Black Stone on a White Stone |
Capital: Lima
Information
CIA World Factbook: Peru
https://www.cia.gov/library/publications/the-world-factbook/geos/pe.html
BBC Country Profiles
http://news.bbc.co.uk/2/hi/americas/country_profiles/1224656.stm
Enchanted Learning: Peru
http://www.enchantedlearning.com/southamerica/peru/
Perry Castaneda Maps: Peru
legacy.lib.utexas.edu/maps/peru.html
Music of Peru
https://open.spotify.com/playlist/6yDquLMw86j9rM90zcYfSn
CIA World Factbook: Peru
https://www.cia.gov/library/publications/the-world-factbook/geos/pe.html
BBC Country Profiles
http://news.bbc.co.uk/2/hi/americas/country_profiles/1224656.stm
Enchanted Learning: Peru
http://www.enchantedlearning.com/southamerica/peru/
Perry Castaneda Maps: Peru
legacy.lib.utexas.edu/maps/peru.html
Music of Peru
https://open.spotify.com/playlist/6yDquLMw86j9rM90zcYfSn
Peruvian Artists
Traditional Dance
Food
Tacu - Tacu by Katoy
Jena, DE
I don't usually eat beans, but when it´s about Tacu-Tacu I don't think twice. This delicious dish is the food par excellence in Peru, as it is a simple and effective way to use leftover rice and beans and get as a result a tasty and nutritious meal.
Tacu - Tacu means also tradition because of its main ingredients: Yellow Chilli Pepper and Canary beans, both of them originated in Peru and used in the original recipe.
Of course it´s also possible to replace the canary with the navy beans, so there is no excuse to try it!
Peruvian Ceviche by Christy Corey
West Hartford, CT, US
I immediately fell in love with ceviche when I traveled to Peru. Upon arriving back home, even I made the dish for my friends! They were skeptical when I served them raw fish in a bowl and they asked, "So... now we cook it?".
For this illustration, I combined a recipe illustration showcasing the freshness of the food, with a map of my journey from my sketchbook.
West Hartford, CT, US
I immediately fell in love with ceviche when I traveled to Peru. Upon arriving back home, even I made the dish for my friends! They were skeptical when I served them raw fish in a bowl and they asked, "So... now we cook it?".
For this illustration, I combined a recipe illustration showcasing the freshness of the food, with a map of my journey from my sketchbook.
Main Dish
Ceviche Peruano
Fish Marinated in Lime and Lemon Juice
Note
This is a favorite in coastal Peru.
Ingredients
1 cup fresh lime juice
1 cup fresh lemon juice
4 dried hontaka chilies, seeded and pulverized with a mortar and pestle
2 red onions, sliced 1/8 inch thick and separated into rings
1/4 teaspoon finely chopped garlic
1 teaspoon salt
Freshly ground black pepper
2 pounds gray sole fillets, cut into 1-inch pieces (or substitute any other firm white, delicately-flavored fish)
4 quarts water, divided
3 large sweet potatoes, unpeeled
4 ears fresh corn, shucked and cut crosswise into 1 1/2-inch rounds
2 heads Boston or romaine lettuce, washed, separated into leaves, and chilled
2 fresh hot red chilies, washed, split, seeded, de-ribbed, and cut lengthwise into 1/8-inch strips
Directions
Ceviche Peruano
Fish Marinated in Lime and Lemon Juice
Note
This is a favorite in coastal Peru.
Ingredients
1 cup fresh lime juice
1 cup fresh lemon juice
4 dried hontaka chilies, seeded and pulverized with a mortar and pestle
2 red onions, sliced 1/8 inch thick and separated into rings
1/4 teaspoon finely chopped garlic
1 teaspoon salt
Freshly ground black pepper
2 pounds gray sole fillets, cut into 1-inch pieces (or substitute any other firm white, delicately-flavored fish)
4 quarts water, divided
3 large sweet potatoes, unpeeled
4 ears fresh corn, shucked and cut crosswise into 1 1/2-inch rounds
2 heads Boston or romaine lettuce, washed, separated into leaves, and chilled
2 fresh hot red chilies, washed, split, seeded, de-ribbed, and cut lengthwise into 1/8-inch strips
Directions
- In a large bowl, mix the lime and lemon juice, ground dried chilies, onion rings, garlic, salt, and a few grindings of pepper. Place the fish in a flat glass or ceramic dish (a metal dish or utensil may affect the flavor of the dish) and pour the marinade over it. If the marinade does not cover the fish, add more lemon or lime juice. Cover and refrigerate for 3 hours, or until the fish is white and opaque, indicating that it is fully marinated.
- About 30 minutes before serving, bring about 2 quarts of water to a boil in a 3- to 4-quart saucepan. Drop in the sweet potatoes, cover the pan, and cook over moderate heat for 25 minutes, or until tender. Drain the potatoes, peel them, and cut each crosswise into 3 rounds. Meanwhile, bring 2 quarts of water to a boil in a separate saucepan. Drop in the corn and boil it, uncovered, for 5 to 10 minutes, until tender. Drain.
- To assemble each serving, shape several lettuce leaves into a cup on a plate. Place a portion of marinated fish in each cup and garnish it with onion rings and strips of fresh chili. Place a sweet potato round at one side of the cup, several corn rounds at the other, and serve at once.
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