Cebiche, ceviche, sebiche o seviche (it can be written in any of those four forms), is a dish in which seafood is cooked by marinating it in lime juice. Cebiche is not only one of our Peruvian food’s flag dishes but it is a proud sentiment of our gastronomy, king of our tables and, to be honest, the best cebiche in the world since it is so delicious and easy to prepare.
Jelly-rolls are known as piononos in Peru, and are one of the most popular desserts of all time in Lima.
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Exactly one year ago, I was in Lima running away from the cold New York winter. Like all my Peruvian
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Christmas may be over, but homes are still filled with December leftovers. In Peru, that means one thing: Paneton. Our
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Even though this has become trendy only in the last few years, I have been a huge fan of non-dairy
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Chupe is a traditional Andean soup with a thick consistency, which usually has lots of robust vegetables and legumes such
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//This post was created in collaboration with Latina Bloggers Connect, and Maseca. However, all recipes, stories, and points of view
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Peru is the second biggest consumer of panettone (we call it panetón) in the world. No Christmas is complete in
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Have you tried tarwi? This ingredient is also known as chocho in other parts of Latin America, and as lupini bean in Europe,
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Huevo chimbo, huevo quimbo, tajadon, tajadon de Trujillo, huevos reales... there are many names for this traditional dessert from the
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Last night we had dinner at a Peruvian restaurant in NYC, and one of the desserts on the menu was
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