A FEAST OF THE FRESHEST FLAVOURS
We are treated to an unbelievable feast of flavours as the chef presents us with a variety of starters and platters to give us an idea of what this gastronomic restaurant offers fine diners – it’s a tough job, we know!
NIGIRIS, CEBICHES AND TIRADITOS – RAW SEAFOOD STARTERS
We start with a choice of cold dishes including nigiris, cebiches and tiraditos.
Nigiris and tiraditos reflect the Japenese influence on Peruvian cuisine (Japanese immigrants moved to Peru in the 19th century),
Tiraditos differ from cebiches in that the fish is sliced and not cubed and the fish is placed on the sauce just before serving, whereas with cebiches the fish is marinated in the leche de tigre sauce – lemon and coriander, which almost ‘cooks’ it.
The Nigiri Cebichero dish consists of white fish (Maigre: the fish of the day) marinated in the tangy leche de tigre sauce (made from stockfish, coriander, lemon, onion and garlic, the sauce is used in many dishes). In this case it is is infused with scallops and aji amarillo. The fish is topped with fried calamari, yellow Peruvian chili and nori (seaweed). Think sushi, but with a rich, different taste! (CHF15)
Apaltado is a dish chosen off the cebiche part of the menu. Before making your decision, visit the cebiche bar to choose your fish and see how it’s prepped.
The Apaltado dish consists of octopus roasted in a josper (BBQ) oven and served with maigre ceviche marinated in the leche de tigre sauce mentioned above, as well as avocado.
This is one of my favourites so far! The fresh, tangy taste of the fish stays with you long after you’ve eaten it – in a good way. (CHF24)
Barranco (a dish named after this district of Lima) features salmon marinated in the leche de tigre sauce with torched avocado bits, fried sweet potato, black pepper and cloves. (CHF18)
The Nikkei – consists of tuna marinated in a smoked aji amarillo (chili-infused) leche de tigre sauce and served alongside white bean puree. (CHF27)
The Paracas dish (tiradito) contains scallops served on a leche de tigre sauce and an emulsion of scallops, coral and Huacatay = a peruvian herb.
Conchitas a la parmesana – these spectacular grilled scallops are served on the shell doused in a leche de tigre sauce, infused with aged parmigiano reggiano cheese and sprinkled with coffee powder granules, lime zest and garlic – eaten with a spoon!
Say no more… (CHF23)