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The complex food of Peru owes much to the country's biodiversity and varied landscape, from the verdant Amazon rainforest in the north, to the coastline stretching its length to the Andean mountains forming its backbone.

The vibrant flavours of the coastline are epitomised in ceviche, Peru’s flagship dish made with different types of fish from the rich currents of the Pacific Ocean.

In the thin air of the Andes, sustenance is key: a traditional diet combines staple crops of corn, potatoes and quinoa.

The Amazon’s humid conditions encourage tropical plant growth, providing fruits such as papaya and dragon fruit. These ingredients, combined with the recipes of the age-old Incan culture; Nikkei cuisine, combining the techniques of the country’s large Japanese population with Peruvian produce; and bustling Lima, the country’s capital city, make Peruvian cuisine some of the most exciting in the world.

Cancha corn

A special type of large-kernelled corn, which is either toasted or fried. A very popular snack in Peru.

Puka Sauce

‘Puka’ means ‘red’ in Quechua (the language of the Incan empire), and is a traditional Peruvian sauce made of beetroot, cumin and toasted peanuts.


An Andean herb from the mint family, also known as black mint.

Salsa criolla

A cold sauce typically used to accompany meat. It is made out of onion, red bell pepper, tomato, vinegar and oil.

Shimeji mushroom

This type of mushroom has a firm, slightly crunchy texture, and a nutty flavour.

Tiger’s milk

A ceviche marinade that usually contains lime juice, sliced onion, chilies, salt, and pepper along with some fish juice. In Peru, this invigorating potion is believed to be both a hangover cure and an aphrodisiac.

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