In Peru, ‘fusion’ is nothing new – the concept has long been part of everyday cooking. Over the last 400 years, Andean stews mingled with Asian stir-fry techniques, and Spanish rice dishes absorbed flavours from the Amazon, producing the country’s famed criollo (creole) cooking. In the past decade, a generation of innovative young chefs has pushed this local fare to gastronomic heights. Peru is now a place where high-end restaurants spotlight deft interpretations of Andean favourites, including quinoa and cuy (guinea pig). The dining scene has blossomed, and culinary tourism has become a big industry. It’s no secret that some of the most succulent dishes on the continent can be found in the sprawling Peruvian capital. Here, a mind-boggling number of eateries serve sophisticated renditions of the country’s fusion cuisine: nutty stews, colourful potato terrines and of course, the renowned marinated seafood dish known as ceviche.