Peruvian Cuisine

Peruvian cuisine has become one of the most celebrated in the world, a vibrant fusion of native Andean ingredients with Spanish, Chinese, Japanese and African influences. Its star is ceviche, fresh raw fish cured in tangy lime and chilli, alongside hearty Andean dishes, hundreds of varieties of potato, the fusion styles of chifa and nikkei, and a food scene that has put Lima among the world's top dining destinations.

Highlights

• Ceviche - the fresh fish cured in lime and chilli.
• The Andean staples - the hundreds of potatoes, quinoa and corn.
• Lomo saltado and chifa - the stir-fried fusion of Chinese and Peruvian.
• Pisco sour - the national cocktail of pisco, lime and egg white.

When to go

Year-round; ceviche is traditionally eaten at lunch, when the fish is freshest. Lima is the culinary capital, with everything from market stalls and cevicherias to some of the world's top-ranked restaurants.

Before you go

Ceviche, being raw fish, is best from a busy, reputable cevicheria at lunchtime for freshness. The famous Andean delicacy cuy, or guinea pig, surprises some visitors. The top Lima restaurants book up far ahead and are pricey, though street and market food is superb and cheap. Altitude can dull the appetite in the highlands.

Nearby

Lima is the culinary heart; every region, coast, Andes and Amazon, has its own specialities.