This Cuban-American has come to LOVE Peruvian food

Yes, I spend a lot of time visiting restaurants all around Miami. It's part of my job for MyCityEats Magazine where I've been writing for the past oh three and half years or so and serving as copyeditor for a little over a year.During this time I have visited an overwhelming amount of Peruvian restaurants and am amazed at how many there are throughout the city. It's  a good thing too because I love seafood, am a big fan of potatoes and have come to appreciate the tangy, lime heavy sauces that are used in so much of their cooking.Ceviche is a huge part of Peruvian cooking, is deliciously fresh and light and yes, filled with tangy lime flavor. I've tried many varieties of ceviche and loved pretty much all of them. So much so that I plan to begin preparing it at home as often as possible now that I've received some good tips from several restaurant chefs I've interviewed.But there's more to Peru than ceviche. I absolutely love their huge variety of potatoes,  which numbers in the hundreds. They're used to prepare the traditional and delectable papas a la huancaina, simple boiled and sliced potatoes smothered in a slightly spicy, creamy yellow pepper sauce. I'm also a fan of the oversized corn that's not as sweet as ours and much paler in color but incredibly tasty.By now it's obvious that I have definitely become a fan of Peruvian food and with the bounty of restaurant choices and fusions happening all over Miami, including Peruvian/Japanese, and Peruvian/Mexican, there's bound to be more exciting dining options in the future and I can't wait.