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“Peruvian cuisine is a worldwide phenomenon” – Ferran Adria, El Bulli

Once regarded as one of the finest cuisines in the world, Peruvian cookery is now making a comeback. Discover the delights of Peruvian food for yourself this summer, as the new season for Peruvian Hass avocados begins.

The creamy and nutty flavoured Hass avocado is one of the healthiest foods you can eat – it is also one of the most versatile. They make a great ingredient in salads, sandwiches, wraps and pasta dishes or simply eaten on their own, scooped from the skin.

To celebrate the season, the team at new Peruvian restaurant CEVICHE have created a range of delicious avocado-inspired recipes. Look out for the CEVICHE van in central London this summer, which will be serving up Peruvian dishes and handing out Hass avocado samples.

Choosing your Avocado

The Hass avocado is easily identified by its oval shape, the bumpy texture of its skin and their purplish black colour indicating when they are ripe and ready to enjoy. Black skinned avocados that are unblemished and heavy for their size are best.

Green fruit can take anywhere from two to seven days to ripen when stored at room temperature. You can speed the process by placing your Hass avocados in a paper bag with an apple for 2 to 3 days at room temperature.

To check for ripeness, gently squeeze the fruit in the palm of your hand (avoid using your fingernails), when they yield to gentle pressure, they're ready to eat.

How to prepare your Avocado

  How to prepare your Avocado   How to prepare your Avocado
  Cut the avocado around the middle (lengthways) to the depth of the stone Gently twist the avocado to separate the two halves
  How to prepare your Avocado How to prepare your Avocado
  Remove the stone using a spoon to lever it out Carefully remove peel

Avocado recipe ideas:


Avocado and Tropical Fruit CevicheThis dish is one of the most refreshing savoury-sweet dishes you will ever eat. Its an ideal starter or sharing plate and its best eaten outdoors on a hot, sunny day. It’s a new style coastal Peruvian dish, which takes its influence from the marinated white fish Peruvians love called ceviche..


2 ripe Hass avocados
1 papaya
1 mango
1 beef tomato
½ pineapple

Ceviche Marinade:
Juice of 3 limes
1 small red onion
½ aji amarillo chilli (or mild red chilli)
½ aji limon chilli (or yellow pepper)
4 sprigs of fresh coriander
Pinch of salt
½ tsp white wine vinegar
1 tsp olive oil
½ tsp honey


  • Firstly prepare the fruit. Peel the papaya, cut in half lengthways and remove the black seeds with a spoon. Slice the two halves into small cubes.
  • Next place the mango with one flat side resting on the cutting board. Slice lengthways along the flat side next to the seed. Turn over and repeat on the other side. In each half, cut a cross-hatch pattern through the mango pulp down to the skin, being careful not to cut through the skin. Turn the mango halves inside-out and remove the mango cubes with a sharp knife.
  • Place the pineapple on its side and cut off the top and bottom with a sharp knife. Stand the pineapple on its flat bottom and cut the skin off in strips. Use half the pineapple for this recipe, cutting it into circular slices, removing the core and cutting into small cubes.
  • Also cut the beef tomato into small cubes.
  • Skin and remove the stone from the avocados and cut in half lengthways.
  • Coat the avocados with a third of the lime juice by gently rubbing onto the flesh. This stops them browning.
  • For the Ceviche marinade, very finely chop the red onion, coriander leaves, and chillies/pepper.
  • Add the remainder of the lime juice, salt, white wine vinegar and honey. Mix thoroughly.
  • Add the mixture to the cubed ingredients for the filling and leave in the fridge for 10 minutes to marinade.
  • Place half an avocado per serving dish with the hole facing upwards.
  • Using a teaspoon, fill the hole with the filling and ceviche marinade.
  • Any remainder filling can be used to decorate the dish. Use a couple of coriander leaves to decorate. Eat straight away. Que rico!

serves 4


Simple Avocado on Toast BreakfastThis Thomasina Miers recipe is the simplest, most restorative breakfast, packed full of energy and goodness and delicious to book. It is perfect if you have had a big night out.


2 avocados
2 - 3 tbsp extra virgin olive oil
Juice of 1 lime
A little splash of Worcestershire sauce
4 slices of sour dough/rye bread
Salt and pepper
Small bunch of basil, roughly chopped
2 sweet tomatoes, roughly chopped


  • Skin and remove the stone from the avocados.
  • Mash the avocado with a fork to a rough puree.
  • Add the olive oil, lime juice, and Worcestershire sauce as you go.
  • Season with salt and pepper to taste.
  • Toast the bread, drizzle a little olive oil over each piece then spread over the avocados.
  • Sprinkle with basil and the diced tomatoes.

Serves 4


Arequipa Avocado SaladArequipa is one of the most beautiful cities in Peru. Its colonial architecture and great weather make it a perfect place to sit outdoors and enjoy its own unique cuisine. This refreshing salad is better known by its cheeky name 'Solterito Arequipeño'. A 'soltero' is someone who is unmarried; and an 'Arequipeño' is a someone from Arequipa. The dish may have got this name because, like each ingredient in this dish, handsome single men from Arequipa are never short of company.


1 ripe Hass avocado
1 large carrot, peeled and cubed
300g feta cheese
500g broad beans
2 red onions
2 Choclo Peruvian giant kernel corn (or sweet corn cob)
1 aji amarillo chilli (or mild red chilli), finely chopped
150g black olives, stone removed
Juice of 2 limes
Pinch of salt and pepper
1 tsp olive oil
3 sprigs of parsley, finely chopped


  • Boil the corn for 10 minutes.
  • Add the broad beans and carrot and boil for a further 10 minutes.
  • Remove from the heat and when the cobs have cooled slightly take the kernels off the corn by slicing downwards with a sharp knife.
  • Chop the onions, avocado and feta cheese into cubes.
  • Slice the olives into round strips.
  • In a separate small bowl mix the olive oil, lime juice and salt and pepper and add the finely chopped chilli and parsley.
  • Stir this marinade into the rest of the ingredients in a large salad bowl or plate.
  • Chill for 10 minutes and serve. Delicioso!

Serves 4 - 6


Avocado Fresh Crab and Potato TerrineCausa is a favourite in Lima, Peru's capital, and this recipe with avocados and crab makes the perfect starter or sharing plate.


8 medium sized potatoes
1 dressed crab
1 Hass avocado
1 hard boiled egg
1 beef tomato
Dash of olive oil
Dash of aji amarillio chilli paste (or liquidized mild red chilli)
1 lime
Pinch of salt
2 tbsp fresh mayonnaise


  • Peel and boil the potatoes until they are tender and cooked through. Drain and set aside to cool. Once cool, mash them until smooth.
  • Stir in the oil, chilli paste, half the lime juice and salt. Line a terrine dish or deep oven dish (approx 5 x 10 inches x 4 inches deep) in cling film pressing it down to fit the dish.
  • Spread half the potatoes into the bottom of the dish (around 1 inch deep) and smooth out evenly.
  • Mix the crab with mayonnaise and the other half of the lime juice and spread this evenly over the potatoes.
  • Spread another layer of potatoes evenly over the filling. Then slice the avocados and coat with lime juice to stop browning and layer these over the potato. Spread the last later of potato to get to the top of the dish.
  • Chill for 10 minutes then take out of the fridge. Lay a serving platter upside-down over the top of the potato dish. Using both hands, flip the dish and platter over, letting the Causa fall onto the platter.
  • Remove and discard the cling film. Chop the tomato and boiled egg into cubes, season with salt and olive oil and use this to garnish the top of the Causa.
  • Cut into portions and serve. Sabroso!

Serves 4 - 6


Chicken and Avocado QuesadillasA quesadilla is a flour or corn tortilla filled with a savoury mixture containing cheese and other ingredients, then folded in half to form a half-moon shape. It is a dish that originated in Mexico, the word deriving from the Spanish word queso, meaning cheese.


8 tablespoons olive oil
8 tablespoons fresh lemon juice
2 tablespoons ground cumin
4 chicken breast, cooked & diced
2 Hass avocados, pitted, peeled and diced
8 flour tortillas
2 cups of shredded cheddar cheese


  • Preheat the oven to 220°C / Gas mark 8
  • In a medium bowl combine half the olive oil with the lemon juice and cumin
  • Add the chicken and Hass avocados; toss gently to coat
  • Lay the tortillas on a baking sheet and brush both sides with the remaining olive oil
  • Spoon the chicken and avocado mixture onto one side of each tortilla and top with cheese
  • Fold the tortillas in half to cover the filling
  • Bake until tortillas are crisp, this should take around 8 minutes

Serves 4


Lamb Chops with Pea Mint and Avocado Salad"I love lamb chops. We always had them as a special treat when I was growing up. Somehow the combination of a warm pea and mint salad peppered with ripe avocado is a perfect foil for hot, grilled lamb chops." ~ Thomasina Miers


8 lamb chops
Juice and zest of a lemon
3 cloves garlic, bashed with a rolling pin
Olive oil
15g parmesan, finely grated
Salt and pepper
1 tbsp of rosemary leaves, finely chopped
300g fresh peas, podded
75g rocket
2 avocados

Yoghurt and Mint Dressing:
300mls thick yoghurt, drained
1 - 2 tbsp of mint, roughly chopped
3 spring onions finely sliced
1 tbsp extra virgin olive oil
Salt and pepper
A pinch of sugar (optional)


  • Put the lamb in a dish or a plastic bag (check it has no holes) with the lemon juice, olive oil, garlic, a couple of stems of mint and salt and pepper and set aside for half an hour.
  • Meanwhile make the yoghurt dressing by mixing all the ingredients together.
  • Cook the peas in boiling salted water for 2 - 3 minutes, drain and refresh under cold water. Season them with a splash of olive oil, the grated parmesan, the lemon zest and a tablespoon of chopped mint and salt and pepper.
  • Peel and slice the avocado into bite-size pieces, squeeze a little lemon juice on each piece, season them and add to the peas.
  • Toss the rocket through the pea mixture and add a little more olive oil if needed.
  • Heat a grill on its highest setting and dab each chop with a tiny knob of butter.
  • Grill for 3 - 4 minutes a side for pink or longer until cooked to your liking.
  • To serve, place the pea and avocado salad on the plates, top with the cutlets and spoon over the yoghurt and mint dressing.

Serves 4


Fusilli with Avocado Chilli Coriander and Toasted AlmondsIngredients

4 medium avocados
2 tsps of fresh ginger, peeled and finely grated
1 - 2 red chillies, deseeded and finely chopped
1 small clove garlic, crushed
100mls extra virgin olive oil
50g almonds, roughly chopped
500g Fusilli
3tbsp fresh coriander, roughly chopped
Juice of 1 lime
Salt and pepper


  • Preheat the oven to 180°C
  • Peel and cut the avocado into bite-size pieces.
  • Squeeze a little lime juice over the avocado and season with salt and pepper.
  • Mix the chilli, ginger, garlic and half the olive oil together.
  • Bring a large saucepan of water to the boil and season the water with half a teaspoon of salt.
  • Roast the flaked almonds on a tray until they are golden.
  • Cook the pasta in the boiling water for 12 minutes, then drain.
  • Toss the hot pasta with the ginger-chilli oil.
  • Quickly add the hot almonds, avocado, coriander and the remaining oil.
  • Squeeze over a little more lime juice and season with salt and pepper.
  • Serve immediately.

Serves 4

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