Ceviche – Best Food in Peru.









With 30 kinds of microclimates found in Peru, from the Andes Mountain Range to the desert, seashore and Amazonian rainforest, it is no surprise that a wide array of local cuisine is found.  In addition to the diversity of the climate, Peruvian cuisine has been influenced by external forces, from the Spanish Conquistador to the arrival of Asian immigrants in the 19thcentury.


As the originator of the potato, it is estimated that there are over 3,000 varieties locally grown.   Papa a la Huancaína, boiled yellow potatoes served in a creamy and spicy sauce, is one of the most popular dishes in the country.  There are also many varieties of corn, which are eaten as snacks or in a meal.  The large kernels from choclo corn are toasted in oil to make the crispy snack cancha, and corn juice is used to make chicha, the national beverage.


From the coastal part of the country, ceviche is created by curing raw fish in citrus juices and adding chili for spice; it is then served with corn, potatoes and onion. Pachamanca is a dish created in the mountains whereby heated stones are placed in a hole and meat, potatoes, vegetables or beans are placed on top, covered and left to cook for several hours. Because it is so time-consuming to prepare, it is usually only eaten during celebrations.  Quinoa, known to the Incas as “the mother of all grains”, has been popular in Peru for hundreds of years, and in the Andes it is mixed with other local ingredients to make a thick soup.  For those who live in the jungle, piranha has always been a common food, although it is known to have a strong fishy smell.


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