🇵🇪Peruvian Recipes

Peruvian cuisine blends Indigenous Andean (potatoes, quinoa, ají peppers), Spanish-colonial, African, Chinese (chifa), and Japanese (nikkei) influences. Ceviche (citrus-cured fish with leche de tigre) is the national dish. Distinct coastal (seafood), Andean (highland tubers, cuy), and Amazonian substrands. Aji amarillo, rocoto, and huacatay define the flavor base.