Served in lost of places, fish seems to appear far more on the menu in Peru than here in Uruguay. The Incas fished the seas, rivers and highland lakes, and were traders of dried fish over long distances. We were presented with lots of vegetables, too. Over 1500 varieties of potato, and over 450 of corn are produced there. We found there always seems to be potato and/or corn in there somewhere at most meals.
You might not be able to tell, but the LR pic is fish in a shallow lake of potato blended with pumkin and cilantro and, well not sure what else, but very yummy – we’ll be doing a version of this at home. It also came with an upturned 1/2 hard boiled egg and a black olive which are no longer evident. Above, in UR, is another piece of fish served on a bed of potato with tomato and  I’m not sure what else blended in with it, but it was fantastic.

The two pics UL and LL are two versions of ceviche, the fresh fish pickled in lemon or lime juice with cilantro and a little chilli basically, and served everywhere it seems. The upper one is covered with masses of fresh onion with slivers of moderately hot chilli peppers; and the lower one came flanked with white beans, lima probably since we were in Lima, plus oven baked corn, and the ceviche in the centre was topped by a mild chilli pepper. A meal in iteslf, although it was listed under ‘entradas’.