When thinking of coastal cuisine, three words spring to mind – ceviche, ceviche and…ceviche! Peru’s coastal cuisine is based on ingredients that come from a desert climate and three oceanic currents: the Humboldt Current, the Equatorial Current; and the Cronwell Current.
Therefore, it may come as no surprise that seafood is the heart of many coastal dishes. However, ceviche isn’t the only staple in this region.
Check out why we love ceviche so much and a few other dishes that are a must when travelling the beautiful Peruvian coast!
Ceviche is obviously the centre of attention when it comes to Peru’s coastal dishes and for good reason. If you haven’t tried it before, you probably already know that you’re missing out!
It is made with raw seafood (such as scallop, sea bass, shrimp and more) marinated in lime juice, onions, hot chillies, salt and pepper. There are countless variations and it can be served with potatoes, yucca or maize.
The flexibility to make this dish in various different ways means most ceviche will have a unique flavour. And what does this mean? You’ll never get bored of it! Hop from ceviche bar to ceviche bar in Lima and you’re in for a fun and tummy-satisfying night.
This dish is basically the lesser known ceviche. It is equally loved by locals but does not have the international tourist awareness and it’s time to change this. This traditional dish is a stir fry that generally combines marinated strips of sirloin with onions, tomatoes, French fries, and other ingredients.
It is typically served with rice, but really doesn’t ‘need’ anything because it is an absolute favourite and staple. Additionally, the dish is made the same way as it was in the past.
Originally an influence of the Chinese-Cantonese, lomo saltado encompasses seasoning and flavours of a mix of Peruvian Creole and oriental cuisine. It tends to be quite easy to cook to boot!
This one is a Lima classic, hence the ‘Limena’ in the title. This little dish brings together some of Peru’s most abundant ingredients – potato, seafood or chicken, egg, and spices – to create a combination of flavours that locals go crazy for.
Although there are plenty ways to create this potato masterpiece, the traditional Causa Limena is a stacked potato with massed up seafood or chicken in the middle, topped off with another layer of potato, and decorated on the top layer with boiled egg and olive.
It has the shape of a dessert cake and may not be what you’re expecting, but Lima locals are to be trusted when it comes to the foodie scene and if they’re a fan of this dish, it’s definitely worth your time to try.
SEAFOOD, SEAFOOD AND MORE SEAFOOD
The all-star ceviche could not be possible without the seafood that brings both locals and visitors to Peru’s coast.
As previously mentioned, the ocean in which the seafood comes from in this part of the world is quite unique because it’s a combination of a desert climate and three oceanic currents, bringing in a diverse and large array of sea creatures.
Essentially, this is body of water is every seafood lover’s paradise. From the shrimp in your ceviche, to the perfectly flavoured scallops and the grilled octopus, everything you try will be fresh beyond belief.
Even for those who don’t love the food from the sea, if there is anywhere to give it’s here along the Peruvian coast.
For more culinary adventures in Peru, visit https://www.peru.travel
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