November 1-8 – 2017 – 1-8 de Noviembre   Grouper Ceviche – Grouper cured in lemon and lime juices, salt, pepper, ginger, garlic; puree of sun-dried tomato, cashews, guajillo chilies; salad of fresh corn, rocoto, red onion, cilantro; fried corn. [Vegetarian version with thin sliced mushrooms] Ceviche de Mero – Mero curado en jugos de… Read More 2017 Menu #38

October 25-28 – 2017 – 25-28 de Octubre   Calamari “Causa” – Potato puree base flavored with green onion, green chili, lime juice, olive oil, salt; Sardinian style calamari salad with mint, basil, celery, red onions, tomatoes, garlic, lemon, olive oil, salt and pepper; cashew, guajillo chili, sun-dried tomato puree. First photo is better, but… Read More 2017 Menu #37

October 17-21 – 2017 – 17-21 de Octubre   Shrimp “Solterito” Arequipa Style – salad of potato, broad beans, corn, tomato, black olives, red onion, rocoto chili, parsley, oregano, gouda cheese; mayonnaise of egg yolk, concentrated shrimp stock, lemon juice, black vinegar, olive oil; radichetta oil. Solterito Arequipeño con Camarones – ensalada de papa, habas,… Read More 2017 Menu #36

11-13 de octubre 2017 October 11-13   Grouper “Chili Water” – cubes of grouper cured in lime juice, cucumber, onion, cilantro, mint, serrano chili; strips of salted cucumber; fine dice of avocado, red onion, piri-piri chili. Aguachile de Mero – dados de mero curado en jugo de lima, pepino, cebolla, cilantro, menta, ají serrano; tiras… Read More 2017 Menu #35

September 27-30 – 2017 – 27-30 de Septiembre   Three Cauliflower Causa – One of the prettiest dishes I’ve done, I think! Beet-cumin puree; carrot-coriander puree; mashed potato flavored with yellow chili, lemon juice, olive oil, salt; diced avocado in our Szechuan mayonnaise (egg yolk, sesame oil, Szechuan peppercorn oil, corn oil, lime juice, salt);… Read More 2017 Menu #34

September 20-23 – 2017 – 20-23 de Septiembre   Ling Ceviche – Ling (fish) cured in lemon and lime juices, garlic, pommery mustard, yellow limo chilies, salt and pepper; red onions; red limo chilies, fermented daikon, cilantro; crispy rice noodles dusted with togaroshi. Ceviche de Abadejo – Abadejo curado en jugos de limón y lima,… Read More 2017 Menu #33

September 13-17 – 2017 – 13-17 de Septembre   Queenfish Ceviche with Passionfruit – queenfish cured in emulsification of lemon and lime juices, olive oil, ginger, passionfruit, yellow chili, salt; red onion, radish sprouts, salted cucumber, cilantro, limo chilies. Ceviche de Palometa con Maracuyá – palometa curado en emulsificación de jugos de limón y lima,… Read More 2017 Menu #32

September 6-9 – 2017 – 6-9 de Septiembre   Seasonal Vegetables “a la Tahitienne” – Tian of fresh seasonal vegetables – broad beans, avocado, charred bell pepper (and then peeled), mushrooms, and scallions, tossed in a coconut cream, lime juice, and roasted garlic dressing; herb roasted tomato slices; pink peppercorn oil. Verduras de la Estación… Read More 2017 Menu #31