Gourmet 11.08.2015

A delicious flavour for your palate

The people of Peru proudly claim that their culinary style is unique – so does Roberto Chavez, the young head chef of Victoria Restaurant & Lounge Bar, the first Peruvian restaurant on the Adriatic.

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.

Did you know that Nikkei Ceviche has a long reputable tradition in Peru?

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!

Nikkei Ceviche


  • 150 g fresh tuna
  • 30 g diced cucumber
  • 60 g mango cubes
  • 40 g avocado cubes
  • 1 tsp chopped chives
  • 1 tsp coriander leaves
  • 1 tsp white sesame seed
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • Sea salt
  • Thin Nori Slices (for decorating)

For the sauce: Soy sauce- “Leche de tigre”

  • Lime juice
  • Soy sauce
  • Brown sugar
  • Ginger
  • Garlic
  • White onion
  • Celery


  • Mix all the ingredients in a bowl and cool in the fridge for 5 minutes
  • For the sauce, cut the ginger, celery, garlic and onion in small pieces and marinate with the lime juice. Refrigerate for 10 minutes. 
  • Make the syrup with the soy sauce and brown sugar. Chill it and reserve. 
  • Strain the lime juice and mix with the syrup. 
  • Place the tuna on a deep plate, add the sauce around and top with nori slices. 

3 tips to make a good ceviche:

       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.

CEVICHE is a raw and cold dish. It is the main dish in Peru but also you can find ceviche in many countries. Ceviche can be made in various ways using local products and it is perfect in summer time.

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.


Enjoy your ceviche at any time!
Chef Roberto Chavez


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