This stir-fry starts with thinly-sliced beef cooked in dark soy sauce and vinegar, adds onions and tomatoes and is served with rice and a side of french fries.
Deriving from the Quechua word siwichi, meaning fresh fish, ceviche has been a local staple for centuries.
This seafood-based soup can include any or all of fish, crab, octopus and shellfish, in a spicy broth of ají amarillo and ají panca chillies and lemon juice.
Leche de Tigre - a traditional Latin American ceviche marinade made from fresh seafood and citrus dishes.
Anticuchos are found in many restaurants but are often enjoyed as street food. Just follow your nose – and the crowds – and you’ll find what you’re after.