Search the Community

Celiac.com 11/02/2024 - Tacu Tacu is a classic dish with Afro-Peruvian roots, originally created as a way to use up leftover rice and beans. Over time, it has evolved into a popular and versatile dish that pairs well with meat or seafood. The heart of Tacu Tacu lies in its simplicity and rich flavors, made from fried rice and beans, which form a crispy crust on the outside while remaining tender inside. Traditionally, it’s gluten-free, but to ensure a celiac-safe version, make sure no wheat-based sauces or breading are used. Gluten-Free Tacu Tacu Recipe Ingredients: 2 cups cooked white rice 1 ½ cups cooked beans (can be black, pinto, or red beans) 1 small red onion, finely chopped 2 garlic cloves, minced 1 tbsp olive oil (for frying) 1 tsp ground cumin Salt and pepper to taste Optional: 1 fried egg per serving (for garnish) Optional protein: grilled meat, chicken, or seafood (ensure gluten-free preparation) Instructions: Prepare the Mixture: In a large bowl, combine the cooked rice and beans. Mash them slightly to help them stick together but still keep a few whole beans for texture. Cook the Aromatics: In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes. Season with cumin, salt, and pepper. Form the Tacu Tacu: Add the rice and bean mixture to the frying pan with the onions and garlic. Stir to combine everything evenly. Press the mixture into a large flat patty or multiple smaller patties. Fry the Tacu Tacu: Allow the patty to fry undisturbed for 5-7 minutes on one side until a crispy golden crust forms. Flip and repeat on the other side until the entire mixture is crispy. Serve: Serve Tacu Tacu hot, optionally topped with a fried egg and paired with grilled meat, chicken, or seafood. Enjoy a gluten-free version of this Peruvian comfort food that’s both satisfying and rich in history!

Celiac.com 10/29/2024 - Ceviche, a centuries-old dish with roots in Peru, is a culinary treasure that celebrates the bounty of the sea. Believed to have originated with the ancient Mochica civilization along the northern coast of Peru, ceviche has evolved over time, influenced by Spanish colonists who introduced citrus fruits like lime. Traditionally, ceviche was prepared by marinating fish in the juice of a local fruit, but today, it's made with fresh fish "cooked" in lime juice, reflecting the perfect balance of acidity, heat, and freshness. This gluten-free ceviche recipe stays true to the dish’s authentic roots while ensuring it's safe for those with gluten sensitivities. With a vibrant blend of marinated white fish, tangy lime, crunchy onions, and a hint of chili pepper heat, it’s a refreshing and satisfying dish that’s both healthy and delicious. Whether served as an appetizer or a light meal, this ceviche offers a taste of Peruvian coastal tradition in every bite. Gluten-Free Peruvian Ceviche Recipe Ingredients: 1 lb fresh white fish (like sea bass, snapper, or tilapia), cut into bite-sized cubes 1 cup freshly squeezed lime juice (about 8–10 limes) 1 small red onion, thinly sliced 1–2 fresh chili peppers (aji amarillo or jalapeño), finely chopped (adjust based on heat preference) ¼ cup fresh cilantro, chopped 1 garlic clove, minced 1 tsp salt (to taste) ½ tsp ground black pepper 1 small sweet potato, boiled and sliced (optional for serving) 1 ear of corn, boiled and cut into rounds (optional for serving) Lettuce leaves for serving (optional) Avocado slices (optional) Instructions: 1. Prepare the Fish: Start by selecting fresh, high-quality fish that’s safe for raw consumption. Use a sharp knife to cut the fish into small, even-sized cubes (about 1/2 inch). Place the fish in a glass or non-reactive bowl (avoid metal, as it can react with the lime juice and alter the flavor). 2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish cubes, ensuring they are fully submerged. The acidity from the lime juice will "cook" the fish by denaturing its proteins. Let the fish marinate in the refrigerator for 15–30 minutes, depending on the texture you prefer. Less time will result in a more tender, raw-like fish, while a longer marinade will make the fish firmer and more opaque. 3. Prepare the Vegetables: While the fish is marinating, thinly slice the red onion and finely chop the chili peppers, cilantro, and garlic. Rinse the onion slices under cold water briefly to reduce their sharpness, then pat dry. 4. Mix the Ingredients: Once the fish has marinated to your liking, drain most of the lime juice, leaving just a bit to maintain moisture and flavor. Add the onions, chili peppers, cilantro, minced garlic, salt, and black pepper to the fish. Gently toss the mixture to combine all the flavors evenly. 5. Chill and Serve: Let the ceviche chill in the refrigerator for another 5 minutes to allow the flavors to meld. Serve the ceviche on a bed of lettuce leaves, garnished with boiled sweet potato slices, corn rounds, and avocado slices for added texture and taste. Tips: Fish selection: Always choose the freshest fish available, and be sure it’s sushi-grade if possible. Freshness is key to a good ceviche. Spice level: Adjust the amount of chili pepper based on your spice tolerance. You can remove the seeds to make it milder or add more for a fiery kick. Serving: Ceviche is traditionally served as an appetizer or light meal, often accompanied by crunchy corn kernels or gluten-free tortilla chips for dipping. Why This Recipe is Gluten-Free: This ceviche recipe uses only naturally gluten-free ingredients like fresh fish, lime juice, vegetables, and herbs. By avoiding wheat-based soy sauces or thickeners, you ensure that this dish remains safe for anyone with gluten intolerance or celiac disease. Enjoy this vibrant, zesty gluten-free ceviche as a refreshing starter or main course!

Celiac.com 10/22/2024 - Papas a la Huancaína is a beloved Peruvian appetizer that hails from the Huancayo region. Its creamy, spicy sauce made from aji amarillo peppers, fresh cheese, and milk is typically served over boiled potatoes and accompanied by hard-boiled eggs and olives. Traditionally thickened with crackers or bread, this recipe has been adapted to be gluten-free without sacrificing the rich, smooth texture that makes it so special. This dish showcases the perfect blend of Peruvian heat from the aji amarillo and the mild creaminess of cheese, making it a comforting and satisfying dish. Gluten-Free Papas a la Huancaína Recipe Ingredients: 4-5 medium yellow potatoes, boiled and sliced 3-4 aji amarillo peppers (or 2 tablespoons aji amarillo paste) 1 cup queso fresco or gluten-free feta cheese ½ cup evaporated milk 2 tablespoons gluten-free crackers or gluten-free bread (optional, for thickening) 2 tablespoons vegetable oil Salt, to taste Cooked white rice, for serving (optional) Black olives, for garnish Hard-boiled eggs, sliced, for garnish Lettuce leaves, for serving Instructions: Prepare the Aji Amarillo: If using fresh aji amarillo peppers, remove the seeds and veins to reduce heat. Boil the peppers for 5 minutes to soften them, then blend them into a paste with a little water. If using aji amarillo paste, you can skip this step. Blend the Sauce: In a blender, combine the aji amarillo paste, queso fresco (or gluten-free feta), evaporated milk, gluten-free crackers or bread (optional for thickening), vegetable oil, and salt to taste. Blend until smooth and creamy. If the sauce is too thick, you can add a little more evaporated milk until it reaches your desired consistency. Assemble the Dish: Arrange the boiled potato slices on a serving platter. Pour the Huancaína sauce generously over the potatoes, ensuring they are fully covered. Garnish and Serve: Garnish the dish with black olives, sliced hard-boiled eggs, and lettuce leaves. Serve immediately, either on its own or alongside cooked white rice for a more filling meal. This gluten-free version of Papas a la Huancaína preserves the authentic flavors of the dish while making it accessible for those with gluten sensitivities. The rich and spicy sauce combined with tender potatoes offers a taste of Peru's culinary heritage in a simple yet delicious recipe!

Celiac.com 11/19/2015 - Pebre is like a Chilean version of what Mexicans call pico de gallo. This mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, can be found on almost any table in Chile. It is commonly served with bread and butter. Pair this version with your favorite toasted gluten-free bread, and you’re in business. Ingredients: 1 tablespoon red wine vinegar, to taste 2 tablespoons olive oil 1 large onion 1 medium ripe tomato, diced 3 cloves garlic 3 tablespoons red chile pepper paste, to taste OR 2-3 tablespoons finely minced fresh red or green chile peppers Juice of 1 lime ⅓ cup cilantro leaves, minced Salt and pepper to taste Directions: Chop onions, tomatoes. Mince garlic and peppers. Put ingredients into a bowl and mix. Serve at room temperature.