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It will take you close to three weeks, but it is possible to cover most of the best attractions in Peru in a single trip.

Lima, the capital, is a beautiful place where you can eat incredibly well while you learn about the country's history. However, it is when you land in Arequipa, the country's second largest city, that you are hit with the incredible landscapes that Peru offers. Framed by three volcanos, the city retains the spirit of its origins in the baroque architecture of some of its buildings.


From there you can take a bus to Puno, making stops at Colca Canyon and Lagunillas. At the margin of Lake Titicaca, Puno is a gateway to incredible attractions such as Taquile Island and Uros floating houses. 

Finally, Cusco. To get there from Puno you can follow the Ruta del Sol, stopping at several archeological and historical sites. Once in Cusco, you can't miss Sacsayhuaman, el Centro Historico, and a train trip to Machu Picchu. If you are into ruins you should also take a day trip to Sacred Valley, covering Pisac, Ollantaytambo, the Maras Salt Ponds, and the Moray terraces.


a ceviche photo

Ceviche is Peru's national dish, The name comes from the indigenous Quechua language word ‘siwichi’, meaning fresh fish, which is pretty much what you get.


a Pisco Sour photo

No surprises here, as the pisco sour is omnipresent in Peru.

Pisco is a grape-distilled spirit that, believe it or not, goes really well with egg whites. How someone came up with this combination the first time is a mystery to us.

Pisco Sour

2 ounces pisco
1 ounce lime juice, freshly squeezed
1/2 ounce simple syrup
1 egg white
Angostura bitters


Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously. Add ice and shake again until well-chilled.

Strain into a chilled glass. Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.


500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips, to serve

In a large glass bowl, combine the fish, lime juice, and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.

Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander, and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.


Hailing from From Lima, Peru, Kanaku y el Tigre is a psychedelic indie-folk act that experiments with wild tunes featuring a range of instruments like ukuleles, toy synthesizers, and acoustic guitars.

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