Peruvian food

Based on dishes asked by Japanese Organizations, I would like to share the name of Peruvian dish, ingredients and receipt.

Chilcano soup

Name of Dish: Chilcano (Fish Soup)
Serves: 4–5 persons

Ingredients

500 g fresh fish bones (from the same day)
2 kg fresh fish meat (from the same day)
Water (enough to cover and make soup)
Fresh ginger (a small piece, sliced)
Fresh garlic (2–3 cloves, crushed)
Fresh celery (1 stalk, chopped)
Fresh red onions (2, sliced)
Fresh cilantro (a handful, chopped)
Salt (to taste)
1 kg thin noodles

Place the fish bones and fish pieces in a pot with water. Add all the vegetables (cut into medium-sized pieces) and cook thoroughly. Once cooked, strain the soup and discard the solids.

Return the clear broth to the pot and add thin noodles, small pieces of fish, vegetables, onion slices, and potato. Let everything cook until tender.

Before serving, add a squeeze of lemon and adjust the salt to taste. Serve hot.

Name of Dish: Tallarin Saltado de Pescado (Peruvian Stir-Fried Noodles with Fish)

Name of Dish: Tallarin Saltado de Pescado (Peruvian Stir-Fried Noodles with Fish)
Serves: 4–5 persons

Ingredients

2 kg fresh fish
2 fresh red onions
Fresh cilantro (a handful, chopped)
Fresh garlic (2–3 cloves, crushed)
Oyster sauce (to taste)
2 fresh red tomatoes
1 fresh red paprika (bell pepper, sliced into long strips)
1 kg pasta noodles
Salt (to taste)

Serves: 4–5 persons

Instructions

Prepare the base:
In a large pan, heat a little oil and sauté finely chopped ginger until fragrant.
Add small pieces of onion, then garlic, and fry until golden.
Add the fish:
Add fresh fish pieces to the pan.
Use a little butter for extra flavor and to help with frying.
Add paprika cut into long slices and continue frying.
Combine ingredients:
Finally, add canned fish and mix well with the fried ingredients.
Prepare the noodles:
In a separate pot, boil the noodles until cooked, then drain.
Mix everything:
Add the noodles to the pan with the fish and vegetables.
Stir well to mix all the flavors.
Add oyster sauce and toss until evenly coated.
Serve hot and enjoy!

Ceviche Ingredients for 15 People (English, Japan-friendly)

Everything can be available in Youmetown Japan (Higashihiroshima).

Lemons – 1 bottle 7 Eleven (choose juicy lemons; レモン)
Salt – to taste (しお)
Ajinomoto (MSG) – 2 teaspoons (味の素)
Black pepper – 1 teaspoon (こしょう)
Fresh garlic – 6 to 8 cloves, finely chopped (にんにく)
Fresh ginger – a medium piece, grated (しょうが)
Fish stock – 3 cups, cold (魚のだし)
Fresh fish – 3 kg, white fish. (NO BONDS).

Sea food - 2 kg, is also OK. BUT check restrictions.

seaweed - 500 grames.
Red onion – 3 large onions, sliced in julienne (紫玉ねぎ)
Cilantro – 1 large bunch, finely chopped (パクチー)
Celery – 1 large stalk, finely chopped (セロリ)
Aji amarillo – 3 small chilies or 3 small yellow paprikas (パプリカ黄) if no Peruvian chili available (AMAZON ).
Sweet potatoes – 4 to 5 medium (さつまいも), boiled with skin
Lettuce leaves – 2–3 heads (レタス), for plating