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AJI , LIMON Y CANELA (INGLES)

Traditional and International Peruvian Food

Starter:
- Tequeos : Wonton fried and crunchy filled with fresh cheese ,
served with sauce : Guacamole (gluten) or Huancaina (gluten and
dairy)
- Yucas a la huancaina: Fried Peruvian Yucca served with huacaina
sauce made from fresh yellow aji (Peruvian chilli) and cheese.
- Olive Octopus: Octopus cut in thins slices seasoned with an olive oil
sauce and yellow aji, served with thins slices of avocado, Peruvian
olive cream and cracker.
- Chicharrn (crackling): Crunchies pieces with flavour of sea and
Peruvian spices, coated with batter. Served with two sauce : Tartare
sauce and Rose sauce.
o Fish Crackling
o Calamari Crackling
o Mixed special: Pieces of fishes , calamari, prawns, mussels
and cuttlefishes
SOUP:
- CHILCANO: Tasty fish soup with spring onion, coriander and served
with pieces of lemon.
- CHUPE DE LANGOSTINO: Seafood soup made from milk, rice, and
fresh cheese, green peas, boiled potatoes, corns and poached eggs.
- PARIHUELA: Fish and seafood soup made from spring onion, yellow
aji, coriander, juice lemon and Peruvian spice. One of the best soup
in Peruvian Gastronomy.
CEVICHES, TIRADITOS Y CO:
- CEVICHE: Pieces of fish marinated with lemon juice, salt , red
Peruvian chili, coriander, celery and onion cut in julienne strips.
Served with corn and sweet potato and decorated with lettuce
leaves.
 o HOUSE CEVICHE (DE LA CASA): Fish, milk, celery, seafood,
egg, gluten.
o Lenguado (Sole) fish or Cherne (Wreck fish) fish: Fish, milk
and celery.
o Mixed CEVICHE: Fish, celery, milk and seafood.
TIRADITO: Fish cut in thins slices marinated with lemon juice, milk, yellow
chili and celery. Served .with corns, sweet potato and lettuce leaves.
FLAG DISH OR FLAG CEVICHE: Special ceviche served with pieces of fish,
fried calamari, lemon juice, corns, sweet potato and lettuce leaves.
CHORITOS A LA CHALACA: Boiled mussels with cut onions and tomatoes
served with a bit spicy (yellow chilli), corns and lemon juice.
LECHE DE TIGRE: Made with cold fish stock, celery sauce, lemon juice, ilk,
red chilli, pieces of fish, red onion, coriander and fried corn.
PESCADO A LA CHORRILLANA: Grilled fish covered with a tasty sweet and
sour sauce made with onion, tomato and yellow chilli.
PESCADO A LO MACHO: Steamed fish covered with seafood sauce made
with yellow chilli, cream and achiote.
PICANTE DE MARISCOS: Seafood covered with a sauce made with yellow
chilli, cream, pepper and coriander; peas.

TASTY MEAT:
- LOMO SALTADO: Pieces of beef sirloin over high heat in a Wok with
soy sauce, onion, tomato and coriander.
- LOMO SALTADO A LO POBRE: Pieces of beef sirloin over high heat in
a Wok with soy sauce, onion, tomato and coriander. Served with
fried egg and plantain, rice and French fries.
- ANTICUCHOS: Heart beef cut in thins slices seasoned in Peruvian
style served with corns, browned potatoes covered with Huancaina
cream and Rocoto cream both Peruvian cream.
- BROCHETAS DE SOLOMILLO: Skewer of beef sirloin with onion and
pepper served with browned potatoes covered with Huancaina
cream and sauted vegetables.
FOR NOSTALGIA:
- CAUSA: Pastel with layers of mashed potatoes dressed with lemon
juice, yellow chilli and olive oil and filled with thins slices of avocado,
boiled egg and tasty filling served with golf sauce.
o Seafood Causa
o Causa limea : Chicken or vegetables
- TAMALES: Typical dish made out of corn dough (Peruvian corn) filled
with pork, boiled egg and olive. Wrapped in banana leaves and
steamed.