Chimichurri Tilapia with Tacu Tacu
This is comfort food through a distinctly Peruvian lens. At the heart is tacu tacu—a soulful mix of jasmine rice and brown lentils, laced with garlic and onion. It’s served beneath a tender tilapia fillet, marinated in a bright, herby chimichurri, alongside a Greek-Peruvian salad: a refreshing mix of cucumbers, char-grilled bell peppers, and crumbly queso fresco. A ponzu-spiked criolla dressing lets you dial up the flavor as much, or as little, as you like.
Nutritional facts
Protein
54g
Carbs
63g
Calories
770kcal
Fat
34g
Ingredients
Soy Sauce, Salt, Garlic, Cucumber, Fresh Cheese, Canola and Olive Oil Blend, Bay Leaf, Oregano, Red Onion, Canned Roasted Red Peppers, Red Wine Vinegar, Garlic Powder, Black Pepper, Cumin, Tilapia, Garlic, Sugar, Jasmine Rice, Kosher Salt, Monosodium Glutamate, Brown Lentils, Lemon Juice, Red Bell Pepper, Italian Parsley
Contains milk, fish, bonito, wheat, soybeans.
Reviews
4.6
Based on 55 reviews
Stefanie · 07/16/25
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About Walther Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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