It would be hard not to mention the Oriental touch, the Asian contribution that has had a major influence on Peruvian cooking. After all, we've already seen how similar the tiradito and sashimi are. There are at least 20 Japanese restaurants that stock their sushi bars with the abundant varieties of fresh fish and shellfish to be had in Peru, and could easily rub elbows with any joint in Tokyo or New York. The Oriental influence is also to be seen in hundreds of Chinese restaurants that whip up soups based on clingfish, and fish dishes like Chita al Vapor (steamed grunt), a recipe that has brought together Chinese, Japanese and Peruvian chefs alike.

Cucumber rolls fill with flounder and sweet vinegar souce - Restaurant Matsuei

By Mariano Valderrama