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Ceviche: 5 different options to enjoy this Peruvian classic

Are you one of the purists or do you dare to live new experiences at the table? Now that the Peruvian ceviche is part of the Representative List of UNESCO Intangible Cultural Heritage of Humanity, we went in search of restaurants that prepared the flagship dish, but with a different touch. Whether in a Nikkei version or with Amazonian influences, this dish always surprises. We let ourselves be conquered by its different facets. Which one do you prefer?

SHIZEN

Inspired by its Japanese roots, the Nikkei restaurant offers three types of ceviches. Nikkei is prepared with tuna (one of the most consumed fish in Japan) and ponzu tiger milk (citrus soybeans). In northern Peru, ceviche is usually eaten with rice, so they repurposed chirashi (sushi rice and sashimi cuts) as ceviche by adding tiger’s milk. Finally there is the yatai (means Japanese wheelbarrow) that pays tribute to the Lima-based ceviche with dashi tiger milk and smoked rocoto.

Say: Av. Los Conquistadores 999, San Isidro.

JUMPED DOOMO

What happens if you combine the great cebichera tradition with ahumadito? Play and passion in the kitchen gave rise to wok ceviche: the fish is prepared sautéed, to capture the touch of smoky flavor, and served with a tiradito sauce to add a touch of acidity and freshness. This temple of the jumpers never ceases to surprise us.

Say: Av. Ignacio Merino 2501, Lince / Av. Caminos del Inca 1418, Surco.

THE CHARM OF THE JUNGLE

The Amazonian seasoning also combines with the marine. The restaurant, which pays tribute to the culture of Tingo María, offers two options: the Amazonian ceviche (its base is sweet chili, which gives the dish the red color, and they use charapita chili for the spicy touch) and the Tingalés ( which has maiden in sacha cilantro cream, which gives it a lot of flavor).

Dir: Jr. Manuel Candamo 448, Lince.

ASIANICA

Are you vegetarian or vegan and want to eat ceviche? If possible. This Peruvian fusion restaurant, led by Ruei Tang Yeh, offers fish-free ceviches. Instead, they use oyster mushrooms, two types of seaweed, nuts and vegetables. They achieve a great similarity to the classic ceviche thanks to their leche de tigre. Dare to try it.

Say: Av. Petit Thouars 5230, Miraflores.

CEVICHERÍA DOÑA EVITA

Irene Puchuri opened this business 10 years ago, and named it in honor of her youngest daughter. Her landlords recognize her for her concern for fresh ingredients and her strictness regarding the bans. On its menu it has five varieties of ceviche: fish, mixed, classic (black shells and fish), Doña Evita (fish and seafood ceviche, black shells and chicharrón cup) and black shells (except during the closed season). She sits down and receives a complimentary chilcanito.

Say: San José Market stall 313-314. Horacio Urteaga 1324, Jesus María. He also opened a restaurant on Av. Canada 1860, San Borja.

Irene Puchuri opened this venture 10 years ago, in the San José Market.  Now it also has a restaurant in San Borja,

Source: Elcomercio

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