Peruvian Ceviches

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Pisco sour. With pisco as a base liquor, fresh lime juice and sugar syrup were added to create the sour yet sweet taste. Topped with egg white for texture.
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What is pisco? A unique brandy produced in Chile and Peru.
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Chilcano. Also with pisco as the base spirit, ginger ale and lime juice were added to give it a refreshing and fizzy twist.
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I am not sure whether Angostura Bitters were added but they usually provide aroma and flavour to the cocktails.
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Both cocktails were very refreshing. In fact, they were so easy to drink that you could drink too many too quickly 😱.
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Aguadito is a hearty Peruvian soup normally prepared with chicken, or duck in this case. The stew was a very flavourful reduced broth. Very much like comfort food.
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Skewered meat typically found in street food stalls (anticucheras) in Latin America. Usually served with potato on the end of the skewer, in our case on the side. The meat was chargrilled until crisp at the edges but still tender to bite on. Marinated with a variety of spices, it was super yummy.
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I find it fascinating that skewered meat features in so many different cultures eg anticucho, kebab, satay, kushiyaki. Each has its own unique taste. All full of strong delicious flavours 😋.
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A Peruvian mashed potato dish typically layered with seafood. Mashed potato is comfort food for me, what more if served with seafood 😊.
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A perfect blend of strong tastes - both tangy and savoury.
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I've never had tiger prawns served in a burger patty but if this was what it would taste like, I could easily eat a few more. The flavour was awesome!
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The food was nothing less than outstanding, as would be expected from a restaurant featured in Latin America's 50 Best Restaurants. Rafael was No. 30 on that list.
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We began with pork belly chicharron sandwich. Tasty, tender and awesome!
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Never knew that corn kernels could be so large! Choclo, Peruvian corn, had kernels so large that the Thai variety looked tiny in comparison.
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Thank you Chef @malvaez_mario for taking the time to show us the different varieties of corn. The yummy corn can be found in so many of the dishes served here.
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I now have a craving for Peruvian ceviches and tiger's milk. I definitely need to return soon!
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They were all very interesting flavours. A few stood out more for me - the chicharrones and the sudado de pescado.
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Chiccarones with crispy pork belly. This was seasonal and not on the menu. Hope it will be though.
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Anticuchos with grilled beef in panca chilli and chalaquita sauce.
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Sudado de pescado which is a fisherman's stew with white wine, yellow chilli, onion, tomatoes and Peruvian Cora Cider. Goes really well with bread 😋.
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Arroz con mariscos, a special seafood rice with crabmeat, aji panca (Peruvian red pepper), aji amarillo (Peruvian yellow pepper) base and achiote oil. This was the least interesting of all the dishes we ordered.
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This was the other ceviche we tried. Yellowfin tuna in 'Nikkei dressing' (Tiger's milk with mirin, soy sauce and vinegar) with purple potato chips and avocado.
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I personally found this a little too sour but there were many in our group who preferred this to the other ceviche which I liked better. I put it down to individual preference 😊.
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When @yuhmeei and I heard that we could have have Tiger's Milk in a shot glass, we knew we had to try it! Imagine caramelised onions, ginger, chilli, celery and coriander with iced fish stock and the first press of lime juice blended into a drink. Great as a non-alcoholic perk-me-up midway through the day. You may wish to note that it is also an aphrodisiac 😱.
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Trevally, crispy baby calamari and smoked aji amarillo (Peruvian yellow chilli pepper) with Tiger's Milk. Tiger's Milk made from a base of lime and aji (Peruvian hot pepper) is the key reason why this dish was so refreshing with a bit of kick. Super yummy!
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Tono is opened by @chefdanielchavez, a native Peruvian who is also the founder/chef of Ola, and helmed by Chef @malvaezmario, a Mexican national. Thank you both for enriching our food scene with flavours you won't typically find elsewhere!
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