Experience Peruvian Flavors Without Losing the ‘Soul’ of True Peruvian Cuisine
Ceviche, another Peruvian restaurant, joined the likes of Mayta, Totora, Coya, Inka, Garden and Pollo Pollo by announcing its official launch at DIFC yesterday.
With an extensive menu of tasty, whole food Peruvian specialties prepared fresh from scratch daily, Ceviche offers its customers with an authentic Peruvian gastronomical adventure.
Conceptualized by Lima-born Sous-Chef and Founder Percy Cubas, Ceviche is headed by Chef Gonzalo Alberto, who was also instrumental in developing and implementing the idea from the early stages.
Speaking about their culinary philosophy behind the restaurant, Chef Gonzalo Alberto, said: “We, Percy and I, want to offer our customers the closest culinary experience to authentic Peruvian flavors using modern presentations and techniques, but without losing the ‘soul’ of Peruvian cuisine. In recent years, there has been an exponential growth of Peruvian restaurants in Dubai, clearly showing how much people of this city love the cuisine. The city is becoming a destination for great Peruvian restaurants giving people the choice of experiencing elegant and gourmet culinary options. However, back in Peru true Peruvian food comes from streets – from small corner places, tiny shops and hidden places – places known as ‘Huariques’ back home and this is where the soul and heart of Peruvian food lies. Ceviche tries to bring this to Dubai and be the first of its kind in the UAE, as we believe its an untapped market, and therefore we combine ‘Street Huarique Style’ with contemporary culinary techniques.”
For those with an adventurous palate, the dishes at Ceviche are a revelation and great to look at. The menu includes Peruvian staples such as ceviche (spicy marinated raw fish), the Ají de Gallina (chicken in a creamy yellow chili sauce) and Anticuchos (marinated and grilled beef hearts) as well as specialty dishes such as Causa Limena (chilled mashed potatoes served with seafood, chicken or vegetables), Seco de cordero (braised lamb chops with canario beans) and Tacu-Tacu (rice and beans molded with seafood on top).
Speaking about the restaurant, Percy Cubas, the Lima-born Founder and Sous-Chef of the restaurant said: “Peruvian cuisine is one of the fastest growing gastronomic movements today. I am very thrilled about this new venture and I am looking forward to introducing the menu of traditional Peruvian food to locals and expats in Dubai alike. We are extremely passionate about all things Peruvian and we are excited to bring a taste of Lima to Dubai by offering a place that captures true Peruvian atmosphere, whether its through the food we offer or the relaxed and warm ambience we have created.”
Few days ago we had a unique dining experience with the most delectable dishes served to us at Ceviche . Situated in DIFC and easily located at podium level of Emirates Financial Towers. The interior gives a calm look brick walls are decently done with longitudinal framed beautiful fabric panels . Native Peruvian clothing & blankets frequently contained abstract geometrical symbols called tocapu which were located within a rectangular & square border. On clothing each topacu could be placed either in a linear or a grid pattern. It is believed that these geometrical designs denoted ethnic, political or religious status.
The LED screens are fitted on walls where the slides showing restaurant dishes keep driving your sense of taste…..till the time your order is getting ready you can even add more to your order by looking at the yummy looking food pictures there.
Chef Gonzalo Alberto gave us a very warm welcome, after going through their wide menu we agreed to try the dishes recommended by the chef. The very special Chicha Morada drink and Inca Kola ……
Inca Kola is Peru’s local carbonated drink names after the beautiful land of Inca…this mesmerizing place is famous for its heritage, sight seeing and breathtaking views of valleys and more.
And about the unusual Chicha Morada drink is made with the violet corns totally new to me…looked amazing the same healthy corn but dark violet instead of yellow….. they dry the corns and stock those hard purple corns …and the drink is prepared by boiling these corns along with cinnamon, star anise, cloves, pineapple peel & apple peel …. such a healthy mix of ingredients !
Our starters were… Ceviche Classico ( the classic Peruvian , it included raw red snapper fish in lime, onions , chilli & chunks of sweet potatoes) it was amazing the fish with lime had a great taste.
Second dish was Causa Limena it had chilled mashed potatoes , chilli cream , lime juice, it is served either with shrimp, chicken or a veg option…. We had it with avocado, tomato & ricotta chilli … chilled mashed potatoes were rolled and stuffed with avocado chilli etc. Again it was a very delicious combination prepared by the chef.
Again some most impressive and delectable main dishes were part of our menu,
Pulpo Anticuchero nicely done Octopus with baby potatoes, Octopus was soft & grilled to perfection .
Seco De Cordero in the menu it is actually braised lamb chops in coriander sauce and canario beans……. But we were lucky to have the same recipe with the gorgeous lamb shank …. I would highly recommend to try it at Ceviche so delicious , tender and juicy lamb doubled the fun with soft beans , chef had really prepared it with all its expertise great job done!
Desserts: Arroz Con Leche Y MazaMorra ….. those were fragrant rice slowly cooked in milk, cinnamon & cloves.
Another dessert Suspiro A La Limena home made Dulce de Leche with Italian meringues on top. We truly enjoyed the flavors in both sweets. Both desserts were a great wrap up of our amazing dinner. Thanks to the entire staff & chef at Ceviche.
In addition to serving up savory, slow cooked Peruvian specialties to DIFC’S professional lunchtime crowd, Ceviche is open seven days a week and serves dinner as well. With a seating capacity of 50 people, Ceviche Restaurant is located at Podium level in Emirates Financial Towers (EFT), DIFC, and is open from 11:30am to 10:00pm from Saturday to Wednesday and from 11:30am to 11:00pm on Thursday and Friday.