What’s in Season in Lima

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

Next up in Lima

31 OctAnticuchos, chicha morada, criolla cuisine

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.

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.

Going to Dia Nacional del Pisco Sour?

Hotels in Lima, 6 Feb 2027

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.

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.