Cebiche and beer: this is the restaurant that celebrates this combination in style

This proposal was created 20 years ago by the parents of Silvia de Tomás and her brother, Jhonathan, who are currently the owners of Cebichela and the Two Broders Brewery. In the same space they create delicious beers, which are even part of gastronomic proposals such as Maido and Central, in addition to offering a cozy restaurant with a well-chosen menu and local seafood classics.

The interesting thing about their menu is that they offer to pair each dish with a different drink and the service team is trained to talk about the different styles of beers and drinks such as mead and cider that they include. Thus, the diners who attend can range from the curious who are encouraged to try the experience for the first time, or perhaps experts and lovers of craft beers.

Another point in their favor is that they have a small terrace where you can also see the brewery’s tanks, in which the necessary production is prepared to sell, supply restaurants and meet the quota for Cebichela. “It is a very interesting operation, which took time to refine but we are on the path and it is getting better and better,” explains Silvia.

The standards that this duo of brothers have are high, since they are not only lovers of craft beer and owners of these proposals, but they are also the master brewers and judges.

Flavor at every step

According to the co-owner and brewmaster, the best way to enjoy the five-course tasting menu is to do so with a prior reservation, so you can count on your guide throughout the process. We start with a strong acevichada causa, with a balance in the proportion of potato, avocado and fish. With just the right touch of spiciness and the inevitable juiciness of ceviche, each bite was fresh and acidic in the best way. Captain 1 is the beer that accompanied the experience, a very refreshing Session IPA, with citrus notes that complement the flavors of the entry.

Silvia is one of those who loves yellow chili pepper and believes in its potential, which is why they opt for its use in the menu. A clear example is the next step, a generous tiradito in yellow chili cream. Really creamy, with the right amount of fish and with sweet hints thanks to the camotito with which it is served and pieces of canchita that make it delicious. It is served with Libre, a Saison-style beer with guava and tumbo. Much more citrusy and full-bodied, this is one of the options that changes when complemented with this dish, so we recommend enjoying them together in a single bite.

The cebiche carretillero is another classic that they managed to master in Cebichela. It consists of a fresh fish ceviche of the day, accompanied by a crispy pork rind, cooked to perfection. Simple, with just the right amount of salt and generous, this dish goes perfectly with Quita Estrés, another favorite from Two Broders, the family brewery. It is a Hefeweizen, in which other flavors take precedence and we go even higher on the body scale.

The grilled octopus is a discovery that completely conquered us. Perhaps because of how soft, tasty and filling the octopus was or perhaps because of the incredible combination it made with Abadía de Tomás beer, one of our favorites. It is served with delicious crispy potatoes and succulent fried corn.

Finally, we close the experience with a Tacu Tacu in Seafood Sauce served with Levanta Muerto, an interesting beer known as Wee Heavy, with maca, which gives it a very particular earthy flavor. Surprisingly, it goes perfectly with the fried tacu tacu and the creaminess of the sauce envelops every bite.

Cevichela It is a restaurant with enormous potential to be a cult site: for lovers of ceviche and “chelita”. But it is also a meeting point for gastronomic adventurers, for those looking for new experiences that may challenge their palate or for those who want to satisfy a craving. Here you will find a space to learn and enjoy every bite.