A starter is a good way to introduce you to a great Peruvian meal. Unheard of in Peru until the 17th century, most Peruvian starters today often replace a full meal or are also eaten as a small lunch or snack. Below find some appetizers characteristic for the art of cooking in Lima and on the central coast of Peru.
Ceviche, also spelled Cebiche, is not only one of the most popular dishes in Peru and the pride and joy of all Peruvians, but as well the Peruvian National Dish with its very own National Day. A refreshing and light must-eat full of Peruvian flavor!
Peruvian Tiradito, one of the most popular and characteristic Japanese-Peruvian fusion dishes, represents like no other the unique combination of different cultures, traditions and flavors that is so characteristic for today’s Peruvian cuisine.
Foodwise it doesn’t get any more Peruvian than eating Anticuchos on the street. The spicy skewers - traditionally prepared with beef hearts - marinated in a mixture of aji panca, lime juice and / or vinegar, garlic, cumin, salt and pepper and grilled over open fire are deeply engraved in the culinary soul of every Peruvian and part of Peru’s gas...
Tequeños are known in all Latin America. In Peru they are very popular as starter, light lunch or small snack in the evening at a bar accompanying a Pisco or beer. You find them on every menu in restaurants and no party goes without them.
Empanadas are probably most associated with Argentine or Colombia rather than Peru. However, the baked or fried pastries filled with savory or sweet fillings are so popular in Peru and prepared with the special Peruvian touch that they just belong here.
Juanes are a typical dish from the Peruvian jungle regions. Traditionally prepared by cooking yuca (cassava), local fish species and wild bird eggs wrapped in bijao leaves, with the arrival of the Spaniards in Peru, European ingredients such as chicken and olives were included; later Chinese immigrants brought rice to Peru and the Juanes we know...
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In loving memory of "Jack" & "Lola"