Chorrillos: 3 unmissable cevicherías to enjoy the sea food of this spa

In the midst of the hustle and bustle of a restaurant kitchen, hundreds of family stories and traditions are hidden. This is what happens with three spaces of marine food located in Chorrillos, which have been delighting palates for more than three decades in this district of the Peruvian coast, popular among visitors for its beaches and Morro Solar. It is not for less. Taking advantage of El Comercio, he visited three interesting gastronomic proposals in the fishermen’s village. Impossible to miss this interesting tour.

Note: before visiting any establishment it is important that you take a look at our guide to visiting restaurants safely.

Sonia: mystique and flavor

It has been 43 years since this traditional restaurant opened its doors in Chorrillos. The story begins at the end of the year 79, when Mr. Freddy and Mrs. Sonia decided to undertake in the field of gastronomy.

Doña Sonia had grown up treasuring in her memory the culinary secrets of her mother, whom she accompanied from a very young age to the food stall she had on the beach, where she offered food to the fishermen.

When Mrs. Sonia’s mother passed away at the end of the 90s, she decided it was time to grow as a businesswoman, so together with her husband she opened this space where at first there were only four tables, some chairs and household items.

His daughter, who also bears his name, remembers that the first clients of the Guardia husband and wife’s restaurant were members of the Regatas club. “Word of mouth worked well. My brothers and I supported my mom in her spare time. It was the only seafood restaurant in the Chorrillos area, before these establishments were popular on the fishing pier”, narrates Sonia Guardia, who has been in charge of the restaurant since her mother passed away.

Nowadays, the place is one of the most frequented in the district, important personalities from the gastronomic field, outstanding athletes and clients from abroad arrive at the establishment. To enter you must make a reservation.

What is the secret? “We always value traditional food, fisherman’s food. We are a family of fishermen. We have kept the recipes for generations and always seek to perfect them. We are four generations. My daughter and I are always in the kitchen. My brothers see the administrative part. The idea is that the client feels in a fisherman’s house and everything is set like this. We take care of our mystique and it is what we want the client to feel, to feel our passion for who we are and what we do”, Sonya answers.

“Generations of clients also pass through here. It was a man who came with his children. His dad brought him. My father, who is still alive, was very happy to hear this. It’s nice when someone stays with that flavor that brings to mind countless memories and flavors “, add.

Sonia Restaurant is characterized by its emblematic dishes such as the tuna Muchame (30 years ago it was dolphin). In addition, it is recognized for its fish that can weigh from one kilo. “We have the cheetah and the sole as stars, then comes the grouper, and, when it is season, we have corvina and cojinova. Now we are in the Chita season, it has just started, ours are spectacular”.

Sonia Guardia affirms that the restaurant respects the bans for each species and that they teach customers to respect them and accept variations.

Among its most outstanding dishes are the House ceviche, based on sole, octopus, shrimp and crab meat. It is followed by the Garlic Chita, whose price ranges between 108 and 130 soles, depending on the sauce and the size of the fish.

They also offer the cold round, which includes chorrillana mussels, mixed ceviche, fish tiradito, olive octopus and black shells. Trying this delicacy costs 80 soles. On the other hand, the ceviches fluctuate between 39 and 52 soles.

Reservations can be made from Monday to Sunday through Instagram Sonia Restaurant or WhatsApp 972 219 713. Sonia Guardia points out that appointments for the weekend must be made in advance due to capacity issues.

At the moment they do not work with delivery, but they do have the option of picking up at the store (Agustín Lozano La Rosa 173, Chorrillos).

El Morocho and his legacy

Something interesting happens between Sonia and El Morocho. It turns out that Arturo Guardia, the creator of this space, is the brother of Sonia, the owner of the establishment that we mentioned above. Unfortunately, Arturo lost his life last year, but he left an important legacy in the hands of his sons, Jonathan and Fiama.

El Morocho opened its doors for the first time 35 years ago in front of the Plaza Matriz de Chorrillos and later moved to the terrace of the third floor of Arturo’s house on 1191 Malecón Grau avenue. The restaurant grew little by little and Today it already has four floors and a beautiful view of the Peruvian coast.

Although the founder is gone, Jonathan and Fiama, 31 and 27 years old respectively, decided to honor his memory by taking the restaurant to the next level. And they know that talent is not enough, so they trained as chefs in schools like Le Cordon Blue and countries like Finland.

“Our father always taught us to work and be independent. He told us that no one is indispensable and explained each area of ​​the work to us. Between game and game we realized that this was what we did best. Each of us has a role in this company. We respect hierarchies and work together”, say the Guardia brothers.

In addition to the restaurant, the brothers manage their own fishing company, have boats and are 100% involved in sustainable fishing. To cope with both responsibilities, they are up from 4:00 a.m.

“We do not work with species that are threatened. We work with the catch of the day. We spend a lot of time with the fisherman, we bring what we ourselves have seen. This is a lifestyle more than a job.” they point out

The brothers do bring them. They also make their own beer and are exporting their Uku sauces to 14 countries.

Among the dishes that can be tried at El Morocho are Arroz a lo Morocho, which is made from loche squash. This delicacy costs 33 soles.

The menu also includes octopus and tuna buchame. In addition, you can order the Morocho ceviche whose value is 98 soles. They also present signature dishes such as grilled shells with chimichurri, with bell pepper and yellow bell pepper.

“As for our cocktail menu, we focus more on pisco macerates. As for beers, we offer craft, commercial, and even non-alcoholic ones. We have a non-alcoholic beer made from herbs, it fulfills two functions: it refreshes and it helps digestion”say the brothers.

El Morocho opens from Monday to Sunday from 11:00 am to 6:00 pm However, those who ride bicycles can stop by their cevichera bar from 9:00 am The restaurant works with deliveries such as Rappi and Orders Now.

The Otani Encounter and its secrets

Another space that has been delighting palates for more than three decades is El Encuentro Otani. After making his way as a chef, Mr. Takashi Otani (Juan or ‘El loco’, as his friends called him) decided to open his restaurant in La Campiña, an area of ​​Chorrillos where not a single soul passed. The whole family questioned his decision.

“At first everything was very rustic and nobody knew that it was a restaurant. Our first clients were the surrounding factories. In Surquillo, where my father used to work, the clients were asking for me and little by little they were coming”, recalls Martín Otani, now in charge of the restaurant’s kitchen.

In a short time, the popularity of the gastronomic space grew and they began to serve only à la carte dishes. In less than two years they were already serving ceviches, pork rinds, fish, and the stuffed tacu tacu, which was invented by Mr. Otani.

“I learned by watching my dad, he brought me to peel potatoes, chop onions and I watched everything he did. The flagship dish is El Encuentro Otani. He created it during a meeting with friends, the dish has everything, chicken, meat, fish, shellfish, etc., and a special sauce. They liked it so much that it was included in the menu and so far it is the most requested”, says the cook.

Martín assures that the success of the establishment is due to discipline and practice. The 35 years that they have been in the gastronomic market have left them with important lessons and have united them as a family, all the Otani have had the privilege of working in the traditional establishment.

“We are six brothers and all six of us work here. All the nephews have worked here because it is a family restaurant. We stopped being a huarique. We have selected the best staff. We have learned to care. We have learned to be more orderly”Martin adds.

The menu is extensive and ranges from ceviches that cost from 38.50 soles. In addition, they serve dishes such as chiclayana rice, fish cracklings or squid. There is also tacu tacu, meat and chicken. As for the meat, they only use thin loin.

The Otani Meeting opens its doors every day from 11:30 am to 5:00 pm (customers can only enter the premises until 4:30 pm). Reservations can be made from Monday to Friday through the WhatsApp number 999105326. On Saturdays and Sundays, admission is by order of arrival.

“What we want is to serve them well. The last dish has to come out as well as the first”, concludes Martin Otani.

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