RESTAURANT PÉRUVIEN CEVICHERIA BON BON

A complete Peruvian lunch menu. It includes a hearty main course of your choice, served with a starchy side dish, and ends with a sweet treat or a refreshing drink.

Mussels served cold with a fresh and tangy salsa-like topping (onions, tomatoes, corn, lime). A light and fragrant starter, typical of Peru's coastal regions.

Tender marinated octopus salad. Freshness of lime and crunch of red onions contrast with the sweetness of the potato.

Iconic cold starter consisting of a mashed potato seasoned with yellow chili and lime, stuffed with a creamy tuna mixture. Melting texture and sweet-sour flavor.

Variation of Causa with a shrimp filling. The base is a cold mashed potato with yellow chili, offering a balance between creaminess and freshness.

Causa topped with octopus and a sauce made with Peruvian purple olives (botija). A unique blend of earthy, tangy, and marine flavors.

Baked puff pastry turnover filled with a savory mixture of minced meat, onions, and hard-boiled eggs. Eaten hot, often with a squeeze of lime.

Fried cassava sticks, crispy on the outside and soft on the inside. Served with Huancaína sauce, a creamy and slightly spicy cheese and yellow chili cream.

Lemon-flavored mashed potato puree, topped with octopus, Peruvian purple olives, red onions, cilantro, and mayonnaise

Beef heart skewers marinated in vinegar and spices, then grilled. Smoky and intense flavor, tender meat. Served with large-grain Peruvian corn and potatoes.

Rich and fragrant mussel soup, with noodles and ginger. A comforting dish with marine flavors.

Hearty and creamy soup (contains milk) with beef, angel hair noodles, and often topped with a fried or poached egg. Mild and comforting flavors.

Peru's national dish. Fresh raw fish 'cooked' in a lime juice marinade (leche de tigre). Served with onions, sweet potato, and two types of corn (tender and roasted). Fresh, tangy, and spicy.

Variation of classic ceviche where the marinade (leche de tigre) is blended with Peruvian yellow chili paste (aji amarillo), giving a yellow color and a slightly spicy fruity flavor.

Ceviche combining white fish and various seafood (squid, shrimp, mussels). An explosion of marine textures in a tangy lime marinade.

Mixed version (fish and seafood) topped with a creamy yellow chili (aji amarillo) and lime sauce. Rich in flavor and slightly spicy.

Japanese-inspired dish (Nikkei). Thin slices of raw fish, similar to sashimi, topped with a spicy lime sauce, without onions.

Thin slices of octopus served with a tangy and fragrant sauce. Tender texture and fresh flavors.

Gourmet fusion combining Causa (seasoned mashed potatoes) and Ceviche. The puree serves as a base for the marinated fish, offering a contrast of temperatures and textures.

Breaded and fried white fish fillet, crispy and golden. Served simply with rice and cassava.

Fish fillet topped with a rich and fragrant garlic sauce.

Fried fish served with a hearty sauce of sautéed onions, tomatoes, and peppers, offering rustic and juicy flavors.

Seafood and fish stew cooked in its own juices with tomatoes, onions, and spices. Very tender flesh and flavorful broth.

Fish fillet topped with a creamy and slightly spicy seafood sauce (mussels, shrimp, calamari). A rich and very popular dish.

The Peruvian version of paella. Rice cooked with a mix of seafood, peppers, and spices, colorful and flavorful.

Cantonese-style fried rice (Chinese Chifa influence), prepared in a wok with seafood, soy sauce, and eggs. Smoky flavor (wok hei).

Fried fish bites, crispy and golden. Served with dipping sauces and fried cassava.

A large platter of mixed fried seafood (fish, squid, shrimp, mussels), topped with salsa criolla (onions, lime) to cut through the richness. Ideal for sharing.

Whole fried sea bream served with traditional Peruvian side dishes.

Fried fish fillet topped with a rich garlic sauce.

Fried sea bream generously topped with a hearty 'chorrillana' sauce of sautéed onions and tomatoes.

Whole sea bream cooked in an aromatic broth with tomatoes and onions. Tender and juicy flesh.

Fried sea bream generously covered with a creamy seafood sauce.

Peruvian bouillabaisse. Very rich, concentrated, and invigorating seafood and fish soup (known as 'levanta muertos' - 'dead-raiser').

Peru's most famous stir-fry dish. Beef stir-fried in a wok with onions, tomatoes, and soy sauce, mixed with crispy french fries and served with rice. Smoky and savory flavors.

Lomo saltado served with 'Tacu Tacu': a mixture of rice and beans fried together to form a patty, crispy on the outside and soft on the inside.

Fusion of two classics: stir-fried beef (Lomo Saltado) served over spaghetti topped with creamy Huancaína sauce (cheese and yellow chili).

Stir-fried noodles with beef, onions, and tomatoes in a soy sauce, Peruvian chow mein style.

Cantonese-style beef fried rice, with eggs and spring onions. Flavorful and hearty.

Beef stew simmered in a rich green cilantro sauce. Traditionally served with creamy white beans and rice.

Comforting dish of shredded chicken in a thick and creamy sauce made with yellow chili (aji amarillo), milk, cheese, and nuts. Served with potatoes and rice.

Crispy fried chicken pieces, kid-friendly.

Moist sponge cake soaked in a mixture of three milks. Very sweet, moist, and fresh.

Thick pudding made from Peruvian purple corn and fruits, flavored with cinnamon and cloves. Gelatinous texture, served warm.

Traditional rice pudding flavored with cinnamon and sometimes citrus zest. Creamy and sweet.

Called 'El Clásico' in Peru, this dessert combines white rice pudding and purple mazamorra in the same bowl. A mix of temperatures and flavors.

Ice cream with the unique flavor of lucuma, an Andean fruit whose taste resembles caramel, maple syrup, or sweet potato.

Peruvian version of crème caramel or flan, denser and richer due to the use of condensed milk.

Two melting shortbread cookies stuck together with a generous layer of dulce de leche (milk jam), sprinkled with powdered sugar.

Peru's iconic soda with a fluorescent yellow color. Very sweet taste reminiscent of bubblegum or cream soda.

Classic cola soda.

Diet cola soda.

Still fruit drink.

Sparkling soda with citrus flavors.

Still natural mineral water.

Sparkling natural mineral water.

Passion fruit juice, very aromatic and tangy.

Thick and sweet mango juice.

Refreshing apple juice.

Typical Andean non-alcoholic drink, made by boiling purple corn with pineapple peels and spices (cinnamon, cloves). Fruity and spicy flavor, very refreshing.

Black coffee served short (ristretto) or long.

Peruvian dark beer with malty and sweet notes.

Peru's oldest blonde beer. Light and refreshing lager.

International lager blonde beer.

Peru's national cocktail. Shaken mix of Pisco (grape brandy), lime, syrup, and egg white for foam, finished with a few drops of Angostura.

Fruity variation of Pisco Sour where lime juice is replaced or mixed with passion fruit juice (maracuyá).

Refreshing long drink cocktail based on Pisco, Ginger Ale, and lime juice.

Bottle of wine from South America (often Chile or Argentina).

Glass of South American wine.