Peruvian gastronomy is one of the most remarkable in the world. The traditional cuisines of its three geographic regions contain a vast array of distinctive dishes and their variations. These have, at the same time, been subjected to countless reinterpretations by chefs around the country. Ceviche is considered the national dish, consisting of raw fish and/or other seafood cooked in lemon with chopped onions, parsley, corn, and sweet potato. Other traditional dishes include lomo saltado (a kind of beef stir-fry) and aji de gallina (creamy and spicy chicken). These are complemented by hearty soups and sides based on potato or quinoa. Regional cuisines play to the strengths of their local ingredients.