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Peruvian Recipes

30 recipes

Peruvian food draws on Andean, Spanish, African, Chinese and Japanese traditions, and each of the country's three regions adds its own. On the Pacific coast, fresh fish and shellfish are cured in lime juice for ceviche, or fried, stewed and grilled. In the Andes, potatoes in hundreds of varieties, corn, quinoa and beans form the base of soups and stews. The Amazon contributes river fish, plantains, cassava and tropical fruit, often cooked in wrapped leaves. Chilies are central, but they are used for flavor as much as heat: yellow ají amarillo gives a fruity warmth, ají panca a smoky red depth and rocoto a sharp bite. Chinese immigrants brought the wok and gave Peru chifa, with its fried rice and stir-fried noodles, while Japanese immigrants shaped Nikkei cooking, which pairs soy sauce and ginger with local fish. Lunch is the main meal and often starts with soup. Pisco, chicha morada and purple corn desserts round out the table.

Staple ingredients

Breakfast

Appetizers

Soups

Salads

Main Dishes

Desserts

Snacks

Drinks

Sauces, Dips and Condiments

Common questions

What is Peruvian food known for?

Ceviche, lomo saltado, ají de gallina, causa and pollo a la brasa, along with potatoes of every color. The cuisine is also known for its chili sauces and for its Chinese and Japanese-influenced dishes.

What is the national dish of Peru?

Ceviche is the dish most Peruvians name, made with raw fish, lime juice, onion and chili. Lomo saltado and ají de gallina are other popular answers, since there is no official national dish.

Is Peruvian food spicy?

Usually mild to medium. Ají amarillo adds fruity warmth rather than fire, and hotter sauces such as rocoto sauce are served on the side so each person can add as much as they like.