The sun came out! These are 5 favorite dishes of Peruvians on hot days

The heat arrives and Peruvians celebrate it with a good ceviche. What other Peruvian dishes are perfect for the summer?

Summer is here and we Peruvians know how to enjoy it. Whether you’ve decided to spend a day at the beach, take a family outing or just relax at home, lunchtime is a vital part of enjoying a memorable afternoon. Fortunately, our varied gastronomy gives us an infinite number of options to enjoy the sun and the heat.

Summer, sun and sea are a perfect trilogy in this season. That’s why seafood cravings increase so much in this season. In this list we help you choose some fresh, delicious and perfect dishes for this heat.

CEVICHE

The classic never fails. One of our signature dishes and, without a doubt, a summer favorite. However, there are many decisions to be made: Mixed or just fish? With chifles, as is the style in Piura? With zarandaja (val beans) yuyo and corn pancakes, as is eaten in Lambayeque? To accompany it, do you prefer yucca, sweet potato or both? Although we all love a good Ceviche, with fresh fish and a touch of chili, every Peruvian has his or her favorite.

CHORITOS A LA CHALACA - (PERUVIAN-STYLE MUSSELS)

The winning combination of mussels, chopped onion, tomato and corn, served in their own shell. They are so named because they were created in Callao, but today they are served all along the Peruvian coast. They are usually ordered by the dozen because it is impossible to eat just one.

TIRADITO

Tiradito, one of the most modern dishes of Peruvian gastronomy, is nourished by the Japanese influences of the Asian migrants who arrived in our country since the beginning of the 20^th century. It is prepared with fish cut in the sashimi style, which can be accompanied with a cold sauce. There are different versions, with sauces of yellow chili bell, rocoto chili, olives and many others, that the creativity of Peruvian cooks have been inventing over the years.

CAUSA LIMEÑA - (PERUVIAN CHICKEN-FILLED LAYERED POTATO DISH)

A dish with a long history. As several publications, such as Primicias de la cocina peruana by Rodolfo Hinostroza, tell that its name comes from the wars of Independence, when it was sold on the street corners of Lima to support the independence “Cause.” The truth is that it is part of the seafood menus all over the country. Whether chicken, crab or prawns, the chicken-filled layered potato dish and its thousand varieties are perfect to start a summer lunch.

LECHE DE TIGRE – (TIGER’S MILK)

Leche de Tigre was born as a derivative of ceviche but today it has earned its own identity. This preparation, which includes lemon, chili bell pepper and fish (the same ingredients of the classic Ceviche), is known as a popular remedy for hangovers. It even has variations, such as Leche de Pantera (Panther Milk), which adds black shells to its preparation.