In this five part series, Chef Nico Vera presents the rich culinary history of Peru through the lens of a five course meal. Follow along as he breaks down Peruvian flavors, transporting us to the land of Incas and beyond. Read Part One, Part Two, Part Three and Part Four. 

Even during the time of the Incas, the Inca King in Cuzco ate fresh seafood that was carried by Chasqui runners from the coast to the Andes mountains — a distance of over 200 miles on the Inca Trail. And while the Incas may have cooked fresh fish or sivichi in fruit juice, the Moorish dish seivech, of fish marinated in lemon juice, likely also contributed to the creation of ceviche. Read More