MAIN INGREDIENTS
Tortilla de raya is a simple Peruvian dish, a ray omelet that is one of the most popular ray dishes in the country. The dish is prepared by frying strips of cooked ray with eggs, garlic, and aji amarillo. It is traditionally served with the spicy rocoto chile on the side.
Although it may seem quite unsophisticated, this dish makes up for it in portion size, as tortilla de raya is so large that it usually covers the whole plate.
MOST ICONIC Tortilla de raya
MAIN INGREDIENTS
Chinguirito is a type of ceviche prepared with pieces of cured and dried guitarfish that is usually soaked in hot water, then seasoned with lemon juice, chili, salt. The dish is typically served with yuca, fried corn, and chopped onions.
Chinguirito is an unusual type of ceviche because it uses dried fish instead of fresh fish, which is the standard for almost all types of ceviche.
MOST ICONIC Chinguirito
Chupe de mariscos is a traditional and Chilean seafood chowder that includes ingredients like shrimp, mussels, clams, squid, and sometimes fish. The choice and variety of seafood can vary based on availability and regional preferences. The broth is typically made from fish stock or the cooking liquid from the seafood.
It's thickened with rice, while other common ingredients include potatoes, choclo, onions, garlic, tomatoes, and peas. What sets this dish apart from other soups is the addition of dairy. Evaporated milk or fresh milk is often added to give the soup a creamy consistency, and some versions might also have a touch of cheese, which is melted into the soup.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “3 Worst Rated Peruvian Seafood Dishes” list until March 26, 2025, 3,995 ratings were recorded, of which 1,302 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.