Zarza de sencca (also spelled sarsa de senca) is a fresh salad typical of Arequipa, made with sencas — thin slices of dehydrated potato — rehydrated and mixed with onion, tomato, chile, and lime. It’s served cold, without cooking, as a side for dishes like cuy chactado or rocoto relleno.
It comes together quickly, since the sencas only need to soak before being mixed with the rest of the ingredients. It’s a light, refreshing dish typical of Arequipa’s picantería cuisine.
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Peruvian Zarza de Sencca
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: Peruvian
Description
Peruvian preparation featuring sencca cocida y cebolla, adapted for a home kitchen with clear measurements.
Ingredients
- 200 g sencas (dehydrated sliced potato)
- 1 red onion, diced small
- 1 ripe tomato, diced
- 2 ají limo chiles, finely chopped
- 2 tbsp chopped cilantro
- Juice of 2 limes
- 2 tbsp vegetable or olive oil
- Salt and pepper to taste
Preparation
- Soak the sencas, leave them in warm water until softened, then drain and cut into strips.
- Chop the fresh ingredients, dice the onion, tomato, and ají limo into small cubes.
- Mix and serve, combine the sencas with the onion, tomato, chile, cilantro, lime juice, oil, salt, and pepper. Let rest 10 minutes before serving.
Chef’s Tips
- Remove the veins from the ají limo for a milder heat.
- Don’t over-soak the sencas, as they can lose their characteristic texture.
- Serve it freshly made so it keeps its crisp freshness.
Traditional Variations
Some Arequipa families add chopped rocoto to intensify the heat, or a touch of huacatay to season the mix.
There are also versions that add crumbled fresh cheese, giving the salad a creamy touch.
How to Serve
Serve cold, as a side dish for Arequipa specialties like cuy chactado, rocoto relleno, or chicharrón.
Recommended Pairings
- Cuy chactado
- Rocoto relleno
- Pork chicharrón
Did You Know?
The senca is a traditional Andean method of preserving potatoes by slicing and dehydrating them, an ancestral technique that allowed the tuber to be stored for long periods before refrigeration existed.
Frequently Asked Questions
It's an Andean Peruvian stew made with sencca (beef tongue), cooked and then sautéed in an onion, tomato, and chile relish, typical of rural highland cooking.
The tongue is first simmered for several hours until tender, its outer skin is removed, and it's then sliced into strips to sauté in the relish.
It's traditionally served with boiled potato or rice, following the style of meat-based zarzas and stews in Andean cuisine.
