It is as if the fish come straight out of the sea and into the restaurant of La Mar. Porthole windows, a bamboo roof, and a large bar are accompanied by alcohol for juicy cocktails and fresh fish to buy. Tuna, trout, eel, grouper, and sea bream will soon be on your plate.
As a treat, I was served banana chips with three sauces, which I won’t go into, but they were delicious. After analyzing the long menu, I decided to order the ceviche trio in order to try different varieties (today the mixto was replaced by a mantaro variety).
The traditional ceviche at La mar
The simple ceviche is traditionally made without milk and is very spicy, with white fish, sweet potato, and coriander. This is the safe bet and the most conformist. I don’t like my leche de tigre (the ceviche sauce ) to be too bitter.
The mixed ceviche at La mar
The mixed ceviche is a little spicier and comes with fresh seafood such as prawns and squid. The acidity is tempered by rocoto, the Peruvian pepper. It is typically garnished with light seaweed to evoke the salty flavors of the ocean.
The Nikkei ceviche at La mar
Finally, the Nikkei ceviche, based on a soy sauce reminiscent of Japanese cuisine, absorbs the acidity of the lime. The avocado contrasts with the seaweed and the red tuna, a perfect example of Japanese fusion. The sauce is a little too sweet for my taste, but it is a good discovery that I highly recommend.
I will pay a total of 94 soles for the ceviche trio, but I recommend this cebicheria, which will make me taste the tradition and even the fusions. And as I write this, it’s considered one of the 50 best South American restaurants.
