What to eat in Peru

Peru’s signature dish is made from cubes of raw fish (sea bass, sole or tilapia) 'cooked' in lime juice, salt, sliced onions and aji amarillo peppers. It’s served cold with sweet potato chunks, a cob of choclo (giant white corn) and cahcha (toasted crunchy corn). Vegetarian? Try a version made with mushroom or hearts of palm.

A crowd pleaser, this chifa (Peruvian-Chinese) stir-fry combines tender strips of beef or alpaca with soy sauce, tomatoes, onions, aji peppers and spices. It's served with fluffy rice and French fries – because how else will you mop up that delicious gravy?

A popular snack which you'll see (and smell) on most street corners, this Peruvian kebab is made with sliced beef hearts marinated in vinegar, garlic, aji peppers and cumin. It's then cooked over charcoal and served with boiled potatoes and aji dipping sauce.

This stew is the ultimate Peruvian comfort food. Shredded chicken is simmered in a creamy bread sauce flavoured with nuts, cheese, garlic and peppers. It’s garnished with black olives and boiled eggs and served over white rice and boiled potatoes.

If you need something quick and filling in Lima, this sandwich fits the bill. Slices of jamon del pais (Peruvian country ham), spicy peppers, sweet onion relish, mayonnaise and salad are packed into a crusty rosetta roll or French baguette. The best ones are usually from a street vendor.

Appetiser? More like work of art. This glammed-up version of a potato salad is made with cold mashed potatoes (seasoned with spicy aji sauce and lime juice) layered with chicken or tuna mayo, avocado, boiled eggs and olives in a neat little cube or cylinder.

It might be a pet in other cultures, but cuy (guinea pig) is an Andean delicacy dating back to pre-Inca times. Gamey in taste, it's traditionally stuffed with cumin, cilantro and huacatay (black mint), then roasted whole over an open fire and served with roast potatoes, salsa and corn.

You'll find this street snack all over Central and South America, with each country adding its own spin. Peruvian empanadas are made with ground beef, onions, olives, boiled eggs, garlic and cumin. The mixture is sealed inside a dough pocket and deep-fried until golden. 

A hit with spice lovers, this stuffed pepper dish reaches up to an eye watering 100,000 on the Scoville Heat Unit! Red rocoto peppers are filled with ground meat, sauteed onion and garlic, hard-boiled eggs and raisins, before being topped with cheese and baked until soft.

Finish your meal with these classic Limenos doughnuts. Sweet potato and a native squash called zapallo macre are boiled and mixed into a dough, shaped into rings and deep-fried until golden. Enjoy them with a generous drizzle of sticky sugar cane syrup and cinnamon.

What should you pair your meals with? From purple corn juice to a zesty shot of leche de tigre (tiger’s milk), here are the drinks you shouldn't miss.

With everything from mountains to rainforests, there isn't really a bad time to visit. Find out the best months for sunshine, smaller crowds, wildlife and more.

Want to party Peru-style? Consider timing your trip around these festivals and events to experience Peru at its most colourful.