Restaurant review: Inka a magical journey from Japan to Peru | Canberra time

The trevally ceviche is an essential dish of the day. There’s a kick of lime and cilantro, little cubes of flesh just hit by the sour juices, topped with a few slivers of crispy sweet potato. The texture comes from corn kernels that have been charred on the wood-fired grill. It’s not easy, at first, to discern what they are, hazelnut and a little caramelized. We ask the waiter what they are, thinking they were somehow crazy. It’s “cancha” on the menu, which translates to corn nuts, a snack in Peru.

Leave a Comment