PE NVI SELVA

CHINESE PERUVIAN

I RA INESE

AMERICAN SEL

Chasing Lions

N PERUVIAN JAPANESE

Italian Peruvian

PË – CHINESE

Japanese

Native Peruvian

A hearty dish inspired by the Amazonian cuisine.

Jungle

A fusion dish combining Chinese and Peruvian flavors.

Chinese Selvá

Peruvian Mo Anes

Pilsen Beer

A refreshing drink with tropical flavors.

Selva

Well Cocktails

Perrier Jouet Grand Brut

Chan Chan

La Avioneta

Pasado De Moda

Ferrari Carano Fume Blanc

CVI.CHE 105

Sliced octopus from the reef, drizzled with a Mediterranean sauce, avocado chalaquita and crispy Andean sweet potato laces.

Pulpo Estirado

White fish in cubes, mixed local seafood, yellow pepper leche de tigre and lots of freshness.

El Misterioso y Abusivo

Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove any bitterness.

Rinse Quinoa

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.

Cook Quinoa

In a large bowl, combine the cooked quinoa, black beans, diced bell pepper, diced red onion, corn, diced avocado, and halved cherry tomatoes.

Combine Ingredients

In a small bowl, whisk together the olive oil, lime juice, chopped cilantro, cumin, salt, and pepper to taste until well combined.

Make Dressing

Pour the dressing over the quinoa mixture and toss gently to combine, ensuring everything is evenly coated.

Combine Dressing and Salad

Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Serve

Quinoa

Black beans, canned

Bell pepper, diced

Red onion, diced

Corn, canned or frozen

Avocado, diced

Cherry tomatoes, halved

Olive oil

Lime juice

Cilantro, chopped

Cumin

Salt

Pepper

In a bowl, combine the sliced chicken breast, soy sauce, minced garlic, minced ginger, salt, and black pepper. Mix well and let marinate for at least 15 minutes.

Prepare the Chicken

Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced bell pepper, red onion, and broccoli florets. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

Stir-Fry the Vegetables

Add the marinated chicken to the skillet with the vegetables. Stir-fry for an additional 7-10 minutes, or until the chicken is cooked through and no longer pink.

Cook the Chicken

In a medium bowl, mix together the aji amarillo paste, lime juice, chopped cilantro, and mayonnaise until smooth and well combined.

Prepare the Sauce

Serve the stir-fried chicken and vegetables over a bed of cooked rice. Drizzle with the Peruvian sauce and garnish with lime wedges. Enjoy!

Assemble the Dish

Chicken breast, sliced

Soy sauce

Garlic, minced

Ginger, minced

Bell pepper, sliced

Red onion, sliced

Broccoli florets

Black pepper

Aji amarillo paste

Mayonnaise

Cooked rice

Lime wedges

Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente, usually around 5-7 minutes. Drain and set aside.

Cook Rice Noodles

While the noodles are cooking, prepare the vegetables. Julienne the carrot, slice the bell pepper, and cut the broccoli into small florets. Chop the green onions and set aside.

Prepare Vegetables

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Stir-Fry Vegetables

Add the julienned carrot, sliced bell pepper, and broccoli florets to the skillet. Stir-fry for about 4-5 minutes until the vegetables are slightly tender but still crisp.

Add Vegetables

Add the cooked rice noodles to the skillet. Pour in the soy sauce and sesame oil. Toss everything together gently to combine, ensuring the noodles are coated with the sauce.

Add Noodles and Sauce

If using, add the cubed tofu and chili sauce to the skillet. Stir-fry for an additional 2-3 minutes until everything is heated through.

Add Optional Ingredients

Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot.

Garnish and Serve

Rice noodles

Vegetable oil

Carrot, julienned

Sesame oil

Green onions, chopped

Sesame seeds

Tofu, cubed

Chili sauce

Wash the lettuce leaves under cold water and pat them dry with a paper towel. Slice the tomato and onion into thin rings. Set aside.

Prepare the Ingredients

In a mixing bowl, combine the ground beef, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Divide the mixture into two equal portions and shape them into patties.

Make the Patties

Preheat a frying pan or grill over medium-high heat. Once hot, place the patties on the cooking surface. Cook for 4-5 minutes on one side, then flip them over.

Cook the Patties

After flipping the patties, place a slice of American cheese on each patty. Cover the pan or grill with a lid for about 1-2 minutes to allow the cheese to melt.

Add Cheese

While the cheese is melting, cut the brioche buns in half. Lightly toast them on a separate pan or grill until golden brown.

Toast the Buns

On the bottom half of each toasted bun, place a lettuce leaf, followed by the cheeseburger patty, tomato slice, and onion ring. Add ketchup and mustard to taste, then cap with the top half of the bun.

Assemble the Burgers

Serve the American Sel burgers immediately while hot. Enjoy with your favorite side dish!

Ground beef

American cheese

Brioche burger buns

Lettuce leaves

Tomato

Onion

Ketchup

Mustard

Place the Cabernet Sauvignon bottle in the refrigerator for about 30 minutes before serving to achieve the optimal serving temperature of around 60-65°F (15-18°C).

Chill the Wine

Open the bottle and pour the Cabernet Sauvignon into a wine glass, filling it about one-third full to allow the wine to breathe.

Pour the Wine

Preheat your grill to high heat. Season the ribeye steak with salt and pepper. Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes before slicing.

Grill the Ribeye Steak

Boil 2 pounds of peeled and cubed potatoes in salted water until tender, about 15-20 minutes. In a separate pan, sauté 4 cloves of minced garlic in 2 tablespoons of butter until fragrant. Drain the potatoes and mash them with the garlic, 1/2 cup of sour cream, and 1/4 cup of milk. Season with salt and pepper to taste.

Make the Roasted Garlic Mashed Potatoes

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 pound of trimmed asparagus and sauté for 5-7 minutes until tender-crisp. Season with salt and pepper to taste.

Sauté the Asparagus

Cabernet Sauvignon

Grilled Ribeye Steak

Roasted Garlic Mashed Potatoes

Sautéed Asparagus

Place the sushi rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Rinse the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Cook the Rice

In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Allow the rice to cool to room temperature.

Season the Rice

Cut the fresh fish into small, bite-sized cubes and place them in a bowl.

Prepare the Fish

Add lime juice to the fish, making sure it is fully submerged. Let it marinate in the refrigerator for at least 30 minutes or until the fish is opaque.

Marinate the Fish

Thinly slice the red onion and add it to the fish along with chopped cilantro and chili pepper. Season with salt and mix gently.

Cut the avocado in half, remove the pit, and scoop the flesh out. Slice it into thin pieces.

Slice the Avocado

On a plate, place a mound of sushi rice, top with the marinated ceviche mixture, and garnish with avocado slices. Sprinkle sesame seeds on top and drizzle with soy sauce.

Serve the Dish

Sushi Rice

Water

Rice Vinegar

Sugar

Fresh White Fish (such as Snapper)

Lime Juice

Red Onion

Fresh Cilantro

Chili Pepper (e.g., Aji Amarillo)

Avocado

Sesame Seeds

Soy Sauce

In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain the pasta and drizzle with olive oil to prevent sticking. Set aside.

Cook the Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the halved cherry tomatoes to the skillet and cook for about 3-4 minutes until they begin to soften. Stir in the Peruvian aji amarillo paste and cook for an additional 2 minutes.

Add Tomatoes and Aji Amarillo

Reduce the heat to low and pour in the heavy cream. Stir well, then add the grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy.

Stir in Cream and Cheese

Taste the sauce and add salt and black pepper to taste. Stir in the chopped fresh basil.

Season the Sauce

Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. Cook for an additional 1-2 minutes until heated through.

Mix Together

Serve the pasta hot, garnished with extra Parmesan cheese and fresh basil if desired.

Plate and Garnish

Fusilli pasta

Peruvian aji amarillo paste

Heavy cream

Parmesan cheese, grated

Fresh basil, chopped

In a small bowl, combine soy sauce, hoisin sauce, sesame oil, rice vinegar, minced ginger, and minced garlic. Whisk until well blended and set aside.

Mix the Sauce

In a large mixing bowl, combine ground pork or chicken, diced shiitake mushrooms, chopped green onions, grated carrot, finely chopped cabbage, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Prepare the Filling

Place a wonton wrapper on a clean surface. Add about 1 tablespoon of the filling mixture in the center of the wrapper. Moisten the edges of the wrapper with water, fold it over to create a triangle, and press the edges firmly to seal. Repeat the process with the remaining wrappers and filling.

Assemble the Wontons

Bring a large pot of water to a boil. Carefully drop the assembled wontons into the boiling water, and cook for about 4-5 minutes or until they float to the surface and are cooked through. Remove them with a slotted spoon and drain. Alternatively, you can steam the wontons for about 6-8 minutes.

Cook the Wontons

Serve the wontons hot, drizzled with the prepared sauce. Garnish with additional chopped green onions if desired.

Hoisin sauce

Rice vinegar

Ground pork or chicken

Shiitake mushrooms, diced

Carrot, grated

Cabbage, finely chopped

Wonton wrappers

In a fine mesh sieve, rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula. Allow the rice to cool to room temperature.

Cut the cucumber and avocado into thin strips. Set aside.

Prepare the Fillings

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Pe Nvi Selva

Chinese Peruvian

I Ra Inese

American Sel