Welcome to the amazing and diverse world of Peruvian cuisine! Memorable dining goes hand in hand with a Delfin experience.
Your gastronomic adventure with us involves our dedicated staff who pride themselves on carefully preparing contemporary Creole plates and offer exceptional service for your ultimate indulgence. Every meal is an unparalleled dining experience guaranteed by our personalized attention and superb service. This is only possible when guides, staff, and crew can focus on just a handful of guests.
The Amazon’s wild choices of fresh ingredients and the gentle blend of worldly immigrant traditions will enchant your taste buds.
Just imagine yourself coming back from the wilderness to enjoy an ambiance created by glowing candlelight, sparkling china and crystalware. Whatever your delights are, we are sure to exceed your expectations and satisfy all appetites of refined taste and sophisticated palates.
The Peruvian kitchen is considered one of the world’s finest and reflects the country’s intrinsic cultural diversity.
The gentle blend of immigrant traditions throughout history into Peru has created one of the world’s most unique and delicious cuisines. This is why dining aboard Delfin is truly a comprehensive gastronomic, cultural, and historic adventure.
As for beverages, a large variety and range of quality liquors, cocktails, local drinks, natural juices, and refreshments will be served on board. Wine pairings include some of the best South American vintages.
Delfin Amazon Cruises will accommodate special requests and dietary requirements (children, vegetarian, allergies, etc). However, because we sail in such remote areas, we simply ask that all requests must be made at least 30 days in advance of your sailing date.
Try one of our favorite recipies
Acarahuazu oscarfish carpaccio and palm tree hearts with taériba yellow mombin, rose apple and aquaje
- 4 palm tree hearts
- 4 thinly sliced oscarfish filets
- ½ cup yellow mombin peeled and diced
- 2 tablespoons sugar
- Lime juice from 1 lime
- 4 rose apples diced
- 2 tablespoons sugar
- ¼ cup mayonnaise
- 10 sacha cilantro laves
- 4 charapita chili peppers
- 4 ripe aguajes (pulp)
- 2 charapita chili peppers
- 1 tablespoon cream cheese
- 1 tablespoon grated parmesan cheese
- 1 tablespoon honey
- 4 tablespoons cooked, peeled white potatoes, diced
- 4 tablespoons avocado, cut into small cubes
- 4 tablespoons tomato, skinned and seeded, diced
- 1 spoonful extra virgin olive oil
- 1 teaspoon peeled and minced yellow mombin
- 1 teaspoon minced ginger
- 1 teaspoon minced red bell pepper
- 2 green limes squeezed
- 4 mustard leaves
- 1 teaspoon thinly sliced ginger
- 2 tablespoons sesame oil
- 4 slices yellow mombin
- Cucumber red bell pepper and carrot allumettes
InstructionsWrap the palm tree hearts in thin oscarfish slices. Cut rolls into four equal parts. Season with salt and pepper and let chill.
Yellow mombin sauce – Blend thouroughly yellow mombin with sugar and lime juice.
Rose apple sauce – Blend rose apple with ¼ cup water and sugar. Cook in frying pan over medium heat until reduced to half its initial volume.
Sacha cilantro mayonnaise – mix mayonnaise, sacha cilantro and charapita chili pepper. Season with salt and pepper
Aguaje sauce – blend aguaje, chili peppers, cream cheese, parmesan cheese and honey. Season with salt and pepper
Vegetables tartar – Mix all the ingredients in a bowl. Put aside
Yellow mombin, ginger and bell pepper chimi-churri – mix all ingredients. Season with salt and pepper
Sauteed mustard leaved – sauté mustart leaves and ginger in sesame oil for a few seconds
Serving and decorationPlace a sautéed mustard leaf on a plate. Pour aquaje sauce and place oscarfish wrapped palm tree hearts. Pour yellow mombin chimichuri on the palm tree hearts, then yellow mombin sauce and finally the sacha cilantro mayonnaise. Top with slice of yellow mombin. Serve the palm tree hearts with the vegetable tartar. Decorate with cucumber, bell pepper and carrot allumettes, and pour rose apple sauce on top.
Also known as mango ciruelo (spondias mombin), this small green or yellow-orange fruit has a bittersweet flavor and is used to make ice creams, juices and preserves.