Restaurant Mi Perú Paris 12

Concentrated juice from ceviche with lime, chili pepper, and cilantro. It has an intense, acidic, and spicy flavor. Typically served in a glass as an energizing aperitif or 'wake-me-up'.

Large-grained Peruvian corn kernels, boiled and served with chunks of fresh cheese. It combines the mild sweetness of corn with the salty flavor and firm texture of the cheese.

Cold cake made of yellow potato puree seasoned with yellow chili pepper and lime, filled with tuna and mayonnaise. Soft and creamy texture with a spicy and acidic touch.

Avocado (palta) cream mashed with tomato, onion, and lime. Creamy texture and fresh flavor. Served with crispy corn chips.

Half avocado stuffed, in this case with a mixture of tuna and mayonnaise. Fresh and creamy dish, ideal as a light appetizer.

Baked dough filled with minced beef, onion, olives, and egg. Crispy on the outside and juicy on the inside.

Boiled potato slices covered with a creamy sauce of fresh cheese, milk, and yellow chili pepper. Mildly spicy and rich flavor. Served on lettuce with olives and hard-boiled egg.

Fried yuca sticks accompanied by Huancaína sauce (cheese and yellow chili pepper cream). The yuca is crispy on the outside and soft on the inside, similar to a potato but more fibrous and sweet.

Fresh fish pieces marinated in lime juice, chili, and red onion. Emblematic Peruvian dish, acidic and refreshing. Served with sweet potato and choclo (corn).

Variety of seafood and fish marinated in lime and spices. Includes octopus, squid, and fish. Intense sea flavor and varied texture.

Cooked octopus pieces marinated in the classic 'leche de tigre' (lime and chili). Firm yet tender texture of the octopus with the characteristic acidity of ceviche.

Thin slices of raw fish, similar to sashimi, bathed in a spicy sauce of yellow chili pepper and lime. Unlike ceviche, it does not contain onion and the cut is different.

Mussels served in their shells, covered with a Creole sauce of onion, tomato, corn, and lime. Fresh and light, eaten directly from the shell.

Seasoned corn dough cooked in steam, wrapped in banana leaves. It can be filled with pork or chicken, with olives and egg. Dense texture and seasoned corn flavor.

Fried potato dough filled with minced meat, onion, olives, and egg. It is oval-shaped, golden and crispy on the outside, soft on the inside.

Quinoa stew cooked to a consistency similar to a tamale or thick puree, seasoned with chili and spices. Nutritious and comforting vegetarian dish.

Shredded chicken breast in a thick cream of yellow chili pepper, bread, milk, and nuts. Mild, creamy, and slightly spicy flavor. Served with rice and potatoes.

Lamb stew slowly cooked in a green sauce based on cilantro and dark beer. The meat is very tender and aromatic. Accompanied by beans and rice.

Peruvian-Chinese fusion dish. Noodles stir-fried in a wok with meat or chicken, onion, tomato, and soy sauce. Smoky and juicy flavor.

Peruvian-style fried rice (Chinese influence) with pieces of chicken or meat, egg, and chives. Seasoned with soy sauce and ginger.

Hearty dish that includes a grilled meat fillet served with fried plantain, fried egg, french fries, and rice. A rich and satisfying combination.

Roasted pork, juicy with golden skin, served with a healthy side of quinoa and fresh salad.

The most famous dish of Creole cuisine. Beef strips stir-fried in a wok with onion, tomato, chili pepper, and soy sauce. Served mixed with french fries and accompanied by white rice.

Cooked pork pieces then fried in their own fat until crispy. Typically served with fried sweet potato and Creole sauce (onion and lime).

Hot dish from northern Peru. Duck stewed in a sour sauce based on sour orange or lime, with chili and onion. Intense flavor and tender meat.

Ancestral stew made from rehydrated dried potato cooked with pork and chicken in an 'ají panca' and peanut sauce. It has an earthy texture and deep flavor.

Breaded and fried chicken breast fillet. Crispy and golden, served classically with rice and french fries.

Green rice cooked with cilantro, dark beer, and 'chicha de jora' (fermented corn drink), served with a piece of confit or stewed duck. Very aromatic and flavorful dish.

Variation of the traditional duck rice, accompanied by Huancaína sauce (cheese and chili cream) which adds creaminess and a spicy touch to the dish.

Concentrated chicken soup with thick noodles, yellow potato, and hard-boiled egg. It is a restorative dish, known for its comforting properties.

Beef heart skewers marinated in vinegar and 'ají panca' chili, grilled. They have a smoky and spicy flavor, firm texture. Served with potatoes and corn.

Tripe stew cut into small cubes, cooked with potatoes, peas, and mint, and 'palillo' (turmeric) which gives it its yellow color. Peculiar and aromatic flavor.

Beef fillet slowly roasted in its own juices, served with a smooth and creamy mashed potato. A homemade and traditional dish.

Battered and fried squid rings until crispy. Served with fried yuca and tartar or Creole sauce.

Steamed or 'sudado' fish, light and healthy, accompanied by cooked vegetables and rice. The name 'viudo' (widow) refers to the simplicity of the dish without heavy sauces.

Fried fish fillet or whole fish, seasoned with salt and garlic. Crispy skin and juicy meat, served with rice and salad.

Fish cooked in steam in a broth of tomato, onion, and chili pepper, retaining all its juices and flavor. A brothy and very aromatic dish.

Fried fish fillet covered with a spicy seafood sauce (squid, octopus, shrimp) and cream. Abundant dish full of marine flavor.

Concentrated soup of various fish and seafood (crab, mussels, octopus). Known for being very nutritious and 'restorative' due to its high phosphorus content.

Creamy shrimp soup with potato, milk, cheese, egg, and rice. It is a typical dish from Arequipa, rich and hearty.

Floured and fried fish pieces. They are golden and crispy. Ideal for snacking or as a main course.

Mixed platter of fried seafood and fish (mixed chicharrón), topped with Creole onion salad. A dish to share, crispy and tasty.

Crispy fried shrimp or prawn tails. Served with dipping sauces like tartar or chili.

Rice cooked with a mix of seafood, 'ají panca' chili, and spices, similar to paella but with Peruvian seasoning. Moist and full of sea flavor.

Various seafood cooked in a thick and spicy sauce of yellow chili pepper and cream. Served with white rice.

Seafood version of chaufa rice, stir-fried in a wok with seafood, egg, chives, and soy sauce.

Two soft cornstarch cookies filled with 'manjar blanco' (dulce de leche) and dusted with powdered sugar. Melts in your mouth.

Swiss roll or rolled sponge cake filled with 'manjar blanco' (dulce de leche). Spongy and very sweet.

Jelly-like dessert made from purple corn, dried fruits, and spices like cinnamon and cloves. It has an intense purple color and a sweet, spiced flavor.

Rice slowly cooked with milk, sugar, cinnamon, and raisins. Creamy and aromatic, a classic of Lima desserts.

Classic mix of rice pudding and purple corn mazamorra served together on the same plate. Combines milky creaminess with the fruity freshness of purple corn.

The classic alfajor served with a scoop of ice cream for a contrast of temperatures and textures.

Rolled sponge cake with 'manjar blanco' accompanied by ice cream.

Moist and dense chocolate cake, covered with chocolate fudge. Intense cocoa flavor.

Peruvian version of flan or baked custard, with liquid caramel on top. Soft and wobbly texture.

Ice cream made from lucuma, an Andean fruit with yellow pulp. It has a unique flavor reminiscent of caramel or maple syrup.

Double portion of lucuma ice cream, creamy and sweet.

Selection of miniature desserts served with coffee or tea. Ideal for trying several of the house's sweet specialties.

Artisanal or fruit ice creams. Refreshing option to end the meal.