Cancha (in Quechua language “Kancha” or “Camcha”) is toasted corn, very popular especially in Peru where it is also called “canchita”, and in Ecuador (where it is called chulpi) and is usually the accompaniment for ceviche.

The corn used is called “Serrano” or also “Chulpe” (or “Chulpi”) with large kernels whose main characteristic is that when cooked in a pan it does not pop, but simply swells and toasts.

Once toasted, the kernels acquire a crunchy texture on the outside and floury inside.