Passport to Peru: Upscale Peruvian Fusion Blends Global Flavors and Techniques With Indigenous Ingredients | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

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Passport to Peru: Upscale Peruvian Fusion Blends Global Flavors and Techniques With Indigenous Ingredients

Adorned with strips of 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.

It's a theme that continues on throughout the entire concept.

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. Spearheaded by Gaston Acurio, who has frequently been hailed as one of the best chefs in the world, the cuisine is now one of the fastest-growing on the planet.

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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. (The classic edition is available during lunch for $11.) Lomo Saltado del Chef ($24) combines high-quality skirt steak with crunchy pearl onions, almost-bursting cherry tomatoes, cilantro, and garlic in a light yet savory red wine, soy, and vinegar sauce. A creamy Parmesan wheat risotto comes on the side.

One of the country's most popular dishes, aji de gallina, is said to be a remnant of the French Revolution. As members of the aristocracy were imprisoned (and frequently guillotined), their chefs had to travel across the world to find work. Some went to Peru, where they fused their classic techniques with native ingredients.

Traditionally, it's a creamy and spicy stew with chicken, garlic, cheese, and aji amarillo, the ubiquitous Peruvian yellow pepper. For lunch, Ceviche by the Sea offers an upscale version of the classic. The $11 dish is composed of shredded chicken breast in the spicy yellow sauce with crispy potatoes, quail egg, and black olives with white rice on the side.

The dinner version is typical of chef Carlos Delgado's imaginative capabilities. He stuffs the chicken stew inside ravioli and finishes it with an aji amarillo alfredo with black olive, cheese, and botija olive chimichurri -- a variety hailing from Peru.

Salmon à la Chorrilliana ($21) is another one of Delgado's interpretations. Named after Chorrillos, the fishermen's district of Lima, the tomato-based sauce gets its kick from the omnipresent aji amarillo. Although it's traditionally a rustic dish, Delgado elevates his with a refined presentation and several varieties of native chilies. A perfect circle of white rice is topped with bright-pink salmon smothered in the deep burgundy sauce; crisp rounds of garlic-roasted potatoes jut out from the side like little satellite dishes, lending an architectural effect to the dish.

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Sara Ventiera

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