The cultural wealth of the Hispanic world gastronomy is the result of the mixture of different combinations as well as the rich history of coexistence, adaptation and evolution. This makes indispensable the rapprochement to the terms that we refer in our diet, cuisine and gastronomy in general. We will be able to enjoy the recipes and preparation techniques, as a result of the exchange of cultural wealth between Spain and the Latin American countries.
Peru is one of the richest countries when it comes to gastronomy. In its history, Peru was able to take advantage of the richness of the Creole cuisine together with the coexistence with the Spanish one, as well as the Oriental fusion, such as Chinese and Japanese. Nowadays, Peruvian cuisine is considered as one of the richest, original and diverse in the world, though it is not famous. The exquisite and creative dishes are the result of the Spanish gastronomic influence and the oriental cuisine, brought by the migratory tendency during its history.
Due to its popularity, arroz chaufa (chaufa rice) turned into the national dish, and one of the pillars of the Peruvian cuisine is Ceviche (raw fish or seafood seasoned with orange juice or lemon, minced onion, peppers and salt).