Monde -> Amérique du Sud

le Pérou - Nourriture

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Thanks to its pre-Inca and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian, French and British immigration, Peruvian cuisine combines the flavors of four continents. The cuisine is highly diverse, but one of the very popular dishes is Ceviche. Ceviche is the flagship dish of coastal cuisine. It is the quintessence of fusion: Andean chili peppers, onions and acidic aromatic lime, of a species imported by the Spanish, though with origins in Northern Africa ("limon" in Spanish). A spicy dish, it consists generally of bite-size pieces of white fish (such as corvina or white sea bass), marinated raw in lime or lemon juice mixed with chilis. Ceviche is served with raw onions, boiled sweet potatoes (camote), toasted corn (cancha), and sometimes a local green seaweed yuyo.
The Peruvian dish ceviche	Chicken, rice and salad served with fresh fruit juice in a restaurant in Nazca	Peruvian coffee beans being rosted
Close-up of Peruvian coffee beans	People eating in the street in Nazca