Peruvian Food
In Peru, we take our food seriously and have done so for hundreds of years. And we think its special for a few reasons. Peru is very lucky; we have amazing natural resources, and alongside that are amazing ingredients. Peru is also a melting pot of different cultures and influences from Asia, Europe and Africa… Imagine the possibilities! At Ceviche, you can try these.
Coastal:
The coast is where most of the biggest Peruvian cities are found, this means this is where all the influences converge and develop. This region also boasts an incredibly and varied species of sea life, which accounts for the freshness and many varieties of our dishes.
Try it at Ceviche: Ceviche of course! Originating in the Northern coast of Peru, the real secret of a delicious Ceviche is the “Leche de Tigre”, the marinade which cures the fish. ‘Leche de Tigre’ means ‘Tiger’s milk’, although no milk nor tigers are involved in the making of this zesty, zingy marinade. It is thought to be a stimulant of sorts, hence the name.
Afro-Peruvian:
African slaves brought to Peru by Spanish Conquistadores have left their mark creating some of the most popular dishes in our cuisine. Afro-Peruvian culture is very prominent in our music too, and it’s all about the way we flavour – which we call ‘sazon’!
Try it at Ceviche: Anticuchos are our meat, fish or vegetarian brochettes. Take your pick. The ultimate Peruvian street-food, hearty and spicy, the secret is in the marinade.
Andean:
The Andes might be a difficult terrain to live in but it holds no shortage of culinary delights. Potatoes originated from this area, and out of 3500 in existence, 2800 can be found in Peru. Super grains such as Quinoa and delicious fruits like Lucuma all originate from our Sierra region. And don’t forget the chillies. Our Andean people have really made the most of this by creating dishes which are popular all over Peru.
Try it at Ceviche: If you want a superfood favourite try our Ensalada De Quinoa; beautiful, healthy and delicious.
Amazonian:
When it comes to Amazonian cooking, fish is king. But we can’t forget the wealth of fruit to be found in our jungle, from cocoa beans to passion fruit and mangoes. And of course bananas and plantains are the locals’ side of choice.
Try it at Ceviche: Suspiro de Chirimoya. Chirimoya or Custard Apple is one of our Amazonian treasures, added to one of our most popular Criollo desserts, this is a real delicacy, and an example of our creativity and ‘sazon’.
Comida Criolla:
Mostly referring to coastal dishes from Colonial times, the best representation of Spanish Influence mixed with Peruvian ingredients. Criollo literally means Spanish born in Peru.
Try it at Ceviche: Try one of our delicious Causas (zesty filled potato cakes). It is unclear where the name for this dish comes from, one theory is that it comes from the Quechua
“Kausay” which means ‘sustenance of life’.
Chifa (Chinese/Peruvian):
One of the most popular cuisines in Peru, is Chinese-Peruvian food which we call Chifa. The word comes from the Chinese word ‘chi-fan’ which means ‘eat rice’, which we do a lot of.
Try it at Ceviche: Lomo Saltado, is a wok cooked dish so deeply enthralled in our food culture, it is often considered a Criollo classic. Striploin beef, tomatoes, onions, chips and chilli, it is hearty and full of Latin-Asian flavours.
Nikkei (Japanese/Peruvian):
Peru has a large Nikkei population, which grew from around 800 immigrants in 1899, to around 90,000 to this date. The Japanese brought with them their love of seafood and their amazing techniques, and adapted them to the new ingredients found in our country, which we are very grateful for.
Try it at Ceviche: Sakura Maru, a tiradito named after the ship that brought the first Japanese migrants to Peru. Ceviche’s Nikkei brother, a tiradito, uses a technique very similar to that of Sashimi. And if you’re feeling adventurous, try Pulpo al Olivo, created by one of the most renowned Nikkei chefs, Rosita Yimura; this dish is a true Lima favourite.
A Touch of Soho:
At Ceviche, we want to show the best of Peruvian food, and we will do this in a way befitting our great location and clientele. We will cook our food with love, creativity and a bit of chicha; this is what Soho is about to us.
Try it at Ceviche: Chocolate 002. Our second chocolate dessert creation uses Peruvian Fortunato no4 premium chocolate. This chocolate comes from a very rare cocoa bean which once harvested is transported by hand through almost until it reaches our shores. Award-winning delicious chocolate and this dessert dances beautifully with this key ingredient.
