Pulpo al olivo: Octopus is served sashimi-style with a creamy olive sauce. (Javier Cabral / For The Times)
A fishy theme at CVCHE. (Javier Cabral / For The Times)
Oysters are topped with leche de tigre and rocoto chile. (Javier Cabral / For The Times)
Seared salmon sits atop a quinoa stew. (Javier Cabral / For The Times)
Anticucho: Grilled beef heart with grilled potato and huancaina-rocoto sauce. (Javier Cabral / For The Times)
