O’Lima Miami: Upscale Peruvian-Japanese Fusion
O’Lima Miami is an upscale Peruvian restaurant located in Bay Harbor Islands minutes from the Bal Harbour shops. O’Lima Miami presents a flare of Peruvian-Japanese fusion in their menu, certainly one of the first restaurants in South Florida kicking out Nikkei inspired menu items. Nikkei refers to the Japanese-Peruvian culinary sensation that is rapidly growing in popularity in Peru and throughout Europe. Japanese influences, historically rooted in authentic Peruvian cuisine, can be found throughout Executive Chef German Gonzales’ menu.
Grilled Ceviche!? Yup! A bit of a misnomer but the Ceviche A La Brasa is ceviche like you’ve never had it! A white fish Corvina is prepared as ceviche and then tossed on the grill to achieve a very light sear on the outside while remaining raw on the inside. The classic pairing of Giant Peruvian corn kernels and a couple slices of grilled sweet potatoes come with the Ceviche a La Plancha.
Tiradito De Cilantro Y Aji Amarillo is an excellent representation of a Japanese-Peruvian fusion menu. Thin slices of fresh fish lays on a spiced cilantro sauce, topped with combined with yellow pepper sauce and served with fried calamari and caviar on the side. The cilantro sauce predominates but is not overwhelming and balances well with the aji amarillo sauce. It’s best to eat the tiradito in one bite to appreciate the contribution of each element on the plate as it is intended to be experienced.
Tiradito Nikkei comes with thin slices of tuna and avocado that lay on a bed of tasty Mexican-Nikkei fusion sauce. The tuna is fresh and good on its own, but the highlight is definitely the Nikkei sauce. Like Guy Fieri likes to say, “You can put that sauce on a shoe and I’d eat it!”
Conchitas A La Gorgonzola are sautéed scallops topped with Gorgonzola cheese and served with a Chicha Morada reduction. The conchitas a la gorgonzola may have been the best menu item at O’Lima Miami. The combination of perfectly cooked tender scallops with the rich, salty Gorgonzola paired with the sweetness of the chicha morada reduction delivered a flavor profile that I have yet to experience in Peruvian cuisine, it was 100% Foodgasm! Don’t be shy with the chicha morada reduction, that sweetness elevates the scallops to another level. This dish gets my highest recommendation, probably the best item on the menu!
Tiradito De Tuna Con Sandia is another excellent representation of the Peruvian-Japanese fusion. This tiradito consists of thin slices of red tuna and watermelon, wasabi and Ponzu sauce. This tuna and watermelon tiradito tastes exactly what it sounds like. Visually, you almost can’t distinguish between slices of tuna and slices of watermelon. From a flavor stand point, it tastes exactly like tuna and watermelon, with a hint of saltiness from the ponzu sauce, a very interesting combination that works harmoniously.
The Quinotto Andino with shrimp includes a delicious quinoa risotto drizzled with white truffle oil. Textually, you feel the graininess unique to quinoa along with a rich and creamy mouth feel. With the addition of succulent shrimp and truffle oil to elevate the senses, this dish is a superstar! The scallops beat out the quinotto andino for the best dish in my tasting for the night but this was a close second. This is my recommendation for entrée.
Lomo Saltado is Peru’s all time classic safe dish. O’Lima Miami uses Angus Certified Filet Mignon which means the strips of steak in the saltado are extra tender. The dish comes classically paired with stir fried onions and tomatoes and white rice. A green grape aji amarrillo sauce made with pisco drowns the entire lomo saltado. Yuquita’s O’Lima are served instead of the traditional French fries which deliver a nice crunchy exterior and soft interior. I didn’t miss the fires, the Yuquita’s were delicious!
The Pulpo A La Parrilla is octopus marinated then grilled and comes served with golden potatoes, grilled asparagus, Chimichurri- Panka pepper sauce and spicy rocoto sauce. Octopus that is prepared with good technique is always tasty, but the pulpo a la parrilla in O’Lima Miami was a standout octopus. There’s something special in that marinade!
Passion Fruit mousse was sweet and tangy and textually light and fluffy. Passion fruit is very commonly used in Peruvian desserts so it makes sense to give the mousse an honorable mention. This dessert is very straight forward, if you like passion fruit, this is for you.
The Toblerone Tiramizu was visually very appealing, dare I say….. sexy. It is essentially chocolate covered tiramisu formed in a unique mold. The inside is soft and creamy which is contrasted by a light crunchy chocolate exterior.
