
pachamanca; of including fava beans in their pods and brined to take the place of olives, according to
and cheeses wrapped in corn leaves to the traditional chronicler Bernabé Cobo as cited by Olivas.(17)
huatias made of Andean tubers; of chupes enhanced
 During colonial times, more than 40 viceroys lived in in the countryside. Aristocratic homes had more variety
C O O KI N G WI YH AVO CA D O S FRO M PERU

Lima, the so-called City of Kings, from Blasco Núñez to choose from. Olivas cites Terralla and Landa in
de Vela (1544–1546) to General José de la Serna, who describing an example of a late-18th-century luncheon
abandoned the capital in 1821. Sara Beatriz Guardia, in an aristocratic home in Lima. The first course
author of Una fiesta de sabor, Perú y sus comidas (A included mondongo (tripe) soup, carapulcra, lahua,
Celebration of Flavor: Peru and its Cuisines) cites sausages with yucca, pepián with yuyos (algae), beans
English traveler Samuel Haigh, who admired Lima and with sausage, and charquicán. Plates full of corn, sweet
“its magnificent churches full of gold and silver, the potato, and yucca were then brought to the table to
luxurious and splendid style in which its inhabitants snack on while diners waited for the second course,
lived; its gorgeous processions, crowded theaters, and which began with sango, followed by the patasca, a
bull fights; its beautiful and captivating women; its cheese chupe filled with yams. The meal ended with
citron and orange groves… full of delicious fruits and sweets such as frejol colado and mazamorra.(19) The
40

fragrant flowers; the plenty of the country all around, most common dishes served at evening meals were
and in sum, the same name associated with everything stews and casseroles such as sancochado, puchero, the
H ISTOR IC A L C HAPTER

that is delicious, voluptuous, and gay: suffice it to say olla española, and chupe, especially among the middle
that Lima was the queen of South American cities, the class, religious orders, and students, Olivas explains.(20)
pride of the Western world; where the viceroy surpassed
in grandeur of state any sovereign in Europe; where its The combination of all of these
merchants were famed for opulence; where science and
flavors resulted in the Peruvian
arts, as well as commerce so lately flourished.”(18)
cuisine we know today—cheerful,
There were just two important daily meals during varied, appealing to outsiders, and
colonial times—lunch, beginning around 9 or 10 in the
open to the influence of other
morning, and dinner, which was always served before
sundown, according to Rosario Olivas. The general cuisines that arrived in Peru with
population ate puchero for lunch in the city and chupe the passing of time.
C O O KI N G WI YH AVO CA D O S FRO M PERU

AFRICANS (17TH CENTURY) vinegar, garlic, and chili pepper), tacu tacu (a mixture of
beans and day-old rice fried together in the form of a
The first African slaves arrived in Peru with Captain tortilla and served with onions soaked in lime juice and
Francisco Pizarro. Shortly thereafter, the Spanish brought a bit of beef, if the budget allowed). The combination
large numbers of slaves to the country as a guaranteed of sweet potatoes and chicharrones (cracklings), blood
source of cheap labor for domestic and agricultural sausage, or sangrecita was another typical Afro-Peruvian
work at their large haciendas, especially along the dish. Their desserts included chapanas (yucca dough
coast, according to Rosario Olivas.(21) She also describes with sugar syrup, cinnamon, cloves, and raisins wrapped
the work the slaves performed in homes: they were in banana leaves) and frejol colado (sweetened beans
caretakers and nursemaids for the masters’ children; cooked with cinnamon, cloves, sugar, milk, and sesame.)
42

they cooked their food, cleaned their homes, washed

their clothes, tended their gardens, and drove their
H ISTOR IC A L C HAPTER

carriages for more than three centuries until President ITALIANS (1840 - 1880)
Ramón Castilla abolished slavery during his second term
(1854–1862). Although some Florentines, Venetians, and Genoese
arrived with Pizarro in 1532, Peru’s largest Italian
With respect to the slaves’ diet, Olivas draws on diverse immigration occurred between 1840 and 1880. Sara
testimonies that cite items such as pumpkin, balls of corn Beatriz Guardia explains that most of the immigrants
flour cooked in water, wheat, assorted legumes, fish, came from Liguria, Genoa region, and it is to them
meat, and the distilled grape spirit called aguardiente, that Peru owes the custom of using fresh legumes and
as well as some African-influenced dishes such as sango vegetables such as chard, spinach, cabbage, broccoli,
de ñajú (ñajú is an African fruit similar to a green chili cauliflower, eggplant, and basil. Traditional Italian
pepper), morusa (a white bean purée with strips of pork dishes were also adapted to use available ingredients.
and bacon, onion, and garlic), bufo (beef lung, lard, The torta pascualina (a savory “Easter pie”) became a
swiss-chard tart, pesto was made with pecans instead as jolantao (snow peas), frejolito chino (bean sprouts),
of pine nuts, the tripe dish trippa alla fiorentina became fan sí (rice noodles), sillao (soy sauce), cua choy (bok
mondonguito a la italiana, and minestrone was choy), giom fan (Chinese cinnamon), and the popular
adjusted to create a Peruvian “criolla” version. Other kión (ginger) as well as green onions and sesame oil.
essential Italian contributions to Peruvian gastronomy Many of these flavors are now fully incorporated into
included pastas and panettone with candied fruits, the Peruvian recipes.(23)
traditional sweet bread from Milan consumed during
year-end celebrations.(22)
JAPANESE (FROM 1889)
CHINESE (1849 - 1874) The first immigrants from Japan arrived in Peru in
1889, and like the Chinese, they had been hired to
The first wave of Chinese immigrants to Peru came work in the coastal haciendas. By 1936, the Japanese
between 1849 and 1874, with approximately 90,000 population had grown to approximately 36,000,
new arrivals who came to work on the cotton and sugar mostly from Okinawa, Fukushima, and Kumamoto.
plantations along the coast. When they completed Their seafood-based cuisine began to spread through
the obligations of their eight-year contracts, many food stands and restaurants during the 1920s.
went on to open informal restaurants that extended Japanese food products were already being imported
all along the Peruvian coast by the early 20th century. by that time, and their dishes were complemented
In Lima, they set up shop near Capón Street. Most of by the use of the vegetables grown by the Chinese,
the immigrants were of Cantonese origin, so Peruvian according to Humberto Sato, as cited by Guardia.(24)
Chinese food—called chifa—is highly influenced by
this region. The widespread popularity of Chinese food
is clearly perceived by the presence of products such
C O O KI N G WI YH AVO CA D O S FRO M PERU
PART TWO

NORTHERN CUISINE chips from Piura), and concha negra ceviche from
Tumbes, just to name a few of the many local delicacies.
Peru’s northern cuisine includes the culinary traditions in
the departments of La Libertad, Lambayeque, Piura, and
Tumbes, each of which has its own dishes. “The flavors NIKKEI CUISINE
change deliciously in the zone that ranges from Tumbes
to Trujillo,” says chef Gastón Acurio , although they
(1)
Gaston Acurio explains that in the 1990s, the
have a clear connection to one another through chicha Japanese cook Nobu Matsuhisa popularized a style
de jora, zapallo loche, yucca, and kid goat, and others of cooking based on a fusion of Japanese culinary
that lend an unmistakable physiognomy and style. knowledge and the flavors he had discovered during
44

a long stay in Peru. This gastronomic fusion now

H ISTOR IC A L C HAPTER

The Moche were the area’s most significant pre- known as Nikkei cuisine was not new, however, but
Columbian civilization, and their cuisine was derived had been developing for decades with the Japanese-
from the crops they grew—including avocado—(see Part Peruvians who combined the knowledge and flavors
1), as well as seafood such as croaker, catfish, silverside, of their parents’ generation with the ingredients and
crab, shrimp, ray, white warehou, and of course the flavors of their childhoods in Peru.(3)
famous black-shelled mollusks called concha negra.
The Moche also ate llama, venison, iguana, snails, some As mentioned in Part 1, most of the Japanese
birds, and at least one species of lizard.(2) immigrants began arriving in Peru in 1889, and,
like their Chinese counterparts, they also took
Some northern culinary creations of note include the advantage of their culinary skills in the restaurant
shámbar (a soup popular in Trujillo), the King Kong (a business, setting up food stands and small cafés in
sweet from Lambayeque), seco de cabrito chiclayano (a Lima. In fact, in 1931, of the 1,200 Japanese-owned
goat dish from Chiclayo), chifles piuranos (fried plantain businesses in Peru, 122 were restaurants and 264
were cafés.(4) They served local criolla dishes such as Today’s Nikkei cuisine includes a wide range of dishes,
cau cau, carapulcra, lomo saltado, or aguadito, but
added touches from the cuisine they had inherited,
and avocado makes an interesting contribution to
such as kión (ginger), miso, or shoyu. Many of their preparations such as Nikkei ceviche served with avocado
dishes were based on fish, which made an enormous cubes or snail gunkan al sillao.
contribution to the consumption of seafood along
the Peruvian coast, Acurio explains. Today’s Nikkei
cuisine includes a wide range of dishes, and avocado
makes an interesting contribution to preparations
such as Nikkei ceviche served with avocado cubes (5)
or snail gunkan al sillao from the Maido Restaurant
(6) , among others.

Tuna and avocado toasts

Recipe by Chef Ricardo Zarate
 CRIOLLA CUISINE
C O O KI N G WI YH AVO CA D O S FRO M PERU

Criolla cuisine is defined as the culinary traditions

derived from the process of mestizaje, the mixing of
the cultures of the indigenous peoples of the Americas
and Europeans, explains Sergio Zapata in his Dictionary
of Traditional Peruvian Gastronomy.(7)

Part 1 of this introduction refers extensively to that

process, but this definition can be further expanded
to include the important role of Peruvian haciendas
as well. It was there, Acurio says, that the true and
46

exclusively Peruvian criolla gastronomy began to take

shape. “Around traditions such as music, cock fights,
I NTRO D UCC I Ó N

bullfights, Peruvian Paso horses, and the marinera

(dance), a criolla tradition began to appear and in
which food also began to have a place of its own.”(8)
The estate owners hosted large celebrations that
showcased the dishes that had developed in their
families over centuries, giving rise to a strong culinary
tradition.

In his book, Acurio tells the story of Rosita Ríos, a

woman of African descent born in Barrios Altos who
played an essential role in the explosion of criolla
cuisine. She began her career selling anticuchos
 Emblematic dishes include causa limeña (in which
avocado is a key ingredient), papas a la huancaína
(skewered meats) and later opened her first restaurant
(Huancaína-style potatoes), cau cau, sancochado,
around 1940. Her specialty was the piqueo criollo, a
sampler of ten typical dishes that included chicken and
escabeche, seco, tacu tacu, and papas rellenas
rice, carapulcra, and picante de gallina and ended with (stuffed potatoes).
the beloved picarones (pumpkin and sweet potato considered days of abstinence.(12) The influence of the
fritters). Following her death in 1966, there was a Japanese and its culinary culture was very important to
movement to create more interest in criolla cuisine. (9)
the development of today’s Peruvian cuisine because
it increased the use and consumption of fish and
shellfish. For example, Nikkei cooks were responsible
CEVICHERÍAS for changing the practice of marinating fish in lime juice
overnight in favor of adding the juice as a flavoring
There are 737 varieties of fish in the sea off the coast of ingredient just prior to serving. Tiradito—a Peruvian
Peru, along with 800 species of mollusks, 300 types of raw fish dish similar to sashimi—was another new
crustaceans, and 30 mammal species, as well as algae addition, with its special cuts and variations of sauces
and plankton.(10) This rich diversity has inspired local to heighten the flavor of the seafood. These dishes
cuisine since time immemorial, and one of the theories are now standards at cevicherías (ceviche restaurants),
on the origin of ceviche is that that thousands of years which are only open during the daytime and that
ago the people who lived in what is now Lambayeque always use fresh fish and shellfish.
dressed their seafood with chilies and juice of the
tumbo, a citrus fruit that grows in the north.(11) Other favorite dishes at these establishments include
choritos a la chalaca (Chalaca-style mussels), pulpo al
The Peruvian colonial diet of the 16th through 19th olivo (octopus in olive sauce), conchitas a la parmesana
centuries, however, was based on meat and poultry, (shellfish Parmesan), fish skewers, jalea (breaded fried
and fish was reserved for Catholic religious celebrations fish), chicharrón de calamar (squid cracklings), rice with
such as Lent and Advent, as well as all of the Fridays shellfish, and a variety of rolls and causas (made with
and Saturdays of the year, which the Spanish mashed yellow potatoes).
 ANDEAN AND NOVOANDINA CUISINE
Novoandina dishes include the use of
C O O KI N G WI YH AVO CA D O S FRO M PERU

products such as alpaca meat, oca, olluco,

aguaymanto, sauco, cuy, quinoa, coca leaf,
paico, muña, and some Amazonian fruits.

When the Spanish arrived in the Peruvian territory they

introduced a number of dietary changes—the use of
many native grains such as kiwicha (amaranth), quinoa,
and tarwi (Peruvian lupin) decreased, and European
crops including wheat, barley, and fava beans took
48

their place. As described previously, the typical dishes

of the ancient Peruvians began to incorporate European
influences and ingredients such the meat of “exotic”
animals such as chickens and pigs, etc., that the Spanish
had begun to raise in Peru.

Many years later, in the 1980s, a movement to return to

ancestral products and techniques resulted in a cuisine
known as Novoandina (New Andean). At that time,
the gastronomic reality of Andean countries was quite
similar: native crops held little esteem, and restaurants
had no identity of their own.(13) This new culinary trend
has been described by Bernardo Roca Rey, one of its
creators, along with Cucho La Rosa, as “the best of
Peruvian cuisines, reflected in a true signature cuisine, a
creative cuisine with its own style, a new source of poetic chowder), ocopa (potatoes with an herb and chili sauce)
aromas of the past and inviting flavors of tomorrow.”(14) and others.(16)
Novoandina dishes include the use of products such as
alpaca meat, oca (a type of yam), olluco (a yellow tuber),
aguaymanto (golden berry), sauco (elderberry), cuy AMAZONIAN CUISINE
(guinea pig), quinoa, coca leaf, paico (wormseed herb),
muña (poleo herb), and some Amazonian fruits. When the Spanish reached the Amazon, attracted by
the legend of El Dorado, they were impressed by what
they called a “green hell.” From that time forward, the
SOUTHERN COASTAL CUISINE zone has held a special fascination for its wealth of
flora and fauna, for archaeological discoveries such as
A universe of flavors is found in the culinary tradition the Kuelap Fortress, for its therapeutic herbs, and for its
from Chincha to Tacna, says Sara Beatriz Guardia. The hallucinogens such as ayahuasca.(17)
Paracas, one of Peru’s oldest cultures, inhabited the
area near the city now known as Ica, founded in 1549. Typical Amazonian dishes include tacacho (green
Later, the African slave population also had a significant bananas and cracklings), several variations of paiche fish,
influence on the region, especially in the Chincha chonta (hearts of palm) salad, and juanes—the favorite
Valley. This zone has a diversity of shellfish, fruits and dish for San Juan Day, made of rice, hearts of palm,
vegetables, but the star product is pisco, the distilled or yucca(18)—and others. Today the Amazonian pantry,
grape spirit whose name comes from the Quechua with its tubers, vegetables, small rodents, fish, bananas,
word pisqo, which means “little bird.”(15) Each zone potatoes, hearts of palm, corn, etc., also sparks the
has its own culinary specialty. Ica, for example, has curiosity of cooks who want to try these products and
the green pallares bean salad, frejol colado, and tejas. experiment with different ways of preparing them. One
Moquegua has patasca moqueguana (tripe soup) and of the pioneers in using the Amazon’s raw ingredients
its famous and assorted sweets. Arequipa’s delights in haute cuisine is Chef Pedro Miguel Schiaffino, of the
include dishes such as the escribano, rocoto relleno Malabar and Amaz Restaurants.
(stuffed rocoto chili), chupe de camarones (shrimp
C O O KI N G WI YH AVO CA D O S FRO M PERU

CHIFA STREET FOOD

The early Chinese immigrants who worked on the Eating in the street is an age-old tradition in Lima.
coastal haciendas after the abolition of slavery in During the colonial period, much of the commercial
the mid-19th century received food as part of their and social activity took place in the plazas and streets.
pay, and rice was the product they used the most. The primary food market was in the Plaza Mayor, and
(19) Upon completing their eight-year contracts, many street vendors frequently offered prepared dishes.(22)
were hired as cooks on the same estates, and others
opened grocery stores that sold a large quantity of Friar Buenaventura de Salinas recounted some of the
products ranging from foods to cooking utensils to preparations that were commonly found in the plaza
50

snacks and fried fish.(20) Since 1878, Lima’s Chinese in the 17th century, including large pots of hearty
H ISTOR IC A L C HAPTER

population has concentrated around Calle Capón. In locro stew, beans and fish, mazamorras (sweetened
this area now called the Barrio Chino (Chinatown), corn dessert), and preserved fruits, cakes, fritters, and
they established many little restaurants that spread donuts, as well as drinks such as chicha (fermented
the enjoyment of Cantonese dishes among Peruvian corn drink) served from large clay jugs.(23)
diners. At the same time, the Chinese were becoming
familiar with the ingredients and techniques of the Peruvian writer Ricardo Palma (1833–1919) also
criolla cuisine, and this was the origin of the Chinese- referred to the sale of street food and how the people
food restaurants called chifas.(21) Some of the best- of Lima loved their sweets and foods so much that
known chifa dishes are lomo saltado (stir-fried beef), they could tell the time of day by the food being
arroz chaufa (fried rice), gallina al vapor (steamed offered in the street—the milkmaid passed at six in
chicken), tallarín saltado (stir-fried noodles), spring the morning; the tizanera and chicha hawkers, at
rolls, wantons and wanton soup, fuchifú soup, duck seven; cake and curd, at eight. The sanguito de ñajú
with lychees and yellow chilies, pork chicharrón (a dessert made with corn flour) and choncholíes
(crackling) with pineapple, and other temptations. (fried small intestines) vendor announced that church
services were about to begin, and the tamale seller
came by at ten.(24)

Street food is still popular in Lima today, and the vast

selection available includes anticuchos (skewers), corn
on the cob, stuffed potatoes, ceviche, sandwiches,
hardboiled eggs, and classic desserts such as rice
pudding and mazamorra morada (a dessert made
with purple corn).
CHAPTER 1 CHAPTER 2

Guacamole with chifles..........................................................74

Avocado hummus with pita bread crisps...............................76
Cream cheese, caramelized rocoto chili, and avocado roll........78
Avocado pesto and cherry tomato crostini..............................80
Tequeños (Peruvian cheese sticks) with guacamole.....................56 Salmon and avocado tiradito.................................................82
Triple-decker sandwich ..............................................................58 Tuna and avocado toasts.......................................................84
APPETIZERS

APPETIZERS
& SNACKS
COURSES

COURSES
FIRST

Causa roll with ceviche..............................................................60 FIRST

Avocado and fried egg on toast...........................................86
Causa rellena (layered potato tower).........................................62 Ceviche sampler.....................................................................88
Avocado stuffed with chicken...................................................64 Seared tuna with watercress and avocado............................90
Novoandino fried fish sticks with avocado salad........................66 Artichoke and avocado soup..................................................92
Cream of avocado and shrimp soup..........................................68
Shrimp-stuffed avocados au gratin............................................70
Savory crepe cake..........................................................................94
Ceviche with avocado....................................................................96
Green and white pasta with avocado sauce................................98
Meatballs with avocado-cilantro guacamole................................100
Cold rice........................................................................................102
Quinotto with avocado and breaded shrimp...............................104
Tilapia with rustic mashed potatoes and avocado.........................106 Raspberry, avocado, and passion-fruit parfait...................................136
Creamy chicken with rice and avocado salad................................108 Oatmeal avocado walnut cookies..................................................138

DESSERTS
COURSES
MAIN
SANDWICHES

& SALADS

HEALTHY
CHOICES
WRAPS,

Hamburgers with fried egg, tomato, lettuce, and avocado..............110 Grilled chicken fillets with mixed greens, avocado........................126
Avodog.................................................................................112 Grilled salmon over avocado and cilantro puree.......................128
Roast beef, avocado, and roasted vegetable wrap.........................114 Avocado, yogurt, shrimp, and hearts of palm terrine....................130
Pita pocket with avocado and quinoa salad....................................116 Rice paper rolls with avocado, shrimp, and basil..........................132
Smoked salmon, blue cheese, avocado, and mixed green salad.....118 Turkey roll, mixed greens salad with avocado dressing...............134
Avocado, sautéed shrimp and mixed greens salad...........................120
Cube salad....................................................................................122
Cucumber, celery, tuna, walnut, avocado, and cilantro salad.........124
54 C O O KI N G WI YH AVO CA D O S FRO M PERU
 Avocado is an important ingredient in many Peruvian dishes
such as causa rellena and triple-decker sandwiches. Here we’ve

APETIZER
divided the recipes into two sections—traditional on one side
and modern inspirations on the other. Both respect traditional
Peruvian cuisine and clearly show the legacy of these dishes in
today’s dishes.
 INGREDIENTS

Guacamole
C O O KI N G WI YH AVO CA D O S FRO M PERU

3 large Peruvian avocados, pitted and peeled

6 tablespoons lime juice
4 tablespoons finely chopped rocoto chili pepper
Tequeños (Peruvian cheese sticks)
(or other mild to semi-hot red pepper,
such as red serrano), divided
with peruvian Avocado
5 tablespoons finely chopped green onion, white part only
2 tablespoons cilantro, rinsed and finely chopped guacamole
¾ cup mayonnaise
Salt and pepper
PREPARATION
Cheese sticks
56

12 square wonton wrappers To make the guacamole, in a medium bowl, mash the avocados with
T RA DIT ION A L RE C I PES

8 ounces paria or mozzarella cheese, the lime juice, then add 3 tablespoons chopped pepper, along with
cut into 12 sticks, approximately 1¼ by ½-inch each the green onion, cilantro, and mayonnaise. Mix well, season with salt
2 cups sunflower or other oil suitable for frying and pepper to taste, and set aside.

On a cutting board or flat surface, place a piece of cheese on a

wonton wrapper, approximately 1/4 inch from the top. Fold in each
side of the wrapper, then roll up. Repeat with the remaining cheese
and wonton wrappers.

RECIPE TIPS Meanwhile, in a medium, deep skillet or Dutch oven, heat the oil
over medium heat until it reaches 350° F. Adjust the heat to maintain
Difficulty level: medium the temperature. Fry the cheese sticks until golden brown, about
Preparation time: 20 minutes 5 minutes. Drain well on paper towels. Serve with the guacamole
Servings: 4 garnished with the remaining chopped pepper.
 INGREDIENTS

8 slices white bread, crusts removed

C O O KI N G WI YH AVO CA D O S FRO M PERU

8 tablespoons mayonnaise
2 medium tomatoes, sliced
3 hardboiled eggs, peeled and sliced
2 Peruvian avocados, pitted, peeled,
and sliced into 1/4-inch thick slices
Salt and pepper
Peruvian Avocado
triple-decker sandwich
58

PREPARATION
T RA DIT ION A L RE C I PES

Spread mayonnaise on one slice of bread. Add half the tomato

slices and top with another slice of bread. Spread mayonnaise on
top of that layer, add half the sliced egg, and top with another slice
of bread. Spread mayonnaise on top of that layer, and add half the
avocado. Season with salt and pepper. Top with the last layer of bread
and cut in half. Repeat with the remaining ingredients to create a
second sandwich.

RECIPE TIPS

Difficulty level: low

Preparation time: 15 minutes
Servings: 2
 INGREDIENTS

Causa roll
2 teaspoons olive oil, divided
C O O KI N G WI YH AVO CA D O S FRO M PERU

4 pounds mashed potatoes

(see the causa rellena recipe, page 62)
¾ pound sea bass, tilapia,

Causa roll with peruvian

or other white-flesh fish, cut into small cubes
2 Peruvian avocados, pitted, peeled, and cubed
1 medium red onion, peeled and finely chopped
2 teaspoons cilantro, rinsed and finely chopped
1 teaspoon finely chopped rocoto chili pepper
Avocado ceviche
(or other mild to semi-hot red pepper, such as red serrano)
1 teaspoon grated fresh ginger
PREPARATION
60

¼ cup lime juice

Salt and pepper
T RA DIT ION A L RE C I PES

Cover an 11x17-inch baking sheet with plastic wrap, brush with

2 Peruvian avocados, pitted, peeled, and sliced, for garnish 1 teaspoon of olive oil, and spread the mashed potatoes onto the
2 hardboiled eggs, peeled and quartered, for garnish sheet in a 3/4-inch layer. Set aside.
3 medium white- or yellow-flesh sweet potatoes, baked
until medium soft, peeled, and sliced In a medium bowl, mix the fish, avocado, onion, cilantro, chopped
1 cup cooked fresh or frozen corn kernels pepper, ginger, lime juice, and remaining teaspoon of olive oil.
Season with salt and pepper and allow to rest for 15 minutes. Drain,
discarding any accumulated liquid, and spread over the mashed
potatoes, leaving a 1 ¼-inch border on all sides. Lift up the plastic
RECIPE TIPS wrap on one side and roll up the causa carefully, jellyroll style.

Difficulty level: high Transfer the roll to a serving platter, and garnish the top with the
Preparation time: 25 minutes avocado and hardboiled egg. Serve with the sweet potatoes and
Servings: 8 corn as side dishes.
 INGREDIENTS

2 pounds Yukon gold or other yellow-flesh potatoes,

C O O KI N G WI YH AVO CA D O S FRO M PERU

boiled until soft, peeled

2 tablespoons each vegetable and olive oil, combined
1 ½ tablespoons yellow chili paste (aji amarillo) Peruvian avocado causa
2 tablespoons lime juice, divided
Salt and pepper rellena (layered potato tower)
1 small red onion, peeled
½ cup mayonnaise
1 Peruvian avocado, pitted, peeled, and sliced PREPARATION
1 1/4 pounds medium shrimp, cooked and peeled, divided
2 hardboiled eggs, peeled and sliced Into a large bowl, press the cooked potatoes through a ricer (or mash
¼ cup olives the cooked potatoes) and mix with the oil, chili paste, and 1 tablespoon
62

Baby lettuce leaves for garnish lime juice. Mix well, season with salt to taste, and set aside.
T RA DIT ION A L RE C I PES

Cut the red onion into slices. To blanch the onion, fill a small pot with
water and add 1 tablespoon salt. Bring to a boil and add the onion
slices; boil for 1 minute. Meanwhile, fill a medium bowl with ice water.
Remove the onion from the pot and place in the ice water for 2 minutes.
Drain, dry with paper towels, and chop finely. In a small bowl, mix the
onion, mayonnaise, and remaining lime juice and set aside.

To make the causa rellena, place 1/2 cup of the potato mixture into each
RECIPE TIPS of 4 individual ring molds, cover with a layer of the mayonnaise-onion
mixture, top with a layer of avocado slices, add 5 shrimp and top with
Difficulty level: medium the remaining potato mixture. Unmold each causa onto a small plate
Preparation time: 40 minutes and top with the remaining avocado slices, shrimp, hardboiled egg, and
Servings: 4 olives. Garnish with lettuce leaves.
 INGREDIENTS

1 medium boneless, skinless chicken breast,

C O O KI N G WI YH AVO CA D O S FRO M PERU

approximately 6 ounces
1 medium onion, roughly chopped
2 medium potatoes, boiled, peeled, diced, and cooled
1 small carrot, peeled, diced, cooked, and cooled
½ cup peas, cooked and cooled
2 tablespoons parsley, rinsed and finely chopped
1 cup mayonnaise
Salt and pepper
Chicken-stuffed
3 Peruvian avocados, halved, pitted, and peeled peruvian avocado
64

PREPARATION
T RA DIT ION A L RE C I PES

In a medium pot, simmer the chicken and onion in lightly salted water
until the chicken is cooked. Remove the chicken, cool for 5 minutes,
and shred into a medium bowl. Discard the onion. In a large bowl,
place the chicken and refrigerate for 1 hour or until chilled.

Add the potatoes, carrot, peas, parsley, and mayonnaise to the

chicken and mix gently to combine. Season with salt and pepper to
taste and set aside.
RECIPE TIPS

Grado de dificulta: low Fill each avocado half with the chicken mixture and serve.
Preparation time: 20 minutes
Servings: 6
 INGREDIENTS

Fish sticks
C O O KI N G WI YH AVO CA D O S FRO M PERU

1 pound tilapia, cod, or haddock or other white fish

fillets, cut into finger-size sticks
1 tablespoon mirasol or other yellow hot chili pepper paste
Novoandino fried fish
1 cup all-purpose flour
3 large eggs, beaten
sticks with peruvian
2 cups cooked quinoa
Oil for frying avocado salad
Tomato sauce
4 tablespoons olive oil PREPARATION
1 clove garlic, minced
66

3/4 pound tomatoes, peeled, seeds removed In a medium bowl, combine the fish with the chili paste and refrigerate for
T RA DIT ION A L RE C I PES

Fresh dill, finely chopped 1 hour. Place the flour in a large bowl, the eggs in a medium bowl, and the
Huacatay or fresh mint, finely chopped quinoa in a large bowl. Add the fish sticks to the flour and toss to coat. Dip into
Salt and pepper the beaten eggs, shake off the excess, and dip into the quinoa, tossing to coat.

Salad Meanwhile, in a large pot or Dutch oven, heat the oil over medium heat until
6 cups red leaf, green leaf, baby, or other lettuce it reaches 350° F. Adjust the heat to maintain the temperature. Fry the fish
2 Peruvian avocados, pitted, peeled, and sliced sticks until golden brown, about 5 minutes, and drain on absorbent paper towels.

To make the tomato sauce, in a skillet, heat the olive oil over medium heat.
Add the garlic and tomatoes and cook for 20 minutes, stirring occasionally.
RECIPE TIPS
Remove from the heat and add the dill and huacatay (or mint). Season with
Difficulty level: medium salt and pepper.
Preparation time: 35 minutes
Servings: 6 Serve the fried fish with the tomato sauce and a lettuce and avocado side salad.
 INGREDIENTS

4 tablespoons unsalted butter

C O O KI N G WI YH AVO CA D O S FRO M PERU

1 medium white onion, peeled and finely chopped

2 cloves garlic, finely chopped
1 tablespoon all-purpose flour

Cream of peruvian
4 cups chicken broth
4 1/2 ripe Peruvian avocados, pitted and peeled, divided
1 1/4 cups shrimp, cooked, peeled, and deveined, divided
2 cups heavy cream
Salt and pepper
avocado and shrimp
soup
68

PREPARATION
T RA DIT ION A L RE C I PES

In a medium saucepan, melt the butter over medium heat. Add

the onion and garlic and cook until the onion is translucent, about
5 minutes. Add the flour and cook another 3 minutes, stirring
constantly. Whisk in the broth, taking care to avoid lumps. Reduce
heat to low.

In a food processor, puree 4 avocados and add to the broth. Chop

1 cup of shrimp and add to the broth. Simmer over low heat for
RECIPE TIPS 15 minutes, add the cream, and season with salt and pepper.
Meanwhile, cut the remaining avocado half into small cubes. Serve
Difficulty level: low
the soup hot or cold, garnished with the chunks of avocado and the
Preparation time: 25 minutes
remaining whole shrimp.
Servings: 6
 INGREDIENTS

8 large Peruvian avocados, halved and pitted

C O O KI N G WI YH AVO CA D O S FRO M PERU

Juice of 2 limes
Salt and pepper
1 tablespoon butter
2 pounds small shrimp, cleaned
1 cup grated hard cheese, such as Parmesan

Shrimp-stuffed peruvian
avocados au gratin
70
T RA DIT ION A L RE C I PES

PREPARATION

Remove most of the flesh of each avocado half with a spoon, leaving
½ inch attached to the shell. Place the flesh in a large bowl. Mash
the avocado with a fork and add the lime juice. Season with salt and
pepper to taste and set aside.

In a large skillet, heat the butter and sauté the shrimp for 2 minutes.
Set a few shrimp aside for a garnish and add the rest to the mashed
RECIPE TIPS avocado. Fill the avocado skins with the shrimp-avocado mixture,
sprinkle with grated cheese, and heat under the broiler until the
Difficulty level: low cheese turns golden. Garnish with the reserved shrimp and serve.
Preparation time: 25 minutes
Servings: 8
72 C O O KI N G WI YH AVO CA D O S FRO M PERU
In this section we invite you to be creative and use Peruvian avocados in
different ways. You will be combining them with less common pairings,
such as salmon, blue cheese, rice paper, or oatmeal,. The idea is to find
your inspiration and enjoy experimenting with flavors and preparations.

Try Peruvian avocados in soups, terrines, salsas, and even cookies! This
unique ingredient will always stand out for its color and creamy texture.
 INGREDIENTS

2 Peruvian avocados, pitted, peeled, and mashed

C O O KI N G WI YH AVO CA D O S FRO M PERU

1 large tomato, peeled and finely chopped

½ medium red onion, peeled and finely chopped
1 teaspoon finely chopped rocoto chili pepper
(or other mild to semi-hot red pepper, such as red serrano)
2 tablespoons cilantro, rinsed and finely chopped
3 tablespoons olive oil
Salt and pepper
2 cups chifles (or other salted plantain chips)
Peruvian avocado
guacamole with chifles
74

PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

In a medium bowl, mix the avocado, tomato, onion, chopped pepper,

cilantro, and olive oil. Season with salt and pepper to taste and serve
with the chifles.

RECIPE TIPS

Difficulty level: low

Preparation time: 5 minutes
Servings: 4
 INGREDIENTS

1 Peruvian avocado, pitted and peeled

C O O KI N G WI YH AVO CA D O S FRO M PERU

1 1/2 cups cooked or canned, drained garbanzo beans

½ cup cilantro leaves, rinsed
½ clove garlic

Peruvian avocado hummus

cup olive oil
4 tablespoons lime juice
1 teaspoon cumin
Salt and pepper
8 pita breads, sliced into thick strips
with pita bread crisps
Olive oil
2 tablespoons paprika
76

PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

Preheat the oven to 350° F.

Place the avocado, garbanzos, cilantro, garlic, olive oil, lime juice, and
cumin in a food processor and process until smooth. Season with salt
and pepper to taste. Set aside.

Place the pita bread strips on a baking sheet; drizzle with olive oil and
sprinkle with paprika. Bake until the bread is crisp, about 5 minutes,
RECIPE TIPS and serve with the hummus.
Difficulty level: low
Preparation time: 15 min
Servings: 4
 INGREDIENTS

One 8-oz package cream cheese, at room temperature

Cream cheese, caramelized

C O O KI N G WI YH AVO CA D O S FRO M PERU

2 tablespoons chives, minced

½ cup sugar

rocoto chili, and peruvian

½ cup water
2 rocoto chili peppers

avocado roll
(or other mild to semi-hot red pepper, such as red serrano),
seeded and cut into thin strips
2 tablespoons balsamic vinegar
1 Peruvian avocado, pitted, peeled, and sliced PREPARATION
Salt and pepper
In a small bowl, mix the cream cheese and chives. Season with salt and
78

pepper to taste and set aside.

P ER UV IA N -I N SP IR ED R EC I PES

In a skillet, combine the sugar with the water. Simmer over low-medium heat
until the water evaporates, boiling slows, and the mixture begins to caramelize
and turn light brown. Add the pepper strips and continue cooking for another
5 minutes. Add the balsamic vinegar and cook until the pepper strips are
caramelized and the vinegar has thickened. Allow to cool.

Spread plastic wrap out on a flat surface. Place the cream cheese on top and
spread it out to form a rectangle (it should be smaller than the size of the
RECIPE TIPS plastic wrap). Place the caramelized rocoto and avocado slices in the center
of the cream cheese.
Difficulty level: medium
Preparation time: 40 minutes Lift the plastic wrap on one side and gently roll up the mixture, jellyroll style.
(plus 3 hours cooling) Secure the plastic wrap around the roll and refrigerate for 3 hours. To serve,
Servings: 8 discard the plastic wrap and serve with crackers or toasted baguette slices.
 INGREDIENTS

Pesto
C O O KI N G WI YH AVO CA D O S FRO M PERU

1 Peruvian avocado, pitted and peeled

1 cup basil leaves
¼ cup walnuts
¼ cup grated Parmesan cheese
1 clove garlic
Salt and pepper
1 cup cherry tomatoes, halved
1 tablespoon cilantro, rinsed
Peruvian avocado pesto
¼ cup olive oil
12 slices of baguette, toasted
and cherry tomato crostini
80

PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

To make the pesto, In a food processor, process the avocado, basil,

walnuts, cheese, and garlic until smooth. Season with salt and pepper
to taste and set aside.

In a small bowl, mix the tomatoes, cilantro, olive oil, and salt and
pepper to taste.

Top each toast with avocado pesto and then the tomatoes, and serve
RECIPE TIPS immediately.

Difficulty level: low

Preparation time: 10 minutes
Servings: 6
 INGREDIENTS

1 cup lime juice

C O O KI N G WI YH AVO CA D O S FRO M PERU

1 teaspoon finely chopped garlic

1 tablespoon cilantro, rinsed
Salt and pepper
2 yellow chili peppers, seeded
Salmon and peruvian
2 tablespoons olive oil
1 Peruvian avocado, pitted, peeled, and thinly sliced avocado Tiradito
1 pound salmon fillet, thinly sliced
Cilantro leaves for garnish
PREPARATION
82

In a small bowl, mix the lime juice, garlic, and cilantro. Season with
salt and pepper to taste and set aside.
P ER UV IA N -I N SP IR ED R EC I PES

To blanch the chili peppers, fill a small pot with water and 1 teaspoon
of salt. Bring to a boil, add the peppers, and boil for 5 minutes.
Meanwhile, fill a medium bowl with ice water. Remove the peppers
from the pot and place in the ice water for 2 minutes, then drain.

In a small skillet, heat the olive oil over medium heat and sauté the
blanched chilies until they begin to brown, about 5 minutes. Transfer
to a food processor and pulse to form a smooth paste. Add to the
RECIPE TIPS lime juice mixture.

Difficulty level: medium On a serving platter, alternate slices of avocado and salmon. Drizzle
Preparation time: 20 minutes with the lime-chili dressing. Allow 5 minutes for the flavors to blend,
Servings: 4 garnish with cilantro leaves, and serve.
 INGREDIENTS

1/4 pound fresh tuna, cut into a ¼-inch dice

C O O KI N G WI YH AVO CA D O S FRO M PERU

6 tablespoons mayonnaise
2 tablespoons yellow chili paste (aji amarillo)
1 teaspoon sesame oil
1 Peruvian avocado, pitted, peeled, and mashed
Salt and pepper
Ten 2-inch squares of sliced bread, toasted
¼ cup peeled, diced cucumber
½ cup watercress, rinsed and separated into sprigs
Tuna and peruvian
avocado toasts
RECIPE BY CHEF RICARDO ZÁRATE
84
P ER UV IA N -I N SP IR ED R EC I PES

PREPARATION

In a small bowl, place the tuna, mayonnaise, yellow chili paste, and
sesame oil; mix well and set aside.

Season the mashed avocado with salt and pepper.

Spread some avocado on each toast square, add the tuna mixture,
RECIPE TIPS and top with the cucumber and watercress.

Difficulty level: medium

Preparation time: 10 minutes
Servings: 5
 INGREDIENTS

3 tablespoons olive oil

C O O KI N G WI YH AVO CA D O S FRO M PERU

4 large eggs
2 Peruvian avocados, pitted, peeled, and sliced
4 slices whole wheat bread, toasted
Salt and pepper
Mixed greens, washed and drained
1 cup cherry tomatoes, halved
Peruvian avocado and
fried egg on toast
86

PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

In a skillet, heat the oil over medium-low heat and fry the eggs. Place
avocado slices on each piece of toast and carefully top with a fried
egg. Season with salt and pepper. Serve with the mixed greens and
cherry tomatoes.

RECIPE TIPS

Difficulty level: low

Preparation time: 10 minutes
Servings: 4
 INGREDIENTS

1 pound fresh tuna, cut into ½-inch cubes

C O O KI N G WI YH AVO CA D O S FRO M PERU

1 pound medium shrimp, peeled

1 pound fresh salmon, cut into ½-inch cubes
2 Peruvian avocados, pitted, peeled, and cut into ½-inch cubes
½ cup lime juice
Peruvian avocado and
4 tablespoons cilantro, rinsed and finely chopped
1 teaspoon grated fresh ginger ceviche sampler
1 tablespoon finely chopped yellow chili pepper
1 tablespoon sesame seeds
1 teaspoon sesame oil PREPARATION
2 tablespoons finely chopped green onion tops
(green part only)
88

Place the tuna, shrimp, and salmon each in a large bowl and add 1/3
Salt and pepper of the avocado, lime juice, and cilantro to each bowl. To the tuna,
P ER UV IA N -I N SP IR ED R EC I PES

1 medium red onion, peeled and finely chopped add ½ of the ginger, and all of the yellow chili pepper, sesame seeds,
2 tablespoons finely chopped rocoto chili pepper sesame oil, and green onion tops. To the shrimp, add ½ each of the
(or other mild to semi-hot red pepper, such as red serrano) red onion, rocoto pepper, olive oil, and ginger, and all of the garlic.
3 tablespoons olive oil To the salmon, add the remaining red onion, chopped rocoto pepper,
1 red bell pepper, finely chopped and olive oil, and all of the red bell pepper, corn, and garlic. Season
1 cup fresh or frozen large Peruvian corn kernels each with salt and pepper to taste, and marinate for 10 minutes.
¼ teaspoon finely chopped garlic
Serve the three ceviches together, each on a large decorative spoon or
in a serving bowl.
RECIPE TIPS

Difficulty level: low

Preparation time: 20 minutes
Servings: 10
 INGREDIENTS

2 pieces fresh tuna, 4 ounces each

C O O KI N G WI YH AVO CA D O S FRO M PERU

Salt and pepper

½ cup mixed black and white sesame seeds
6 tablespoons olive oil
2 tablespoons balsamic vinegar
Seared tuna with
Juice of ½ lime
1 Peruvian avocado, pitted, peeled, and sliced
watercress and peruvian
1 cup watercress
2 thin slices red onion, cut into quarters avocado
1/4 small red bell pepper, cut into thin strips

PREPARATION
90
P ER UV IA N -I N SP IR ED R EC I PES

Lightly season the tuna with salt and pepper and coat with sesame seeds on
all sides. Shake lightly to remove the excess. In a skillet, heat 2 tablespoons
of oil and sear the tuna, 3 minutes per side. Remove from heat and cut into
¼-inch slices.

To make the vinaigrette, in a small bowl, mix the remaining olive oil, along
with the balsamic vinegar and lime juice. Season with salt and pepper and
whisk vigorously. Set aside.

RECIPE TIPS To make the salad, in a medium bowl, toss the avocado, watercress, red
onion, and red pepper.
Difficulty level: medium
Preparation time: 15 minutes Place the salad on serving plates, arrange the tuna and drizzle with the
Servings: 2 vinaigrette.
 INGREDIENTS

1 tablespoon olive oil

C O O KI N G WI YH AVO CA D O S FRO M PERU

2 leeks, finely chopped

¼ cup white wine
3 artichokes, cooked, leaves removed and
discarded, hearts reserved
3 cups chicken broth
1 Peruvian avocado, pitted, peeled, and
coarsely chopped
Peruvian avocado
1 cup cubed Peruvian avocado
½ cup heavy cream and artichoke soup
Salt and pepper
¼ cup walnuts, chopped
92

PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

In a medium size pot, heat the olive oil over medium heat. Add
the leeks and cook until translucent, about 5 minutes. Add the
white wine and continue cooking until the alcohol evaporates and
simmering slows. Add the artichoke hearts and chicken broth. Bring
to a boil, then reduce the heat and simmer for 5 minutes. Remove
from the heat. Add the chopped avocado and cream and blend with
an immersion blender or conventional blender until smooth (see
note). Season with salt and pepper to taste and serve garnished with
RECIPE TIPS the avocado cubes and walnuts.

Difficulty level: low Note: Take extreme caution when blending hot soup in a conventional
Preparation time: 20 minutes blender to prevent the soup from spraying out of the blender
Servings: 4 container. Blend in several small batches.
 INGREDIENTS

1 pound baby spinach leaves

C O O KI N G WI YH AVO CA D O S FRO M PERU

7 crepes
1 cup mayonnaise
2 medium tomatoes, sliced
2 cups fresh or frozen corn, cooked
1 cup canned or jarred hearts of palm, drained
1/2 pound sliced smoked salmon
Savory crepe cake with
2 cups green beans, cooked
2 Peruvian avocados, pitted, peeled, and sliced
peruvian avocado
“frosting”
94
P ER UV IA N -I N SP IR ED R EC I PES

PREPARATION

To blanch the spinach, fill a medium pot with water. Bring to a boil, add
the spinach, and boil for 30 seconds. Meanwhile, fill a medium bowl
with ice water. Remove the spinach from the pot and place in the ice
water for 2 minutes, then drain well and blot dry with paper towels.

Place a crepe on a serving platter, spread with 3 scant tablespoons

mayonnaise and cover with the spinach. Top with another crepe,
RECIPE TIPS spread with another 3 scant tablespoons mayonnaise, and top with
the tomatoes. Continue this process with 4 more crepes and the
Difficulty level: medium corn, hearts of palm, smoked salmon, and green beans. Top with the
Preparation time: 25 minutes remaining crepe and cover the top of the cake with the sliced avocado.
Servings: 10 Cut into wedges and serve.
 INGREDIENTS

Leche de tigre (tiger’s milk) dressing

C O O KI N G WI YH AVO CA D O S FRO M PERU

1 tablespoon grated fresh ginger

1 clove garlic, halved
½ cup cilantro leaves, rinsed and chopped
Juice of 8 limes
½ teaspoon salt

Ceviche with peruvian

2 teaspoons Peruvian or other chili paste

Ceviche
1 Peruvian avocado, pitted, peeled, and cubed
1 1/3 pounds sea bass, tilapia, or other white-flesh fish,
avocado
cut into ½-inch cubes RECIPE BY CHEF MARTÍN MORALES
96

1 red onion, peeled and thinly sliced

P ER UV IA N -I N SP IR ED R EC I PES

1 sweet potato, cooked, peeled, and diced

16 blueberries
PREPARATION
1 rocoto chili pepper
(or other mild to semi-hot red pepper, such as red serrano), diced
To prepare the leche de tigre dressing, in a small bowl, combine the
2 tablespoons yellow chili paste (aji amarillo)
ginger, garlic, cilantro, and lime juice. Set aside for 5 minutes, then
2 tablespoons cilantro, rinsed and finely chopped
strain the liquid into a large bowl, discarding the solids. Add the salt
Salt
and chili paste.

Add avocado, fish, onion, sweet potato, blueberries, diced chili

RECIPE TIPS pepper, yellow chili paste, and cilantro. Toss gently to combine.
Salt to taste. Serve.
Difficulty level: low
Preparation time: 15 minutes
Servings: 8
 INGREDIENTS

7 ounces each white and green fettuccini

C O O KI N G WI YH AVO CA D O S FRO M PERU

2 Peruvian avocados, pitted and peeled

¼ cup heavy cream
1/3 cup olive oil

Green and white

½ cup cilantro leaves, rinsed
Salt and pepper
½ cup fresh or frozen corn, cooked
Grated Parmesan cheese, for garnish
1 cup cherry tomatoes, halved, for garnish
pasta with peruvian
avocado sauce
98

PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

In a large pot of boiling water, cook the fettuccini al dente according

to package directions. Drain and set aside.

In a food processor, process together the avocado, cream, olive oil,

and cilantro into a smooth sauce. Season with salt and pepper to
taste and transfer to a large skillet. Add the corn and pasta, and
sauté over medium heat for 5 minutes or until heated through. Serve
topped with the cheese and tomatoes.
RECIPE TIPS

Difficulty level: low

Preparation time: 15-20 minutes
Servings: 4
 INGREDIENTS

Meatballs
C O O KI N G WI YH AVO CA D O S FRO M PERU

1 pound ground beef

1 large egg
3 tablespoons breadcrumbs
Salt and pepper
1 teaspoon dried oregano
6 tablespoons olive oil, divided
Meatballs with peruvian
Guacamole
1 Peruvian avocado, pitted and peeled
avocado-cilantro
½ cup finely chopped fresh parsley
guacamole
100

1 teaspoon finely chopped rocoto chili pepper

(or other mild to semi-hot red pepper, such as red serrano)
P ER UV IA N -I N SP IR ED R EC I PES

1 teaspoon Dijon mustard

PREPARATION

To make the meatballs, in a large bowl, combine the ground beef,

egg, breadcrumbs, and oregano, season with salt and pepper, and
mix well. Shape into 1 ½-inch balls.

In a large skillet, heat 2 tablespoons of olive oil over medium heat and
cook the meatballs until well-browned and thoroughly cooked, about
RECIPE TIPS 10 minutes.

Difficulty level: medium To make the guacamole, in a medium bowl, mash the avocado with
Preparation time: 25 minutes the remaining olive oil, parsley, chopped pepper, and mustard. Serve
Servings: 4 with the meatballs.
 INGREDIENTS

2 Peruvian avocados, pitted, peeled, and cubed

C O O KI N G WI YH AVO CA D O S FRO M PERU

3 cups cooked white rice, cooled

2 cups cooked, diced lean beef
2 cups thinly sliced escarole lettuce
1 ½ cups cherry tomatoes, halved
1 cup fresh or frozen corn, cooked

1 cup fresh peas, cooked

Vegetable confetti rice
1 cup canned or jarred hearts of palm,
drained , chopped
with peruvian avocado
102

1 medium carrot, grated

½ cup walnuts, chopped
PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

½ cup light mayonnaise

¼ cup olive oil
Juice of 2 limes In a large bowl, toss together the avocados, rice, beef, escarole,
Salt and pepper tomatoes, corn, peas, hearts of palm, carrot and walnuts. In a small
1/2 Peruvian avocado, pitted, peeled, bowl, combine the mayonnaise, olive oil, and lime juice. Add to the
and thinly sliced, for garnish bowl and mix well to coat all ingredients. Season with salt and pepper
Watercress for garnish to taste. Place approximately 2 cups of the mixture into an individual
mold, press firmly with a spoon, and unmold onto a small plate.
Repeat for each serving. Garnish with an avocado slice and serve with
watercress on the side.
RECIPE TIPS

Difficulty level: low

Preparation time: 10 minutes
Servings: 8
 INGREDIENTS

2 quarts shrimp or seafood broth

Quinotto with peruvian
C O O KI N G WI YH AVO CA D O S FRO M PERU

1 pound quinoa, rinsed and drained

4 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
avocado and breaded
7 slices bacon, finely chopped
1 cup white wine
shrimp
1 cup heavy cream
Salt and pepper PREPARATION
1 Peruvian avocado, pitted, peeled, and cubed
2 tablespoons finely chopped basil leaves In a large pot, bring the broth to a boil and add the quinoa. Reduce
104

1 cup grated Parmesan cheese the heat and simmer for 12 minutes or until fluffy. Drain and cool.
2 cups large shrimp, peeled
P ER UV IA N -I N SP IR ED R EC I PES

2 large eggs, lightly beaten To make the quinotto, in a large skillet, heat the butter and oil. Add
2 cups panko bread crumbs the onion and bacon and cook over low heat until the onion becomes
Oil for frying translucent, about 5 minutes. Add the wine and cream and bring to
½ Peruvian avocado, pitted, peeled, a boil. Add the cooked quinoa, cover, reduce the heat, and simmer
and cubed for garnish until thick and creamy. Season with salt and pepper to taste. Add the
Basil leaves for garnish avocado cubes, basil, and cheese. Turn off the heat and keep warm.

Dip the shrimp in the beaten egg and then dust with the panko. In a
large Dutch oven, heat the oil over medium heat until it reaches 350°
RECIPE TIPS F. Adjust the heat to maintain the temperature. Fry the shrimp until
golden brown, about 5 minutes. Drain on paper towels.
Difficulty level: medium
Preparation time: 35 minutes Serve the quinotto in deep, wide plates, topped with the fried shrimp
Servings: 4 and garnished with the cubed avocado and basil leaves.
 INGREDIENTS

1 ½ pounds Idaho potatoes, peeled

C O O KI N G WI YH AVO CA D O S FRO M PERU

3 tablespoons heavy cream

1 tablespoon unsalted butter
¾ cup peas, cooked
3 tablespoons finely chopped red bell pepper
2 tablespoons coarse mustard (with seeds)
3 teaspoons minced chives, divided
Salt and pepper
1/8 teaspoon ground nutmeg
Tilapia with rustic
1 Peruvian avocado, pitted, peeled, and cubed
3 tablespoons olive oil
mashed potatoes and
peruvian avocado
106

1 pound fresh tilapia fillets

P ER UV IA N -I N SP IR ED R EC I PES

PREPARATION

In a large pot, boil the potatoes until soft. Drain and mash in the pot
while still hot. Return the pot to the stove, add the cream and butter,
and mix well. Add the peas, red bell pepper, mustard, and 1 teaspoon
chives. Season with salt, pepper, and nutmeg, and then add the
avocado. Keep warm.

RECIPE TIPS
In a large skillet, heat the olive oil over medium heat and cook the
Difficulty level: medium fish until lightly browned, about 3 minutes per side. Season with salt
Preparation time: 30 minutes and pepper. Garnish with the remaining chives and serve with the
Servings: 4 mashed potatoes.
 INGREDIENTS

2 boneless, skinless chicken breasts, about 6 ounces

C O O KI N G WI YH AVO CA D O S FRO M PERU

each
3 cups water
2 cups soda crackers
Creamy chicken
1 can (15-16 ounces) evaporated milk
2 tablespoons olive oil with peruvian avocado
1 medium onion, peeled and finely chopped
1 clove garlic, finely chopped and rice salad
3 tablespoons yellow chili pepper paste (aji amarillo)
3 tablespoons walnuts, finely chopped PREPARATION
Salt and pepper
108

2 cups hot cooked rice In a medium saucepan, simmer the chicken in the water until cooked,
2 Peruvian avocados, pitted, peeled, and mashed about 10 minutes. Remove the chicken and reserve the broth. Allow
P ER UV IA N -I N SP IR ED R EC I PES

3 tablespoons finely chopped parsley the chicken to cool. Shred and set aside.
3 hardboiled eggs, peeled and quartered, for garnish
½ cup pitted black olives, for garnish Meanwhile, in a blender, blend the soda crackers with the evaporated
Chives, for garnish milk to form a smooth paste.

In the medium saucepan, heat the oil over medium heat. Sauté the
onion and garlic until soft and translucent, about 5 minutes. Add
the chicken, cracker mixture, chili paste, and walnuts and cook for
10 minutes, stirring occasionally and adding the reserved broth as
RECIPE TIPS necessary if the mixture is too dry. Season with salt and pepper to taste.

Difficulty level: medium In a medium bowl, mix the rice with the avocado and parsley, season
Preparation time: 40 minutes with salt and pepper to taste, and serve with the chicken, garnishing
Servings: 6 with the hardboiled eggs, olives, and chives.
 INGREDIENTS

1 pound ground beef

C O O KI N G WI YH AVO CA D O S FRO M PERU

5 large eggs, divided

2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped parsley
Hamburgers with fried
2 tablespoons breadcrumbs
Salt and pepper
egg, peruvian avocado,
6 tablespoons olive oil, divided
4 hamburger buns tomato, and lettuce
2 tablespoons coarse mustard (with seeds)
1 cup lettuce leaves
2 medium tomatoes, sliced PREPARATION
110

2 Peruvian avocados, pitted, peeled, and sliced

In a medium bowl, combine the ground beef, 1 egg, red bell pepper,
P ER UV IA N -I N SP IR ED R EC I PES

parsley, and breadcrumbs until well blended. Season with salt and
pepper and shape into 4 hamburger patties.

In a large skillet, heat 3 tablespoons olive oil on medium heat and

cook the hamburgers, 2 minutes per side or until cooked through.
Remove from the skillet and keep warm.

Wipe out the skillet with a paper towel and return to medium-low
heat. Heat the remaining 3 tablespoons of oil over medium-low heat
RECIPE TIPS and fry the remaining four eggs.

Difficulty level: medium Spread mustard on the bottom of each bun. Add the lettuce, tomato
Preparation time: 25 minutes slices, hamburger patty, and avocado, and top each with a fried egg.
Servings: 4 Cover with the top of the bun and serve.
 INGREDIENTS

4 hot dogs
C O O KI N G WI YH AVO CA D O S FRO M PERU

4 hot dog buns

2 Peruvian avocados, pitted and peeled
Salt and pepper

Peruvian Avodog
112

PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

Place the hot dogs in boiling water and cook for 5 minutes. Remove
from water and set aside.

Meanwhile, heat the hot dog buns in a 350° F oven for 8 minutes or
until lightly toasted.

In a small bowl, mash the avocados and season with salt and pepper
to taste. Place the cooked hot dogs in the buns, top with mashed
RECIPE TIPS avocado and serve.
Difficulty level: medium
Preparation time: 15 minutes
Servings: 4
 INGREDIENTS

4 tablespoons olive oil, divided

Peruvian avocado,
C O O KI N G WI YH AVO CA D O S FRO M PERU

1 pound London broil, beef tenderloin,

or other lean steak cut
2 tablespoons mixed fresh herbs, such as parsley,
cilantro, thyme, rosemary steak, and roasted
vegetable wrap
Salt and pepper
1 medium zucchini, thickly sliced
1 large tomato, sliced into 8 wedges
4 flour tortillas
4 tablespoons mayonnaise PREPARATION
2 Peruvian avocados, pitted, peeled,
114

and sliced into strips Preheat the oven to 350° F.

2 cups mixed lettuce
P ER UV IA N -I N SP IR ED R EC I PES

In a large oven-proof skillet, heat 2 tablespoons of oil over medium

heat. Season the meat with the herbs, salt, and pepper, and sear on
all sides until browned. Place the skillet in the oven and roast the
meat for 20 minutes or to the desired degree of doneness; remove
from the oven and allow to cool. Slice into thin slices and set aside.

Meanwhile, place the zucchini slices and tomato wedges on a baking

sheet. Drizzle with the remaining olive oil, season with salt and
pepper, and place in the oven at the same time as the meat for 20 to
RECIPE TIPS 30 minutes or until well-roasted. Set aside.

Difficulty level: medium Place a tortilla on a flat surface, spread with mayonnaise, and top
Preparation time: 40 minutes with the avocado, lettuce, meat slices, and roasted vegetables. Roll up
Servings: 4 and then wrap in parchment paper. Cut in half and serve.
 INGREDIENTS

4 whole-wheat pita breads

C O O KI N G WI YH AVO CA D O S FRO M PERU

1 cup cooked quinoa

¼ cup chopped roasted peanuts
6 tablespoons olive oil, divided

Pita pocket with

2 tablespoons cilantro, rinsed and finely chopped
1 cup plain yogurt
Salt and pepper
1 cup cooked, cubed chicken
1 Peruvian avocado, pitted, peeled, and sliced
peruvian avocado and
1 cup cherry tomatoes, quartered quinoa salad
116

PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

Cut the pita breads in half and toast lightly. Set aside.

In a small bowl, mix the quinoa, peanuts, and 2 tablespoons of olive oil.
Set aside.

In a small bowl, mix the cilantro with the yogurt and the remaining 4
tablespoons of olive oil . Season with salt and pepper to taste and
set aside.
RECIPE TIPS
Fill the pita pockets with the chicken, quinoa mixture, avocado, and cherry
Difficulty level: medium
tomatoes. Serve with the cilantro-yogurt sauce.
Preparation time: 15 minutes
Servings: 4
 INGREDIENTS

Dressing
C O O KI N G WI YH AVO CA D O S FRO M PERU

½ cup olive oil

¼ cup balsamic vinegar
3 tablespoons lime juice

Smoked salmon, peruvian

2 tablespoons honey
2 tablespoons soy sauce
Salt and pepper

Salad
avocado, blue cheese,
1 tablespoon unsalted butter
2 tablespoons sugar
and mixed greens salad
118

1 medium apple, peeled and coarsely chopped

3 cups mixed greens
PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

1 Peruvian avocado, pitted, peeled, and sliced

1/2 pound smoked salmon
1/2 pound mushrooms, cleaned and sliced To make the dressing, in a small bowl, whisk together the olive oil,
½ cup sliced and toasted almonds balsamic vinegar, lime juice, honey, and soy sauce. Season with salt and
1/4 cup crumbled blue cheese pepper to taste. Set aside.
1 cup red rose petals (optional)
In a small skillet, heat the butter and sugar. When the mixture begins to
darken and caramelize, add the apple and cook for 4 minutes. Set aside.

In a large bowl, combine the greens, avocado, smoked salmon,

RECIPE TIPS mushrooms, almonds, blue cheese, caramelized apples, and, if desired,
rose petals. Toss lightly with the dressing and serve.
Difficulty level: medium
Preparation time: 20 minutes
Servings: 4
 INGREDIENTS

Dressing
C O O KI N G WI YH AVO CA D O S FRO M PERU

4 tablespoons lime juice, divided

3 tablespoons olive oil, divided
1 tablespoon Dijon mustard
Salt and pepper

Salad
Peruvian avocado,
2 cups peeled and cooked medium shrimp
Salt and pepper
sautéed shrimp and
3 cups mixed greens
2 Peruvian avocados, pitted, peeled, and sliced
mixed greens salad
120

1 Camembert cheese, approximately 8 ounces, sliced

1 medium red bell pepper, seeded and cut into thin strips
PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

½ cup walnuts, chopped

For the dressing, in a small bowl, whisk together 3 tablespoons lime

juice, 2 tablespoons olive oil, and the mustard. Season with salt and
pepper to taste. Set aside.

In a large skillet, heat the remaining olive oil over medium heat and
sauté the shrimp for 2 minutes. Season with the remaining lime juice
and salt and pepper to taste. Set aside.
RECIPE TIPS
In a large bowl, carefully toss the greens, avocados, cheese, red bell
Difficulty level: low pepper, walnuts, and reserved shrimp. Serve with the mustard dres-
Preparation time: 10 minutes sing.
Servings: 4
 INGREDIENTS

2 Peruvian avocados, pitted and peeled,

C O O KI N G WI YH AVO CA D O S FRO M PERU

cut into ¾-inch cubes

2 medium tomatoes, peeled and seeded,
cut into ¾-inch cubes

Salad with peruvian

1 pound fresh cheese (queso fresco, fresh mozzarella,
farmer cheese, or other fresh soft cheese),
cut into ¾-inch cubes
4 slices crisp bacon, crumbled
Salt and pepper
avocado, tomato and
3 tablespoons olive oil cheese cubes
122

PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

In a large bowl, combine the avocados, tomatoes, cheese, and bacon.

Season to taste with salt and pepper. Add the olive oil and gently toss
before serving.

RECIPE TIPS

Difficulty level: low

Preparation time: 5 minutes
Servings: 4
 INGREDIENTS

2 Peruvian avocados, pitted, peeled, and cubed

C O O KI N G WI YH AVO CA D O S FRO M PERU

1 can (5-6 oz) water-packed tuna, drained

1 medium cucumber, seeded and diced
1 cup cherry tomatoes, halved
1 cup diced celery, diced
½ cup cilantro leaves, rinsed and finely chopped
¼ cup walnuts, chopped
¼ cup olive oil
½ cup lime juice
Peruvian avocado, tuna,
Salt and pepper
and vegetable salad
124
P ER UV IA N -I N SP IR ED R EC I PES

PREPARATION

In a large bowl, combine the avocado, tuna, cucumber, cherry

tomatoes, celery, cilantro, and walnuts. Gently toss with olive oil
and lime juice. Season to taste with salt and pepper to taste before
serving.

RECIPE TIPS

Difficulty level: low

Preparation time: 5 minutes
Servings: 4
 INGREDIENTS

6 tablespoons olive oil

C O O KI N G WI YH AVO CA D O S FRO M PERU

4 boneless, skinless chicken breast fillets,

about 6 ounces each
2 cups mixed greens
2 Peruvian avocados, pitted, peeled, and sliced Grilled chicken fillets with
peruvian avocado, mixed
1 cup coarsely chopped endive
½ cup red bell pepper strips
½ cup canned or jarred, drained hearts of palm,
cut into rounds
½ cup almonds, toasted
greens, red bell pepper,
Salt and pepper
and hearts of palm
126
P ER UV IA N -I N SP IR ED R EC I PES

PREPARATION

In a large skillet, heat 2 tablespoons olive oil over medium-low heat.

Add the chicken and cook until golden on all sides and cooked
through, about 10 minutes.

Meanwhile, to make the salad, in a large bowl, combine the greens,

avocado, endive, bell pepper, hearts of palm, and almonds. Drizzle
RECIPE TIPS with the remaining olive oil, season with salt and pepper to taste,
gently toss, and set aside.
Difficulty level: low
Preparation time: 15 minutes Slice each chicken breast, plate, and serve with the salad.
Servings: 4
 INGREDIENTS

Avocado puree
C O O KI N G WI YH AVO CA D O S FRO M PERU

3 Peruvian avocados, halved, pitted, and peeled

4 tablespoons plain yogurt
4 tablespoons olive oil, divided
2 tablespoons cilantro, rinsed and finely chopped
Grilled salmon over
1 tablespoon mint, rinsed and finely chopped
Salt and pepper
peruvian avocado and
½ cup cherry tomatoes, roasted
4 salmon fillets, 1/2 pound each cilantro puree
Mint leaves as garnish
128

PREPARATION
P ER UV IA N -I N SP IR ED R EC I PES

To prepare the puree, in a food processor, process the avocados,

yogurt, and 2 tablespoons of olive oil until it forms a smooth puree.
Add the cilantro and mint and season to taste with salt and pepper.
Set aside.

In a large skillet, gently heat the tomatoes over medium heat until
they soften, about 5 minutes. Set aside.

In the same skillet, heat the rest of the olive oil on medium heat and
RECIPE TIPS cook the salmon for 2 minutes on each side or until cooked through.
Remove from the heat and keep warm.
Difficulty level: low
Preparation time: 20 minutes Place the avocado puree on a serving platter and top with the cooked
Servings: 4 salmon. Garnish with the roasted cherry tomatoes and mint leaves.
 INGREDIENTS

3 packets (7 teaspoons) unflavored gelatin

C O O KI N G WI YH AVO CA D O S FRO M PERU

½ cup chicken broth

2 large Peruvian avocados, pitted and peeled
Juice of 1 lime Peruvian avocado, yogurt,
2 teaspoons yellow chili paste (aji amarillo)
1 cup plain yogurt shrimp, and hearts of
Salt and pepper
½ cup light mayonnaise palm terrine
1 cup medium shrimp, cooked and peeled
1 ½ cup canned or jarred hearts of palm, drained, PREPARATION
cut into rounds
130

1 Peruvian avocado, pitted, peeled, and sliced In a small microwaveable bowl, place the gelatin and broth, and allow
for garnish the gelatin to soak for a few minutes. Microwave at 30-second inter-
P ER UV IA N -I N SP IR ED R EC I PES

vals until the gelatin dissolves. Allow to cool.

In a food processor, process the whole avocados, lime juice, chili

paste, yogurt, and dissolved gelatin until smooth and well-mixed. Add
the mayonnaise, mix, season to taste with salt and pepper and set
aside.

Line a terrine mold or loaf pan with plastic wrap and place the shrimp
RECIPE TIPS in the bottom. Cover with half of the avocado mixture and then the
hearts of palm. Top with the remaining avocado mixture. Refrigerate
Difficulty level: medium until the terrine is set, at least 3 hours and preferably overnight. Un-
Preparation time: 30 minutes mold, cover well and refrigerate until ready to serve.
(plus 3 hours cooling)
Servings: 6 Garnish with avocado slices and serve cold.
 INGREDIENTS

1 cup soy sauce

C O O KI N G WI YH AVO CA D O S FRO M PERU

1 teaspoon toasted sesame seeds

½ teaspoon sesame oil
12 rice papers
2 carrots, peeled and finely grated
½ cup basil leaves, rinsed and blotted dry
½ cup mint leaves, rinsed and blotted dry
1 cup shrimp, cooked, peeled, and chillled
1 Peruvian avocado, pitted, peeled, and cut into strips
Rice paper rolls with
peruvian avocado,
shrimp, and basil
132
P ER UV IA N -I N SP IR ED R EC I PES

PREPARATION

Mix the soy sauce, toasted sesame seeds, and sesame oil in a bowl;
set aside.

In a pie plate or flat bowl,soak the rice paper in warm water one
piece at a time to rehydrate. Place each piece of rice paper on a flat
RECIPE TIPS surface. Place some of the grated carrot, basil, mint, shrimp, and
avocado in the center. Fold in both sides and roll up. Repeat for the
Difficulty level: medium remaining rice papers and ingredients.
Preparation time: 10 minutes
Servings: 4 Cut the rolls in half and serve with the reserved sauce.
 INGREDIENTS

Dressing
C O O KI N G WI YH AVO CA D O S FRO M PERU

1 Peruvian avocado, pitted and peeled

½ cup olive oil
¼ cup lime juice
Salt and pepper

Salad
6 ounces light cream cheese, at room temperature
Turkey roll, mixed greens,
1 teaspoon minced chives
1/2 pound sliced turkey ham
and bell pepper salad with
2 cups mixed greens
peruvian avocado dressing
134

½ cup thin red bell pepper strips

½ cup thin green bell pepper strips
P ER UV IA N -I N SP IR ED R EC I PES

1 cup cherry tomatoes, halved

PREPARATION

In a blender, blend the avocado, olive oil, lime juice, and salt and
pepper to form a smooth dressing. Set aside.

In a small bowl, mix together the cream cheese and chives. Lay a slice
of turkey ham on a flat surface and spread with some of the cream
cheese mixture, covering the entire surface. Roll up, slice into 2-inch
RECIPE TIPS pieces, and set aside. Repeat with the remaining turkey ham and cream
cheese mixture.
Difficulty level: low
Preparation time: 20 minutes In a large bowl, add the greens and top with the bell peppers, cherry
Servings: 4 tomatoes, and ham rolls. Serve the dressing with the salad.
 INGREDIENTS

3 cups heavy cream

C O O KI N G WI YH AVO CA D O S FRO M PERU

½ cup sugar
1 Peruvian avocado, pitted, peeled, and mashed
1 ½ cups passion fruit puree with seeds
Peruvian avocado,
1 packet unflavored gelatin
½ Peruvian avocado, pitted, peeled, and cubed
raspberry, and
1 cup raspberries
passion-fruit parfait
PREPARATION
136

In a large bowl, beat the cream until it begins to thicken and forms
P ER UV IA N -I N SP IR ED R EC I PES

very soft peaks. Avoid overbeating. Add the sugar, mashed avocado,
and passion fruit puree. Mix well and set aside.

In a small microwaveable bowl, soak the gelatin in 3 tablespoons

of water. Then heat in a microwave at 30-second intervals until the
gelatin dissolves. Carefully add to the passion fruit mixture.

Line a loaf pan with plastic wrap. Place the avocado cubes on
RECIPE TIPS the bottom, followed by half the passion-fruit mixture, half the
raspberries, and the remaining passion-fruit mixture. Smooth the top
Difficulty level: medium and freeze for 12 hours or overnight.
Preparation time: 25 minutes
(plus 12 hours cooling) Unmold onto a serving platter, and discard the plastic wrap. Let rest
Servings: 10 for 10 minutes before serving.
 INGREDIENTS
C O O KI N G WI YH AVO CA D O S FRO M PERU

1 medium Peruvian avocado, pitted,

peeled, and cut into chunks
1 ¼ cups packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/3 cups whole-wheat flour
1 ½ teaspoons baking soda
1 teaspoon cinnamon
Oatmeal peruvian
¼ teaspoon nutmeg
¼ teaspoon salt
avocado walnut cookies
138

2 cups rolled oats

1 cup walnuts, chopped
P ER UV IA N -I N SP IR ED R EC I PES

¾ cup raisins (optional) PREPARATION

Preheat the oven to 350° F. Grease a cookie sheet.

In a large mixing bowl, cream the avocado using an electric mixer.

Add the brown sugar and mix well. Add the eggs and vanilla and
continue beating until well-mixed.

Into a large bowl, sift the flour, baking soda, cinnamon, nutmeg and
RECIPE TIPS salt. Add to the avocado mixture. Beat slowly, gradually increasing the
speed to mix well. Mix in by hand the oats and walnuts, and raisins,
Difficulty level: medium if desired. Drop the mixture by tablespoonfuls onto a greased cookie
Preparation time: 25 minutes sheet. Bake 10 to 12 minutes or until cooked. Remove from the oven,
Servings: 20 cookies cool, and serve.
 Notes
PART ONE PART TWO
(1) Cocina Prehispánica, by Lucía Rojas de Perdomo, Editorial Voluntad, (1) La cocina norteña, by Gastón Acurio, Vol 7, p: 2, El Comercio
Bogotá, Colombia, 1994. Collection, Lima, Peru, 2006.
C O O KI N G WI YH AVO CA D O S FRO M PERU

(2) Ibid, p:124. (2) Ibid., pp: 8–9.

(3) Ibid, p:122. This information was obtained from the drawings and the (3) La cocina nikkei, by Gastón Acurio, Vol 4, p:. 2, El Comercio
relationship of Guamán Poma de Ayala. Collection, Lima, Peru, 2006.
(4) Ibid, p:142. (4) Ibid., pp: 18–19.
(5) www.gabrielbernat.es. (5) Nikkei es Perú, by Mitsuharu Tsumura and Josefina Barrón, published
(6) “Historia general y antropológica del área andina,” Monograph by by Telefónica, Lima, Peru, 2013, p: 44.
Martha Delfín Guillaumin, published at www.historiacocina.com. (6) Ibid., p: 216.
(7) www.gabrielbernat.es (7) Diccionario de Gastronomía Peruana Tradicional, by Sergio Zapata
(8) Source: www.pachacamac.cultura.pe. Acha, Fondo Editorial de la Universidad San Martín de Porres, 2nd
(9) Extracted from Producción de la Palta en el Perú, by Leslie Johanna ed., 2009.
Ortega Figueroa, published at www.monografías.com, in which she (8) La cocina criolla, by Gastón Acurio, Vol 1, El Comercio Collection,
cites Daniel Téliz from his book “El Aguacate y su manejo integrado.” Lima, Peru, 2006, p: 38.
(10) La cocina en el virreinato del Perú, by Rosario Olivas Weston, edited (9) Ibid., pp:46–49.
by the Escuela Profesional de Turismo y Hotelería of the Universidad (10) La cocina de las cebicherías, by Gastón Acurio, Vol 2, El Comercio
140

San Martín de Porres, Lima 2003 (1st edition). Collection, Lima, Peru, 2006, p: 8.
(11) Ibid, p:26. (11) Ibid., p: 30.
(12) Ibid, p:29. (12) Ibid., p: 25.
C I TA S / B IB LIO G RA FÍ A

(13) La cocina de las cebicherías, by Gastón Acurio. El Comercio collection, (13) La cocina novoandina, by Gastón Acurio, Vol 9, El Comercio
Vol 2, p:35. Empresa Editora El Comercio, Lima, Peru, 2006. Collection, Lima, Peru, 2006, p: 17.
(14) Ibid, p:29 (14) Bernardo Roca Rey, cited by Sara Beatriz Guardia in Una fiesta del
(15) Una fiesta del sabor, el Perú y sus comidas, by Sara Beatriz Guardia, sabor, el Perú y sus comidas, p: 150.
p:22. Edición Bonus, Lima, Peru, 2002. (15) Guardia, op. cit., p: 223.
(16) Olivas, pp. cit., p: 102. (16) La cocina del sur, by Gastón Acurio, Vol 8, El Comercio Collection,
(17) Olivas, op. cit., pp: 107, 110, 113, 114. Lima, Peru, 2006, pp: 20–37.
(18) Sara Beatriz Guardia, op. cit. Cited in “Bosquejo del Perú,” by (17) Guardia, op.cit., p: 329.
Samuel Haigh. (18) Zapata Acha op. cit., p: 412.
(19) Olivas, op. cit., pp: 186, 188. (19) La cocina de los chifas, by Gastón Acurio, Vol 3, El Comercio
(20) Olivas, op. cit., p: 190. Collection, Lima, Peru, 2006, p: 13.
(21) Olivas, op. cit., p: 284 and following. (20) Ibid., p: 19.
(22) Guardia, op. cit., pp: 93–94. (21) Ibid., p: 26–27.
(23) Guardia, op. cit., pp: 115–117. (22) La cocina de la calle, by Gastón Acurio, Vol 6, El Comercio Collection,
(24) Guardia, op. cit., p: 133. Lima, Peru, 2006, p: 8.
(23) Ibid., p:10.
(24) Guardia, op. cit., p: 25.
Books:
-Cocina Prehispánica, by Lucía Rojas de Perdomo, Editorial Voluntad, Bogotá, Colombia, 1994.
-Diccionario de Gastronomía Peruana Tradicional, by Sergio Zapata Acha, Fondo Editorial de la Universidad San Martín de Porres, 2nd ed, 2009.
-El Perú y sus manjares, un crisol de culturas, by Josie Sisón Porras de De la Guerra, prepared by Rafael del Pozo Ayllón, Lima, Peru, 1994.
-La cocina en el virreinato del Perú, by Rosario Olivas Weston, edited by the Escuela Profesional de Turismo y Hotelería of the Universidad San Martín de Porres, Lima, Peru, 2003 (1st edition).
-La cocina norteña, by Gastón Acurio, Vol 7, p. 2, El Comercio collection. Lima, Peru, 2006.
-La cocina nikkei, by Gastón Acurio, Vol 4, p. 2, El Comercio collection. Lima, Peru, 2006.
-La cocina criolla, by Gastón Acurio, Vol 1, El Comercio collection. Lima, Peru, 2006.
-La cocina de las cebicherías, by Gastón Acurio, Vol 2, El Comercio collection. Lima, Peru, 2006.
-La cocina novoandina, by Gastón Acurio, Vol 9, El Comercio collection. Lima, Peru, 2006.
-La cocina del sur, by Gastón Acurio, Vol 8, El Comercio collection. Lima, Peru, 2006.
-La cocina de los chifas, by Gastón Acurio, Vol 3, El Comercio collection. Lima, Peru, 2006.
-La cocina de la calle, by Gastón Acurio, Vol 6, El Comercio collection. Lima, Peru, 2006.
-Las primeras cocinas de América, by Sophie D. Coe, Editorial Fondo de Cultura Económica, Mexico, 2004
-Nikkei es Perú, by Mitsuharu Tsumura and Josefina Barrón, published by Telefónica, Lima, Peru, 2013.
-Una fiesta del sabor, el Perú y sus comidas, by Sara Beatriz Guardia, p: 22. Edición Bonus, Lima, Peru, 2002.

Web Sites:
-www.gabrielbernat.es
-www.Pachacamac.cultura.pe.

Articles:
-“Historia general y antropológica del área andina,” by Martha Delfín Guillaumin, www.historiacocina.com.
-“Producción de la Palta en el Perú,” by Leslie Johanna Ortega Figueroa, www.monografías.com.
COOKING WITH