Lengua a la Vinagreta
Lengua a la Vinagreta is a classic Peruvian cold appetizer featuring tender, slow-cooked beef tongue marinated in a tangy vinaigrette with onions, tomatoes, and herbs. It's a staple in Peruvian cevicherías and home kitchens, often served as a refreshing starter or part of a larger 'piqueo' (snack spread). The dish hails from Peru's coastal culinary tradition, where pickled and marinated preparations are beloved for their bright flavors.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, with moderate fat depending on the cut of tongue and oil used. It provides significant iron, zinc, and B vitamins, especially B12, and a typical serving ranges from 250-350 calories.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 19 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Vitamin B12 | 8.5 mcg |
| Iron | 3.2 mg |
| Zinc | 5.1 mg |
| Niacin (B3) | 6.8 mg |
| Phosphorus | 210 mg |
| Selenium | 24 mcg |
| Potassium | 320 mg |
| Vitamin B6 | 0.4 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it showcases Peru's skill in transforming humble cuts into elegant dishes through patient cooking and vibrant marinades. Nutritionally, beef tongue is surprisingly lean and nutrient-dense, offering more iron and fewer calories than many other red meats.
