The best of Lima’s food scene
With Peruvian restaurants gaining popularity globally and tourists flocking to Peru to sample the cuisine, there’s no doubt that Peruvian food is about much more than just ceviche.
Part of its appeal can be explained by its sheer diversity, as it draws its influences from Spanish, African, French, Cantonese, Japanese and Italian kitchens, making it fusion food at its best.
There is no better way to kick off this adventure than with one of our flagship dishes—ceviche—prepared with fresh fish in a spicy, citrus marinade.
The “combinado” is a dish that combines ceviche with “chicharrón” (fried shellfish or rice with shellfish). The ceviche is marinated in “Leche de tigre” (tiger’s milk, a cold marinade made from fish, vegetables, lemon and chilies), which helps to balance the acidity and makes each mouthful addictive.
Creole cuisine has a strong influence on Peruvian food and is behind one of our best-known dishes, “lomo saltado” (stir-fried steak). It was influences from Africa that resulted in dishes such as “cau cau” (tripe stew), “chanfainita” (lung stew) and “anticucho” (beef hearts on skewers), as ingredients such as tripe, lungs etc had not featured much in Peruvian cuisine prior to this.
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15th October 2019
