We change the dishes up on a weekly basis depending on the fresh seafood we have to work with. A lot of the inspiration from this compilation comes from Dion’s time spent in Florida with a friend from Peru.”I will never forget the lobster ceviche she made for us during the intensely hot summers that we experienced in Fort Myers, the lobster was simply cooked with lime, olive oil, cilantro, salt and shallots rings she would place it on top of this rustic mushed avocado and ripe vine tomatoes”
We use multiple elements on the Taste of Peru that is shared at the table with some influences from across the world. On this selection we have, Marinated calamari with chorizo, basil and chili, Prawn carpaccio with crispy head salads and prawn crackers, Oyster explosion with curry oil and lime atchar salsa, Tuna tartare with seaweed puffed corn and a sea trout ceviche with fennel, radish and avocado.

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