The diverse cultural influences of Peruvian cuisine stem from a variety of ethnic groups in South America. Their influence in Peru’s rich history, brings to the table a wealth of flavors and colorful dishes that are internationally known. With an abundance of seafood in its coastal regions and local production of tomatoes and corn it is no wonder that the infamous Ceviche dish was conceptualized. At CCi our chefs prepare Ceviche deliciously, using fresh raw fish cured in citrus juices.

Our executive Peruvian chef Carlo masters the art of making Causa, a spicy potato layered dish mixed with yellowfin tuna, local herbs and spices the combination of which is sensational!  With diverse dishes such as Lomo Saltado and Cuy it is no wonder that Peruvian cuisine has quickly become an international favorite, home to Nikkei food which are Peruvian ingredients molded by Japanese techniques.