page_title: Peruvian cuisine
section_title: Coastal areas
hierarchical_section_title: Peruvian cuisine / Regional differences / Coastal areas
caption_attribution_description: Español: Puesto de comida, calle Jirón Ancash, Lima, PerúEnglish: Food seller, Jirón Ancash street, Lima, Peru
context_page_description: This article is part of a series on theCulture of Peru
  Norte Chico civilization 3500 BC-1800 BC
  Chavín culture 900 BC-200 BC
  Moche culture 100-700
  Tiwanaku empire 550-1000
  Wari Empire 6th century-1438
  Kingdom of Cusco 1197-1438
  Inca Empire 1438-1572
  Viceroyalty of Peru 1542-1821
  Republic of Peru 1821-present
context_section_description: The Pacific Ocean is the principal source of aquatic resources for Peru. Peru is one of the world's top two producers and exporters of unusually high-protein fishmeal for use in livestock/aquaculture feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. As important as the Pacific is to Peru's biodiversity, freshwater biomes such as the Amazon River and Lake Titicaca also play a large role in the ecological make-up of the country.
  Every coastal region, being distinct in flora and fauna populations, adapts its cuisine in accordance to the resources available in its waters.
  Ceviche, a South American dish of marinated raw fish or seafood typically garnished with herbs and served as an appetizer, with many variations (pure, combination, or mixed with fish and shellfish), provides a good example of regional adaptation. Ceviche is found in almost all Peruvian restaurants on the coast, typically served with camote (sweet potato). Often spelled "cebiche" in Peru, it is the flagship dish of coastal cuisine, and one of the most popular dishes among Peruvians. It consists of Andean chili peppers, onions and acidic aromatic lime, a variety brought by the Spaniards. A spicy dish, it consists generally of bite-size pieces of white fish (such as corvina or white sea bass), marinated raw in lime juice mixed with chilis. Ceviche is served with raw onions, boiled sweet potatoes (camote), toasted corn (cancha).
  Many Peruvians believe that ceviche is an aphrodisiac and hangover cure, the latter possibly due to the fact that it is traditionally consumed with beer. Unlike ceviche from Mexico and Ecuador, in Peru it does not have tomatoes. Also popular is Leche de tigre (tiger's milk), which is the Peruvian colloquial name for the juice produced from the ingredients of ceviche. It has a light spicy flavor.
  Chupe de camarones (shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, milk and chili pepper. It is regularly found in Peruvian restaurants specializing in Arequipan cuisine.
  A center of immigration and centers of the Spanish Viceroyalty, Lima and Trujillo have incorporated unique dishes brought from the arrival of the Spanish Conquistadors and the subsequent waves of immigrants. Besides international immigration—a large portion of which happened in Lima—there has been, since the second half of the 20th century, a strong internal flow from rural areas to cities, in particular to Lima. This has strongly influenced Lima's cuisine with the incorporation of the immigrants' ingredients and techniques.
  Creole cuisine is the most widespread in this cosmopolitan city. Lima hosts a wide variety of international cuisines, with Italian and Chinese (known locally as chifa, a Chinese-Peruvian fusion) being the most popular. Japanese food, especially sushi, is also very popular, and many chain restaurants from the United States have a significant presence as well. Offerings of Arabic, Thai, Mexican, French, English, Argentine, Brazilian, and Indian cuisine can also be found in multiple locations throughout the city of Lima.
  The city's bakeries are quite popular with Peruvians. One may find Peruvians standing in line in almost every bakery waiting for freshly baked white bread from 6 to 9 am and from 4 to 6 pm. The majority of Peruvians tend to eat bread for breakfast along with coffee or tea. Almost all bread in Peru, with the exception of baguettes, is fortified with added fats, such as lard. Whole wheat bread is extremely hard to find in the major cities, but more common (and often cheaper) in rural towns. Many bakeries sell white bread sprinkled with bran for health conscious customers as whole wheat flour is extremely hard to find. However, even this bread is often heavily fortified with lard, shortening or butter. Authentic whole wheat bread is imported from Europe and sold at upscale grocery stores. A few coastal cities bakeries produce "bollos," which are loaves of brea
caption: Street food stand in the center of Lima.
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