Sudado: My First Love Affair in Peru

love note

Day 285: Lima, Peru

We first met in Cajamarca, Northern Peru.  I was sitting in a restaurant waiting for my lunch and had no idea that I was about to be swept away.

But the encounter was brief and I went back to Ecuador for Christmas quickly forgetting how smitten I was that day.

When I arrived in Lima, I had no idea I would find my love again.

At another restaurant no less!

What were the chances that when I looked up to the menu board that my love would be there right in front of me.


And all those feelings rushed back – the warmth and sweetness of our first encounter.


And in the perfect cinematic moment the wind swept through my hair and whispered my first love’s name – Sudado

I’d love to tell you the story of some hot Latino lover but I have something better. I have a recipe.


peruvian fish soup


Sudado is a simple fish stew with tomato, red onion and chiles is very typical of northern Peru cuisine. In Cajamarca a whole fish was in the stew and it was up to me to de-bone it but here in Lima it was a sleek boneless filet.

Although a bit more refined the tart tanginess of the soup remained and as tradition requires boiled yuca and rice was served along the side.

The flavours remind me of a classic Spanish influences but the intense limey tang brings depth that really makes this an outstanding dish.

Cuisine: Peruvian
  • 2 lbs. boneless skinless mild-flavoured white fish filet
  • 2 tbsp. fresh lime juice
  • 2 tbsp. chopped fresh cilantro
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 8 picked peppers sliced, if you’re not in Peru, pepperoncini would do
  • 4 chiles, seeded and thinly sliced
  • ¼ cup canola oil
  • 4 cloves garlic, mashed to a paste
  • 1 medium red onion, halved and cut into ½″ slices
  • 2 large plum tomatoes, cored, seeded, and coarsely chopped
  • 1 tsp. dried oregano, lightly toasted
  1. In a large bowl marinate the fish in lime juice, cilantro, salt, and pepper.
  2. Purée the chopped chiles and ⅓ cup water in a blender until smooth. Set aside.
  3. Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Carefully add pureed chiles and cook for 2 minutes. Add onions and cook until soft, about 5 minutes.
  4. Add fish and marinade along with 1 cup hot water, and stir liquid gently to combine. Top filets evenly with remaining chiles and tomatoes and sprinkle with oregano.
  5. Reduce heat to medium-low and simmer, covered, until fish is cooked, about 15 minutes. Season with salt and pepper to taste.
  6. Place fish in individual bowls and top with liquid.



Love Peruvian food? Check out:

How to Make Peruvian Ceviche



  1. says

    Coming from someone who met a hot Latin lover the first day I arrived in Quito (although I had no intentions of having any romantic activities for this entire year of travel), soup will NEVER be better.

    You are such a tease. I was really hoping for something steamy (and not steam coming off of hot soup). But I will admit, I’m not ready to write about my Latin lover, so I won’t fault you.
    Stephanie recently posted..Off the Gringo Trail in El Salvador

  2. says

    I can’t wait to try this recipe using freshly caught Lake Huron whitefish this summer. Cooked on a picnic table outside my motel room using my portable stove, as the sun goes down after another amazing Canadian day. To a South American, this would be exotic!

  3. says

    It was my first night in Paracas, at a beachfront cafe, that I first fell in love w/sudado. My girlfriend and her mom sat across from me…jacketry ensued.


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