Alright, let’s talk about the time I tried to make some Peruvian appetizers. I saw a bunch of recipes online and thought, “Hey, why not give it a shot?” I’m no chef, but I do enjoy experimenting in the kitchen. So, I gathered some common ingredients, you know, stuff like corn, peppers, and beans—Peruvian staples, as I learned.
First up, I tried making ceviche. I’d heard so much about it; it’s like the poster child of Peruvian appetizers. I chopped up some fresh fish—not sure what kind, the guy at the counter just said it was good for ceviche—and marinated it in lime juice. Then I tossed in some onions, salt, and a few chili peppers. I let that sit for a while, and let me tell you, the fish “cooked” in the lime juice. It was a trip to see. Tasted pretty good, too, though I might have gone a bit heavy on the lime.
- Ceviche: Fish, lime juice, onions, salt, chili peppers
Next, I attempted some cheesy Peruvian tequeños. They’re like cheese sticks but with a Peruvian twist. I bought some wonton wrappers and filled them with this white cheese I found. Folded them up and fried them until they were golden brown. They were crispy on the outside and gooey on the inside. Definitely a hit, though they were a bit greasy. Nothing a little paper towel couldn’t fix, though.
- Tequeños: Wonton wrappers, white cheese
I also gave empanadas a go. I made a simple filling with some ground beef, onions, and peppers. I found some pre-made empanada dough at the store, which saved me a lot of time. I stuffed the dough with the filling, crimped the edges, and baked them. They turned out alright, a bit dry, maybe I overbaked them. But hey, not bad for a first try.
- Empanadas: Ground beef, onions, peppers, empanada dough
Lastly, I whipped up some “Choclo con queso,” which is basically corn with cheese. Super simple. I boiled some corn on the cob and served it with slices of fresh cheese. It’s a popular snack in Peru, I read. It was okay, nothing too exciting, but it was easy to make, and I didn’t mess it up, so that’s a win in my book.
- Choclo con queso: Corn on the cob, fresh cheese
My Final Thoughts
So, that was my little Peruvian appetizer adventure. It was fun to try something new. Some dishes were a success, some were so-so, but I learned a lot. I might try making them again, maybe with a bit more practice. It’s always a good time when you are messing around the kitchen with some different foods, you know? Give it a try sometime; it’s a blast!
