Every region of Peru has their own take on ceviche. In Lima and on the coast for example the seafood dish is made from fresh saltwater fish and shrimp while in the Andean mountains and the amazon the locals harness a combination of river fish and regional produce like trout and corn husks.
Introducing the tastiest pet of them all; the guinea pig.
Ordinarily the sight of a mollusc appearing on your plate would be cause for summoning the food inspector but in Peru river snails are a traditional part of the country’s haute cuisine.
The call it the superfood of the Gods and once you taste how well chef Mitsuharu Tsumura and his team at Maido prepare their cacao dish you can’t imagine them eating anything else.
Seeing Alpaca on the menu isn’t too out of the ordinary in South America.
From the upper reaches of the Andes to the low lying altitudes of the Amazon Peru’s favourable agricultural climate and soil has given way to more than 3000 types of potato. Thousands of varieties means thousands of ways to cook them and the Peruvians have managed to advance the humble potato from a side dish to a delicious main event in Causa - a layered potato cake recipe that is popular because it is both economic and easy to prepare.