Ocean and land dancing on this refreshing citrus experience with the right amount of heat. Fresh corvina marinated with lime juice, cilantro, and limo peppers served with Peruvian giant corn and glazed sweet potatoes.

Tender octopus carpaccio, red onions, key lime, drizzled with Alfonso olives aioli and garnished with sweet drop Peruvian peppers.

Vegan mango ceviche, a fresh contrast of sweetness, citrus and heat. Heat is necessary to enjoy this dish.

Sliced Crimini and White beech mushrooms, red onions and avocado in a Parmesan Leche de tigre and andean corns.

Modern Peruvian-Japanese fusion salmon crudo, ponzu Leche de tigre, avocado, chalaca salad and Ikura.

Scallops cocktail in a rocoto pepper- leche de tigre mayonnaise sauce and criolla salad served on the shell.

Chilled golden potato cakes seasoned and marinated to perfection, sliced avocado. Chicken, shrimp and octopus.

Marinated and chargrilled beef hearts, andean corn and golden potatoes served with panca pepper-scallions aioli.