Runas Peruvian Cuisine - Boca Raton, FL

Peruvian seafood soup on a cilantro base.

Peruvian-style Italian shrimp cioppino shrimp stew.

Fish and seafood stew.

A citrus-based marinade used to cure seafood in a ceviche, made with lime juice, sliced onion, chilies, salt, and topped with crispy calamari.

Whitefish marinade in citrus-based served with kernel corn

Tempura shrimp roll cream cheese, wrapped in mango slices and topped with crispy sweet potato and sesame seeds.

Tuna roll avocado, shrimp tempura, and topped with acevichado sauce mayonnaise and Leche de Tigre.

Steamed langostino-prawn with cream cheese. Topped with sashimi-sliced Mediterranean octopus, fresh avocado, in a tartar cotija-black-olive, and acevichado sauce.

Prince Edward Island mussels steamed, chilled, and topped with a chalaza salsa.

8-hour sous vide octopus, charcoal-grilled marinated in an anticuchera sauce.

Veal-heart skewers. Served with ground rustic potatoes and corn.

Grilled fresh squid calamari, jumbo shrimp, Mediterranean octopus, Idaho potatoes, and choclo Peruvian kernel corn.

Scallops topped with melted parmesan cheese, lemon, and a pisco bechamel sauce.

Marble potato in yellow pepper cream sauce.

Crispy mixed seafood.

Tamal, papa a la huancaina, and fish ceviche.

Pollo, cangrejo, camaron, and pulpo.

Served with chicken salad.

Served with jumbo lump crab meat in a chipotle sauce.

Served with shrimp marinated in a pink creamy sauce.

Served with octopus tartare and Peruvian black olives in a botijero olive aioli.

Peruvian rice and kidney-canary beans topped with prime tenderloin steak strips, Roma tomatoes, and red onions, seasoned with soy sauce and flambeed in a fiery wok with pisco and the chef’s secret sauce.

Pan cooked mahi-mahi fillet smothered with seafood in a lightly spicy aji-panca creamy sauce, with milk and red wine. Served with tacu-tacu Peruvian rice and kidney-canary beans.

Mixed of mussels, shrimp, and squid served over with infused yellow pepper rice.

The finest rack of certified Angus beef slow-cooked in the traditional northern Peruvian style with rich cilantro and black-beer sauce. Served with white rice Peruvian rice and kidney-canary beans and criolla salsa.

Angus beef filet mignon steak strips, Roma tomatoes, and red onions, seasoned with soy sauce and flambeed in a fired wok with pisco and our chefs’ secret sauce. Served with yellow-potato fries and white rice.

Succulent prime shredded chicken breast in a mildly spicy yellow-chili creamy puree with panko, groundnuts, and topped with grated parmesan cheese.

Whitefish fillets diced cut, marinated in fresh lime juice, and seasoned with aji-limo, onions, cilantro, black pepper, and salt. Served with sweet potato, cancha, choclo, and sauce.

Fresh mahi-mahi diced, marinated in fresh lime juice, and seasoned with aji-limo, onions, cilantro, black pepper, and salt. Served with sweet potato, cancha, and choclo.

An amazing and diverse assortment of our favorite ceviches.

The assortment of seafood in lime juice, sliced onions, and aji-limo.

Fresh fish and mixed seafood marinated with Leche de Tigre infused with our absolutely incredible chef's secret mother cream sauce. Served with sweet potato, cancha toasted corn, and choclo Peruvian corn.

Octopus in black olives cream.

Sauteed shrimp, scallops, green mussels, and octopus in our anticuchera squid ink a lo macho sauce creamy and lightly spicy aji- panca seafood stew with milk and red wine over Italian pappardelle pasta.

Wood-grilled tenderloin steak strips in our huancaina sauce creamy cheese, yellow chili paste, and olive sea salt with bechamel sauce over Italian pappardelle pasta.

Angus beef filet mignon steak strips marinated in a basil pesto and cheese cream over Italian pappardelle pasta.

Charcoal-grilled filet mignon steak strips with onions, tomato, and cilantro sauce over Italian pappardelle.

Sliced red onions, freshly squeezed lime juice, vinegar, extra virgin olive oil, chopped cilantro, and sea salt.

Bite-size tenderloin strips with risotto on bechamel huancaina paste creamy cheese, yellow chili paste, olive sea salt, and bechamel sauce.

Mahi-mahi fillet smothered with seafood in a lightly spicy aji-panca creamy sauce, with milk, and red wine. Served with white rice.

Alaskan grilled salmon fillet glazed in a citrus Asian sauce and served with stir fry vegetables.

Fresh mahi-mahi filet dressed in anticuchera sauce served over creamy risotto and capers

Aji-Amarillo infused risotto with a fresh stir fry seafood medley. Mussels, king prawns, and squid.

Bite-size tenderloin strips fired wok in a signature Peruvian-Chinese sauce with red pepper, scrambled egg-omelet, and iceless green onions.

Peruvian style rice cooked in a wok and sautéed with a brown reduction of soy, sesame oil, and oyster sauce topped with sautéed diced chicken on a sweet sauce.

Peruvian-Chinese baby carrots, red pepper, iceless green onions, and assorted seasonal vegetables cooked in a fired wok with soy, sesame, and oyster sauce

Two people. Prawns, bite-size tenderloin strips, chicken, assorted seafood fired wok red pepper, crumbed egg-omelet, and iceless green onions.

Assorted seafood fired wok with red pepper, scrambled eggs-omelet, and iceless green onions.

Grilled sesame seared mahi-mahi cut in sashimi-style slices in a coal-smoked Peruvian yellow pepper sauce. Served with sweet potato puree.

Sashimi-sliced Mediterranean octopus marinated on a cotija olive aioli.

Slices of seared tuna in a ponzu-criollo sauce with diced avocado.

Penne pasta in alfredo sauce.