“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 soya yoghurt. Next, there's a truffled quinoa salad - a Peruvian superfood - with shimeji mushrooms, a nod to the melting pot of Nikkei cuisine.
The centrepiece of the feast is a whole baked celeriac that has been marinated in huacatay (a Peruvian black mint) and coconut cream, served with artichokes and Puka sauce. For dessert, there’s a reimagined ‘Piña Colada’ inspired by tropical Amazonian flavours, with candied orange and a lemon verbena tuile.
Head to The Feed to read more about the diverse and complex ingredients of Peru.