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THE DIVERSITY IN NATIVE DISHES

ICHU is a collaboration between Chef Virgilo Martinez and Bulldozer Group, a Dubai-based hospitality company, with other celebrated restauranteurs. Meanwhile, the ICHU Peru’s launches new lunch menu that focus on Peru’s cultural richness and unique ingredients. The people behind this brand new menu is, Chef Virgilo and Head Chef Sang Jeong, who dedicated to celebrating Peruvian Cuisine in a modern setting and introducing dinners to the diversity of the native dishes.

THE DIVERSITY IN THE NATIVE DISHES

Chef Virgilio Martinez

THE DIVERSITY IN THE NATIVE DISHES

Chef Sang Jeong

Dinners can start with the Alitas Con Quinoa, comprising two stuffed chicken wings, dressed with a rocota pepper mash and served with a tangy sauce of beans and lupins.

THE DIVERSITY IN THE NATIVE DISHES

Alitas Con Quinoa

Or you can try Jicama Y Sandia, a thick-cut jicama laced with a medley of leafy queso fresco, along with diced watermelon and ginger.

THE DIVERSITY IN NATIVE DISHES

Jicama Y Sandia

Next, the Salmon Cafeinado, is an elaborare dish that accompanied by thirty-sliced radish and served on a spread of nuez cream, a smooth nut cream that complements the taste and texture of the cured salmon.

THE DIVERSITY IN NATIVE DISHES

Salmon Cafeinado

From the freshest ingredients, carabinero prawns, created the Arroz Con Carabineros. A much-loved traditional favourite dish served warm and features Aji Panca, Lima’s local chili pepper, mixed with the lime juice and combined into a paste that serves as a seasoned bed for the shelled prawns.

THE DIVERSITY IN THE NATIVE DISHES

Arroz Con Carabineros

Pulpo al Poro offers contrasting texture with legumes cooked three ways wrapped around a seared octopus’s leg.

THE DIVERSITY IN NATIVE DISHES

Pulpo Al Poro

Completing the selection is Papa Con Ocopa, a Peruvian staple featuring a dry-baked potato paired with a lush peanut and mint sauce and served with a warm avocado slices.

THE DIVERSITY IN NATIVE DISHES

Papa Con Ocopa

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