Life in Lima exists because of and for the ocean. Limeños are ever so aware of the importance of the Pacific Ocean in their lives. Seafood, therefore, is the most important of the many bonds than bring us and the sea together.

Take your time. Don't jump to it right away. Put aside a whole afternoon to sample (unfortunately only a fraction of) our seafood. Head out to a cevichería around lunch. Order a few dishes to share with your party; this is the best way.

Some of the dishes you might want to taste:

Ceviche - white fish cooked in lime juice (the acid cooks it) with corn and sweet potato on the side and onions. There are mixed ceviches, octopus ceviche, langostine ceviche, etc.

Tiradito - ceviche with no onions.

Chicharron (of fish or calamari) - deep fried usually surved with yuca and tartar sauce.

Causa rellena (with tuna, crab, langostines) -a pionono made of yellow potato mash and avocado filling.

Jalea -huge mixture of chicharron.

Choros a la chalaca - muscles with corn, onion and chili sauce (granted they don't look good but are delicious).

Conchitas a la parmesana -scallops on their shells oven cooked with cheese and butter (and a pinch of lime juice); amazing!

Arroz con Mariscos - this is the most crucial test for any cevicheria. If they do a good 'Arroz con Mariscales' then then you are bound to get a great taste of Peruvian seafood. This is rice with seafood. Give it a try!

Each place will have its own version of each one of these dishes. And if you go elsewhere in the coast you'll get the local variations as well.

Just ask for a good cebicheria.

Quite a few in Chorrillos; El segundo Muelle is a good one; there is a new place in La Mar in Miraflores; anotherone just opposite where they only sell Causas (brilliant!); La Rana Verde in El Callao is one of the very best.

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