The cuisine of the Peruvian coast
Peruvian coastal cuisine is quite distinct, drawing on multiple influences. The Spanish influence is the most obvious, but Japanese, Chinese and African elements are also apparent.
Ceviche, a seafood dish, is incredibly popular and comes in many varieties. It is made of raw fish soaked in citrus juices and chilli, possibly with the addition of onion and seasonings. It is typically served with sweet potato. Chupe de camarones is a simple but popular dish. It is a thick shrimp stock soup with potatoes milk and chilli.
Around Lima, more meat is found, with meat turnovers, chilli chicken and cau cau, a kind of tripe stew, all available.
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Filed under: Cuisine on May 19th, 2011
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