Of the six ceviches offered, we went for the ahi ceviche nikei (Japanese style), which had two mounds of tuna mixed with soy, ponzu, onion, jalapeño, cilantro, sesame seeds and sesame oil. They were topped with fresh avocado and huacatay (spicy herb) sauce and served with won ton chips. I wanted a jar of the huacatay to take home.
Next up was the palta rellana, which was half an avocado, placed atop causa (mashed, seasoned, creamy and buttery) potatoes, then stuffed with very fresh crab and shrimp salad that was shaped into a cone and piled high. Served with a hard-boiled egg, sliced tomato and lime, it was truly a delight.
The yuca frita (fried cassava potatoes) were mild and came with both huacatay (yay!) and huancaina (mild, pureed cheese, aji amarillo, onion and garlic) sauces.
The standout of the meal (in my opinion) is what came next: chupe de camarones (creamy prawn chowder). Wow. A mix of large, fresh prawns, yellow potato, bright green peas, rice, fish stock and a poached egg, its flavors are big and brilliant. The serving is generously sized and has a bit of smoky, peppery heat, so it’s served with some garlic crostini to cool things off a bit. I wanted to take a vat of it home.
The entrées are also large portions. The arroz con mariscos is a Peruvian-style paella that’s buttery and rich with fresh calamari, scallops, shrimp, clams, mussels and fresh peas with salsa Criolla (onion, pepper and lime). The aji de gallina is pulled chicken stew, but its sauce isn’t soupy like you might expect. Instead, it’s thick and creamy, made with aji amarillo peppers, onions and walnuts that add some texture to this brightly colored dish. It was served with Yukon gold potatoes, a hard-boiled egg and rice.
By the time we got to dessert, we were already full, so we went for the creamy custard flan topped with a layer of sweet mango sauce—light and lovely. Along with it, we tried a chichi morada, which is a sweet purple corn punch with pineapple, clove and cinnamon flavors. Yep, I wanted a vat of it, too! When we left, we decided to come back and make our way through the entire menu—there are just too many new and delicious things to try.
