In Peru, Machu Picchu is worth seeing. It would be a pity not to try Peru's "raw fish". In order to promote the culture of eating raw fish, Peru has celebrated the "Fish Festival" on June 28th every year since 2004. In 2008, as the host country of APEC summit, Peru included raw fish in the menu of state banquet, which made Peru's delicious raw fish famous. Now, raw fish has become a golden signboard of Peruvian cuisine in the world.

In Peru, raw fish is loved by everyone. Because the production is very simple, it is only divided into different grades in the selection of materials and the price of fish. It can be served on the menu of state banquet or on the table of ordinary people. Raw fish in Peru is very particular about the ingredients, and the fish must be particularly fresh. Generally, high-grade raw fish choose Pacific Pseudosciaena crocea and flounder, especially deep-sea white-fleshed fish. Salmon and tuna are not suitable for raw fish in Peru, and the raw fish on the northern coast of Peru is the best and the most famous.

? There are several kinds of raw fish in Peru: one is fresh deep-sea fish on the northern coast, the other is octopus, squid and shellfish, and the other is shrimp in southern Peru. Although the materials are different, the composition is always the same. Raw fish can't be cooked without local small lemons, which are the best accessories for raw fish. Other necessary accessories for making raw fish are salt, pepper, coriander, minced garlic and onion.

Some raw fish shops will also give you a cup of "tiger milk", which is not really tiger milk, but white juice with various seasonings and pickled fish added in the process of raw fish production. This juice is very sour. According to local people, it is very nutritious and is called "tiger milk". Famous fish shops in Peru have to wait in line for seats. The business hours of Peruvian fish shops are generally 12 from noon to 3 pm, and they don't eat fish at night, because the fish are not fresh at that time.