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Q.
What is the most popular Peruvian food?
- Ceviche draws the most ratings, raw fish cured in lime with chili and onion. Our best-ranked Peruvian dish is Causa rellena, the layered yellow-potato terrine, at #34 worldwide, followed by the mixed-seafood Ceviche mixto and Lomo saltado, the soy-splashed beef stir-fry.
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Q.
What food is Peru known for?
- Ceviche, potatoes, and fusion. Peru's calling card is Ceviche, fish cured raw in lime, alongside its lighter cousin Tiradito. But the country grows thousands of potato varieties, shown off in dishes like Causa rellena, and its Chinese-influenced chifa cooking gave the world Lomo saltado.
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Q.
What is Peru's national dish?
- Ceviche, so central that Peru marks a national Ceviche Day each June. Fresh raw fish is cured in lime with chili and red onion and served with sweet potato and corn. Its byproduct, the citrus-and-chili Leche de tigre, is savored on its own as a bracing shot.
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Q.
What is Peruvian ceviche?
- Peru's signature dish: fresh raw fish cut into cubes and cured in nothing but lime juice, red onion, chili, and coriander, firmed by the acid rather than cooked with heat. The Ceviche mixto adds squid, octopus, and prawns, and the leftover marinade, Leche de tigre, is drunk on its own.
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Q.
What should I eat in Cusco?
- The Andean highlands eat differently from the coast. Cusco's signature is cuy, roast guinea pig, whether oven-baked as Cuy al horno or grilled whole on a spit, a dish reaching back to Inca times. Round it out with hearty Andean soups and stews. All 30 Peruvian soups & stews →
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Q.
What Peruvian dishes do locals love that tourists miss?
- Beyond the ceviche counter. Jalea heaps crisp deep-fried seafood over sarsa salsa, a coastal fry-up made for sharing. In the kitchen, Salsa ocopa blankets potatoes in a creamy sauce of ají, huacatay herb, and cheese, and northern cooks slow-braise Arroz con pato, duck rice stained green with cilantro.