Peru Food – Coast
In the coast seafood is the heart of its many dishes. The Pacific coast is the provider of many species of fish and shellfish.
Perhaps the most famous dish is ceviche. Ceviche is raw seafood marinated in lime or lemon juice, garlic, onions, hot peppers; it is served with potatoes, sweet potatoes, yucca or maize. You can have scallop, white sea bass or corvina, calamari, shrimp, mixed and endless variations of ceviche.
Tiradito contains fine long slices of raw fish marinated in lime or lemon juice, yellow chilli peppers and spices. It is garnished with corn. The difference between ceviche and the tiradito is that in ceviche the fish is cut into bite size cubes whereas in tiradito, fish is sliced into fine long pieces and does not include onions. This dish is a clear influence of Japanese cuisine.
Escabeche de pescado is sauté fish with onions, hot peppers and cumin.
Chupe de camarones is a thick soup based on crayfish, milk, potatoes, yellow chili peppers and eggs. It is accompanied by corn and caramelized onions.
Aji de gallina is probably the most famous chicken dish. It contains pulled chicken meat in a cream of yellow peppers, cheese and hot peppers, it is served with hard boiled eggs and boiled potatoes.
Anticuchos are brochettes made from grilled pieces of beef heart and marinated in several spices. It is accompanied with boiled potatoes or corn.
More about Food in Peru
Food in the Andes
Food in the Andes is based on native crops such as potatoes, quinoa and local animals such as guinea pigs and llamas.
Food in the Amazon
Fried bananas is perhaps the most common garnish to every dish. Fresh water fish and local fruits are the base of many dishes.
Native Crops of Peru
Crops endemic to Peru have been consumed since pre-Colombian civilizations. The potato is the main ingredient in many Andean dishes.
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