Clockwise from top left, uni shrimp toast made with sea urchin, shrimp paste, and rocoto honey sauce, chaufa de langosta, a dish made with lobster, mixed seafood, and fried rice, and pisco sour made with porton pisco, organic egg white, lime, cane syrup, and cinnamon tincture angostura bitters, is offered at Paiche. (Christina House / For The Times)
