There’s a moment right before you taste real Peruvian ceviche. Fresh fish. Lime. Red onion. Salt. Cilantro. You smell it and you get citrus and ocean. Then you get the heat — clean, fast, floral. […]
There are ingredients that make food delicious — and then there are ingredients that define a cuisine. In Peru, that ingredient is ají amarillo. If you’ve ever tasted real Peruvian ceviche, causa, papa a la […]
Some ingredients are background. Rocoto is not background. Rocoto is one of the key chili peppers of Peru. It’s intense, it’s historic, and it defines the way many Peruvian dishes taste — especially ceviche. In […]
When it comes to culinary delights, few dishes can rival the refreshing and vibrant flavors of ceviche. At Têntico, a renowned Peruvian restaurant nestled in the heart of Porto, you can indulge in a delightful […]
At NANIKA (Matosinhos), the ceviche is light, nutritious, and guided by leche de tigre—the citrus “broth” that cures the fish. It’s more than flavor: it’s smart nutrition. The big wins Goal-based ordering tips Smart safety […]
Porto, meet restaurant NANIKA We just flipped the sign to “open” on the internet. NANIKA’s website is live—our first pour of sake before the full izakaya buzz kicks in. What we’re about NANIKA is an […]
Ceviche isn’t a trend. It’s not “raw fish with lime.” It’s one of Peru’s great cultural exports — a dish with memory, geography, and identity built into every spoonful. What we call ceviche today is […]
The first time I tasted leche de tigre, it was handed to me in a little glass, like a secret passed across the counter. No garnish, no ceremony—just a cool, pale liquid that smelled of […]