Sure, ceviche comes in all shapes, tastes, and sizes worth sampling regularly... But living on the edge during recent Peruvian restaurant outings, we shifted from automatic to manual ordering and tried some different menu items.
Causa de Langostinos con Palta/Stuffed Potato with Prawns and Avocado
($7.95) - Lemoned Yellow Peruvian potatoes sandwich a layer of red bell
pepper strips, cooked prawn pieces, avocado, and mayonnaise, blanketed
in aji amarillo (yellow chili) sauce. Accompanied by garnish of
crumbled egg whites, confetti parsley and sliced black olive pieces.
[CVI.CHE 105]
Lomo Saltado/Beef Tenderloin Stir Fry ($22)
- Traditional soy sauce sauté of beef tenderloin, potatoes,
onions, and tomatoes, with tacu tacu (bean and rice pancake.) [La
Cofradia]
Arroz con Cilantro/Green Rice (N/A) - Rice combined with cilantro, choclo (big kernel corn,) carrots, and peas. [CVI.CHE 105]
Chupe de Camarones/Peruvian Shrimp Soup ($12.99) - Basically a Chaufa de Mariscos (seafood fried yellow rice) but with shrimp only, presented in a cheesy, yellow cream broth with a whole prawn in its shell to greet you. [Sabor a Peru]
Choros a la Chalaca/Peruvian-Style Mussel Salad ($8.99) - Tender lime-cured mussels on a bed of shredded lettuce and topped with diced red onion, diced tomato, fresh yellow corn, cancha (fried corn kernels,) and parsley. [Sabor a Peru]
Aji de Gallina/Chicken Aji ($7.95) - A neat, hearty haystack of shredded chicken mixed with zippy aji amarillo sauce. [CVI.CHE 105]
