Can I just say up front that this was simply divine!!
My actual favorite was the lobster medallions with coconut milk; it added a unique palate were initially you could savor the combination of chili, garlic, ginger and lime on the fresh lobster and then get struck by a gorgeous taste of coconut milk.
I think I could never replicate the tricks used by Chef Bruno in creating his dishes, but I have left with a biased impression that no ceviche would ever taste the same unless made by the Purvian way.
Aishelaqtta ايش اللقطه