Navidad Limeña: A Peruvian Christmas Feast in Lima

1. Starter: Causa Limeña

• Description: A traditional Peruvian appetizer made with layers of seasoned mashed potatoes, avocado, and chicken or seafood.

• Ingredients:

  • 2 lbs yellow potatoes, boiled and mashed

  • 1/4 cup lime juice

  • 1/4 cup olive oil

  • 2 chicken breasts, cooked and shredded

  • 1 avocado, sliced

  • 1/4 cup mayonnaise

  • Salt and pepper to taste

  • Olives and boiled eggs for garnish

• Method: Mix mashed potatoes with lime juice, olive oil, salt, and pepper. In a mold, layer half of the potatoes, followed by avocado slices and shredded chicken mixed with mayonnaise. Top with the remaining potatoes. Chill, unmold, and garnish with olives and boiled eggs.

2. Main Course: Lomo Saltado

• Description: A popular Peruvian stir-fry dish that combines marinated strips of sirloin with onions, tomatoes, and French fries.

• Ingredients:

  • 1 lb sirloin steak, cut into strips

  • 2 onions, sliced

  • 2 tomatoes, cut into wedges

  • 2 cloves garlic, minced

  • 1/4 cup soy sauce

  • 1/4 cup vinegar

  • 1/2 lb French fries

  • 1 tablespoon aji amarillo paste (Peruvian yellow chili)

  • Fresh cilantro, chopped

  • Salt and pepper to taste

  • Oil for cooking

• Method: Marinate steak in soy sauce, vinegar, garlic, salt, and pepper. Stir-fry steak in hot oil until browned. Add onions, tomatoes, and aji amarillo paste; cook briefly. Mix in French fries and cilantro before serving.

3. Side Dish: Arroz con Pato (Duck Rice)

• Description: A flavorful rice dish cooked with duck, beer, cilantro, and Peruvian spices.

• Ingredients:

  • 1 whole duck, cut into pieces

  • 2 cups rice

  • 1 cup dark beer

  • 1 bunch cilantro, blended with 1/2 cup water

  • 1 onion, chopped

  • 1 red bell pepper, chopped

  • 3 cloves garlic, minced

  • 1 teaspoon cumin

  • Salt and pepper to taste

  • Oil for cooking

• Method: Season duck with salt, pepper, and cumin. Brown in oil, set aside. In the same pot, cook onions, bell pepper, and garlic. Add rice, cilantro mixture, and beer. Place duck on top. Cover and simmer until rice is cooked.

4. Salad: Ensalada de Quinoa

• Description: A healthy and refreshing salad featuring quinoa, a staple grain of the Andes.

• Ingredients:

  • 1 cup quinoa, cooked and cooled

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • 1 red onion, finely chopped

  • 1 avocado, diced

  • 1/4 cup lime juice

  • 1/4 cup olive oil

  • Fresh parsley, chopped

  • Salt and pepper to taste

• Method: In a large bowl, combine quinoa, tomatoes, cucumber, onion, and avocado. Whisk together lime juice, olive oil, salt, and pepper for the dressing. Pour over the salad, toss gently. Garnish with parsley.

5. Dessert: Picarones

• Description: Traditional Peruvian doughnuts made from sweet potato and pumpkin, served with a sweet syrup.

• Ingredients:

  • For the picarones:

    • 1 cup mashed sweet potato

    • 1 cup mashed pumpkin

    • 2 cups flour

    • 1 teaspoon yeast

    • 1/2 teaspoon aniseed

    • Oil for frying

  • For the syrup:

    • 1 cup molasses

    • 1 cinnamon stick

    • 1 clove

    • Orange peel

• Method: Mix sweet potato, pumpkin, flour, yeast, and aniseed. Let the dough rise. Heat oil, shape dough into rings, and fry until golden. For syrup, simmer molasses with cinnamon, clove, and orange peel. Drizzle over picarones.

6. Beverage: Pisco Sour

• Description: A classic Peruvian cocktail made with pisco, lime juice, and egg white.

• Ingredients:

  • 2 oz pisco

  • 1 oz lime juice

  • 1/2 oz simple syrup

  • 1 egg white

  • Angostura bitters for garnish

  • Ice

• Method: In a shaker, combine pisco, lime juice, simple syrup, egg white, and ice. Shake vigorously. Strain into a glass and add a few drops of bitters on the foam.

This Lima Christmas dinner spread offers a rich array of flavors, combining traditional Peruvian dishes with festive flair, perfect for a sophisticated and joyful holiday celebration.

​