Lima Food and Travel Guide: Ceviche, Lomo Saltado and Anticuchos
Lima is one of the world's great food cities, a coastal capital where Indigenous, Spanish, Japanese, Chinese and African traditions collide on the plate. The national icon is ceviche: fresh raw fish cured in lime juice with chili, onion and the sharp citrus marinade known as leche de tigre. It is bright, fiery and best eaten before lunchtime when the fish is freshest.
What to eat
- Ceviche — lime-cured fish with aji, red onion and a splash of leche de tigre.
- Lomo saltado — stir-fried beef with onions, tomato and fries, a sign of Chinese-Peruvian chifa.
- Anticuchos — skewered, marinated grilled beef heart, a beloved street snack.
- Causa — chilled layered potato terrine filled with chicken, tuna or seafood.
- Aji de gallina — shredded chicken in a creamy, mildly spicy yellow chili sauce.
Where to go
The bohemian district of Barranco, with its murals and cliffside views, is full of cevicherías and inventive kitchens. Upscale Miraflores offers ocean-view dining and some of the city's most celebrated restaurants. For an authentic taste, seek out a no-frills cevichería at lunchtime and follow the local crowds.
A practical ordering tip: ceviche is traditionally a midday dish, so eat it early, and try a cebiche mixto to sample several types of seafood at once, with a side of sweet potato and corn to balance the heat.
A helpful note for visitors: outside the polished tourist restaurants, Lima's neighborhood cevicherías and menú del día spots often list dishes in Spanish only, so photographing the menu to translate it lets you understand the daily specials and order with confidence.
Come hungry, eat the ceviche while it's fresh, and let Lima prove why its cuisine is famous worldwide.