Fish escabeche is a popular dish in Peru, specifically in the coastal city of Callao, near Lima. The Spanish, who used it to preserve the fish in vinegar, originally introduced this cold fish dish to South America. The Peruvian version uses less vinegar and more oil than the Spanish recipe, though both allow you the ability to use them to your liking. You may also use different types of vinegar, although most use red.
The causa is another popular Peruvian dish prepared in nearly every restaurant and household in Lima. The mixture of these two cold dishes forms a combination that many consider unbeatable with its intense flavors and creamy texture.