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Latino-Asian fusion cuisine isnt as easy as some famous chefs make it look
By Robb Walsh
Tags: Restaurants, Restaurant Reviews, Reviewed, Rafael Galindo, Peter Yenne, Peru, South America, Red Onion Seafood y Mas
alaskan salmon drizzled with grapefruit lime,
olive oil, stuffed olives, and caper berry.
garnished with red onion relish
sliced hearts of palm, avocado, diced papaya
fruit, jalapeno pickled olives and cucumbers
served with a blue cheese dressing
fresh salmon tossed with leeches
and lemon-lime olive oil
pistachio crusted chicken breast served on a bed
of black bean and wild rice, topped with fruit berry
peruvian achiote based skewered shrimp grilled
to perfection on a bed of yuca salad drizzled with
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