Costazul Seafood

Classic Negroni, balanced with bitter, citrusy, and aromatic notes.

Half pitcher of refreshing and traditional chicha morada.

7.3% ABV DIPA craft beer.

Glass of white or red wine, with Peruvian and Italian options such as Tacama or Freschello.

Gin and Tonic with star anise, pink peppercorn, cloves, cardamom, and hibiscus flower.

Half pitcher of freshly prepared lemonade.

Refreshing classic-style Mojito.

Individual soft drinks to accompany our dishes.

Passion Fruit Pisco Chilcano, a refreshing and fruity variation.

Refreshing and traditional chicha morada pitcher.

Refreshing Tinto de Verano made with red wine and soda.

Classic Peruvian Pisco Sour

Passion Fruit Pisco Sour, a refreshing variation of the classic Peruvian cocktail.

Freshly prepared lemonade.

Classic Pisco Chilcano, refreshing and light.

Half pitcher of refreshing passion fruit juice.

Refreshing Aperol Spritz made with Aperol, sparkling wine, and soda.

Individual mineral water.

330 ml Pilsen Callao Beer.

Cuba Libre made with 5-year-old Botran rum and Coca-Cola.

Refreshing passion fruit juice pitcher.

Catch-of-the-day ceviche with tiger’s milk, crispy fried fish and squid, glazed sweet potato, and tartar sauce.

Fish ceviche, prawns, and octopus, served with rocoto tiger’s milk.

Catch of the day and prawns cut into small cubes, served in scallop shells with tiger’s milk, onion, and Peruvian corn. Accompanied by chifles and glazed sweet potato.

Ceviche made with the catch of the day, tiger’s milk, onion, cilantro, and ají limo. Served with glazed sweet potato and Peruvian corn.

A variation of the classic Negroni made with 8-year-old Botran rum, Freschello White Semi-Sweet, Aperol, and Maras salt.

Tropical cocktail made with 8-year-old Botran rum, mango, passion fruit, coconut cream, and soda.

Cocktail made with Greenall’s Gin, lychee, Maras salt, lemon, and gomme syrup.

Refreshing citrus-forward cocktail made with Greenall’s Orange Gin, mandarin, Aperol, tonic water, lemon, and gomme syrup.

Refreshing cocktail made with Freschello Semi-Sweet, Luxardo Limoncello, lime, salt, and soda.

Mixed ceviche, crab and prawn causa, and Special Jalea.

Octopus muschame, Costazul ceviche, Special Jalea, and Creamy Seafood Rice.

Catch-of-the-day ceviche, traditional tiradito, and Special Jalea.

Prawns, octopus, scallops, and squid with avocado, tomato, and Peruvian corn, dressed with soy sauce, oyster sauce, honey, olive oil, and lime.

Scallops prepared with pisco, butter, and Parmesan cheese, finished with parsley and gratinated.

Yellow potato causa seasoned with yellow chili and lime, filled with crab meat, prawns, avocado, and tomato.

Fried fish, yellow potatoes, pickled onions, and vegetables.

Wontons filled with crab, pecans, and prawns, served with homemade tamarind, oriental lime, and yellow chili cream sauces.

Yellow chili causa filled with avocado, served with black olive mayonnaise and sliced octopus.

Crab meat and chopped prawns, served with pecans, mayonnaise, avocado, and ceviche-style sauce.

Breaded prawns served with a Port wine sauce.

Blanched clams with tomato, Peruvian corn, parsley, and red onion, dressed with olive oil, fish stock, lime, and black pepper.

Puff pastry empanadas filled with prawns, crab, and Peruvian cheese. Served with guacamole, tamarind, and oriental lime.

Yellow potato and avocado causa topped with fish ceviche and served with crispy fried fish.

Cooked and sliced octopus seasoned with olive oil, garlic, ají limo, oregano, and vinegar. Served with avocado, tomato, crackers, and bread.

Thinly sliced fish marinated in lime, olive oil, yellow chili, spices, and capers, served with crackers.

Spinach spaghetti with cream, Parmesan cheese, and white wine, served with scallops, prawns, and squid.

Bean tacu tacu topped with pescado a lo macho, prepared with yellow chili and a touch of olive oil.

Grilled fish served with golden potato purée, rice, and salad. You can request it with your choice of sauces.

Wok-fried chaufa rice with the catch of the day, prepared in the style of Peruvian coastal cuisine.

Mixed seafood jalea with crispy fried squid, prawns, scallops, fish, and squid. Served with salsa criolla and tartar sauce.

Fish fillet fried in olive oil, topped with garlic and roasted bell pepper butter, served with boiled potatoes and white rice.

Wok-fried chaufa rice with bean sprouts, snow peas, bell pepper, Chinese mushrooms, and fresh seafood.

Creamy rice with prawns, scallops, squid, and octopus, prepared with cognac, cream, Parmesan cheese, and black pepper.

Fish, scallops, and prawns flambéed with pisco and yellow chili, stir-fried with soy sauce, oyster sauce, tomato, and onion. Served with rice and French fries.

Northern-style seafood rice prepared with cilantro, chicha de jora, bell pepper, and peas. Served with salsa criolla.

Golden-brown bean tacu tacu, served with a spicy seafood stew prepared with pisco.

Peruvian bean and rice tacu tacu, served with diced fish prepared in a northern Peruvian style with cilantro, chicha de jora, and yellow chili. Served with salsa criolla.

Sautéed rice with squid, prawns, and scallops, prepared with butter, white wine, annatto, and tarragon.

Fish stewed in a flavorful broth with onion, potatoes, and yuca, served with rice.

Fish fillet topped with yellow chili cream and seafood in white wine sauce, served with rice and boiled potatoes.

Classic chocolate tres leches cake, soft and creamy, the perfect way to finish a seafood meal.

Classic suspiro a la limeña, creamy and sweet, inspired by traditional Peruvian pastry.

Fish ceviche, special seafood jalea, and creamy seafood rice. A selection of three Costazul classics to share.

Catch-of-the-day ceviche and creamy seafood rice. A combination of two Costazul classics.

A selection of hot seafood dishes to share: special wontons, Milanese-style prawns, crispy fried fish, and creamy seafood rice.

A selection of cold seafood dishes to share: octopus muschame, traditional tiradito, catch-of-the-day ceviche, and seafood medley.

Prawn chupe prepared with yellow chili, milk, a poached egg, and rice.

Costazul-style tiger’s milk, fresh and infused with the distinctive flavors of Peruvian coastal cuisine.

Fish chupe with Peruvian corn, yellow potatoes, rice, and a poached egg.

Hearty fish soup with peas, carrots, bell pepper, and rice.

Prawn chupe, seafood and crab parihuela, fish aguadito, and ½ liter of natural beverage.

Seafood, crab, and fish chunks stew prepared with chicha de jora.

Thinly sliced catch of the day marinated in yellow chili, cream, and lime. Served with glazed sweet potato, Peruvian corn, and boiled yuca.

Catch-of-the-day tiradito with prawns and octopus, served with leche de león and glazed sweet potato.