What to cook at Easter? This period is taken by faithful believers as days to reflect and remember the life, passion and death of Jesus Christ, the son of God. Peru is one of the countries that still maintain customs in the midst of religious commemorations that coincide with the long holiday. Among these expressions of faith is the day of fasting and the non-consumption of red meat, so fish and its derivatives are chosen.
Peru has a wide variety of marine species that can be consumed, especially on this type of occasion. Here are the quick and easy recipes, with ingredients and the step by step preparation, so that you can cook, taking fish as the basis of these cymbals.
5 RECOMMENDATIONS FOR BUYING FISH
The government presented some tips for Peruvians to learn how to buy this fresh product.
- Check that fresh fish have scales tightly attached to each other and strongly attached to the skin and have a metallic sheen.
- The eyes should occupy the entire orbital cavity, be transparent, bright and protruding. The muscles should be tightly attached to the spine and should not separate when applying pressure.
- The smell should always be soft and pleasant. All products must be refrigerated or covered with ice.
- If you buy frozen fish, they must be completely rigid, without erosion or tears in the skin.
- If you buy filleted fish, see that there are no color differences on the entire surface of the cut.
RECETA LECHE DE TIGRE
INGREDIENTS: 100 grams of fish (to liquefy), 1 tablespoonful of celery, 1 teaspoon of kion, 1 teaspoon of garlic, white pepper and salt to taste, 1 tablespoonful of chopped cilantro (to blend), 3/4 cup of fish broth, 3/4 cup of lemon juice, 1/2 unit of chili limo, 100 grams of diced fish, 4 ice cubes, 1 tablespoonful chopped cilantro, 1/2 lemon unit, 1 onion unit and 1/2 cup parboiled corn.
PREPARATION: Cut the fish. Place it in the blender. Finely chop the celery and crush the kion into a paste. Add them to the blender with the garlic, salt and pepper to taste, plus the cilantro finely and add it. Add the fish broth and lemon juice. Blend with the limo pepper. [Read the full recipe here]
RECETA CHICHARRÓN DE POTA
INGREDIENTS: Pota, 2 onions, 2 cloves of garlic, 2 tablespoons of mustard, pepper, cumin, oregano, milk, tea, lemon, salt to taste, 3 eggs, cornmeal and vegetable oil.
PREPARATION: In a pot add the pot with two cups of water. Add the onion cut in two and 1 clove of garlic. (Chef's tip: if you don't want the smell of the pot to be too intense, you can add an envelope of tea.) Cover the pot and let it cook for 20 to 25 minutes. In a bowl of ice water we add the cooked pot. We remove the membrane that it carries and cut the meat. [Read the full recipe here]
RECETA CHUPE DE PESCADO
INGREDIENTS: 300 g of pieces of fish, 1/2 cup oil, 1 cup of chopped onion, 4 cloves of chopped garlic, 2 chopped tomato without skin or seeds, 3 liters of fish broth, 1/2 cup of rice, 1/2 kilo of white potato peeled and cut in half; 1 sliced corn, 1 cup green beans, 1 cup of cabbage in pieces, 1 cup of diced squash, 1/2 cup chopped huacatay, 2 eggs, 200 ml of evaporated milk, 250 gr of crumbled fresh cheese, pepper and salt to taste.
PREPARATION: Put in a pot 3 liters of water, the fish spine, together with the bones and the head. Add one onion, two whole garlic, pieces of kion and salt. Let it boil about 15 minutes. After that time passes, it will be time to break or crush the bones in the same pot, with the intention that the flavor intensifies and let it boil for 5 more minutes. Take a colander and bowl and drain all the broth through the strainer. Reserve the pure broth without any residue. [Read the full recipe here]
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