The intoxicating fusion of cultures and flavours in Peruvian cuisine is a lively blend of traditional recipes from the Andean Incas, mixed with the colonising Spanish conquistadors and topped up with a melange of Italian, French, Japanese, African and Chinese ingredients and techniques. A blend of culinary inspiration and spectacular geography, the recipes of Peruvian cuisine fuse local traditions with ingredients from the Pacific Ocean, the Andes and the Amazon jungle. Peruvian restaurants in Sydney offer a magnificent ceviche – bite-sized chunks of fresh fish marinated in salty-sour-spicy 'Tigers Milk', eaten raw in translucent succulence. This national dish is thought to have aphrodisiac properties, and is used as a hangover cure. Try it yourself and see!