Chicha has a great selection of strong cocktails. My sister's eggnog drink on the right was very interesting and good.
Tradito: Scallops with choclo, aji rocoto, cilantro, and classic leche de tigre, HK$148 (US$19): Extremely tender scallops in a light and creamy sauce.
Ceviche: Corvina seabass, choclo, camote, red onion and classic leche de tigre, HK$148 (US$19): Amazing seabass marinated in lime juice and lots of red onion with small pieces of sweet potato and sweet corn.
Hot Ceviche: Scallops with aji amarillo, butter, soy, honey lime and spring onions, HK$250 (US$32): Definitely one of the highlights of the meal, the scallops set over a lime and soy marinade were excellent.
Hot Ceviche: Portobello mushrooms with aji panca butter, yellow peppers, choclo, cilantro and lime, HK$135 (US$17): There is so much broth in this that the natural mushroom taste was almost masked, but it was still a decent dish.
Choritos: Steamed Boston bay mussels with chorizo, aji amarillo and soy butter, HK$185 (US$24): A portion of mussels more on the small side. We were happy to discover many chunks of chorizo in the pot.
Small scoops of ice cream (not on the menu): Rich and creamy! My favorite was the dulche de leche.
26 Peel Street
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