Ceviche (Seh-be-cheh)

Ceviche is one of the most famous dishes in Peru, especially in the coastal areas.
The dish consists of fish cut into cubes or strips, marinated in lemon. Served with sweet potatoes, onions, hot pepper, lettuce and corn.

It can be found all over the coastal area, and in any beach.
Best eaten at the beach with a cold beer or a non-alcoholic Chicha Morada (purple corn juice)
There are also different types of Ceviches all over South America. However, the dish originated in Peru.
In my opinion, Peruvian Ceviche is the best! And also, one of my favorite foods. Definitely a must try when visiting.

Jalea (Ha-leh-ah)

Jalea is also a coastal dish and its another popular dish. There are three types of Jalea (jelly), fish Jalea, seafood Jalea and Pota Jalea.

For Fish Jalea, fish is cut into strips, breaded and deep fried. Similarly, Seafood Jalea contains shellfish, squid, choros y machas (muscles). The ingredients are also breaded and deep-friend. All three Jaleas come with deep-friend Cassava.

This dish is also best accompanied with beer or Chicha Morada.
Make sure to order lemon and mayonnaise.

Pachamanca (Pah-cha-man-ka)

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This is one of my dad's favorites. Pachamanca originates from the Andes area.

There are many different ways of cooking Pachamanca. However, the preferred method is to dig a hole in the ground, deposit hot rocks inside and proceed to cook the meat and other ingredients.

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Cuy (Kuh-ee)

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Do not be grossed out. Cuy is the Spanish word that stands for guinea-pig. Yes, this dish is fried guinea-pig, served with rice, onions, and roasted potatoes.

Cuy originates from Peru, and it is actually raised to be eaten, not to be kept as a pet. That's just an American adaptation.

Cuy was food for Inca royalty. I recommend you try it, at least once.

Don't worry, not all Peruvians enjoy eating Cuy.

Pollo a la Brasa (Poh-yo ah la Bra-sah)

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Pollo a la Brasa is a popular dish in Lima. It is meant to be enjoyed as a family or in a large group of people. There are also several branches in Miami, and you can even find some in Montreal (the restaurant is called Sol y Mar).

This dish is similar to Swiss Chalet chicken, except it is seasoned differently and roasted on display.

It is accompanied by with French fries, salad, and Inca Kola (a Peruvian pop).

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Anticuchos (Anti-ku-chos)

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This dish is part of the Afro-Peruvian culture.
Anticuchos are bits of cow heart on a stick. Marinated and prepared a la BBQ.

Don't knock it, until you've tried it!
This dish is delicious, and there are usually stalls all over downtown Lima that dedicate themselves to make it.

This is definitely one of the most enjoyed dished in Peru. And if you ever visit, you have to try it!

Picarones (Pi-kah-roh-nes)

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This dish is more of a dessert than anything.

Its principal ingredients are squash and sweet potato.It is served in doughnut form and eaten with a syrup made from chancaca (solidified molasses).

Works Cited (pictures)