The Peruvian Juanes is one of the main dishes of the cuisine of the Peruvian jungle and is widely consumed on June 24, the feast of St. John the Baptist (San Juan), hence the name. The Peruvian Juanes usually made on the basis of rice, meat, olives, hard-boiled egg, spices among others, which is wrapped with bijao (macaw-flower) leaves and then put to boil for about an hour and a half.
The Peruvian Tacacho is a very delicious dish from the jungle. The Tacacho is made from sliced plantan, which is fried,then mashed with chicharones (fried pork fat). It usually accompanied with chorizo (fried sausage) making it a savory combination.
The Escabeche de Pescado is a delicious dish made with fried fish drizzled with a tart vinegar based onion sauce. With origins in the Arab world, the Escabeche de Pescado, or Peruvian Pickled Fish, is a colorful dish that combines fresh seafood and local hot peppers in a sweet and sour sauce that is spicy and refreshing.
The Jalea de Mariscos (Peruvian seafood dish) is a mixture of assorted deep fried seafoods, chunks of fish accompanied with delicious yuccas, red onion salad in juice lemon and Mayonnaise or tartar sauce. the Jalea de Mariscos is staple on any traditional marine Peruvian menu.