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2014-08-28
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South America has always been a place yet to be discovered, full of mysteries and exotic colors. Peru, is one of which we hardly have lots of chances to come across. Therefore, having the chance to have a taste of Peruvian cuisine is certainly an exciting experience.Appetizer: Ceviche Nikkei--Sea bass, Prawn, Scallop Marinated in Nikkei Leche De TigreLeche de Tigre refers to the "juice"in the marinade. The sauce was extremely tangy and full of exotic flavors, and tasted refreshing when sipped to
Appetizer: Ceviche Nikkei--Sea bass, Prawn, Scallop Marinated in Nikkei Leche De TigreLeche de Tigre refers to the "juice"in the marinade. The sauce was extremely tangy and full of exotic flavors, and tasted refreshing when sipped together with a chunk of the ceviche. The sea bass and scallop was semi-cooked, and hence had a somewhat soft texture similar to sashimi. The ceviche was topped with home made sweet potato chips, which was really sweet and wonderfully crisp.
Snacks: Mini burgersComplimentary burgers from the chef! We got to choose between beef, pork and fish, and we all opted for a fish burger. The burgers came up extremely fresh; the fillet was served right from the frying basket. Although it was slightly inconvenient and messy to eat the unproportioned burger, it was a good burger: The fillet was juicy, and the red onions added a crunch and spiciness to the burger.
Main: Rib-eye a la parilla--Adobo Rub Grilled Steak, Carapulcra, Salsa Criolla and Aji Amarillo CremaThe rib eye steak was cooked perfectly at medium rare, as the juices oozes out from the sliced beef. There was a considerable amount of fat and tendon in the edge of the steak, but overall, the steak was tender and juicy, and was well seasoned with minimal salt and pepper.
Accompanying the steak were some baked potatoes and a chili spiced sautéed potatoes. The baked potatoes were average, but its spiced alternative was interestingly tasty. It wasn’t too hot, but was spicy enough to make you crave for more.
Dessert: PICARONES--Peruvian donut & Manjar Blanco Ice CreamIt wasn’t until another 5 minutes before desserts were finally served. The donuts were, again, freshly prepared upon order as it was still steaming hot. The scoop of ice cream was quite small, hence, melted rapidly on top of the warm donut. The donut had a thick and crispy crust, and had a chewy interior made up of sweet potatoes. Together with the coconut sugar glaze, it surely was a devilish treat to enjoy, though I personally thought that the amount of syrup can be reduced accordingly.
Despite the unfamiliarity in what I'm eating, I enjoyed the meal very muc. The use of spices and citrus fruits in Peruvain cuisine made the meal light and appetizing, perfect for summer indulgences. I am quite certain that its exotic flavours will definitely lure me back to Chicha in no time.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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