Peruvian Dinner Party: Shrimp and Garlic Chive Causa, Vegetarian Tacu Tacu, Tamalitos with Onion Sauce, and Dairy-Free Maple-Lucuma Ice Cream

Two of my favourite things:

1. Relaxed dinner parties with appreciative friends

2. Chili Peppers

Maybe not in that order…

So when I came back from Lima, Peru, I brought dried aji amarillo (orange hot chili peppers), white corn maize flour for tamales, and powdered lucuma with me. My plan was to do a low-fuss Peruvian meal combining all sorts of traditions that may or may not actually go together in that country, but would give a kind of overview of what the various regions of the country had to offer.

The menu:

White corn tamales with onion sauce

fish-tamalito-peruvian-onion-salsa

onion-salsa-for-peruvian-tamales

Fresh tomato salsa

tomato-salsa-jalapeno

Jalapeno salsa

Aji Amarillo salsa

Shrimp de Matane (Quebec Nordic shrimp) “causa” (and a vegetarian version with blanches garlic chives)

shrimp-causa-peruvian-meal-

Vegetarian “tacu tacu”

peruvian-meal-tacu-tacu-tomato-salsa-aji-amarillo-chili-paste-causa-tamalito-tamal-onion-salsa

tomato salsa, tacu tacu, amarillo chili paste, causa mayonnaise, and tamalito with onion salsa

and for dessert, Lucuma-Maple Syrup Ice Cream

low-fat-dairy-free-maple-lucuma-ice-cream

Lucuma Maple Syrup Ice Cream

The recipes partly came from the website “The Art of Peruvian Cuisine“, and partly from googled recipes that looked authentic. The ice cream was a hybrid of my own creation, and was honestly the best dessert (and ice cream) I’ve made in months (and THAT is saying something because I’ve been on a bit of an ice cream streak).

Above are the pictures, and the recipes are soon to come!

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1 Response

  1. mv says:

    This looks fabulous! I wish I’d been there…

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