The best ceviches in Lima according to the Wall Street Journal
(Photo: El Comercio)
August 10, 2012
In Lima there are almost 12,000 cevicherías and it is definitely the city in Peru most populated by this type of locale. In a city known as the "gastronomic capital of South America," it should be easy to find a good cevichería.
After catching onto the histeria that Peruvian food has been causing in some places, the Wall Street Journal dedicated an article to this country's gastronomy and, specifically, the most important dish: ceviche. The article, written by journalist Nicholas Gill, highlights some of the cevicherías that he considers the best in Lima.
Sonia Bahamonde (Sonia) in Chorrillos was chosen as the most iconic. For more than 33 years this restaurant has been dedicated to seafood and the ceviches are at the heart of that.
Mercado, from the well-known Rafael Osterling, is a restaurant chosen as one of the most trend-setting.
On the other hand, Los II Piratas represents a return to the basics: the simple, neighborhood ceviche.
La Pescadería was named as an ecological locale with a committment to using the "fish of the day."
Javier Wong couldn't possibly be left off the list. In his restaurant, there is no menu; patrons are served what the chef recommends.
Pescados Capitales was chosen as the best restaurant on La Mar street in Miraflores, the most cevichería-packed zone in Lima.
And finally, Nikko is the fusion, the combination of Peruvian flavors with touches of Nikkei.
Where to go?
Sonia. Santa Rosa 173, Chorrillos.
Mercado. Hipólito Unanue 203, Miraflores.
Los II Piratas. Jr. Arturo Suárez 298, San Juan de Miraflores.
La Pescadería. Avenida Grau 689, Barranco.
Chez Wong. Enrique León García 114, La Victoria.
Pescados Capitales. Avenida La Mar 1370, Miraflores.
Nikko. Avenida La Fontana 1137, La Molina.
Want to read more? Check out the original article on the Wall Street Journal's website.
Total coments: 3
Commented By: jmquinn33
On: August 10, 2012
here in Texas we love Ceviche but sure would like a "good" recipe. Look forward to the news from Peru.
Commented By: jimmyjames
On: August 13, 2012
FROM ANCON TO PUCUSANA TO OLD SURQUILLO (3 SOLES) AND MANY, MANY, MORE CEVICHERIAS, I HAVE YET TO HAVE A BAD EXPERIENCE WITH CEVICHE! I COULD EAT IT EVERY DAY.....
Commented By: JULIO
On: September 5, 2012
PLEASE BE INFORMED THIS PERUVIAN DISH CAN BE WRITTEN IN TWO WAYS, BUT DO NOT MIX THEM BECAUSE SHOWS LOW CULTURAL BACKGROUND OR AT LEAST A SIGN OF IGNORANCE. CEBICHE OR SEVICHE
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