Peru’s fantastic food revolution With its exotic ingredients, and chefs producing new twists on classics, Lima is becoming the gastronomic capital of South America
Against expectations, the sweet chunks of banana perfectly complemented the raw fish marinated in lime juice, onions, coriander and Peruvian yellow chillies. I was tasting a new sort of ceviche, the seafood salad served across Latin America, in Amaz, a new Amazonian restaurant opened by Pedro Miguel Schiaffino, one of Lima's leading chefs. To a European palate, fruit with uncooked fish might seem outrageous but in Peru, it is logical. The banana replaces the steamed sweet potato commonly served with ceviche to soak up the tangy juices. The creative take on Peruvian and…Read more …