I’m taking you straight to Peru with 10 traditional appetizers that’ll make any meal feel like a celebration. Peruvian food might not be the first cuisine you think of, but trust me, the flavors are incredible and the cooks really know what they’re doing. These starters set the stage perfectly for the main course and dessert.
1. Tamales Verdes
Tamales are a labor of love, no question. I’ve made enough to know that a two hour start to finish window is actually pretty quick for homemade tamales.
These come together faster than a lot of recipes I’ve tried. And when you bite in? You get this gorgeous, delicate, just a touch spicy flavor that’s part Creole, part Mexican, and wholly, wonderfully Peruvian.
2. Mango Ceviche
Ceviche is always a hit, and this mango version is one of my absolute favorites. What makes it special is that it skips the seafood and chicken entirely.
It’s completely vegan. Just onions, juicy mango, lime, orange juice, habaneros, a drizzle of avocado oil, cilantro, and a little salt come together in the freshest way.
3. Solterito (Peruvian Chopped Salad)
If you’re a chopped salad person, the kind with lots of little chunky, satisfying bits, this Peruvian beauty will absolutely be your jam. It’s packed!
Corn, edamame, red onion, cherry tomatoes, feta, jalapeño, olives, and cilantro all mingle together in the most colorful way. A simple drizzle of olive oil and a splash of white wine vinegar brings a bright, zesty punch that pushes the whole thing into crazy delicious territory.
4. Anticuchos
Bookmark this one if big, juicy, marinated steak skewers make your heart sing. Anticuchos are traditionally appetizers, but honestly, they’re hearty enough to steal the show as a main course. They’ve got this bold garlic punch with just a whisper of heat, and they’re ridiculously good.
5. Aji De Gallina
Aji de gallina is a thick, chunky chicken stew that works any way you serve it, on its own, spooned over rice, or with a crusty hunk of bread for dipping. It comes together in under 30 minutes, which makes it a weeknight winner.
You’ll need cooked chicken, a bit of bread, milk, onions, garlic, walnuts, parmesan, a drizzle of oil, aji Amarillo chili paste, turmeric, and chicken stock. Simple, but incredibly satisfying.
6. Tacu Tacu
Tacu tacu is the best way to rescue that leftover rice and those beans from the back of the fridge. You’ll fold in onions and a generous handful of herbs, so the flavor is completely fresh and bright. Then pile it high with fried plantains and a fried egg, and suddenly you’ve got something spectacular.
7. Tequenos
Tequenos are like the love child of a taquito and an empanada, and I’m here for it. You wrap up a savory mix of steak, onion, tomato, a splash of soy sauce and vinegar, plus spices inside crunchy, fried egg roll wrappers. They’re totally mess free, easy to grab, and perfect as a snack or starter before another bold South American dish.
8. Peruvian Chicken Soup
You know that moment when you finally try something green that you were totally suspicious of, and it turns out to be amazing? That’s exactly what happened to me with this greenish chicken soup.
If you’re a cilantro fan, you’re in for a treat. The broth is light and clean, built on chicken stock and packed with fresh carrots, onion, sweet peppers, and other vegetables.
9. Papa a la Huancaina
I know it might look a little unusual at first glance, but papa a la huancaina is one of Peru’s most iconic starters. Thick boiled potato slices are topped with olives, hard boiled eggs, and that famous huancaina sauce.
The sauce is lusciously creamy, with a spicy kick and a cheesy finish. The combo sounds a bit unexpected, but my dad always says, “Don’t knock it till you try it,” and he’s right.
10. Peruvian Stuffed Peppers
These aren’t your usual stuffed peppers. I love that they sneak in hard boiled eggs, potatoes, and raisins.
Instead of baking them the typical way, you let the slow cooker do all the work. That’s definitely not the norm for stuffed pepper recipes.