Deep-Fried Guinea Pig and More Peruvian Yumminess

Ceviche. Photo by nathalie854 on Pixabay

Foodies all around the world, who’ve tried the Peruvian cuisine, describe it as a colorful mix from Peru’s history. Spices from Asia and Europe fused together with the traditional Incan cuisine makes one of the most delicious culinary scene.

Cuy Chactado (deep-fried guinea pig)

Don’t be shocked if you read in the menu that they serve fried guinea pigs. Cuy is a famous low-fat, nutritious meat and a yummy Peruvian specialty, which tastes similar to rabbit. Be prepared to see a whole deep-fried guinea pig on your plate.


Ceviche is a popular seafood dish marinated in citrus juice, fresh herbs and chili peppers. It can be either made out of sand smelt, sea bass, tuna, octopus, sole, black clams or sea urchin. Chopped onions, salt, and cilantro, can also be added. Ceviche is served with sweet potato, lettuce, corn, avocado or plantain.

Nikkei Cuisine

The Nikkei cuisine is the result of the Japanese migration to Peru in the early 1900s. The Japanese workers were sent to Peru with two-year work contracts. After two years, the contracts expired. However, many Japanese workers decided to stay in this country and this is how this hybrid dishes were born. For example, Nikkei Tiradito or the Peruvian Sashimi is a delicious fish marinated in lime juice and soy sauce.

Pisco Sour Coktail

This alcoholic cocktail is Peru’s most popular drink. It is made of pisco, a colorless or yellowish-to-amber colored brandy, freshly squeezed lime juice, simple syrup, egg white, Angostura bitters and ice.