You can also enjoy the Creamy tiger milkwith fishing of the day, chipirones and squid, accompanied by chifles and canchita. The proposal is completed with tropical cocktails and striking lemonades.
The living room, with capacity for more than 80 cutlery, has a modern furniture, boxes upholstered in blue and individual tables, which evoke the spirit of the sea.
Seven seas
In Seven seasexperience can start with CEVICHE, a flagship dish that displays freshness and character. The classic proposal follows the Peruvian tradition with newly arrived white fishing, sole or smooth, bathed in tiger milk with lime, paddy, purple onion and coriander. Balanced acidity and aromatic intensity achieve a direct and vibrant flavor.
Next to this version, the restaurant is encouraged to an innovative turn with the Ceviche Wasabithat part of the same fresh fish base but incorporates infused tiger milk with wasabi and sesame oil. The preparation is completed with fried garlic, pichi and a crispy dough toping edp with fried salmon skin, which adds texture and umami.
Seven seas – Wasabi Ceviche (1)
To accompany, the letter suggests the cocktail Te’ngaloaprepared with aperol, lime, simple syrup and Earl Gray Teasince its citrus and bitter notes reinforce freshness without competing with the intensity of the ceviche. Everything happens in an underwater atmosphere environment: blue lights, marine details and an enveloping scenery that multiplies the feeling of traveling underwater.
Seven seas (9) (1)
The fisherman
In The fishermanCeviche reinterprets from a current perspective that enhances its marine essence. Under the direction of Chef David Ribulgothe letter offers two very different creations: a bet close to the classic, where the salmon trout and the prawns are combined on a basis of citrus huancaine cream, enhanced with the unctuousness of the grilled avocado, and another more risky proposal, which transforms the ceviche into an unexpected filling inside gold purple onion and avocado.
The Fisherman – Local (1)
Both alternatives express a game between tradition and avant -garde, with presentations that surprise, without losing the root of the dish. To enhance the experience, the bar suggests the sea foam cocktaila fresh and balanced mix that brings together Gin, orange syrup, lemon juice and seasonal fruits, generating a natural pairing with oceanic flavors.
LA PESCADORITA – ELGASOTINOS CEVICHE
All this unfolds in a light environment, with marine air and nautical details that evoke the coast, making each visit a sensory and evocative trip.
Kamay Casa Gardel
He Peruvian chef Raúl Zorrilla Not stop and added its second opening in the supply area. After the arrival of Grau Cebicheríanow it lands in the neighborhood with Kamay Casa Gardel, the renewed version of his firstborn Kamay Lounge.
With the same taste of always, the restaurant opened its doors at the beginning of August totally repowering, in a wide space, with tables on the sidewalk, modern living room and a picturesque patio, ideal to enjoy its proposal as a Peruvian popular cuisine with Nikkei fusion.
Kamay – Ceviche Carretillero
Among the dishes that stand out, the ceviche takes all applause: the Nikkeiwith pink salmon, nikkei base, pieces of orange and avocado; he Mixedwith fishing and seafood mix in rocoto paste, tiger milk, lemon and purple onion; he Classicwith fishing of the day in tiger milk, lemon juice and purple onion, and the powerful Realtelerwith fishing of the day in rocoto paste, tiger milk, lemon and purple onion, accompanied by chicharrón of rabas and chipirones. Each dish reflects the creativity and distinctive seal of the chef, with fresh, vibrant and designed flavors to share.
Neko
In Nekothe Nikkei kitchen It is lived from a contemporary look, with Peruvian-Japanese fusion recipes and influences from Southeast Asia.
The ceviche occupies a prominent place in the letter, with three well -defined versions: the Rocotocreamy and delicate, with trout, prawns and scallops in tiger milk to the rocoto; he Wasabimore intense and spicy, with white fishing and prawns in tiger milk to the wasabi, and the Classicwhich respects the Peruvian tradition with fishing, sweet potato and corn court. To discover the best of the proposal, sets are offered that combine ceviche, nigiris and noritacos, ideal for sharing or exploring different flavors.
NEKO -Ceviche Wasabi
The cocktail bar accompanies each dish with drinks designed to enhance the Nikkei essence. The locals are in Villa Crespowith an intimate format; The new bar of Villa Devoto and the large Belgrano Hall, designed as a restaurant, to enjoy the full experience.
Chalaca bar
Chalaca bar pays tribute to the Peruvian tradition with a outstanding proposal of Cebiches, With the freshness of the sea as the protagonist. He Cebiche Characo It presents pieces of fishing of the day in tiger milk to the rocoto, accompanied by corn court, sweet potato, purple onion and chili pepper.
For lovers of seafoodhe Mixed cebiche Combine fishing of the day, shrimp, squid and white clam in the same tiger milk to the rocoto. Those looking for a more robust variant, the Cebiche of the port It offers fish and squid chicharrón with corn pancakes.
Chalaca Bar – Cebiche del Puerto
The letter also includes the Cebiche Chalaquitowith chopped seafood, chicharrón and also choclo pancakes, and the creamy Cebiche Chucuitowith avocado and caper. There is even a veggie option, which varies according to the day (it can be with avocado or mushrooms, among others), with a milk tiger milk and cream. The ideal alternative to pair any of these marine delicacies are the refreshing Sour Pisces or El Matapena, a house cocktail based on pisco, Hangbaluisa and Ananá.
Chalaca bar – Cebiche Chalaquito
So much
So muchthe gastronomic space of Chef Gastón Acuriocelebrates the richness of Peruvian Creole cuisine through a proposal that combines traditional recipes, local products and international influences.
So much – living room
Among its most representative preparations is the Classic cebichea dish that is made with fishery of the day marinated in a tiger milk composed of lemon juice and lime, paddy, celery, onion, garlic, ginger and coriander. To this base is added the donkey, an infusion of water with the heart of Rocoto, which intensifies the spicy note.
So much – Cebiche (10)
The recipe is completed with salt, garlic pasta, fresh coriander, purple onion in julienne, sweet potato cooked in orange juice to emulate the taste of Peruvian sweet potato, corn fredient court and a slice of slime chili pepper.
The fish market
The fish marketlocated in Núñez, expands his sea kitchen proposal with a new branch in Palermo. Inside your cartA highlights the Ceviches sectionwhich exhibits a wide variety to enjoy this original dish.
He Classic It is prepared with fishing, coriander, paddle, purple onion, tiger milk, sweet potato, corn and corn, while the Sweet Chilecombines pink salmon, green, bitter tiger milk of chista cracking threads. For those who seek more intense flavors, the To the wasabi It gathers prawn, octopus and fishing with Wasabi tiger milk, coriander, ciboulette and corn furikake.
The Ceviche Pescaderia
The Pescaderia_ceviche_0249
The japo is also offered, made with pink salmon, day fishing and prawns in eastern tiger milk and sweet pepper. The tasting of Ceviches allows you to choose three versions and thus travel different interpretations in the same experience. As a pairing, their author cocktails based on pisco or tequila are recommended.
Vicente López
Vicente Lópezwith 24 years of experience, it is already a classic in the northern zone, whose letter offers options to enjoy throughout the day.
Vicente Lopez_08485
Within its set of tissues, The ceviche became one of the most chosen. It is about Vicente López -style cevichemade with fresh seasonal fish in cubes, which bathes with tiger milk made at home. That base is obtained by mixing purple onion, lime juice, celery, garlic, ginger, coriander stems, spicy pepper and passion fruit pulp, and then strain and keep it refrigerated. The fish is completed with fine purple onion strips, fresh coriander, salt chart, court and boiled sweet potato.
Vicente Lopez_2632
A preparation that reflects the freshness of the raw material and that is integrated into the repertoire of flavors of this space where each course has as its starting point a careful recipe and a current family legacy.
Bestial Fly Bar
In full Palermo, Bestial Fly Bar He proposes an experience in which the CEVICHE occupies a central place within his letter. He Bestial ceviche Reinterprets the classic with a combination of flavors and textures: marinated fresh fishing in a yellow pepper citrus base, more crispy rabas that add contrast, creamy avocado that softens every bite and sweet potato threads that provide sweetness and elegance.
Bestial Fly Bar (2) (1)
Next to him appears Ceviche Nikkeiwhich fuses influences and is presented with pink salmon as the protagonist, wrapped in a citrus emulsion with a delicate I leave sesame, more pallet fans, glazed sweet potato and the crunchy touch of the court. Both reflect a dialogue between tradition and miscegenation that is enhanced with the proposal of the bar. There stands out the Marilyn cocktail, prepared with Ron Havana 3 years, Gambei and grape juice, a mixture that pays tribute to the eternal diva with freshness and character.
Bestial – Ceviche
The environment accompanies an atmosphere designed for immersion: colored lights, jungle aesthetics and an eclectic climate that transforms each visit into a sensory trip.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
