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With deep-gray slate accents, a large Machu Picchu panorama, and recessed alcoves with brilliant gold replicas of Inca artifacts, the décor at Ceviche by the Sea is cool and contemporary while honoring its cuisine's heritage.The menu here is not your average Peruvian fare. Although some authentic home recipes appear, the focus is on the growing trend of Peruvian fusion, in which creative chefs blend tried-and-true flavors and ingredients in their own unique dishes. Lomo saltado, a common dish of stir-fried steak with tomatoes, onions, and French fries in a soy-based sauce with white rice, is elevated here.Lomo Saltado del Chef combines high-quality skirt steak with crunchy pearl onions, cherry tomatoes, cilantro, and garlic in a red wine, soy, and vinegar sauce, with parmesan wheat risotto on the side. (The classic edition is available during lunch for $11.) Aji de gallina is another example. For dinner, chef Carlos Delgado stuffs the creamy and spicy chicken inside a ravioli and tops it with aji amarillo alfredo with black olive, cheese, and botija olive chimichurri. This is the laid-back Broward counterpart to all the trendy Miami Peruvian fusion restaurants.