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I'm looking for some good peruvian recipes?

Can anyone give me some good Peruvian food recipes? My mother is from Chiclayo Peru and is being moving to Canada soon and we'll be eating Peruvian food much to make you feel at home and as usual the Canadian food. If you know of any good that would be great! (:

LOMO SALTADO 2.2 pounds (1 k) sirloin steak, cut into thin strips 3 red onions, peeled and cut into eight pieces of 2.2 pounds (1 k) all purpose potatoes, peeled, cut for chips 4 yellow chili pepper, fresh yellow aji (chile), cut into thin strips 4 tomatoes cut into eighths 2 tablespoons chopped parsley 1 tablespoon balsamic vinegar 2 tablespoons soy sauce 1 ¼ cups oil ½ teaspoon lemon juice Pepper Preparation: Heat ½ cup oil in large skillet over high heat. Add beef and saute quickly until the meat is burned and browned on all sides. Remove pan from heat and transfer beef on a plate. Keep covered. Return saucepan over medium-high heat and add 1 ½ tablespoons oil. Add the onion and saute until edges are seared and begin to soften, about 2 minutes. Add yellow pepper, tomato, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes are softened, about 2 minutes. Add meat and mix gently. Optional: For a special taste ¼ cup pour over boiling Pisco meat and ignite. Cover and set aside. Heat ¾ cup of oil in a large skillet nonstick medium. Add potatoes and cook until browned and tender, about 15 minutes. Drain on absorbent paper. Unmold the rice in the center of the plate. Place meat and french fries on each side. Sprinkle with chopped parsley. CEVICHE 2.2 pounds (1 k) fillet of sole or any fresh, white fish, the supply of 3 medium onions chopped thinly sliced ​​Juice of 8 to 10 5 key limes, chopped chili / Chile Salt Pepper 1 ½ tablespoons chopped cilantro 3-5 cloves garlic, minced 3 lettuce leaves 3 yellow potatoes 8 1-inch slices corn 1 corn chili / chile, thinly sliced ​​for decoration Preparation: Boil corn sliced ​​anise seeds few. Boil sweet potatoes, peeled and cut into slices 1 inch (2 cm) thick. Wash fish with water and salt. Cut into squares 1 / 2 inch thick. Finely chop onion, add salt. Cut chili in half, seeded and deveined. Place fish in a bowl and season with crushed garlic and salt. Add the chopped chili, lemon juice, pepper and cilantro. Let stand for 10 minutes (Try the spicy juice). Place the onions over fish. Decorate the plate with slices of corn, chili, sweet potato and lettuce. SECO pork 4 pounds 8 ounces (2 k) pork, cut into medium pieces 2 onions, finely chopped 2 cloves garlic, minced ¼ cup oil a fresh or canned vegetable red pepper, seeded, sliced ​​1 cup coriander leaves, mix 1 beef bouillon cube dissolved in ½ cup hot water 1 cup white wine dry on a bottle of beer 1 tablespoon yellow chili pepper, fresh yellow aji (chile) mixed size 8 yellow potatoes, peeled and cut in half a carrot, diced 1 cup fresh peas salt pepper Preparation: Mix cilantro leaves with the necessary amount of water to make a thick puree. Season pork with salt and pepper. Heat half the oil in a heavy bottomed pan and brown the pork evenly. Remove from pan. Add remaining oil to skillet, if necessary, and saute onion until almost done. Add garlic and cook for 1 minute. Add the cilantro mixed peas and diced carrots. Cook, stirring for 3 minutes. Add beef, broth, wine, beer, pepper and red pepper. Season. Combine well, stirring, cover the pan and bring to a boil. Reduce heat and simmer until meat is cooked halfway. Add potatoes and continue cooking. If potatoes are cooked before the meat, remove from pan to prevent break. Keep warm until ready to use. Continue cooking, uncovered, until liquid evaporates and sauce thickens. Return potatoes to pan, Correct seasoning. Serve with white rice and sweet yellow pepper mixture on the side.

Aji de Gallina.avi