Sushi or Ceviche? Why Peruvian food is the best in the world?

Fusion of Traditional Food with Modern Cuisine:

Raw fish or prawns marinated with lemon juice and herbs, does it sound like Sushi? But your guess is wrong, this is Peruvian Cuisine. Ceviche (Peruvian Sushi) is a popular delicacy of the Peruvian cuisine. The sheer variety of tastes all over Peru make this one of the most regionally diverse cuisines in all of Latin America.Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine); Asia (Japanese cuisine and Chinese cuisine); and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.

3000 Varities of Potaotoes and it's influence:

Potatoes are the main and popular accompaniments found all over due to the different varieties of potatoes available locally. You could find more of tomatoes and Peppers as well dominating the Peruvian cuisine since its is available in surplus locally.Due to the country's abundance of natural ingredients, Peruvian flavors are among the most distinctive in the world! Fruity aji amarillo peppers add an indescribable flavor to many of the most popular Peruvian dishes. Over 60 types of corn and 3,000 colorful varieties of potato are native to Peru.

Republic of Peru is a country in western South America.It is bordered in the north by Ecuador and Colombia, in the east by Brazil, in the southeast by Bolivia, in the south by Chile, and in the south and west by the Pacific Ocean.Lima city is the capital of Peru.

Peruvian Cuisine makes to the world top five:

Peruvian cuisine is combination cuisines of Lima, the North Coast, the Amazon, Arequipa, the Andes and Novo-Andean.Peruvian cuisine makes it's way into the world's top five with its cosmopolitan flavors and rich palette of ingredients.The creation of chef Virgilio Martínez Véliz, the restaurant took fourth place in the World's 50 Best Restaurant awards in London, the highest ranking ever for a Peruvian establishment.Martínez is known for his use of unique ingredients such as a potato grown at 5,000 meters above sea level; kushuru (cushuro), an edible cyanobacteria harvested in high-altitude wetlands; and wild varieties of kiwicha and quinoa. He is an aficionado of the use of salt, and cooks with more than 120 varieties in his restaurant in Lima.

Peru has won the best Culinary destination award in 2019. One should dine at Lima’s fanciest restaurants like Astrid & Gaston to enjoy the authentic Peruvian cuisine. A blend of traditional dishes with the modern delicacies is the reason for this gastronomical boom.Septemeber is the apt time to visit Peru since "Mistura" the gastronomical festival is celebrated.

Ceviche,Peruvian Empanadas,Llomo Saltado,Papa a la Huancaina,Aji de Gallina are the best Peruvian dishes one should try.

No doubt, fusion of culture and tradition makes Peruvian cuisine the best. Chef Martinez says that little of Japan, little of China when mixed together with modern cuisines we get a cuisine with a diversity of products, of tastes and of creations.

Abdiya grew up in the Southern tip of India, and the Paris of East, Pondicherry. She graduated from the Annamalai University and Pondicherry University.