While combining fresh local ingredients with ethnic influences that make Peruvian cuisine so authentic, he prepares meals which inspire harmony and happiness beyond the kitchen.
His approach to food is “the simpler, the better,” and his culinary art blends fine seasonal ingredients with international gourmet techniques.
He is best known for his ceviche, and in Victoria Restaurant you are invited to taste his grand Nikkei Ceviche, one of the restaurant’s two signature dishes.
Across the world, Nikkei is a term for Japanese people living abroad. The Japanese first arrived in Peru 100 years ago, bringing with them a profound understanding and appreciation of fish. Nowadays in Peru, Nikkei has a great significance in cuisine, since it blends spicy and refreshing ingredients inspired by the fusion of Peruvian and Japanese cuisines.
The first ceviches were prepared in Peru by the Incas, so if you have a chance to ask someone from Peru to name their favourite dish, it’s very likely that they will, without any hesitation, answer “Ceviche”. Therefore, it is no surprise that this popular dish, with over 500 years of history, has its own National Day (June 28th).
You are invited to enjoy the culinary artistry of Chef Roberto in Victoria Restaurant & Lounge Bar, or if you are more a gourmand and love to test your culinary skills at home, we will share with you the recipe for Roberto’s famous dish!
1. Always use the freshest fish you can get from the market. Never use frozen fish.
Ceviche can be made with any kind of fish.
2. Don’t use squeezer. Squeeze the lime with your hands.
3. Add a cube of ice while you are making ceviche to keep the cold temperature inside.
In Peru we make ceviche for celebrating a special occasion like a birthday or simply to join with your friends. Until a few years ago it was thought that ceviche could be eaten only during the day, but since this myth was broken, ceviche can be enjoyed at night too.
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