08/24/2025
This Labor Day weekend, Saturday and Sunday, we are offering Peruvian Ceviche ($18) and Chorros al Chalaca ($15) from 11am-3pm. DM to place orders and for pick up or delivery.
***PLEASE place orders at least the day prior, this is to simplify and organize deliveries***
Peruvian ceviche is a vibrant and refreshing dish that showcases the coastal cuisine of Peru at its finest. At its heart, it features chunks of fresh, high-quality raw fish that are "cooked" through the acidity of fresh lime juice. The fish is typically cut into bite-sized pieces and marinated in lime juice for just enough time to turn the flesh opaque and firm, usually 10-15 minutes.The dish is elevated with finely diced red onions, which add a sharp bite and beautiful color contrast, and ají amarillo, which contribute Peru's signature heat and fruity flavor. Fresh cilantro provides an herbal brightness, while a touch of salt rounds out the seasoning.What makes Peruvian ceviche particularly distinctive is the "leche de tigre" (tiger's milk)—the citrusy, spicy marinade that accumulates at the bottom of the bowl. This potent liquid is considered a delicacy in itself, often consumed as a hangover cure or aphrodisiac.The dish is traditionally served immediately after preparation alongside accompaniments like sweet potato slices, corn kernels (choclo), or crispy corn nuts (cancha), and lettuce leaves. The contrast between the tender, tangy fish and the sweet, starchy sides creates a perfect balance of flavors and textures that represents the essence of Peruvian coastal cooking.
Choros a la Chalaca a beloved Peruvian appetizer that's a staple of Lima's coastal cuisine.Choros a la Chalaca features fresh mussels served on the half shell, topped with a vibrant, chunky salsa known as "chalaca." The dish gets its name from Callao (whose residents are called "chalacos"), Peru's main port city near Lima.The chalaca topping is what makes this dish special - it's a fresh, zesty mixture of finely diced red onions, tomatoes, and corn kernels (choclo), seasoned with lime juice, salt, and often a touch of ají amarillo for heat and chopped cilantro for added freshness.The mussels are typically steamed just until they open, then arranged on a platter with the colorful chalaca mixture spooned generously over each mussel. The result is a perfect balance of briny ocean flavor from the mussels and the bright, acidic crunch of the vegetable topping.This dish is commonly served as an appetizer or "piqueo" (small plate) in Peruvian restaurants and is especially popular during summer months. The combination of textures - tender mussels, crisp vegetables, and sweet corn - along with the lime's acidity makes it a refreshing start to any meal. It's often accompanied by cold beer or chicha morada, and represents the fresh, vibrant flavors that define Peru's coastal gastronomy.
