LOMO SALTADO AND A LIGHT LUCUMA ICE CREAM DESSERT

July 30, 2018 SouthAmerica

It is always a nice surprise when I see Peruvian dishes included in North American menus, it only proves how Peruvian cuisine is becoming more popular in many countries. The dish I am referring to is Peruvian Ceviche, we found it on a menu in a restaurant in Maui, and the Cactus Club Cafe in Vancouver also had Ceviche on the menu. Both restaurants offered a fresh Ceviche which is what you

look for in this dish. I couldn’t say if this dish is always included on their menu or if it is a seasonal dish, either way it is a great option to have. For Ceviche recipes go to our posts “Peruvian Ceviche” or the other version “Ceviche with green onions”. This served as an inspiration to us, and it is the reason why we are sharing a Peruvian two-course dinner, and as an aperitif we recommend Pisco Sour, the Peruvian National drink, for recipe go to this post “Pisco Sour”. Following the aperitif we have Lomo Saltado, and the lucuma ice cream can be made the day before.

Lomo Saltado is a very popular dish among peruvians, and a favorite dish for tourists. The simplicity of this dish comes from the very few ingredients prepared in a stir fry method packed with a lot of flavor from the sauce.

The traditional Lomo Saltado contains french fries, and it is served with white rice, this time I am leaving the french fries out in a way to cut the carbs in this dish. The recipe usually includes fresh yellow pepper (Aji Amarillo) if you are able to find it, cut the pepper in thin slices and added to the dish.

LOMO SALTADO

Serves 4

Ingredients:

2 beef steaks (sirloin) cut in 2 inch slices

1 small white onion cut up in 2 inch slices

2 cloves garlic minced

2 medium size tomatoes cut up in 2 inch slices

2 cups of cooked white rice

5 tbsp. Red wine vinegar

4 tbsp. Soy sauce

1 tbsp. Cilantro finely chopped for garnish

Olive oil

Salt and pepper

Preparation:

In a small bowl mix the red wine vinegar with the soy sauce set aside.

Season the meat with salt and pepper set aside.

In a wok over high heat, pour enough olive oil to brown the meat. This has to be done in batches. It usually takes 3 to 4 minutes per batch. You can cook the meat to your liking, we usually cook it medium-well. Then transfer to a plate with paper towel to absorb the excess oil, repeat until done.

Wipe any excess burned oil from the wok. Over medium-high heat bring back the wok and pour some oil to stir fry the vegetables, starting with the onions and garlic, cook for about one minute or until the onions are tender. Add the meat and the sauce, then the tomatoes and cook for one more minute. Remove from the heat, add the cilantro then mix well and transfer to a serving plate.

Serve with the white rice. To accompany this dish you can serve a Malbec wine from Argentina, or a Carmenere from Chile, both are good options from “Great wines from South America”

Peruvian Lomo Saltado

LIGHT LUCUMA ICE CREAM

Lucuma is an Andean fruit, and Peruvians make all sorts of desserts with it, the most popular one is ice cream. Although we don’t have the fruit here I was very pleased to have found Lucuma powder, and this is what I am using for this dessert. It is light because instead of using only cream I am mixing it with egg whites. For more on Lucuma go to our post “The Hidden Fruit of Lucuma”. The Lucuma ice cream in Peru has this very peculiar color. I am using food coloring to make it look more like what you will have in Peru.

southamericatotheworld.com — Lucuma ice cream

Serves 4

Ingredients:

4 egg whites

¼ cup plus 1 tbsp. fine sugar

½ cup whipping cream (I am using Kalona Super Natural organic whipping cream) the cream does determine the flavor of the ice cream, use your favorite if you have one.

2 tbsp. Lucuma powder

2 drops of red food coloring

2 drops of yellow food coloring

Preparation:

In a big bowl beat the egg whites until peaks form, then gently incorporate the sugar and the Lucuma powder in batches until fully incorporated.

In another bowl whip the cream until peaks form, then start adding the beaten egg whites a little at a time until fully mixed.

Transfer to a glass container, cover and freeze for at least 4 hours or overnight.

Take the ice cream out of the freezer and let it stand for at least 15 minutes to soften before serving.

Enjoy!