Ceviches

TRAINING MENU: DR. LIMON

Los clasicos.. fish/mix

-Remedio Casero: Traditional Peruvian ceviche. Fish chunks marinated with fresh lime
juice, onions and cilantro mixed with aji limo (our spiciest pepper). Served with sweet
potato (camote), cancha (toasted corn) and choclo (Peruvian kettle corn)

-Fiebre Alta: Fish chunks marinated with fresh lime juice, onions and cilantro mixed with
rocoto (medium spiced pepper). Served with sweet potato (camote), cancha (toasted corn)
and choclo (Peruvian kettle corn)

-Fiebre Amarilla: Fish chunks marinated with fresh lime juice, onions and cilantro, mixed
with yellow pepper (mild spiced pepper). Served with sweet potato (camote), cancha
(toasted corn) and choclo (Peruvian kettle corn)

-El Anestesico: Fish chunks marinated with fresh lime juice, onions and cilantro mixed
with cream of pisco (rocoto pepper+pisco). Served with sweet potato (camote), cancha
(toasted corn) and choclo (Peruvian kettle corn)

Nuestros colegas recomiendan fish/mix

-El Psiquiatra: Fish chunks marinated with fresh lime juice, onions and cilantro
(diagnostico reservado, fiebre amarilla, remedio casero). Served in a tall glass layered with
3 types of different flavors, from bottom to top (rocoto with roasted
peppers+ginger+celery, yellow pepper and aji limo)

-Dr. Characato: straight from Arequipa. Fish chunks marinated with fresh lime juice,
onions and cilantro, mixed with huacatay (Peruvian spicy mint), yellow pepper and
shrimp broth. Served with boiled potatoes, cancha (toasted corn) and choclo (Peruvian
kettle corn)

-Levantate Lazaro: Fish chunks marinated with fresh lime juice, onions and cilantro mixed
with rocoto, ginger and shrimp broth. Served with sweet potato (camote), cancha
(toasted corn) and choclo (Peruvian kettle corn)

-El Curandero: Fish chunks marinated with fresh lime juice, onions and cilantro mixed
with rocoto, yellow pepper, aji limo and shrimp broth. Served with sweet potato
(camote), cancha (toasted corn) and choclo (Peruvian kettle corn)

-Diagnostico Reservado: Fish chunks marinated with fresh lime juice, onions and cilantro
mixed with rocoto, roasted red pepper, ginger and celery. Served with sweet potato
(camote), cancha (toasted corn) and choclo (Peruvian kettle corn)

-Dr Botija: Fish chunks marinated with fresh lime juice, onions and cilantro mixed with a
cream of black (botija) Peruvian olives. Served with sweet potato (camote), cancha (toasted
corn) and choclo (Peruvian kettle corn)

-Centro de Lima: Fish chunks marinated with fresh lime juice, onions and cilantro mixed
with aji limo, topped off with slightly fried fish chunks. Served with sweet potato (camote),
cancha (toasted corn) and choclo (Peruvian kettle corn)

-Chimpun Doctor: A diced-mixed ceviche with fish, shrimp, calamari and octopus,
marinated with fresh lime juice, onions and cilantro mixed with aji limo

-Dr Chapatin: A diced-mixed ceviche with fish, shrimp, calamari and octopus, marinated
with fresh lime juice, onions and cilantro mixed with tomato, celery, and rocoto

-El Ginecologo: Black shells marinated with fresh lime juice, onions and cilantro, mixed
with aji limo. Served with sweet potato (camote), cancha (toasted corn) and choclo
(Peruvian kettle corn)

-Dr Tokyo: tuna chunks marinated with fresh lime juice, onions and cilantro mixed with
pineapple chunks and aji limo. Served with sweet potato (camote), cancha (toasted corn)
and choclo (Peruvian kettle corn)

-Dr Miyagi: Fish chunks marinated with fresh lime juice, sesame oil, nikkei sauce onions
and cilantro mixed with aji limo. Served with sweet potato (camote), cancha (toasted corn)
and choclo (Peruvian kettle corn)

El doctor se volvio loco fish/mix

-Santo Remedio: 7 shots of leche de tigre (reduction of the ceviche, lime juice, onion,
cilantro) mixed with a few chunks of fish, cancha (toasted corn) and choclo (Peruvian kettle
corn) (fiebre alta, anestesico, fiebre amarilla, remedio casero, diagnostico reservado,
curandero, characato)

-El Loco Calato: fried ceviche (Fish chunks marinated with fresh lime juice, onions and
cilantro) drizzled with a creamy garlic, lime juice mayo dressing

-Quitate el es-Tres: sampler of 3 fish ceviches (yellow-fiebre amarilla, aji limo-remedio
casero, rocoto+roasted red peppers+ginger-diagnostico reservado) marinated with
fresh lime juice, onions and cilantro. Served with sweet potato (camote), cancha (toasted
corn) and choclo (Peruvian kettle corn)

-Cuarentena: sampler of four fish ceviches (yellow-fiebre amarilla, aji limo-remedio

casero, cream of pisco-anestesico, rocoto-fiebre alta) marinated with fresh lime juice,
onions and cilantro. Served with sweet potato (camote), cancha (toasted corn) and choclo
(Peruvian kettle corn)

-Eisha Beach: fish chunks , shrimp, octopus, mussel, and squid marinated with fresh lime
juice, onions and cilantro mixed with aji limo and shrimp broth topped off with fried
calamari. Served with cancha (toasted corn) and choclo (Peruvian kettle corn)

Tiraditos

Thin slices of fish, slighty marinated with lime juice (more like sashimi style) bathed with
our creamy sauces
Garlic
Yellow pepper
Rocoto cream
Olive
Huancaina (yellow pepper, fresh cheese, cream)
Passion fruit
Traditional ** with aji limo and lime juice- not creamy
Miyagui mahi mahi slices marinated in soy sauce, sesame oil, scallions and fried
onions on top.

Tres sentidos: a sampler of 3 tiraditos (diagnostico reservado, {rocototo, roasted red
pepers, ginger},yellow pepper-fiebre amarilla, rocoto cream-fiebre alta)

Appetizers

primeros sintomas

-Papas a la Huancaina: thick slices of yellow Peruvian potato bathed in a creamy yellow
pepper reduction with fresh cheese and a touch of cream

-Yuca a la Huancaina: fried yucca served with a side of huancaina sauce (yellow pepper,
fresh cheese and a touch of cream)

-Anticuchos: tender pieces of beef hearts, marinated with aji panca (Peruvian dry pepper)
vinegar and red wine cook in a wok, served with choclo (Peruvian kettle corn) and roasted
potatoes

-Tostones de cangrejo: fried plantains topped off with crab salad

-Choritos a la chalaca: mussels covered with a mixture of fresh lime juice, onions and
tomatoes


-Tacu Layers: a croquette (made out of rice and canarian beans) pan roasted topped off
with sirloin, and fried egg

-Pulpo del Dr Moreno: also know as our grilled octopus, tender pieces of grilled octopus
marinated with aji panca, vinegar, and red wine, cooked in a wok with a touch of white
wine and pisco. Served over a bed of roasted potatoes and salsa criolla (a mixture of fresh
lime juice, onions, tomatoes, cilantro and a touch of olive oil)

-Los Amigos del Doctor: a sampler of four small causas (tuna, chicken, shrimp, octopus)

-Pulpo al Olivo: thin slices of sliced octopus, served cold topped off with our creamy olivo
sauce (botija olives) and olive oil

-Acholado Roll: sushi rolled stuffed with smoked salmon, cream cheese and tempura
shrimp

-Tuna papaki: sliced ahi tuna with a quinoa crust, served on a bed of roasted potatoes

- Trucha Andina: andean trout stuffed with crab, covered with melted cheese

De su causa el dr. nikkei

Causas maki: yellow potato with a touch of lime juice and yellow pepper cut into a roll

-salmon, svocado, cream cheese, with a passion fruit yellow pepper glaze
-crab, shrimp, avocado, cream cheese, yellow pepper sauce
-tuna tartare, avocado, cream cheese, yellow pepper sauce

Main Courses

Para que te sientas major

-Aji de Gallina: shredded chicken breast cooked with yellow pepper, white cheese and a
touch of cream; served over boiled potatoes and a side of white rice

-Arroz con Pollo: cilantro rice with dark beer and chicha de jora and a side of salsa criolla
(onions, tomatoes, cilantro, lime juice and olive oil)

-Seco de Res: beef stew cooked in a reduction of cilantro and dark beer, served with white
rice and canarian beans

-Lomo Saltado: beef strips, onions, cilantro and tomatoes cooked in a wok with soy sauce,
vinegar and a touch of pisco; served over a bed of fries and a side of white rice

-Sudado de Pescado: poach fish cooked in fish broth, dark beer and chicha de jora with
onions and tomatoes; served over boiled potatoes and a side of white rice

-Jalea del Mar: slightly fried fish and seafood, served with fried yucca, tartar sauce and
salsa criolla (onions, tomatoes, cilantro, lime juice and a touch of olive oil)

-Parihuela: aphrodisiac soup with a seafood and tomato base, mother sauce and fish broth,
with a touch of cilantro and scallions (soup contains, shrimp, calamari, octopus, crab)

-Pescado a lo Macho: fish fillet slightly fried, covered with a creamy seafood sauce
previously cooked in a wok with a touch of pisco and white wine sprinkled with parm
cheese; served with white rice

-Tallarin Verde con Churrasco: fettuccine pasta cooked in a reduction of basil, spinach
and fresh cheese, sprinkled with parm and an 8 oz churrasco steak

-Apatado a la Chiclayana: cilantro rice mixed with seafood (shrimp, calamari, octopus)
and loche

-Chupe de Camarones: Peruvian soup made with shrimp broth, huacatay, aji panca
pepper, and poached egg

-Arroz con Mariscos: seafood rice cooked with a reduction of cilantro and dark beer

-Corazon Serrano: fettucine cooked in a creamy aji panca reduction, topped off with veal
heart

-Mahi Mahi Primavera: choclo cooked risotto style with aji panca, topped off with a mahi
mahi fillet and arugula

-Chucuito Beach: quinoa cooked in a yellow pepper reduction topped off with a mahi mahi
fillet

Los chaufas del colega chino

Fried rice Peruvian style with soy sauce, scrambled eggs and red peppers (chicken, beef,
seafood or mixed)

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-Pargo al Ajillo: a whole golden fried red snapper in a reduction of dices garlic, white wine
and pisco. Served in a bed of golden yucca and a house salad

-Pargo a lo Macho: a whole golden fried red snapper in a reduction of garlic, white wine
and pisco, mixed in a reduction of seafood sauce and parm cheese. Served in a bed of
golden yucca

-Cabrito Norteno: northern Peruvian goat stew cooked slowly in a reduction of cilantro,
yellow pepper, aji panca, chica de jora and Peruvian spices. Served with a side of white rice,
canarian beans and salsa criolla.

Fuentes Mixtas

1-Al Frio y Al Fuego

Classic: choritos a la chalaca, jalea mixta, arroz con mariscos, diagnostico reservado
(fish)

Mitxta: choritos a la chalaca, jalea mixta, arroz con mariscos, diagnostico reservado
(mix)

Subtituciones:
choritos a la chalaca X pulpo dr Moreno or el loco calato
arroz con mariscos X chaufa

2-Las Hijas del Dr:

maki salmon, pulpo dr moreno, el loco calato, ceviche

3. Cuarentena especial mixta:

Remedio casero (pez)/ Dr. Characato (pez y camaron)/ Chimpun Doctor/ Ceviche
frito

Drink Menu

Huachafo
strawberry/cilantro/yellow pepper/cava
Guajiro
cucumber/mint/sauvignon blanc

Whites
Chateau St Jean Sonoma,California
Chardonnay

Aromas of pear, citrus, warm vanilla and toasted brown spice are inviting on the nose of
this wine. Notes of creamy lemon and fresh pear are highlighted in the opening. The
flavorful palate of soft fruit, including apple and pineapple flavors and notes of toasted
hazelnut, finish with brigh acidity

Kim Crawford New Zealand

Sauvignon Blanc

Citrus and tropical fruits backed by characteristic herbaceous notes for which Marlborough
Sauvignon Blanc is renowned. An exuberant wine brimming with juicy acidity and fruit
swetness! An exuberant wine brimming with juicy acidity and fruit sweetness, providing a
balanced flavour profile. The finish is fresh, zesty, and lingering. Pairs with ceviche, Fresh
oysters, asparagus, lobster, summer salads
Santa Margherita Italy
Pinot Grigio

This dry white wine has a straw yellow color. Its clean, intense aroma and bone-dry taste
(with an appealing flavor of Golden Delicious apples) make Santa Margheritas Pinot Grigio
a wine of great personality and versatility. Perfect with fish and shellfish. Excellent as an
aperitif, and ideal with seafood salads or pasta and rice dishes based on fish and shellfish.
Also perfect with white meats, boiled or grilled fish and souffls, pasta-Rice seafood based
dishes
La Cala Sardinia
Vermentino

Very pale straw with persistent lemony-green highlights. Very intense, steadily unfolding
all the complex aromatics characteristic of the variety. Careful analysis of the sensory
perceptions reveals evidence of the Mediterranean growing environment and scrupulous
fermentation. Notes of sea salt vein the structure, enhancing fruit, apparent on entry, that
lingers on the soft, leisurely finish. Shows an exceptional affinity with seafood, thanks to the
very subtle presence of a natural marine salinity in the wine, due to the vineyard's seaside
location.

Dr Loosen Germany
Riesling

Luscious pear, peach and apple aromas retain the crisp sweet tart quality of ripening fruit
just before harvest. On the palate, the medium-bodied wine is refreshing and juicy, with
zippy acidity balancing bright flavors of pear, apricot, mango and lime followed by a long
finish that is simultaneously sweet and tart

Reds
19 Crimes Australia
Red Blend

Colored as translucent dusty red cherry. In the nose, ample cranberry, currant, plum, and
cherry cough drop mix with vanilla and cinnamon spice. The same flavor profile is evident
in the mouth, picking up some licorice root and smooth, earthy tannins

Nampe Argentina
Malbec

Deep purple, captivating with bluish highlights. Intense and complex red berries aromas
with a predominance of plums, cherries and raisins. Elegant and round wine with ripe
tannins.
Ferrari Carano Alexander Valley
Cabernet Sauvignon

Vibrant aromatics of wild berry and spice give way to cedar and mocha flavors
complimenting the lingering sweet notes of vanilla bean, and caramel from aging 16
months in French oak barrels. roastedfood, bbq, red meats, medium-strong flavored cheese

Erath Oregon
Pinot Noir

Red plums and raspberry with spices and hint of pepper, flavors of juicy cherries and
cranberries with a late kiss of vanilla spice. Oriental and peppery sauces, red sauces, grilled
scallops, zesty bbq
Napa Cellars Napa Valley
Merlot

Toasty baking spices, vanilla, malt and fresh ripe plums alongside flavors of
berries,blueberry, blackberry, cherry and a hint of dark chocolate and toffee. Roasted
meats, steaks

Sparkling

Frei x enet Spain
Crisp, clean, and well balanced. It is medium-bodied with a palate of apple, pear and bright
citrus flavors with a moderately long finish and a crisp touch of ginger

craft beers

La Rubia 5.0% American Blonde Ale (Wynwood) [pairs with salad, seafood and chicken]
Due South 4.6% American Lager (Due South Brewing Company, Boynton Beach, FL)
La Colada 7.5% Porter (Biscayne Bay Brewing Company)
Blue Moon 5.4% Belgian White Ale {Valencia orange peel, oats and wheat})
Fat Tire 5.2% Amber Ale (New Belgium Brewing Company, Colorado
Angry Orchard 5.0% crisp apple hard cider
Father Francisco 8.6% Belgian Golden Strong (Wynwood)[pairs with spicy Cajun food and
crab]
The Calling 8.5% Imperial Indian Pale Ale (Boulevard Brewing Company, Kansas)
El Jefe 5.5% German Hefeweizen with a hint of coconut(J. Wakefield Brewing Company
(Miami)