Summer in Peru isn't just about the heat of the sun or the beaches packed with tourists; it's also about the aromas that fill the kitchens and streets. During this season, Peruvians prefer light, fresh meals made with natural ingredients, perfect for coping with the heat from December to March.
Each region—coast, highlands, and jungle—has its own summer recipes, reflecting the country's cultural and culinary diversity. From a refreshing Lima-style ceviche to an Amazonian chonta salad , summer is enjoyed in every bite.
Ceviche: the king of Peruvian summer
If there's one dish that symbolizes the Peruvian summer, it's ceviche . Prepared with fresh fish, lime, aji limo pepper, onion, and cilantro, this classic of Peruvian cuisine is synonymous with freshness and flavor.
During the warmer months, it's common to find it not only in restaurants but also at street stalls and markets throughout the country. Its acidity and spicy kick make it one of the most popular summer foods.
You can read more about its origin and variations in our article History and tradition of Peruvian ceviche .
Tiger's milk: energy in a glass
On hot days, many opt for an ice-cold leche de tigre . This concentrated ceviche juice, mixed with lime, chili pepper, and fish broth, has become a popular energizing drink at beaches and food festivals.
Its fame has crossed borders, but in Peru it remains the ideal companion for sunny days and afternoons by the sea.
Causa limeña: color, texture and flavor
Causa limeña is another summer classic. Made with mashed yellow potatoes, lemon, yellow chili pepper, and various fillings (chicken, tuna, or seafood), it combines flavor, freshness, and convenience.
Furthermore, its colorful presentation makes it a star dish for family gatherings or summer celebrations. Its seafood causa version is especially popular during January and February.
Corn on the cob with cheese: an Andean tradition for summer
In the Peruvian highlands, corn on the cob with cheese is a favorite choice for sunny days. It's a simple dish, yet full of local character, reflecting the Andean tradition of making the most of seasonal, local produce.
It's often served with aromatic herbs, butter, or even a touch of chili powder. It's a light, economical, and nutritious meal, perfect for an outdoor lunch.
Fresh salads and tropical fruits
The Peruvian summer is also a time for seasonal fruits and vegetables. Mangoes, passion fruit, pineapples, papayas, watermelons, and bananas abound in the markets, perfect for preparing salads or natural juices.
Avocado and tomato salads , cold quinoa salads , and tropical fruit salads are becoming increasingly common in Peruvian homes that are looking for healthy options without sacrificing flavor.
Related: Most consumed Peruvian fruits in summer .
Pickled fish: coastal flavor with history
Pickled fish is another classic from the Peruvian coast. Although it can be eaten any time of year, its combination of fried fish, aji panca pepper, onion, and vinegar is ideal for hot days because it's served cold or at room temperature.
This dish has colonial roots and has been adapted over time, always preserving that homemade touch that Peruvians love.
Tiradito: a modern version of ceviche
Tiradito shares ingredients with ceviche, but is distinguished by the cut of the fish and the absence of onion. It is a milder and more elegant preparation that has earned a prominent place on summer menus and in fine dining establishments.
The yellow chili pepper and rocoto pepper tiradito versions are favorites for their combination of color and flavor.
Chicha morada and emoliente helado: drinks for the heat
No Peruvian summer is complete without a refreshingly cold chicha morada , made with purple corn, cinnamon, cloves, apple, and pineapple. It's refreshing and natural, perfect to accompany any meal.
The frozen emollient , meanwhile, has become a trend in inland cities, combining digestive herbs with ice and a touch of lemon.
Peruvian summer desserts
Among the most typical summer desserts are pineapple mazamorra , artisanal mango ice cream , lucuma juice , and a chilled version of suspiro limeño . In the jungle, aguaje or cocona ice creams, made by hand with local fruits, are popular.
You can complement this topic with our article on traditional Peruvian desserts .
Summer as an expression of gastronomic identity
Summer in Peru is a feast for the senses. Every dish reflects the creativity of Peruvian families and their connection to local ingredients. Summer cuisine is light, but no less flavorful: it maintains the essence of Peruvian taste and the passion for sharing.
Promoting these typical dishes also boosts domestic gastronomic tourism, one of the fastest growing sectors in recent years, especially in beach destinations like Mancora, Paracas and Huanchaco.