In day June 28 is celebrated the International Ceviche Day which acquired fame here and is considered a cultural heritage of Peru.
The first records of this dish were more than 4 thousand years ago in the pre-Columbian era. The Mochica people of the northern coast of Peru and the Incas did something similar using “chicha”, fermented corn drink, and over time they added “aji”. Lemon, fundamental in current recipes, was only used from the 16th century onwards.
This dish is traditionally made from fresh, raw fish, cut into small cubes and marinated in an important ingredient: “leche de tigre”. Tiger’s milk is a juice made with fish broth, lemon, onion, pepper and herbs and takes its name due to its white color and “tiger” because this sauce is used to cure hangovers and give strength to those who ingest it.
the Peruvian chef Enrique Paredes, who runs the kitchen of the Peruvian restaurant Amazo, in downtown São Paulo, shares fun facts about ceviche:
- Ceviche is not a dish that can only be prepared with fish: in Peru there are dishes that are also called ceviche, but they are made with chicken and duck, for example;
- It is almost always a cold dish, but some regions of Peru have hot ceviches that form part of the country’s traditional cuisine;
- A few years ago, the Peruvian chef Nikkei Rosita Yimura created the cousin of ceviche, called “Tiradito”. The only difference is in the cut of the fish, which also comes in thin slices in tiger’s milk;
- Leche de tigre (which is the traditional recipe for ceviche with lemon) was not always a dish, leche de tigre was just the liquid that was at the bottom of the bowl where the ceviche was made. In recent years, leche de tigre has become a Peruvian dish and is sometimes made with Peruvian pepper or herb sauces;
- The most traditional ceviche accompaniments are sweet potatoes and corn. However, depending on the region of Peru this may change. In the Peruvian jungle it is common to come with plantains and manioc, in the north it comes with green beans (sarandajas), yellow manioc and banana chips (chifles);
- Peruvians eat ceviche at least once a week, even in winter. In the summer, they eat more often, it’s almost like rice and beans for Brazilians.
Here are 10 restaurants where to eat ceviche in São Paulo:
At the restaurant La Peruana, by chef Marisabel Woodman , the menu is full of ceviches that please all palates. Among the six fixed options, in addition to the suggested specials that may appear on weekends, there are from classic to vegan.
El Campeón, prepared at two temperatures, fresh white fish and grilled octopus in rocoto and octopus tiger milk – comes with banana chips and cancha chulpi (R$69); Tuna Nikkei, tuna with Bahia orange ponzu, wasabi crispy, cubes of mango and Japanese cucumber, sesame, nori and wonton (R$ 65); and the vegan, zucchini, and smoked paris mushroom, cucumber, red onion, coriander, pepper marinated in tucupi tiger leche, accompanied by chulpi corn and sweet potato brulée (R$44), are some of the options.
La Peruana : Al. Campinas, 1357 – Jardins – SP / Tel.: 5990-0623 / Opening hours: Tuesday to Thursday from 7pm to 11pm, Friday from 12pm to 3pm and 7pm to 11pm, Saturday from 12pm to 4:30pm and 7pm to 11pm, and Sunday from 12pm to 5pm.
One of the busiest Peruvian restaurants in the city, located in downtown São Paulo, serves five ceviche options from the chef Enrique Paredes. Bet on Cebiche Miraflores, catch of the day marinated with lemon and pepper, smoked rocoto pepper sauce, purple potato mouse, canchita farofa (R$ 75); at Cebiche y Pulpo, catch of the day marinated in rocoto red pepper sauce, grilled octopus, sweet potato mousse and avocado mousse (R$79); or at Cebiche Nikkei, salmon in Nikkei oriental salsa, avocado mousse, Japanese cucumber and leek (R$78).
Peruvian Amazon : Rua dos Guaianazes, 1149 – Campos Elíseos – São Paulo/SP / Tel.: (11) 99560-4321 / Opening hours: Tuesday to Friday, from 12:00 to 15:30, Saturday and Sunday, from 12:00 to 18:00, and Thursday to Saturday from 19:00 to 23:00
The Barú Marisqueria, house commanded by Dagoberto Torres , is another hot spot in São Paulo to eat fish and seafood. Small and almost hidden in the middle of Rua Augusta, the chef presents a short menu, which is so tasty and well-executed, it made it into the Michelin Guide’s select list in the Bib Gourmand category. There, the Guayas ceviche, made with fish, squid and octopus, aji amarillo and fried garlic, served with fried cassava is very successful.
Barú Marisqueria : Rua Augusta, 2542 / Tel.: (11) 3062-0898 / Opening hours: Tuesday to Thursday, from 12 pm to 3 pm and from 7 pm to 10 pm, Friday and Saturday, from 12 pm to 4 pm and from 7 pm to 10 pm, and Sunday , from 12 pm to 5 pm.
Suri Ceviche has been operating in Pinheiros for years and was one of the pioneers in promoting Latin American food in the city. On the menu, there is a special section of ceviches with options such as the Classic Mixto with croaker, shrimp and squid, red onion, coriander, corn and boiled sweet potatoes (R$57); Peruvian classic with croaker, red onion, coriander, corn and boiled sweet potato (R$ 50); and Tierra y Mar with tuna, dry curd, cherry tomatoes, chives, cilantro, bacon and totopos (R$56).
Suri Ceviche : Rua Mateus Grou, 488 – Pinheiros/ Opening hours: Tuesday to Friday, from 12:00 to 15:00 and from 19:00 to 22:30, Saturday and Sunday, from 12:00 to 16:30 and from 19:00 to 22:30. It does not open on Mondays.
Comedoria Gonzales, run by the Bolivian chef Czech Gonzales, also in charge of Mescla, it is a hit at the Pinheiros Municipal Market with typical delicacies from Peru and Bolivia, such as ceviches, boiled corn and baby ribs, in a relaxed space.
Among the ceviche options, the Ceviche de Peixe in Cambuci marinade, that is, in lemon, tomato, fish broth, red onion, girl’s finger, corn and milharina farofa (R$ 26); o Cebiche Fish marinated in orange and lemon juice, coconut milk, fish broth, red onion, tomato, girl’s finger, coriander, orange slice and burnt coconut (R$ 26); the Shrimp Cebiche in Cambuci marinade (R$ 36); or the Mixed Cebiche, with fish and shrimp marinated in orange and lemon juice, coconut milk, fish stock, red onion, tomato, coriander finger, orange segments and burnt coconut (R$ 36).
Gonzales Eatery : R. Pedro Cristi, 89 – Box 85 – Pinheiros / Tel.: 3813-8719 / Opening hours: Monday to Saturday, 11 am to 5 pm.
The house specializing in brunch, of the partners Manuela Albuquerque and Felipe Scarpa, The menu includes ceviche with a super-traditional recipe made with fresh fish marinated in lemon, cherry tomatoes, red onions, ginger, tangerines, finger pepper, coriander and sweet potato chips (R$ 45). The suggestion is only served at Barra Funda and Butantã units.
botanikafe : Av. Magalhães de Castro, 286 / Phone: (11) 93431-5660 Opening hours: Restaurant – Monday to Thursday, from 8 am to 6 pm, Friday, Saturday, Sunday and holidays, from 8 am to 8 pm. Beach Bar: Monday to Thursday, from 2pm to 10pm, Friday, from 12pm to 10pm, Saturday, Sunday and holidays, from 8am to 8pm.
I like it
MeGusta Bar is the house with cuisine inspired by the most seasoned cuisines in the world, according to the chef Renata Vanzetto , Peruvian, Mexican and Brazilian. There, a ceviche from Minas is served, made with fish, shrimp, lots of cilantro, extra pepper and fried cassava (R$58).
MeGusta Bar : Rua Bela Cintra, 1551, Jardins / Tel.: (11) 98232-7677 / Opening hours: Tuesday to Friday, from 6:30 pm to midnight, and Saturday, from 2 pm to midnight. Not open on Sundays and Mondays.
The Bali F12
The Bali F12 is a complex that brings together beach courts, restaurant, rooftop and lots of green, in Serra da Cantareira, north of São Paulo. There, chef Bruno Peralta serves a combination of fusion food between the island’s cuisine that lends its name to the space and the Brazilian taste. Among the starters, the white fish ceviche (R$ 49) is a hit. It is made with red onion, chili pepper, sweet potato, lemon juice and fried corn, and is served with root chips.
The Bali : Av. Nova Cantareira, 3784, Tucuruvi / WhatsApp.: (11) 93903-6470 / Opening hours: Monday to Friday, from 7 am to 11 pm, Saturday, from 8 am to 11 pm, and Sunday, from 8 am to 6 pm.
Born 17 years ago, on Aurora street in downtown São Paulo, the Rinconcito Peruvian, is one of the great precursors in the segment. With multiple chef-supervised units Edgard Villar self-taught and native of Apurimac, in Peruseveral ceviche options appear on the menu, such as mixed, fish, shrimp, octopus, shellfish and squid, fish, salmon, shrimp or vegetarian
The Peruvian restaurant in Vila Madalena has many ceviche options, including cart with peixe and shrimp in tiger milk and yellow pepper accompanied by corn, artisanal chips and calamari (R$ 47); oNikkei with tuna in Nikkei tiger milk made with ponzu, seaweed, sesame, soy sauce, lemon and avocado (R$50); or the Chorrillan with fish, grilled octopus, octopus tiger milk, breaded fish and sweet potato (R$ 55).
Qchincha : R. Girassol, 654 – Vila Madalena / Tel.: (11) 3032-4211 / Opening hours: Tuesday to Friday, from 12pm to 3pm and from 7pm to 11pm, Saturday from 12pm to 4pm and from 7pm to 11pm, and Sunday from 12pm to 5pm. It does not open on Mondays.
Source: CNN Brasil