Recipes

Peru is a seafood nation. More than 1,500 miles of Pacific coastline, the cold and abundant Humboldt Current, and a culinary tradition built around fish and shellfish going back thousands of years. When Peruvians eat shrimp, lobster, or crab, they...

Peru has one of the world's great culinary fusions, and most people outside of Lima have never heard of it. Nikkei cuisine — born from the Japanese immigrant community that settled in Peru's coastal cities in the late 19th century...

Weeknight dinner doesn't have to mean compromise. This is 15 minutes, one pan, and it tastes like you planned it in advance. Aji amarillo — Peru's signature yellow pepper sauce — has a natural affinity with salmon. The pepper's fruity...

Salmon on the grill is easy to get wrong. Too long and it dries out. Not enough flavor and it's just fish. The solution to both problems is aji verde. Verde — our green Peruvian sauce built on cilantro, garlic,...

If ceviche is Peru's national dish, tiradito is its most elegant cousin. Same idea — raw fish, citrus, aji amarillo — but the execution is completely different. Where ceviche is cubed and marinated, tiradito is sliced thin and dressed at...

Shrimp scampi is one of those dishes everyone has an opinion about. Too buttery. Not enough garlic. Too much lemon. Not enough wine. Everybody's got a version. Here's ours: swap the parsley for aji verde, and watch the whole thing...