Californian Peruvian Cuisine

When faced with a group dinner, the Baker and her group of seven others chose to make Peruvian food: something they had tried in restaurants and even in its country of origin but never had attempted to create themselves.

Though Peruvian food is not usually thought of as providing well-rounded meals or healthy cuisine, it can be. The group began with research to find recipes that sounded good to them. And, as a part of their research, they looked for recipes that used more vegetables and other healthy foods. They used the following sources for recipes:

Then they came up with the menu:

  • Starter: Ceviche
  • Meat dish: Lomo Saltado
  • Starch: Papas a la Huancaina
  • Salad: Peruvian Quinoa Salad and Green Salad
  • Dessert: Arroz con leche

The ceviche has lime juice, cilantro, red onions, tilapia, sweet potato and garlic. Be sure not to help with juicing the limes if you have any small cuts, as the acidity of the limes will make them hurt.


The lomo saltado was prepared in a wok and included peppers and tomatoes.

The potato dish was heavy on the cream, cheese, and saffron. It was topped with onion and hard boiled egg. Be sure to stir the cheese and cream as the dish comes together to avoid it burning or curdling in the pan. Also, this is a very heavy dish. Be prepared to take a nap if you eat more than two or three bites.


The salad includes quinoa, cucumber, green pepper, tomato, cojita cheese, red onion, avocado, lime juice, olive oil, and cilantro.


The group was very happy with the meal that they prepared. It was delicious and made for a great group activity.


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