Ceviche. Ceviche is the best known Peruvian dish. The dish was created in Lima, but it can also be found in many coastal areas in Latin America. Ceviche is also known as cebiche and sometimes spelled seviche. The most basic type of Ceviche is made from raw fish and lime juice with some chili, or hot peppers.
Coastal area
Feijoada. The word feijoada comes from the word feijão (beans in Portuguese). It is a black bean stew,brewed with a different types of salted and smoked pork and beef products such as carne-seca and smoked pork spareribs. Traditional feijoada includes “cheaper” cuts such as pig’s ears, feet and tails, and beef tongue. The stew is served with rice, sautéed collard greens or kale, orange slices and topped with toasted cassava flour (farofa).
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Juanes. A pottage made with rice, pieces of poultry meat, eggs, olives, aromatic herbs and spices, all wrapped up in bijao leaves (plant from the jungle)and boiled in clay pots. The Juane, is one of the main dishes of cuisine of the Peruvian jungle. It is widely consumed during the Catholic Feast of San Juan (St. John), held on 24 June each year.
Amazon area
Tacacho. Tacacho is made up of mashed, boiled plantains, locally known as bellacos. These are usually green and much larger than the yellow bananas sold in supermarkets. The flavor of tacacho is unique, not too sweet, with a smooth, firm, and dry texture.
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