Peru's capital, Lima, is a city of many cebiche restaurants. In the summer, you can find all types of seafood, marinated with limejuice, salt and a variety of ingredients for a bowl of super fresh flavors.
In this case we’ve chosen to make a classic cebiche with one of New York's most favored fish: the Fluke (in Peru we have a similar fish called the Enguado). Its translucence and tenderness make it a wonderful vehicle for the refreshing and simple flavors of limejuice, cilantro, red onion and aji.
Victoriano López, Peruvian culinary master Gastón Acurio’s most trusted partner in the kitchen for over 15 years, serves as Executive Chef at La Mar NYC.