All I knew about Peruvian food had to do with potatoes; it has around 4,000 different varieties. After dining at CVI.CHE 105 in Miami, I know a little more. 
Let’s start with the restaurant’s namesake: ceviche, raw fish in citrus marinade. The acid from the citrus, “cooks” the fish. It didn’t seem right not trying an order, but it was difficult to know which among the dozen or so options to choose. Our server recommended the evening’s special: a mix of shrimp, squid and snapper in three different sauces. The first was a pesto cream sauce, the second a yellow pepper sauce and the third a red pepper sauce with a slight kick. Each layer of flavor was like a perfect dance partner to the firm succulent pieces of fish.
The large menu was filled with mostly unfamiliar dishes. I opted for Beef Stew Frijoles con Seco. This deconstructed stew featured three stacks of fork-tender beef between thick slices of potato and carrot all smothered in a rich brown sauce of onions and peppers. The frijoles (beans) were earthy and creamy.
I came close to ordering Lomo Salteado (steak with yellow peppers and onions), but at least got to taste it. Sautéed pieces of skirt steak were lightly coated with soy sauce and had a depth of flavor usually found in thicker, more expensive cuts of meat.
The restaurant is lively and popular. As the night wore on the number of those waiting for tables kept growing.
CVI.CHE 105
Four Plates
105 N.E. 3rdAve.
Miami, FL
The Blue Page Special 
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