Le Comptoir du Pérou

Octopus grilled over charcoal, offering a characteristic smoky flavor. The flesh is tender inside and slightly crispy outside. Served hot, accompanied by its creamy sauce.

Tender octopus slices served with a creamy purple olive (botija) sauce. A cold dish with rich, saline flavors, typical of Peruvian Nikkei cuisine. Soft and melt-in-your-mouth texture.

A traditional cold appetizer made from yellow potato puree seasoned with lime and mild chili (aji amarillo). Stuffed here with tuna, it offers a creamy texture and a fresh, slightly tangy taste.

Causa variation filled with fresh shrimp and creamy avocado. The mix of lemony potato with the sweetness of avocado and the firm texture of shrimp is highly appreciated. Eaten cold.

Vegetarian version of the Peruvian Causa, highlighting crunchy seasonal vegetables. The base remains a cold potato puree, smooth and flavored with lime and mild chili.

A fresh and nutritious salad based on quinoa, an Andean grain, mixed with avocado and fresh vegetables. Light and grainy texture of quinoa contrasting with the creaminess of avocado. Perfect for a healthy starter.

A creamy soup prepared with seasonal vegetables. Warm and comforting, its texture is smooth and creamy. Ideal for starting the meal gently.

Hearty main course reminiscent of paella, consisting of rice cooked with a mix of seafood and Peruvian spices. The rice is flavorful, infused with the cooking juices. Served hot.

Chef's suggestion that changes daily according to market products. Ask your server for today's special.

Hot and creamy soup. Likely similar to the creamy soup offered as an appetizer, but served here in a different portion or context. Soft and comforting texture.

The national dish of Peru: cubes of raw white fish marinated in lime juice (leche de tigre). Fresh, acidic, and spicy. Served with sweet potato to soften the palate.

Fish-free version where vegetables and mushrooms replace the seafood, marinated in lime. Crunchy and fresh, with the characteristic acidity of ceviche.

Fruity ceviche incorporating various citrus fruits like kiwi and grapefruit. The mix brings a unique sweet-sour note that complements the freshness of the raw fish.

An original creation combining white fish with the sweetness of wild strawberries. The acidity of lime and the spiciness of aji limo chili balance the fruity aspect.

Ceviche for thrill-seekers, prepared with three varieties of Peruvian chilies grilled over charcoal. Intense smoky and spicy flavors accompanying the fresh fish.

Prepared with raw salmon instead of white fish, marinated with smoked yellow chili. The fatty texture of salmon pairs perfectly with the spiciness and acidity of the marinade.

Peruvian-Japanese fusion using fresh tuna and a marinade based on soy sauce and sesame. Pronounced umami taste, reminiscent of sashimi but with the acidity of ceviche.

A generous mix of seafood (fish, octopus, shrimp) marinated together. Offers a variety of textures in one dish, all enhanced by crunchy red onion.

Tropical ceviche incorporating pieces of sweet mango. The contrast between the sweet fruit and the acidic, spicy marinade is refreshing and exotic.

A version inspired by the flavors of tropical coasts, with pineapple and coconut milk. The marinade is creamier and milder, balancing the acidity of the lime.

Classic ceviche enhanced by avocado cream and yellow chili (aji amarillo). The avocado provides a buttery texture that softens the chili's heat.