Skift Take
Despite being an afterthought to international travelers for decades, Peru has the right mix of natural resources -- the sea and its climate -- and globe-trotting talent to make it an essential stop on any gourmand's itinerary.
Against expectations, the sweet chunks of banana perfectly complemented the raw fish marinated in lime juice, onions, coriander and Peruvian yellow chillies. I was tasting a new sort of ceviche, the seafood salad served across Latin America, in Amaz, a new Amazonian restaurant opened by Pedro Miguel Schiaffino, one of Lima's leading chefs. To a European palate, fruit with uncooked fish might seem outrageous but in Peru, it is logical. The banana replaces the steamed sweet potato commonly served with ceviche to soak up the tangy juices.
The creative take on Peruvian and jungle classics at Amaz (Avenida La Paz 1079, +51 1 221 9393, amaz.com.pe, £30 a head) means the simplest dishes – such as tacacho, mashed and fried green bananas, with cecina, dried pork, both Amazonian staples – drip with unexpected layers of flavour.
For most
