Appetizers, known as entradas in Peru, are an important part of Peruvian cuisine and culture. They are served before the main dish and are meant to stimulate the appetite. Peruvian appetizers showcase the diversity of Peruvian ingredients and cooking techniques, ranging from light salads to hearty fried dishes. Some of the most popular and iconic Peruvian appetizers include ceviche, causas, papa a la huancaína, tacu tacu, and anticuchos.
What is the purpose of an appetizer?
The purpose of an appetizer is to stimulate the appetite and prepare the palate for the upcoming meal. Appetizers are usually light, small bites that are meant to be shared. They showcase flavors and ingredients that provide a taste of what’s to come in the main courses. In Peru, appetizers are culturally important as sharing starters is a key part of the dining experience. They allow diners to sample a variety of flavors before the main event.
What are some typical appetizers in Peru?
Ceviche
Ceviche is Peru’s national dish and one of the most popular appetizers. It consists of raw fish that is marinated in citrus juices, mainly lime juice. The citric acid “cooks” the fish, resulting in a tender texture. Ceviche is often paired with onions, chilies, sweet potato, and corn. The lime marinade imparts a bright, refreshing flavor. Some key ceviche tips:
- Use very fresh, sushi-grade raw fish such as corvina, sole, or sea bass
- Marinate the fish for just 1-2 hours to avoid overly “cooking” the fish
- Tailor the heat by adjusting the amount of chili pepper
- Serve ceviche cold, not room temperature
Causa
Causa is a layered Peruvian potato dish that makes an excellent appetizer. Mashed yellow potatoes are combined with lime juice, chilies, and oil to form the base. Layers of avocado, chicken, seafood, egg, or other ingredients are then added. Causa has a refreshing flavor contrast of creamy potato and tangy lime. Some key tips for perfect causas:
- Use flavorful yellow potatoes
- Make sure potatoes are well-mashed and smooth
- Chill causas for at least 30 minutes before serving
- Use ring molds to create neat, compact layers
Papa a la Huancaína
This appetizer features boiled potato slices topped with a creamy huancaína sauce. The sauce is made from Peruvian yellow chilies, fresh cheese, evaporated milk, and crackers. It has a spicy kick balanced by the mild potatoes and creamy texture. Tips for the best papa a la Huancaína:
- Use yellow Peruvian ají amarillo chilies for authentic flavor
- Allow the boiled potatoes to cool before adding the sauce so they hold their shape
- Garnish with hard-boiled egg, black olives, lettuce
- Serve cool or at room temperature
Tacu Tacu
Tacu tacu is a pan-fried rice and bean dish that makes for a hearty appetizer. Beans are cooked until creamy and then combined with rice and aromatics. The mixture is pan-fried until crispy on the outside. Protein such as fish or shrimp is sometimes added on top. Key tips include:
- Use authentic Peruvian canary beans or pallares
- Allow beans to cool before mixing with rice
- Pan fry in small batches for even crisping
- Top with a sunny side up egg or seared fish
Anticuchos
Anticuchos feature beef heart that is marinated in vinegar, garlic and spices, then skewered and grilled. The acid in the marinade helps tenderize the meat. Anticuchos make for a flavorful, protein-packed starter. Tips for anticuchos success:
- Marinate the meat for at least 2 hours, or up to 24 hours
- Use high heat to sear the meat and render fat
- Serve with roasted corn and potatoes
- Offer a range of sauce options like spicy rocoto sauce
What other popular appetizers are part of Peruvian cuisine?
In addition to the classics, some other popular Peruvian appetizers include:
Yuca Frita (Fried Yucca)
Thinly sliced yucca, also known as cassava or manioc, is salted and then deep fried resulting in crisp, golden fries. They are served with various sauces like huancaína or cream.
Tamalitos
These little corn cakes are made with fresh corn, filled with meat or cheese, wrapped in a corn husk or banana leaf and then steamed.
Tequeños
With origins in the Andes region, tequeños feature melted cheese wrapped in wonton-like dough that is fried. Great served with guacamole or cream.
Solterito
A light salad featuring lima beans, corn, tomato, onion, rocoto pepper and feta cheese dressed in olive oil, lime juice, garlic and oregano.
Papas a la Huancaína
Hot peppers blended into a creamy sauce are poured over boiled potatoes for a spicy kick. Often garnished with eggs and olives.
Salchipapas
Thinly sliced hot dogs and fries topped with unique sauces like pink peppercorn and mustard or huancaína sauce.
Ocopa
A cool, creamy appetizer with boiled potatoes topped with a huacatay herb cheese sauce and garnished with eggs and olives.
Causa Limeña
Layers of mashed potato, chicken salad, avocado and aji pepper gel create this modern twist on a Peruvian classic.
Leche de Tigre
The lime marinade left over from making ceviche is served as a shot. It packs a tangy citrus punch.
What ingredients and flavors define Peruvian appetizers?
Peruvian appetizers beautifully showcase the diverse ingredients and flavors of the region. Here are some of the defining elements:
Potatoes
Potatoes originated in Peru and remain an integral ingredient. Varieties like yellow Peruvian, huayro, sweet potato and purple potato are creatively used in appetizers.
Corn
Large-kernel Andean corn, choclo, brings its big corn flavor to dishes like tamales, causas and solterito salad.
Seafood
The coastal location provides incredible seafood like white fish, shrimp and scallops that star in ceviches and causas.
Ají Peppers
Locally grown hot peppers like ají amarillo, ají limo and ají rocoto bring heat and fruity, floral notes.
Limes and Citrus
Limes are integral for ceviche’s tangy marinade. Other citrus like orange and grapefruit also feature.
Herbs
Fresh herbs like cilantro, parsley, and huacatay (black mint) add aromatic vibrancy.
Cheese
Local soft white cheese brings a mild, creamy element while feta’s brininess balances dishes.
What are the different ways Peruvian appetizers are prepared?
Peruvian appetizer preparation techniques include:
Raw
Raw fish and seafood are marinated in citrus for ceviches and tiraditos. Vegetables may also be served raw like in solterito salad.
Frying
Items like yuca, tequeños and tacu tacu are fried in oil until crispy and golden brown.
Boiling
Potatoes, yucca and corn are boiled until tender before being used in appetizers.
Steaming
Humitas and tamalitos made with fresh corn dough are wrapped and then steamed.
Grilling
Meats like the beef heart in anticuchos are marinated then grilled over charcoal.
Seared
Fish, scallops and other seafood are quickly seared over high heat to add texture.
Mashing
Potatoes and beans are mashed and made creamy to form the base of dishes like causas.
Blending
Chilies, cheese, lime and herbs are blended into iconic sauces like huancaína.
Layering
Causas, papa a la huancaína and other items are assembled into neat layers.
Cooling and Chilling
Allowing items like boiled potatoes to cool helps them hold their shape when sauced. Chilling also allows the bright flavors to pop.
Are appetizers shared in Peruvian culture?
Yes, sharing appetizers is an integral part of Peruvian dining culture. Rather than individual appetizer portions, dishes are presented family-style so everyone can taste and share. Having 2-3 appetizers on the table allows diners to sample different flavors and ingredients before the main course.
Appetizer sharing and sampling various dishes is a time of lively conversation and community. It provides the chance to enjoy the artful presentation of the starters as well. The shareable nature of Peruvian appetizers echoes the communal, familial spirit that defines Peruvian culture as family and community are core aspects of life.
How do you incorporate Peruvian appetizers into a full meal?
Here are some tips for planning a complete Peruvian meal featuring appetizers:
- Select 2-4 appetizer options depending on the number of guests
- Aim for a mix of appetizers with different textures and preparation methods like causas, ceviche, anticuchos
- Keep appetizers on the lighter side to leave room for main courses
- Include an appetizer salad for balance and freshness
- Pair the starters with a pisco cocktail, beer or a light white wine
- Allow the appetizers to guide the flavor profile and ingredients for main dishes
- For dessert, offerings like picarones, arroz con leche or mazamorra morada make a nice finish
What are some tips for serving Peruvian appetizers?
Tips for beautifully presenting Peruvian appetizers include:
- Make individual portions for items like papa a la huancaína for easier sharing
- Use fun presentation like serving ceviche in concave potato cups
- Alternate colors and textures for visual appeal
- Incorporate fresh garnishes like cilantro, corn nuts, chili peppers
- Chill cold appetizers like causas thoroughly before serving
- Serve grilled items like anticuchos very hot off the grill
- Offer a selection of traditional salsa options like salsa criolla and ocopa sauce
- Provide spoons along with forks for scooping soft appetizers
Conclusion
Peruvian appetizers offer a fabulous glimpse into the vibrant ingredients, textures, flavors and culinary creativity of this amazing food culture. From cool and tangy ceviche to crispy fried tequeños to hearty anticuchos, they provide the perfect start to an incredible Peruvian meal. Appetizers are also meant for sharing, echoing the communal spirit of the culture. With bright produce, hearty potato and corn, excellent seafood and meat, zesty sauces, and artful presentation, Peruvian appetizers showcase the diversity and depth of this treasured cuisine.