Peruvian Surf & Turf
Get set to savor surf and turf, Peruvian style. Let’s start with the flat-iron steak—Chef Walther marinates it in a zesty blend of aji panca chile, garlic, citrus, and spices, then grills to a perfect medium rare. Next, the succulent shrimp—they’re tossed with zesty chimichurri sauce. On the side, you’ve got creamy, buttery spinach mashed potatoes and garlicky sautéed green beans. Drizzle on the green sauce—a vibrant blend of fresh herbs, garlic, jalapeño, and a touch of mayo for creaminess—and dig into a super-satisfying meal that’ll satisfy your every flavor craving.
Nutritional facts
Protein
47g
Carbs
27g
Calories
750kcal
Fat
52g
Ingredients
Salt, Garlic, Beef, Flat Iron, Steak, 8 oz, Preportioned, Aji Panca Pepper, Truffle Salt, Canola and Olive Oil Blend, Bay Leaf, Butter, Oregano, Red Onion, Canned Roasted Red Peppers, Red Wine Vinegar, Shrimp, Black Pepper, Cumin, Cilantro, Garlic, Kosher Salt, Green Beans, Jalapeno Peppers, Mayonnaise, Yukon Potatoes, Orange Juice, Baby Spinach, Whole Milk, Italian Parsley, Soy Sauce
Contains milk, eggs, shellfish, wheat, soybeans.
Reviews
4.5
Based on 145 reviews
Steak was a tad tough
Kris · 04/29/25
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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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