The marine products are one of the main attractions of the Peruvian gastronomy; being its main dish, without any doubt, Ceviche or Cebiche.

The noble tradition of dishes freed from the flames has in it, its maximum exponent, like it happens in other latitudes, for example ‘Jamón serrano’ in Spain, very lightly smoked duck 'Maigret de canard' in France, the 'Carpaccí’ of fish or beef that came with the Italians of the Genova coasts and even the exquisite ‘sashimí’ and 'sabu sabu’ from the distant Japan.

The key of good Ceviche is in the fresh and abundant fish from the generous Pacific Ocean from Peru. The fish has to rest in the juice of lemon, garlic, salt, red pepper and onion. The sweet potato and the lettuce are served with it as trimming.

Although the different varieties of Ceviche had been enjoyed centuries ago in the tables of the extensive Peruvian coast, it was first mentioned in 1866, in the ' Guide of the traveller in Lima’ by Manuel Fuentes, where he affirms that "the hottest of the hot, the one that causes more tears, even than the jealousy, is Ceviche...”

Peru has the greatest number of varieties of corn in the world, altogether thirty five.

Unlike in the other regions of America, in Peru it is cooked with the cob, and with the ground corn they elaborate the popular tamales and desserts, the toasted one, known as ‘cancha’, is eaten on its own or accompanied with other plates…

In Peru, eating the cooked corn or 'choclo’, is an ancestral and pre-Columbian custom.