Peruvian cuisine is one of the most diverse and celebrated in the world, shaped by centuries of cultural blending and rich geography. Within its culinary wealth, three main styles stand out: • Marine cuisine: Thanks to Peru’s long Pacific coastline, it’s famous for seafood dishes like ceviche, jalea, tiradito, and choros a la chalaca. This cuisine highlights the freshness of fish and shellfish, combined with lime, chili, onion, and herbs, creating vibrant and refreshing flavors. • Nikkei cuisine: A fusion of Japanese tradition with Peruvian ingredients, born from Japanese immigration in the late 19th century. Nikkei cuisine combines precise fish-cutting techniques with local products like yellow chili (ají amarillo), rocoto, and lime. Signature dishes include Nikkei ceviche, sashimi with anticuchero sauce, and maki acevichado. • Chifa cuisine: The blend of mainly Cantonese Chinese cooking with Peruvian flavors. It features the use of rice, soy sauce, ginger (kion), and wok stir-frying. Classic dishes include arroz chaufa (fried rice), lomo saltado (stir-fried beef), kam lu wantán, and tallarín saltado (stir-fried noodles).