Peru on the road - Ceviche.

Alejandro Saravia's Path to launch the new Morena Restaurant in Sydney's 1 Martin Place

See Alejandro on the road in Peru, here, he checks out Peruvian Ceviche in his home city of Lima.

Peruvian cuisine is one of the best-kept food secrets in Latin America. It is well known for its exquisite taste, its variety and ability to incorporate influences from different times and cultures. Peru's three regions: the Coast, the Andean Sierra and the Amazon Jungle have made Peruvian cuisine an important expression of its culture.

The Peruvian Coast with its abundant fish and seafood harvested in the Pacific Ocean, the Andean Sierra full of grains and potatoes and, the Amazon jungle with an immense variety of tropical fruits create a gastronomic destination not to be missed. The culinary history of Peruvian food dates back to the Pre -Inca and Inca times when the staple diet consisted of maize (Choclo), potatoes, ají (Peruvian chilli) and fish.

Peru is also the birthplace of potatoes and accumulates more than two thousand varieties! Peruvian cuisine was later influenced by the arrival of the Spanish Conquerors and in the ensuing years the cuisine was further enriched by the influx migration from China, Europe, Africa and Japan.