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Fish or seafood (or both together) make up the main ingredient of this dish in which the product is marinated in a citrus dressing. Its various versions are part of the gastronomic menu of Latin American countries such as Chile, Colmbia, Guatemala o Peru, being in the latter cultural heritage.
It is the ideal time to consume these types of dishes. Good because with so much heat it feels like refresh the palate, good for delight in those colorful dishes that well deserve a photo for the most Instagramers, for find out if you still don’t know him or just because enjoy savoring the most groundbreaking versions of this traditional dish.
Over time, the fusion and its arrival in the most innovative kitchens, ceviche has evolved in infinite variables, but all with a common base: raw fish, chili pepper and lime. Its success crosses borders, conquering palates with its fresh combination of ingredients. June 28 is celebrated International Ceviche Day And what better way to celebrate it than by taking a tour of some of the most delicious proposals of this dish that we can find in Madrid, in which citrus flavors are the main protagonists.
BIBO Madrid
In a restaurant whose motto is to offer diners a trip around the world without leaving the capital, the ceviche could not be missed. In the “Raw Bar” section of the BIBO Madrid, the group’s restaurant Dani Garcia, we can find a succulent yellow corvina ceviche, made with corvina, fresh and dried corn, green apple, dried tomato and jalapeños. Do not miss it in Paseo de la Castellana, 52 (Madrid).
Round 14
Located on Calle General Oraá 25 in the Salamanca district (Madrid), this restaurant Peruvian fusion cuisine with Nikei touches, has followed the line of combining the best Cantabrian product with haute cuisine techniques to offer diners a careful offer at the highest level. In the letter of Round 14, we found several ceviches, a nikkei ceviche with sweet potato puree and a xarda ceviche with tiger’s milk with ají limo and squid.
Latasia
In this eating house, Roberto and Sergio they fuse the flavors of three gastronomic cultures: Peru, Singapore and Spain. Latasia It offers a menu full of flavor and contrasts made with a lot of passion, in which its Lima ceviche could not be absent. Located in Paseo de la Castellana, 115 (Madrid), its modern and avant-garde decoration adds an extra touch to the experience.
A Japanese Kirikata
Japanese food is the common thread of the project Alvaro Castellanos e Iván Morales. A Japanese Kirikata, the Japanese restaurant of Arzábal group, presents a high-level gastronomic speech. Located at Calle Antonio Acuña, 19 (Madrid), it has an exceptional menu in which we find its lobster ceviche, an experience for the senses.
Fox Restaurant
With several spaces to choose from: El Porche, The Oval Room, The Library… they have a neat and cozy decoration in which to feel at home in the heart of the capital, in Calle de José Abascal, 44 (Madrid). The ceviche is not lacking in Fox, specifically the sea bass ceviche with orange, a delicious interpretation of this dish where citrus flavors are the protagonists along with sea bass, accompanied by tiger milk, kaffir lime leaf, pumpkin and kikos powder. «A cuisine that makes you feel and enjoy », explains its chef, José Antonio González
Tatel
One of the trendy restaurants of the moment, based in Madrid, Ibiza y Miami It could not be missing in our selection either. The restaurants of Nadal, Gasol y Enrique Iglesias They have become a gastronomic success and the dishes on their menus delight the most gourmet palates. The ceviche It is also not missing among its proposals, although for the moment we will only find it in Tatel Ibiza, where we can delight ourselves with their sea bass, tiger’s milk and mango ceviche. Enjoy it in one of the most exclusive areas of the Pitiusa island, in Platja d’en Bossa, 10.
Cannibal Raw
Cooking Cannibal Raw Look for proposals without artifice where raw or semi-raw foods prevail. Among its healthy proposals for tiraditos, carpaccios and salads, three very special ceviches stand out. Here we can taste the scallop ceviche with avocado, the wild sea bass ceviche or wild grouper ceviche with rocoto foam. Don’t miss out on this fascinating experience at Calle del Almte., 12 (Madrid).
Bad love tavern
Located on Válgame dios street in Madrid, this small tavern has a special charm. With a decoration between rustic and industrial, its menu is a sample of a delicious fusion and there is no lack of ceviche either. Thus, in his proposal we find the ‘Maldeamores Specialty’, in which they suggest their Ceviche Corvina, marinated with lime, red onion, avocado and coriander.
Kena by Luis Arévalo
KenaIt represents the evolution of Nikkei cuisine, much more cosmopolitan and global, in which the product, treated with the most traditional Japanese techniques, becomes the absolute protagonist. its hot sea bass ceviche with mollusks and warm yellow chili sauce, it will leave you speechless due to the contrast of textures, colors and flavors. All a masterpiece of Luis Arevalo at Diego de León, 11 (Madrid).
Chifa
This idyllic restaurant located in Modesto Lafuente, 64 (Madrid) is a tribute to the gastronomic fusion of Latin America and Asia. Under the baton of Estanis Carenzo , the letter of Chifa It offers us a great culinary variety in which the quality raw material is the main protagonist. So we find your Ceviche Completely Algueado, a groundbreaking recipe full of contrasts that includes two chili peppers, chicharro, scallops and octopus.