Come join us as we eat our favorite Peruvian food at our favorite restaurant in Lima, Peru. Punto Azul has some of the best Ceviche Peruano we've ever tasted and we're actually quite confident enough to say it is the best ceviche we've ever had in Lima. We also order a whole bunch of other sides, dishes and drinks in what is one of our last epic feasts in Lima, Peru.
🦑 Punto Azul Lima Food Tour: Our Ultimate Peruvian Seafood Feast! 🇵🇪🦐
🏙️ Back at Our Lima Favorite: Why We Love Punto Azul
We’re back at Punto Azul, our favorite restaurant in Lima, Peru, and a staple in our personal food adventures every time we return to the city. If you’ve watched our channel for a while, you’ll know this spot is special to us. Not only do they serve up some of the freshest ceviche in Lima, but the atmosphere is lively, welcoming, and always buzzing with locals and travelers alike. Today, we’re going all out: ordering all our favorites and giving you a taste of everything that makes this place iconic.
🍹 Drinks to Start: Chicha Morada & Ice-Cold Cusqueña Beer
We always kick things off with two must-try Peruvian beverages.
Chicha Morada: We order this by the jug—sweet, fruity, and deeply purple thanks to the Andean purple corn it’s made from. It’s infused with pineapple, cinnamon, cloves, and fresh lime for an extra tangy kick. A splash of lime takes it to the next level, making it the perfect, refreshing start to our meal.
Cusqueña Beer: Sam’s go-to is always a frosty Cusqueña, Peru’s most famous beer. It’s crisp, smooth, and pairs perfectly with seafood, especially on a hot Lima afternoon. We love the classic golden lager, but they offer dark and red varieties too.
🌽 Nibbles: Canchita – The Ultimate Peruvian Snack
Before the main event, we dig into a bowl of canchita. These extra-large Peruvian corn kernels are toasted until they’re golden, puffy, and crunchy—think of them as the world’s best corn nuts. They’re salty, satisfying, and impossible to stop eating, and they arrive at your table as a complimentary starter at most cevicherías in Peru.
🦪 Appetizer Spotlight: Conchitas a la Parmesana
Next up, our table fills with Conchitas a la Parmesana—baked scallops served in the shell, covered in a thick, bubbling blanket of Parmesan cheese, and finished with a squeeze of fresh lime.
The cheese bubbles and browns, creating a golden crust over the tender, juicy scallop underneath.
Each bite is a decadent mix of briny seafood and rich, salty cheese—one of the most addictive appetizers you’ll find anywhere in Lima.
We always remember Audrey’s grandma introducing us to this dish—it’s now a must-order every visit.
🐟 Main Event: Classic Peruvian Ceviche, Our Way
No visit to Punto Azul is complete without their legendary ceviche.
How We Order: We always go classic—just fish, no mixed seafood, extra onions, and plenty of spicy rocoto peppers. The ceviche comes with fat chunks of sweet potato, huge kernels of fresh Peruvian corn, and bathed in “leche de tigre”—the citrusy, garlicky, spicy marinade that “cooks” the fish.
Flavor Explosion: Every bite is electric: the tang of lime, the heat of the peppers, the snap of onions, and the sweet, creamy counterpoint of the yam and corn.
Pro Tip: Don’t forget to drink the leche de tigre at the end—Sam always polishes off the last drops!
🍤 Shrimp Cheese Risotto: Pure Comfort in a Bowl
We also dig into Punto Azul’s legendary shrimp and cheese risotto, a dish that’s become one of our Lima obsessions.
This risotto is ultra-creamy and comes loaded with plump, juicy shrimp, gooey strings of Peruvian cheese, and a secret blend of spices.
It’s so rich and satisfying we joke that it could hold its own against any risotto in Italy.
Each spoonful delivers intense shrimp flavor and pure cheese bliss. Audrey loves scooping up extra-large shrimp, while Sam can’t resist scraping up every last bit of crispy, golden cheese from the edge.
🧀 Crispy Cheese Sheets: Next-Level Cheese Crackers
A special bonus treat at Punto Azul is the sheet of crispy, golden cheese that sometimes comes with the risotto—a snack in itself! We break it up and use it to scoop more risotto or nibble on it between bites of ceviche.
🥄 The Ritual: Leche de Tigre Shooter
The “tiger’s milk” (leche de tigre) left over from the ceviche is the true reward at the end of the meal. It’s spicy, tangy, packed with umami, and believed to be both a hangover cure and an aphrodisiac. Sam always finishes the glass, savoring the last, electrifying sip.
🍨 Dessert: Merengado de Chirimoya – Sweet Finish
Even though we’re stuffed, we can’t say no to dessert.
Merengado de Chirimoya is a layered treat of whipped meringue, manjar blanco (Peruvian dulce de leche), and chirimoya fruit (custard apple), all smothered in cream.
The chirimoya’s delicate, tropical flavor is perfectly balanced by the sweet caramel and fluffy meringue.
Music in this video courtesy of Audio Network
