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Peru

Ceviche, ají, quinoa and Andean-Asian fusion.

Iconic recipes

Sea bass cured in fresh lime juice with ají, red onion and cilantro — Peru's national dish.

Sea bass cured in fresh lime leche de tigre with red onion, ají limo, sweet potato and choclo.

Wok-seared beef strips with onion, tomato and ají amarillo over rice and fries.

Shredded chicken in creamy ají amarillo, walnut and bread sauce over potatoes.

Cold layered yellow potato cake with ají amarillo, lime and a tuna or chicken filling.

Beef-heart skewers marinated in ají panca and grilled over charcoal.