NUEVO PERUANO CUISINE
We opened our Mo-chica grazing experience with a classic Ceviche
Carretillero -- seabass, rocoto, red onion, leche de tigre, choclo and yuzo.
The bass is super fresh and the mix of toasted and soft corn
is a perfect contrast to the clear chunks of citrus-cured finfish.
Next was a Carapulcra -- Peruvian sun dried potato stew
topped with crispy pork belly, peanuts and house-made chimichurri.
This warm dish is incredibly pungent and hearty.
We went back to cold seafood for our final plate, Causa de
Cangrejo -- an otherworldly combo of sweet fresh crab and fresh avocado on a bed
of chilled aji amarillo mashed potatoes.
Mo-chica restaurant review continues tomorrow November 9
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