What Peru has not yet finished revealing.

MAR

Southern River Prawns with Pisco

Camaná River. Controlled quota. Pisco Mosto Verde.

MAR

Mocita Crab Roe Paste

The violet crab from central Lima.

MAR

Pressed South Pacific Mococho

The brown seaweed we forgot.

MAR

Black Sea Urchin Tongues

Deeper, more intense. Not the common green variety.

MAR

Smoked Rock Pejesapo

The liver that experimental chefs compare to foie.

MAR

Chanque Confit

The South Pacific abalone, nearly extinct in Chile, thriving in Peru.

MAR

Cured Marcona Piure

The flavor that startles Western chefs and captivates Japanese palates.

MAR

Cured Rock Yuyo

The Peruvian ceviche seaweed, cured like Japanese nori.