To those unfamiliar with regional South American cuisine, Japanese Peruvian fusion food might sound unnatural, or even forced.
But nothing could be more natural. It's a collision of cultures that is more than a century old, and there's even a word for it: "Nikkei," which translates roughly to "Japanese descendants abroad."
That means recreating Japanese dishes using local ingredients, which in Peru, means elevating tempura-style fried fish with pejesapo fish chicharron, coriander, and chili peppers, and putting it in a pan con pescado-style sandwich.
This recipe is courtesy of chef Mitsuharu Tsumura, a Peruvian Nikkei, from Lima. It's got the best of both worlds, and there is definitely nothing forced about breaded fish, fancy mayo, and bread. Remember that, and thank you/arigato/gracias.