Salmon-mango ceviche with crispy coconut. [Photo provided to China Daily]

The menu, much expanded from the previous incarnation, still stars classic ceviche - the globally popular seafood appetizer that's "cooked" in a marinade of souped-up lime juice. The cloudy puddle of marinade in the bottom of your bowl is known here as "tiger's milk". If you want to pass for a real Peruvian, you'll slurp it down like soup after you nibble through the chunks of fish, shrimp and veggies.

Expats from the land of the Incas are finding plenty of authenticity on the menu.

For example, there is causa, a savory puree of potato and yellow peppers with lime juice. Pachakutiq's version is prettier than Peruvian home cooking - salmon, fish ceviche and grilled octopus are used as decorative toppings instead of undercover fillings, but the ingredients and flavors would be perfectly familiar to any Peruvian granny.

Our sampling of the menu started with a beauty: Stuffed squid with crab, cream cheese, almond, anise, curry sauce and cream. We'll think about the gym tomorrow.