Peruvian proteins and mains begin with acid-cooked raw fish — ceviche and its leche de tigre — before moving to tiradito, the Japanese-influenced variant built on the same principles of freshness and acidity. The section then advances to the fire and fat of the main dishes: the wok-fried lomo saltado, the street-charred anticuchos, and the slow-sauced ají de gallina, closing with the Andean stuffed rocoto that stands apart in technique and origin.