Pre-Kinder Lambs

MORE ABOUT THE TRADITIONAL FOOD OF THE COAST.

Peru is one of the world's top two producers and exporters of unusually high-protein fishmeal" for use in livestock/aquaculture feed. Its richness in fish and other aquatic life is enormous, and many oceanic plant and animal species can only be found in Peru. Every coastal region, being distinct in "Flora (plants)" Fauna (animals)" populations, adapts its cuisine in accordance to the resources available in its waters.
"Ceviche" with its many different variations (pure, combination, or mixed with fish and shellfish) is a good example of this regional adaptation. Ceviche is found in almost all Peruvian restaurants specialized in this country's world renowned fish and seafood.
Chupe de camarones is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, milk and chili pepper. Chupe de Camarones is regularly found in Peruvian restaurants specialized in Arequipa cuisine.

Cuisine of the Northern Coast
The cuisine of the northern coast offers a difference in style from the central and southern varieties.The widely different climates between Tumbes, Piura, Lambayeque, La Libertad, contribute to the variety of dishes in these areas.
Northern Style Dishes:

"Seco de Cabrito (goat stew, but goat is often substituted by lamb, chicken, or beef) is made in a pot after marinating with "Chicha" de jora or beer and other spices including fresh coriander leaves "Cilantro" and garlic. This is most popular in the northern coast especially in "Lambayeque"
Cebiche de Conchas Negras (ceviche with black shells) is a dish of “Piura" and "Tumbes” is also popular along the southern coast of "Ecuador” due to Peruvian influence. In this version of ceviche, the seafood used in the dish should be black "Clams" accompanied toasted corn.