Peruvian Cuisine

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. Peru has the widest variety of potatoes in the world, and chef Gaston Acurio has become internationally known for reviving interest in native Peruvian ingredients such as quinoa and kiwicha. American food critic Eric Asimov has described Peruvian cuisine as one of the world's most important cuisines and an exemplar of fusion cooking, citing its long multicultural history.