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Corn that has been toasted in a pan with a little oil and salt until it has a nice, often golden color.Eat Cancha with an aperitif such as the Pisco Sour. It's also one of the essential ingredients of Ceviches and Peruvian seafood dishes. Various varieties of corn such as Cancha Chulpi, Cancha Serrana or Cancha Pescorunto can be used to prepare the Cancha, each having its own size, flavor, aroma and crispness. Cancha is also often called "Canchita".

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