Peruvian food

Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa.

Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.

"Peruvian Ceviche Platter"

Ceviche, a South American dish of marinated raw fish or seafood typically garnished with herbs and served as an appetizer, with many variations (pure, combination, or mixed with fish and shellfish), provides a good example of regional adaptation. Ceviche is found in almost all Peruvian restaurants on the coast, typically served with camote (sweet potato). Often spelled "cebiche" in Peru, it is the flagship dish of coastal cuisine, and one of the most popular dishes among Peruvians. It consists of Andean chili peppers, onions and acidic aromatic lime, a variety brought by the Spaniards. A spicy dish, it consists generally of bite-size pieces of white fish (such as corvina or white sea bass), marinated raw in lime juice mixed with chilis. Ceviche is served with raw onions, boiled sweet potatoes (camote),

toasted corn (cancha).

"El Condor Pasa"