Arroz con camarones is a dish that is popular throughout Latin America, especially in Peru and Mexico. It consists of rice that is cooked in a flavorful shrimp broth, combined with shrimp, peppers, tomatoes, and onions. The dish is usually seasoned with cumin, garlic, and achiote, with the addition of finely chopped parsley used for garnishing. 

Tiradito is traditionally an appetizer consisting of thinly sliced, well-chilled raw fish, chopped vegetables, and coriander, all drizzled with lemon and lime juices right before consumption, so the fish stays raw, unlike ceviche, where the fish is already cooked in citrus juices 

Peruvian jalea is a seafood dish of lightly breaded and deep-fried fish - most often tuna, halibut, cod, or striped bass - and other mixed seafood like octopus, squid, shrimps, and scallops. It is traditionally served with thinly sliced and fried plantains called chifles, and topped with a refreshingly tart salad of lime-marinated red onions, tomatoes, and cilantro. 

Encebollado is a fish soup that is characterized by a large amount of onions. The dish is made with fresh tuna meat, cassava root, tomatoes, onions, coriander, and various spices. 

Ensalada de pallares is a salad prepared with a combination of Lima beans, white vinegar, lime juice, oregano, black pepper, chili peppers, onions, tomatoes, and cilantro.  

A simple citrus sauce perfectly complements the lobster tails in this elegant entrée. Served with warmed tortillas, lightly grilled green onions, and Mexican hot sauce, such as Cholula.