The perfect opportunity to enjoy this emblematic dish of Peruvian cuisine occurs every June 28, when the “ceviche day”. The classic is an infallible choice for all palates. Prepared with the catch of the day, the dish is made up of ingredients such as red onion, cilantro, ají limo and a delicious leche de tigre. The combination of fresh flavors is an essential component for your tasting. In addition, several spaces accompany it with different and delicious complements, from orange sweet potatoes to toasted corn, which make ceviche a true delicacy for lovers of seafood cuisine.
Chipper Seafood – Humboldt 1895, Palermo
If you are looking for a different option, that breaks the established, Chipper Seafood recommends the “Squid Ceviche”. This dish is made with squid tube cuts, fins and tentacles, accompanied by a succulent leche de tigre. Red onion, coriander and house foam further enhance the flavors, providing a unique experience in each bite.
Another possibility for those who want a mix of flavors can be the “Ceviche Los Roques”. The dish combines the catch of the day with a refreshing leche de tigre, cilantro, red onion, cucumber and delicious sweet potato chips. Finally, for lovers of spiciness and intense flavors, the Wasabi ceviche “It is the ideal option, with a mix of seafood bathed in leche de tigre.
Purple Tiger – Honduras 5900, Palermo
In the heart of Palermo HollywoodTigre Morado also celebrates the National Ceviche Day with a special edition created by chef Alberto Benites. This is the Ceviche Selvático, a proposal that combines the traditional flavors of the classic dish with novel aromas and flavors that seek to awaken and impress all palates.
The restaurant also offers a wide variety of dishes, including some Peruvian classics such as yellow chili cebiche, fish and squid buns, Nikkei curry, lomo saltado empanada, seafood jelly, huancaina potatoes, anticuchos de heart, parmesan shells, ají gallina and the Steak Apanao. The Purple Tiger philosophy is born from the energy of its gastronomy, cocktails and atmosphere, where each one is invited to be part of an incredible set of experiences that move the country of the Pacific.
Páru – Av. Del Puerto 240, Local 1, Bahía de Nordelta
This modern Peruvian restaurant has on its menu a new Passion Ceviche“prepared with white fish marinated in passion fruit leche de tigre, sweet potato and crispy red quinoa. Also the Nikkei ceviche“, which has cubes of fish marinated in oriental tiger milk and crispy wonton.
Finally, the “purple ceviche“, which is prepared with grilled octopus, prawns and squid in leche de tigre, purple corn with tamarind and potato chips.
Fabric Sushi – Marcelo T. Alvear 1600, Recoleta
True to the style of innovating at every step, Fabric invites you to try its extensive menu to discover the winter flavors that fuse the best of Japanese culture and gastronomy. The chain specialized in sushi also has ceviche options, characterized by offering avant-garde combinations and working with the best raw materials.
“With this proposal we seek to expand and provide a new experience to our diners that goes beyond the universe of sushi. At Fabric Sushi we are always looking for new unique and diverse gastronomic options to continue surprising the demanding palates that visit us”, he comments. Malena FricherSales Manager of Fabric Sushi.
Peppermint – Av Caseros 454, San Telmo
The restaurant invites you to enjoy its proposal with original recipes made from plants and organic ingredients, encouraging sustainable and healthy consumption. With organic vegetables, without artificial preservatives or additives, its menu is almost entirely plant-based, except for some preparations that include salmon and organic chicken.
His letter presents the section of “Salads” where the ” stands outveggie ceviche“, an ideal option to enjoy. It is made with avocado, golden cancha corn, mote, cilantro, diced watermelon, coconut leche de tigre and radishes served with sweet potato chips
by RN
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