Ceviche mixto: The acid of leche de tigre — a preparation of lime juice, garlic, aji limo and spices — “cooks” cubed halibut to a tender and tangy dish. Jorge finishes it with the addition of onion and cilantro.

Red beet salad: The salt-roasting method draws out moisture from the beets in this dish, resulting in a firm, flavorful vegetable. Chef Jorge serves it in slices on a bed of Huancaína sauce with fresh white cheese, aji pepper, frisee lettuce, huckleberries, garlic and olive oil.

Lomo saltado: This favorite national dish features beef tenderloin sautéed with soy, garlic, red onions, tomato and pepper. It’s topped with fresh cilantro and served with — what else? — potatoes.