Peruvian Dinner

Try one of the most diverse and delicious cuisines in the world



Dish:Trilogy Ceviche

Autor: El Tule

The national dish of Peru

It is made with fresh fish and shellfish marinated in lime juice and Peruvian peppers. Recognized worldwide for its unique flavor and presentation, has put Peru on the list of ultimate gastronomic destinations. This delicacy is undoubtedly the result of a fusion of cultures through the years, and it shows the taste of Peruvian cuisine invites everyone to enjoy.

Ceviche Mixto -

Fresh white fish, shrimp, octopus and calamari marinated in lime juice mixed with red onions, cilantro and Rocoto hot peppers served with sweet potato and Peruvian yellow corn.

Trilogy Ceviche -

A Ceviche Sampler. Limeno, Mixto and Chifa.

Ceviche Chifa -

Hundreds of years of Chinese influence in Peruvian cuisine yields this exquisite tangle but delicious mass of corvina fish, pickled vegetables, micro-herbs and wontons in a black-sesame leche de tigre dressing.

Ceviche Limeño -

Fresh white fish marinated in lime juice mixed with red onions, cilantro and Peruvian Yellow pepper served with sweet potato and Peruvian corn.


Soups, Salads & Appetizers


Autor: El Tule

Modern Peruvian appetizers inspired by traditional recipes

Most times when preparing a meeting in Peru, you should consider something fresh, aromatic, colorful, tasty and exquisite. Therefore, captive snacks to have fun in a group consistent, nutritious and served cold.

Quinoa and Vegetable Soup -

A unique delight that features our very own grain of the Andes, The Quinoa. This is a recipe that belonged to the Incas.

Yuquitas Fritas with Huancaina Cream -

Yucca sticks served with a natural Andean cream made from milk, cheese and yellow peppers

Papas Rellenas -

Stuffed mashed potatoes with meat sauce served with red onions, avocado salad and salsa criolla.

Chupe De Camarones -

Shrimp bisque with rice, eggs, queso fresco , vegetables, a touch of light cream and huacatay.

Tamales de Pollo or Cerdo -

Mashed corn wrapped in banana leaves stuffed with a choice of Chicken or Pork. Served with Criolla-based salad-onion, pepper and lemon.

Taboule Quinoa (salad) -

Inca style taboule: quinoa garnished with avocado, Peruvian botija olives, potatoes tossed in our house cilantro dressing.

Solterito de Quinoa (salad) -

Vegetarian quinoa salad made with olives, lima beans, cilantro, Peruvian corn, queso fresco and red onions tossed in an olive oil and cilantro dressing.

Palta a La Reina -

Half of an avocado stuffed with your choice of Shrimp, Chicken or Vegetables. Served with red onions, tomatoes and marinated with fresh cilantro-lime dressing.

Peruvian Sampler -

Yucas Fritas, Papas Rellenas, Causa de Pollo and Palta a la Reina.

Causa Limeña -

Yellow potato cake with yellow peppers and magical lemon, stuffed with chicken, vegetables and seasoned with Peruvian spices


Platos de Fondo

Dish:Red Snapper and Crab Meat Tacu Tacu

Autor: El Tule

Peruvian classics and modern main courses.

Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants. As each region in Peru is distinct in its flora and fauna, each local cuisine adapts to the natural resources available and present foreign influences. Below find a few main courses that can be found in Lima around every corner. While some are typical for the Peruvian coastal region others clearly show the influences of other regions.

Lomo Saltado Mar y Tierra -

El Tule?s versión of surf and turf. A delicious mix of tender beef, Calamari, mussels, octopus and shrimp sautéed with onions and bright red tomatoes in a Peruvian sauce served with crunchy fried potatoes and delicious white rice.

Pollo Saltado -

This look very similar to Lomo Saltado but with chicken, and a completely different flavour.

Picante de Camarones -

This is a flavorful Peruvian dish that contains shrimp cooked with a hot sauce made of Peruvian Panca peppers and Amarillo peppers. Served over white rice and slices of baked yuccas.

Parihuela -

Repairing and aphrodisiacal soup from the sea that will tie and unleash you with its addictive flavor. Made of Shrimp, mussels, scallops, octopus and corvina fish cooked with Rocoto peppers and Peruvian beer.

Bistec a lo Pobre -

This savory dish is popularly known as the ?Poor Man?s Steak? because of the array of ítems served with a mouthwatering 9 oz rib-eye steak. On this one platter you get a taste of fried potatoes, fried plantains, fried egg, and rice surrounding the beefy goodness.

Carapulcra -

Ancient Peruvian stew that will take you back to the age of the Incas. It?s made of Andean dried potatoes, pork and just the right amount of Peruvian spices. Served with Yuccas and salsa criolla.

Lomo Saltado -

Tender beef sautéed with onions and bright tomatoes in a red wine sauce served with crunchy fried potatoes and delicious white rice. (Ask for our Pollo Saltado)