In 2002, Embarcadero 41 opened its first outpost in the ceviche capital of the world, Peru. Twelve years and 12 restaurants later, the Peruvian fusion eatery has embarked on a transatlantic journey ...

In case you didn’t know, June 28 is National Ceviche Day in Peru, first designated by the nation’s government in 2008 to commemorate its national dish. Here in Westchester, we turned to Elina Rosado, ...

Just two years ago, Sacramento had no Peruvian restaurants. Today, the city boasts three on the grid - each offering its own take on a cuisine shaped by centuries of global influence. Peruvian cuisine ...

“PERUVIAN PRIDE, it all started with our cuisine,” said Mitsuharu Tsumura, a young Peruvian chef of Japanese origins, seated in the office above his Lima restaurant Maido. Mr. Tsumura had just ...

-Start by putting sweet potatoes in a pot of boiling water. In a separate pot of boiling water, add Peruvian large kernel corn. When they’re done, set aside to cool. Peel the potato and cut it into ...

It’s not the ceviche we’re most accustomed to seeing around these parts. Most of the ceviche in San Diego draws its influence from a Mexican variation: citrus-cured seafood served with a tostada or ...

Gastón Acurio once famously told 52 Insights that international cuisines can be used as "a weapon for change" — and given what the world-renowned chef has done for the food of his home nation of Peru, ...

CALLAO, Peru (Reuters) - Peruvian chefs, elbow deep in more than six tons of sliced fish, onions and lime, won on Sunday the Guinness World Record for preparing the largest ceviche, a Peruvian seafood ...

Editor's note: Eric Ludy is an American writer and journalist living and working in Lima, Peru. Ludy had worked for a daily newspaper in Wisconsin, but faced with a layoff notice, he decided to do ...

Peru is a South American country with one of the most exciting cuisines in the world. It's a place where people drink tiger's milk and put corn in their ceviche. And fortunately for Phoenicians, we ...

As it turns out, the whole roasted guinea pig was not the most memorable dish from a recent trip to Peru and Ecuador. And it wasn’t the tree tomatoes or polka-dotted potatoes either. Of all the new ...