What is in season in Lima. and what to order when the market changes.

Spring

  • Pisco grape harvest (Vendimia, Ica): February to April the pisco grape harvest runs in Ica region 4 hours south; Lima bars run vendimia menus and many pisquerias bring new-vintage Quebranta and Italia bottles.
  • Mango and cherimoya: Spring brings the Peruvian mango (Edward and Kent varieties from Piura) and cherimoya (custard apple); both arrive at Mercado de Surquillo through October.
  • Aji limo and aji amarillo: Spring is the prime aji harvest from Lima's valleys; the yellow aji amarillo (huancaina sauce) and the floral aji limo (ceviche heat) appear fresh at markets.

Summer

  • Ceviche peak season: December to March is peak ceviche season: warm Pacific water raises corvina, lenguado and concha fina supply; La Mar, Punto Azul and Pescados Capitales run full at lunch.
  • Cau cau and chupe de camarones: Summer brings river-shrimp season; chupe de camarones (Arequipa-origin shrimp chowder) appears across Lima cevicherias, eaten with rocoto cream on the side.
  • Lucuma and fresh Peruvian fruits: Lucuma (the maple-toned Andean fruit), tumbo and granadilla peak through summer; Lima's juicerias and dessert counters lean on lucuma for mousse and ice cream.

Autumn

  • Picarones and chicha morada season: April to October the cool foggy garua brings out picarones (sweet-potato fritters in chancaca syrup) at carts on Av Larco; chicha morada (purple-corn cinnamon drink) replaces summer juices.
  • Anticuchos and street grilling: Autumn evening grilling intensifies at Grimanesa Vargas (Ignacio Merino 466, Miraflores) and street carts; beef-heart skewers with corn and potato are the canonical 18:00 to 23:00 snack.
  • Causa rellena and cold-potato dishes: Cool weather pushes the cold mashed-potato terrine causa rellena onto more menus; layered with chicken, tuna or crab, it's a lunchtime San Isidro standard.

Winter

  • Seco de cordero and comfort criolla: June to August Lima sits under cold sea fog; seco de cordero (lamb braised in cilantro and dark beer with frijoles), aji de gallina and rocoto relleno fill the dinner tables across Pueblo Libre and Barranco.
  • Dia del Ceviche national day: 28 June is the national Day of Ceviche; cevicherias run full at lunch and many post limited specials. La Mar, Punto Azul and Pescados Capitales all add specials for the day.
  • Pollo a la brasa and Sunday lunch: Cool winter Sundays drive families to pollo a la brasa (Peruvian rotisserie chicken) at Pardos Chicken, Norkys and Roky's; the dish is so national it has its own day on the third Sunday of July.

Book food experiences in Lima

Lima: Ultimate Peruvian Food Tour

Guided tour4 hours4.9 from 890 reviewsfrom $105

Taste a variety of up to 14 Peruvian flavors in one of the most colorful districts of Lima. Take part in interactive workshops and learn how to prepare ceviche, lomo s...

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