Shrimp with red curry and brûlée pineapple. Lima, Peru.
Peruvian cuisine is probably best known for ceviche - a citrus-marinated seafood dish. But, the country's landscape is much more than coastline and rivers, and its food is much more than fresh fish. Ingredients like corn, cocoa, chilies, and potatoes were grown here and eaten long before the days of the Incan Empire. Over the last 500-years these locally grown crops and ancient cooking styles mixed with the different cooking traditions of immigrants from around the world.
First, Spanish settlers brought their style of cooking to Peru in the 16th century. With them came African slaves, and later, immigrants from Japan, China, and other parts of Europe. Each group added their own flavors and traditions to create a unique style of cooking. // photo Jenny M Buccos
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