Ceviche is one of Peru’s most beloved foods and consists of raw fish marinated in lime juices, chilies and onions, Peruvian chili peppers are not spicy but serve to give taste and colour to dishes.
Peru has the largest Japanese population outside of Japan and so Nikkei cuisine was born. A fusion of Japanese recipes and traditions with Peruvian ingredients. The Japanese introduced new ingredients to Peruvian cuisine like miso, ginger, soy, wasabi and rice vinegar. They also integrated Peruvian ingredients such as aji or yellow pepper, Andes potatoes and corn.