Peru

Peru’s food is built around fusion powerhouse: ají-laced criollo classics, citrus-cured ceviche, Chinese chifa and Japanese Nikkei traditions atop Andean staples. Look for Ceviche (fresh fish cured in lime leche de tigre with ají, onion, sweet potato), Lomo saltado (wok-seared beef, onions and tomatoes over fries and rice) and Ají de gallina (shredded chicken in creamy ají amarillo-walnut sauce over potatoes). Fish cured in lime and aji; named cultural heritage of Peru in 2004, given a national day on 28 June, and inscribed by UNESCO in 2023. This atlas has 55 Peru dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.