Cuisines
Peruvian Cuisine
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The cooking traditions of Peru, drawing on indigenous Andean staples such as maize and a vast diversity of potato varieties, coastal seafood cured raw in citrus juice as ceviche, and later Spanish, African, Chinese and Japanese immigrant influences that produced fusion styles such as chifa and nikkei.
Facts
Signature TechniqueCitrus acid curing of raw fish and shellfish for ceviche, and Andean high altitude freeze drying of potatoes into chuno, are hallmark techniques. 1 Origin RegionThe Pacific coast, Andean highlands and Amazon basin of Peru in South America. 2 Cross-Tradition Connections
Features Dish
Uses Ingredient
Sources
1. On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004technique discussion: acid curing and freeze drying
2. Encyclopaedia Britannica
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: Peru
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014Features Dish: Ceviche
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014Features Dish: Lomo Saltado
Larousse Gastronomique
Hamlyn, 2009Uses Ingredient: Maize, entry: Maize
Larousse Gastronomique
Hamlyn, 2009Uses Ingredient: Chili Pepper, entry: Chilli
Larousse Gastronomique
Hamlyn, 2009Uses Ingredient: Garlic, entry: Garlic
The Global Expansion of Quinoa: Trends and Limits (Frontiers in Plant Science)
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