The recipe of the “ceviche” is originally Peruvian and is not too difficult to prepare, the secret is to use good products in its preparation and mixing them on the right time. The key ingredient is fish, which is cooked cold with the lemon’s or lime’s acid in which you have to marinate it. You can choose the type of white fish you like the most (halibut, catfish, perch, etc.) and season it with a wide range of spices, herbs, spicy red peppers and other spices. All mixed with chopped red pepper, chopped onion, a little salt, spices, lemon or lime and chili pepper. Let it marinate about an hour all in the fridge and, after that time, the lemon or lime will have taken effect, the fish will be white coloured. To the result you can add some cilantro and also put some tomato or avocado to the dish. You can prepare this dish at home or go to these excellent restaurants to taste Peruvian traditional food. From ShBarcelona we encourage you to check them out!
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Although the name of this restaurant does not evoke anything close to Peru or Peruvian food, this is one of the best Peruvian Restaurants you’ll find in Barcelona. They serve classic dishes of traditional Peruvian food (ajíes, anticuchos, papas a la huancaína, causa limeña, etc.), Nikkei dishes (mixture of Japanese and Peruvian cuisine), and chifa dishes (mixed Peruvian and Chinese food). Is your mouth already watering? They serve traditional ceviche recipes and more modern elaborations as whitefish with raspberry and ginger. You can also try the lomo saltado, noodles with chicken or the ají de gallina. Oh and don’t miss the desserts…
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This cevichería/cocktail bar/restaurant has a “chicha” aesthetic (which mixes pop and urban art), and it gives the same importance to the food than to the drink. You can accompany your ceviche or a yellow smoked ají with a pisco sour, a typical drink from Peru and other South American countries. You should also try the causa with diced tuna cevicheada, yellow pepper, sesame oil and some crispy sweet potatoes, all seasoned with Nikkei leche de tigre. And as a dessert you can eat alfajor stuffed with dulce de leche (like caramel sauce) on a chicha sauce. And they have a lunch menu, don’t you dare to miss out on it!
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About a year ago, this restaurant was one of the most popular in the city. His Peruvian chef Gaston Acurio was quoted in the famous classification Zagat. The menu is Nikkei (a mixture of Peruvian and Japanese dishes) with African details and at very affordable prices. Its location in the Eixample district also contributed to its success and the transparency in the preparation of the dishes (inside Tanta there is glass that allows you to see the kitchen) was a plus.
“Kenko” in Quechua language means labyrinth. And that is because its dishes and elaborations will transport you to a labyrinthine journey through Peru. The chef has given to Kenko the fame that it deserves with a hybrid cuisine of various countries (with Andean, Spanish, Asian and Peruvian influences). In its menu there are delicious dishes as causa limeña, papas a la huancaína, parihuela, criolla soup, ceviches, chaufa meat, chicken or seafood rice. Kenko also offers delivery service with no extra cost, so you can try the best Peruvian cuisine in the comfort of one of our apartments. Great!
This restaurant could be typically Spanish by its name, but is Peruvian and is also a cozy space near the Sagrada Familia that shows you the essence of Peru through its cuisine, its flavors, its smells, their products and their elaborations. If you ever tried a Peruvian dish for sure you are already hooked by all of them flavours… this is your opportunity to try them again! The best criollas recipes, homemade desserts and, of course, ceviches and seafood await you at El Señorío.
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