Paracas Peruvian Restaurant

Ceviche

Bright, properly acidic leche de tigre with enough ají amarillo heat and fresh fish that holds its texture — closer to Lima than to Tex-Mex fusion.

Lomo Saltado

Wok-charred strips of beef with tomato and peppers over fries — the version here gets real caramelization rather than a steam, which is where most Toronto kitchens miss it.

Aji de Gallina

Slow-cooked shredded chicken in a dense, walnut-thickened ají amarillo cream sauce — rich without being heavy, served over rice.

Causa

Chilled layered potato terrine with a clean ají amarillo base — a good test of kitchen precision, and one Paracas handles well.

Anticuchos

Grilled beef heart skewers with a smoky, cumin-forward marinade — earthy and slightly funky in the best way; an honest rendering of the street-food original.