Ceviche is the dish that best tells the story of Peru: fresh fish “cooked” in lime juice and served right away. At the Barranco ceviche bar we make four of them. Here is how to tell them apart.
First, three words to know
- Leche de tigre: the lime-based marinade. It carries the flavour, and each ceviche has its own.
- Choclo: Peruvian large-kernel corn, tender and sweet.
- Cancha: toasted corn, crunchy, for contrast.
Ceviche Clásico
The classic ceviche: fresh mahi mahi, traditional leche de tigre, choclo, toasted cancha and sweet potato. The best choice for a first time.
Ceviche Barranco, our signature
Mahi mahi, tender octopus, shrimp and fried calamari in an ají amarillo leche de tigre, with choclo and toasted cancha. Bigger, with more textures.
Ceviche Rocoto
Mahi mahi and a rocoto-infused leche de tigre (rocoto is a Peruvian chili), with fried plantain, choclo and toasted cancha. For those who like heat.
Ceviche Nikkei
The Peruvian-Japanese legacy: cubed salmon, ponzu leche de tigre, cucumber, red onion, togarashi, sesame and trout roe.
Which one to choose?
First time: the Clásico. Seafood lover: the Barranco. Heat seeker: the Rocoto. Curious: the Nikkei. In a group, order two and share. Allergens for every dish are listed on our menu.
And to go with it: a Pisco Sour. Book your table on Saint-Denis.
