“Pescado,” the Spanish word for “fish,” describes the show-stopping main ingredient in this appetizing dish. The meal features a fresh, wild-caught fish of the day, with selections ranging from salmon to mahi-mahi. The fish is drizzled with cau cau sauce, a topping that is generally seasoned with turmeric, cumin, aji peppers, and onions.
Fresh seafood plays a major role in Peruvian cuisine, where citrus-marinated fish dishes like cebiches are widely consumed. Peru’s vast 1,800 mile coastline lends itself to the commercial catching of more than 50 species of fish. In coastal cities like Lima, seafood is considered an important dietary staple.
In addition to fresh fish and cau cau sauce, Pescado Costanera features potatoes, carrots, mushrooms, and Botija olives. Peruvian flavors are highlighted through the use of these diverse ingredients. In the Andean highlands of Peru, for instance, over 4,000 varieties of potatoes are grown. Ranging from red and bumpy to purple and smooth, these unique tubers have long played a role in Peruvian cuisine.
Raw and naturally-fermented Peruvian Botija olives add a particularly rich flavor to this dish. Packed with antioxidants, these regional olives are as healthy as they are delicious.
To try this exquisite dish, visit La Costanera Restaurant, California’s finest Peruvian eatery. Enjoy breathtaking coastal views of Montara Beach while treating your palate to a medley of fascinating flavors. Whether you’re a fan of Peruvian food or simply an adventurous foodie, La Costanera’s broad and innovative menu is sure to impress you.