Peruvian Cuisine
Ceviche, lomo saltado, ají de gallina, anticuchos. Cultural fusion on a plate.
Classic Peruvian Ceviche
Classic Peruvian ceviche is the signature dish of Peruvian cuisine: fresh corvina or sea bass cut into cubes and cured for just a few minutes in lime juice, ají amarillo chilli, thinly sliced red onion, fresh cilantro, and salt. The lime acid cold-cooks the fish through a process called denaturation — no heat required. It is served with toasted corn (cancha) and sweet potato, and is recognised as Peru's National Cultural Heritage dish.
Beef Stir-Fry
Lomo saltado is the emblematic dish of Peruvian chifa cooking — the unique fusion of Chinese culinary tradition with Lima's creole cuisine. Strips of beef tenderloin are stir-fried over high heat with tomato wedges, red onion, ají amarillo, soy sauce, and a splash of vinegar, then served over white rice and french fries. A screaming-hot wok is essential for that characteristic sear.
Peruvian Cuisine: cooking guide
Peruvian cuisine is considered one of the best in the world. Ceviche with tiger's milk that "cooks" fish in citric acid, lomo saltado fusing Chinese influences, creamy ají de gallina and street anticuchos. A fusion gastronomy born from the mixing of cultures across centuries.