Peruvian Cuisine

Peru is a country with a rich culture and diverse culinary traditions reflecting indigenous, Spanish and other immigrant influences. The Peruvian cuisine is one of the most innovative and flavoursome in the world. And is known as one of the best culinary destinations in the world.

The South American country has enormous ecological diversity. Due to the different climates, it grows a huge variety of products. And the focus is on fresh, local ingredients. From fresh fish from the Pacific Ocean to vegetables and herbs from the fertile valleys of the Andes.

One of the most unique aspects of Peruvian cuisine is its fusion of different culinary traditions. As immigrants from different parts of the world brought their eating habits and cultures with them to Peru. The result is a cuisine with mixed cultures, many different ingredients and different methods of preparation. Each region has its own dishes, based on traditions and local ingredients. It has the power to transform traditional dishes into modern cuisine.

Whether you are a fan of seafood, meat, vegetables or spices, you are guaranteed to find a dish that will satisfy your taste buds and leave you wanting more!


Fusion kitchens

Nikkei refers to the fusion cuisine that developed in Peru between the Japanese and Peruvian cultures. The term “Nikkei” refers to people of Japanese origin who live outside of Japan. In Peru there is a large community of Nikkei people who brought with them their Japanese culinary traditions and ingredients, including soy sauce, ginger, and seafood, which they incorporated into their cooking in Peru. Over time, the Japanese immigrants began to adapt their traditional dishes to local Peruvian ingredients, resulting in a unique fusion cuisine that blended the two cultures.

One of the most famous dishes in the Nikkei cuisine is tiradito, which is similar to ceviche but with Japanese flavors like soy sauce and ginger. Another popular dish is sushi with Peruvian sauces made from, for example, aji amarillo peppers.

The Nikkei cuisine has become increasingly popular in recent years and has spread beyond Peru to other countries, including the United States, Japan and also The Netherlands. The fusion of Japanese and Peruvian flavours has resulted in a unique and delicious culinary tradition that showcases the creativity and ingenuity of both cultures.

The same happened with Chinese Immigrants and this resulted in the Chifa cuisine. It combines Peruvian ingredients with Chinese cooking techniques. For example, one of the most popular chifa dishes is arroz chaufa, which is similar to fried rice but with Peruvian ingredients like ají amarillo chili peppers and cilantro.

Cod Tiradito with Aji Amarillo paste.
Nigiri Masu Kabayaki, from the book: Cocina Nikkei of Katinka Lansink. Photo credits: Sven Benjamins.
Fresh Aji Amarillo & Rocoto chili peppers.
Anticuchos, from the book: Mi Casa Peru of Katinka Lansink. Photo credits: Susam Pang.

Ají chili peppers

Chili peppers, known as “ají” in Peru, are an essential ingredient in Peruvian cuisine, adding heat and depth of flavour to many dishes. Peruvian cuisine features a wide variety of chili peppers, from mild and fruity to extremely hot and spicy.

One of the most widely used chili peppers in Peruvian cuisine is the Aji Amarillo. Aji Amarillo chilies are the edible gold of Peru and have a spicy, fruity, colourful and creamy flavour. In Peruvian cuisine, the Aji Amarillo, together with red onion and garlic, is part of the ‘holy trinity’ and the basis of many dishes. The pepper is medium hot and is best known for its delicious fruity aromas, reminiscent of a peach. This pepper is often used in ceviche, sauces and stews.

Another popular pepper is the Rocoto, which is often used in spicy dishes such as Rocoto relleno, a stuffed pepper dish. And the Aji Limo pepper, a small, fruity and spicy pepper used in many dishes, including ceviche and stir-fries.

Peruvian cuisine also features dried chilies such as Aji Panca, with a smoky, fruity flavour and mild spiciness. This pepper is often used in marinades, stews and sauces, and is a key ingredient in dishes such as anticuchos, grilled beef heart skewers.
Another popular dried chili is the aji mirasol, the dried version of the Aji Amarillo. The Aji Mirasol is medium hot and is best known for its delicious fruity aromas, reminiscent of a peach. This makes the pepper delicious in ceviche, salsa verde or sauces.


Ceviche is the national dish of Peru. It is usually made with fresh raw fish, such as sea bass or flounder, but other seafood such as shrimp, octopus or scallops can also be used. The fish is usually cut into small pieces and marinated in lime or lemon juice, along with red onion, coriander and ají chilies. Other spices such as salt, garlic and cumin can also be added. The acid in the lemon juice causes the fish to cook, resulting in a tender and flavourful dish.

The dish has since spread throughout Latin America and has also become popular in other parts of the world. Variations of ceviche can be found in many countries, including Mexico, Ecuador, Colombia, and Chile. Each region has its own take on the dish, with unique ingredients and flavor profiles.

Ceviche is typically served with accompaniments like sweet potato, corn, avocado, or plantain chips. The dish is not only delicious but also healthy, as it is low in fat and high in protein, vitamins, and minerals.

Ceviche Clasico, from the book: Mi Casa Peru of Katinka Lansink. Photo credits: Susam Pang.
Chicha Morada: national Peruvian lemonade made from purple corn.


One of the most popular Peruvian drinks is chicha morada, a purple-black drink that looks like blood. It is made from boiled purple corn, maíz morado, and infused with pineapple and orange peels, cinnamon and cloves. Sugar and lime juice are often added. The non-alcoholic drink has a sweet, slightly tart flavour, and is often served with meals or as a refreshing drink on hot days.

Peru is also known for its delicious cocktails, such as the Pisco Sour. Pisco is Peru’s national drink and is made from grapes grown in coastal areas and distilled into a clear, colourless drink with a high alcohol percentage. Pisco has a strong, distinct flavour and is often drunk pure or used as a base for cocktails. Like the Pisco Sour, for this cocktail you mix the Pisco with lime juice, sugar, egg white and a bitter. It is a refreshing and spicy drink that is perfect for a night out or as an aperitif before a meal.

Peruvian products

Nikkei Togarashi Westlandpeppers

Nikkei Togarashi

From  3,62
Aji Amarillo Westlandpeppers

Aji Amarillo

From  8,49
Cayenne poeder Westlandpeppers

Cayenne powder

From  4,13
Jalamayo Westlandpeppers


Aji Amarillo poeder Westlandpeppers

Aji Amarillo chili powder

From  4,13

Magic Miso Mayo

Huacatay Westlandpeppers

Fresh Huacatay

From  5,96
Sweety drops Westlandpeppers

Sweety Drops

From  4,82
Aji Mirasol Westlandpeppers

Aji Mirasol / Dried Aji Amarillo

From  4,82
Spanish chilli pepper red Westlandpeppers

Spanish chili pepper / Cayenne

From  3,44
Jalapeno Westlandpeppers


From  2,29
Aji Amarillo Paste Westlandpeppers

Aji Amarillo Paste

Aji Charapita Westlandpeppers

Aji Charapita

From  3,90

Delicious recipes from Peru

Cod Tiradito
This recipe is inspired by the Salmon Tiradito from the cookbook 'Mi Casa Peru' by Katinka Lansink. Tiradito is one of the best-known dishes from Nikkei cuisine, which is similar to ceviche but differs in slicing method and function for the tiger milk.
Aji Amarillo Sauce
In Peruvian cuisine, Aji Amarillo sauce is a basic ingredient for various dishes. With this recipe, you can easily make your own Aji Amarillo sauce.
Habanada Empanadas
Empanadas are South American filled pastry snacks. With this recipe, you can make about 15 small empanadas with a filling of pumpkin and habanada peppers.

Cookbook tips

Katinka, of cevicheceviche, really knows all about Peruvian cuisine and was given this love by her parents and she has made this magical cuisine her home. With her brand cevicheceviche, she is putting Peruvian cuisine on the map in the Netherlands. Katinka is a culinary consultant, gives cooking workshops, develops Peruvian recipes for restaurants. And now she has also written two cookbooks, Mi Casa Peru, about Peruvian cuisine & Cocina Nikkei, about Peruvian-Japanese fusion cuisine. For more information and lots of recipes, order her cookbooks!

Mi Casa Peru

Katinka Lansink

Cocina Nikkei

Katinka Lansink

Peruvian restaurants









Blue Blood

The Hague

La Cevicheria


Tumi Nikkei




Lima Nikkei Izakaya


Must see!

Street Food Latin America

E4: Lima, Peru

Chef's Table Peru

S3 E6: Virgilio Martínez

De Aardappeleters

S2 E4: Ceviche
S2 E10: Patat