Papa a la Huancaína is a Peruvian appetizer of boiled yellow potatoes in a spicy, creamy sauce called Huancaína sauce

It is one of the most well known dishes from Arequipa in Peru.

Solterito is a Peruvian vegetable salad, traditionally prepared with lima beans, large kernel corn (choclo) and cheese.
Solterito comes from the word soltero that means single originated in Arequipa by single people who wanted not to gain wait.

Cebiche De Pescado is a cold Peruvian dish. While there are hundreds of variations, the traditional Ceviche actually just needs 5 simple ingredients: fresh, raw, white fish filet cut into bite-size pieces, marinated and "cooked" in lime juice and seasoned with Peruvian chili peppers, onions and salt.
Ceviche is the Peruvian national dish like no other one reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians.

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Anticuchos (singular anticucho, Quechua for Cut Stew Meat) are popular and inexpensive dishes that originated in Peru, also popular in other Andean states consisting of small pieces of grilled skewered meat.

Anticuchos can be found on street-carts and street food stalls (anticucheras). The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic), and while anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). …

Canchita is a very common snack food made by toasting corn kernels served mostly as a center table snack in Peruvian restaurants.

Choritos a la chalaca is a ceviche type of dish. Choros are mussels or mejillones, and “a la chalaca” means “Callao-style“. It’s simple: steamed mussels, covered with a vegetable medley, (very spicy with the kick of rocoto).Usually they are served with cold beer before lunch, as a tasty treat to open the appetite.

Peruvian scallops, parmesan cheese and lime.

Peruvian version of Olivier salad. Cold boiled vegetables salad with mayonnaise. The beets gives the salad a rich distinctive pinkish color.

The Humita is one of the oldest Chilean dishes, though there are some similar preparations in the Peruvian and Ecuadorian cooking. They are the consequence of the abundance of corn during the summer plus a little ingenuity and a lot of taste in a natural pack, using the very husks to wrap the corn pulp, onion, garlic and basil that give it its flavor and its contagious joy. The humita used to be served with sugar sprinkled on it or …

Palta a la reina is a Peruvian appetizer made of chicken salsa on the top of avocado

Papa Rellena is a traditional croquette filled with a spicy ground beef mixture. Ground beef is stir-fried with onions, tomatoes, garlic, cumin, garlic and paprika. Hard boiled eggs and black olives are added. Mashed potatoes are molded around a center of the meat mixture and formed like a potatoes.
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Octopus on a olive based mayonnaise

Rocoto relleno is a Peruvian dish which originated from the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru. This dish is made by stuffing fried minced beef-mix or hard-boiled egg inside the rocotos and is then topped with melted cheese, baked and served whole. The rocotos are basically capsicum pubescens which are at least ten times spicier than jalapeño when raw. This is considered one of the most famous dishes of Peru …

Salpicon de pollo is a cold Peruvian dish similar to a chicken salad. Chicken and vegetables are mixed and seasoned with a mayonnaise based dressing.

Some say Tiradito is just Ceviche without onions. Both dishes are made of raw white fish, but for Tiradito the fish is cut into sashimi-style thin stripes instead of cubes. While the fresh fish in a ceviche is marinated in a spicy lime juice sauce, in Tiradito it’s just covered with a piquant lime juice dressing and then immediately served. Popular variations of Tiradito combine the lime juice dressing with aji or rocoto creme.
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Deep fried wontons with a meat filling, (usually pork), eaten with duck sauce.