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Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine and Italian cuisine), Asia (Chinese cuisine and Japanese cuisine), and Africa (Maghrebi cuisine and West African cuisine).
Causa rellena: Mashed yellow potatoes seasoned with lime and aji (hot pepper), and filled with tuna or chicken. Cecina: Dried and salted beef or pork. Ceviche: Raw fish filet cut into pieces and marinated in key lime juice, onions, and aji limo. Ceviche de conchas: Scallops with lime, onion, and aji limo (hot pepper).
Due to the rich variety and the harmony of its flavor and the food used, [40] Peruvian food is constantly winning internationally and the chefs often have international recognition and distinction. [41] [42] One notable element is the constant new innovations and new dishes, especially those that incorporate the food found by experimentation ...
The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature ...
Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made ...
Modern Indigenous Peruvian food often includes corn, potatoes, and chilies. There are now more than 3,000 kinds of potatoes grown on Peruvian terrain, according to Peru's Instituto Peruano de la Papa. [259] Modern Peruvian cuisine blends Amerindian and Spanish food with strong influences from Chinese, African, Arab, Italian, and Japanese ...
Pachamanca. Not to be confused with Pachamama. Pachamanca (from Quechua pacha "earth", manka "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia. It is generally made of lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices.
Juane. Juane. An unwrapped juane with chicken. Place of origin. Peru. Main ingredients. rice, meat, olives, hard-boiled egg, spices among others, bijao (macaw-flower) leaves. Media: Juane. The juane is one of the main dishes of the cuisine of the Peruvian jungle and is widely consumed on June 24, the feast of St. John the Baptist (San Juan ...