Mixtura

The freshest fish in seattle. Cebiches: fresh seafood marinated in a perfectly balanced "leche de tigre" (lime juice, garlic, kion and other herbs). Prepared in the classical peruvian style, served with a side of sweet potatoes and peruvian corn

The freshest fish & shellfish in seattle. Cebiches: fresh seafood marinated in a perfectly balanced "leche de tigre" (lime juice, garlic, kion and other herbs). Prepared in the classical peruvian style, served with a side of sweet potatoes and peruvian corn.

Local prawns and green mango slices. Cebiches: fresh seafood marinated in a perfectly balanced "leche de tigre" (lime juice, garlic, kion and other herbs). Prepared in the classical peruvian style, served with a side of sweet potatoes and peruvian corn.

Oysters, mussels, fish, prawns and octopus tossed in "leche de tigre" served in a martini glass

"Tiradito", thinly sliced sashimi style cebiche. Prawns in "rocoto" sauce, fish. "Aji Amarillo" vinaigrette and octopus in "botija" o" and "aji amarillo" peppers vinaigrette olives cream sauce

Chilled cake made of layers of purple potato, dungeness crab and prawns, beautifully garnished with smoked salmon and avocado

Stuffed calamari with crab meat, bay scallops, serrano ham and corn suspended in a plantain crown

Tender chargrilled octopus in andean pepper oils in a "botija" olive "tapenade" foam

Freshest bay scallops baked with a cover of grated parmesan cheese

Deep fried quinoacrusted free range chicken served with two sauces

Afroperuvian fire roasted beef heart or chicken breast skewers marinated with "ocopa" sauce and served with grilled yucca (manioc)

Grilled asparagus, heart of palm from peru and seasonal local vegetables flavored with olive oil and smoked "pimenton"

Stuffed yucca and potato with mozzarella and "cotika" cheese, "huancaina" sauce and "salsa criolla"

Inca style taboule: white, black, red quinoa and amaranth. Garnished with avocado, heart of palm, "botija" olives and seasonal vegetables

Golden and ruby beets, peruvian asparagus, heart of palms and avocado, huasabi and rice vinegar vinaigrette

Arugula butter lettuce, oregon blue cheese, hazelnuts, "botija"olives, "piquillo" peppers, and canola passion fruit vinaigrette

Mashed acorn and butternut squash, "choclo" corn, fava bean, fresh cheese, "botija" olive and egg flower with truffle infusion, served in a squash shell

Chinese "wok" stir fry tender loin fingers, red onions, red peppers, tomatoes and "aji amarillo", prepared with soy sauce and served with fried yucca and white rice

Lamb shoulder stew, cilantro and beer flavor, served with beans and rice

Seafood "paella" style, "aji panca" red dry pepper, white wine, seafood and fish of the day

Quinoa wild mushroom "risotto" with grilled seasonal vegetables and truffle infusion

The ancestral Incas way of cooking in the ground with hot stones, done at mixtura in a cocotte. Stew made of half free range chicken, corn, potatoes and fava beans, peruvian aromatic herbs. Garnished with a quinoa bread crown

A traditional peruvian preparation of duck, deconstructed in three ways: confit, magret and foie gras

Grilled 12 oz boneless ribeeye steak "aji panca" and demiglace sauce, mashed "choclo" corn. Plantain crown with butter lettuce salad

Seared wild sockeye salmon fillet with "quinoa" crust, served with chantrelle mushrooms and oregon blue cheese phlox milefoglie

Grilled fresh water shrimp, octopus and calamari stuffed with crab meat, scallops and corn, served with cilantrogarbanzo bean and smoked salmon tamale

A sampling of the finest colonial peruvian desserts

French meringue with white chocolate topped with exotic guava

Caramelized pineapple slices with tropical fruit mousse and "tumbo"strawberry "gazpacho"

Hot molten chocolate cake balanced with cool passion fruit "ecstasy"

Selection of artisan cheeses, quince paste and northwest nuts