What to Eat in Lima: A Food Guide to 5 Essential Dishes

Lima sits on a cool, misty desert coast where the Humboldt Current chills the Pacific and supports a deep fishing tradition. Markets receive dawn catches while Andean tubers, ají peppers, and herbs arrive from nearby valleys, creating a pantry that bridges sea and sierra.

Daily eating centers on a hearty midday meal and lighter late-night street snacks. Cevicherías pulse at lunch, while evening grills perfume neighborhoods; rice, potatoes, and bright lime tie plates together, and heat levels track the ají varieties chosen by the cook.

Made with firm white fish such as corvina, lenguado, or mahi‑mahi, ceviche is cut into neat cubes, salted, and briefly “cooked” in freshly squeezed Peruvian lime juice with ají limo or ají amarillo, thinly sliced red onion, and cilantro, then plated within minutes with camote, choclo, cancha, and sometimes yuyo. Acidity hits first, sharpening the sweet minerality of the fish and the onion’s crunch, while the ají brings floral heat, the sweet potato cools the bite, and toasted corn adds a dry crackle that contrasts with the fish’s tender surface and chilled, just‑set interior. While pre‑Hispanic coastal cooks marinated fish with tumbo or chicha‑based acids, knife work and shorter curing times were refined in Lima under Japan’s influence, and the concentrated marinade—leche de tigre—became both a seasoning and a bracing drink for aficionados. Locals favor ceviche at midday when the morning catch is at its peak and temperatures are mild, so neighborhood spots and markets in Lima’s coastal districts serve it early and often close by late afternoon.

A mash of waxy papa amarilla blended with lime juice, ají amarillo paste, and neutral oil becomes the base for causa limeña, pressed into layers around fillings such as shredded chicken bound with mayonnaise and celery, tuna or crab, or sliced avocado and tomato, then chilled and unmolded. The potato is naturally buttery and slightly sweet, the citrus and ají keep it bright rather than heavy, and the cool, compact layers yield a forkable slice where creamy and crisp textures meet, typically finished with black olives, hard‑boiled egg, and a sprinkle of parsley. Its name is often linked to nineteenth‑century fundraising “por la causa,” yet the technique rests on pre‑Columbian potato mastery and the adoption of citrus and oil during the viceregal era, making it a Lima hallmark that bridges native crops and colonial pantry items. Served cold as a starter at family gatherings, market counters, and summer menus across the city, causa travels well, thrives in Lima’s humid heat, and appears year‑round in home kitchens where cooks adapt fillings to season and budget.

Lomo saltado stir‑fries strips of beef—often tenderloin or a comparable cut—over intense heat in a seasoned wok with garlic, ají amarillo, red onion wedges, and tomato, then deglazes with a mixture of soy sauce and vinegar so the meat’s juices glaze the vegetables and fries are folded in or served alongside. The sear produces a smoky edge and a slight char, the onions stay crisp‑tender, tomatoes soften into a light sauce, and the ají supplies gentle heat, creating a plate where juice‑soaked fries contrast with fluffy white rice that catches every drop. Chinese cooks from China brought wok technique and pantry staples in the nineteenth century, and Lima’s chifa tradition fused them with Peruvian produce, making lomo saltado a defining example of immigrant influence rather than a steakhouse import or a simple home fry. Popular at lunch and dinner across the city, it suits quick service as well as home cooking, and its balanced seasoning makes it a crowd favorite for mixed tables where spice tolerance and appetite vary.

Anticuchos de corazón marinate beef heart in a slurry of ají panca, garlic, cumin, oregano, salt, and vinegar—sometimes softened with a splash of beer—before the pieces are skewered, brushed with the same adobo, and seared over charcoal so the exterior caramelizes and the interior stays springy and juicy. The result is smoky and lightly spicy with paprika‑like depth from ají panca, a gentle tang from the vinegar, and the distinctive chew of well‑grilled offal, typically served with slices of boiled potato, thick kernels of choclo, and a spoon of ají or huacatay sauce. The cut’s popularity traces to colonial Lima, where Afro‑Peruvian cooks turned undervalued offal into street specialties, and anticuchos became essential fare at religious processions, neighborhood celebrations, and late‑night gatherings that revolve around portable braziers and quick cooking. You’ll encounter them most often in the evening on street corners and at pop‑up grills, when cool sea air carries the charcoal aroma, and residents stop for a warm, protein‑rich snack that fits Lima’s after‑work rhythm.

Ají de gallina starts by poaching chicken and reserving the broth, then building a sauce with sautéed onions, garlic, and ají amarillo paste blended with milk or evaporated milk and bread crumbs, sometimes enriched with ground walnuts and a little grated cheese for body. The sauce is mild, velvety, and aromatic rather than fiery, coating strands of shredded chicken with a gentle chile warmth, slight nuttiness, and dairy sweetness that pairs easily with white rice and slices of boiled potato. Historians link it to Spain’s medieval blancmange tradition adapted in Lima’s colonial kitchens, where thickened almond or poultry stews met local ají and abundant bread, evolving into the modern dish that anchors home menus and Sunday family lunches. Commonly served at the midday meal in homes, canteens, and market kitchens, it provides reliable comfort in Lima’s cool garúa season and appears year‑round as a satisfying option when diners want spice without heat.

Lima’s cuisine thrives on cold Pacific waters, Andean produce, and techniques brought by migration, yielding plates that balance acidity, heat, and texture with everyday practicality. These five dishes reflect a city that eats with the climate and cooks with memory; explore more food‑first travel insights and planning tools on Sunheron to keep your journey delicious and informed.