“Peruvian cooking is one of the most sophisticated and diverse cuisines in Latin America,” says LIMA founder Gabriel Gonzalez.
Chef Adrian’s menu begins with handfuls of salty cancha corn, and plantain crisps to dip into aji verde made with coriander and yoghurt. Nikkei cuisine is the result of Peru’s melting pot of cultures, as the large Japanese community blends the techniques of their homeland with fresh Peruvian produce. Ceviche Nikkei is a coastal favourite made with tuna sashimi and sweet potato in tiger’s milk seasoned with yuzu and soy sauce.
For the main event, LIMA’s menu looks to the Andes for hearty mountain cooking: slowly braised beef cheek is accompanied by Cuzco corn puree. A much-loved street food snack, smoky aubergine anticucho is marinated in Peruvian herbs and spices. A rainbow quinoa salad - a Peruvian superfood - is folded with tangy pineapple dressing, and a pistachio cheesecake inspired by Lima’s bustling cafe culture rounds out the menu.
Head to The Feed to read more about the diverse and complex ingredients of Peru.