Raw fish filet cut into pieces and marinated in key lime juice, onions, and aji limo. Ceviche de conchas: Scallops with lime, onion, and aji limo (hot pepper). Ceviche de jurel or mixto: Raw fish and/or shellfish marinated in key lime juice. It is served with onions, potato, sweet potato, corn, and lettuce. Chairo: Beef and lamb soup with potatoes, lima beans, squash, cabbage, chuño or dehydrated potatoes, wheat, and chalona or dried lamb. Chanfainita: Medallions of beef heart, served with white rice and potatoes. Charqui: Dry salty pork meat. Chicharron Colorado: Pork rinds fried in their own lard with an aji Colorado sauce (hot pepper). Chicharron con mote: Pork rinds fried in their own fat and accompanied with hominy or corn. Chicharron de chancho con maiz tostado: Fried pork rinds with toasted corn. Chicharrón de pescado de río: Fried pieces of river fish. Chicharrón de pulpo: Pieces of octopus, fried. It is served with onion salad, tomato, potatoes, and cooked sweet potatoes. Chinguirito: Cebiche using the dry meat of the banded guitar fish. Chirimpico: Stew made from the offal of the baby goat, covered with onions, garlic, hot peppers, cilantro (coriander) and squash, mixed with grains of tender corn. Choclo con queso: Boiled tender corn accompanies by fresh cheese. Chontajuane: Mashed chonta, palm, and paiche (fish), wrapped in banana leaves. Choros a la chalaca: Mussels covered with diced onions and aji (hot pepper) and seasoned with key lime juice. Chunchulijuane: Mashed yucca, cilantro (coriander), and chicken innards, wrapped in banana leaves. Chuño cola: Beef soup with rice, garbanzo beans, and dehydrated potatoes. Chupe de camarones: Chowder made with shrimp, milk, eggs, and oregano. Chupe de cangrejo: Crab chowder. Chupín de pejesapo: Soup with a base of onion, tomato, aji (hot pepper), and bumblebee catfish. Cordero al palo: A whole sheep on a spit grilled over glowing embers. Cuchicanca: Succulent pork meat marinated in vinegar and then roasted; it is served with boiled yellow potatoes and hominy (dried boiled corn). Cuy chactado: Guinea pig, breaded with corn flour and fried and served with golden potatoes and salad. Cuy con papas: Seasoned, cooked, and fried Guinea pig served with a potato stew, toasted peanuts, chopped onions and hot peppers. Cuy frito: Guinea pig breaded with corn meal and fried. Cuy relleno: Guinea pig stuffed with parsley, black mint, mint, oregano, green onions, cleaned and boiled innards, and crushed toasted peanuts. Enrollado: