The ceviche route in the City of Buenos Aires
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Here are four options to eat ceviche that give it a signature twist.

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Located inside the CasaSur hotel in Pilar, Trufa Restaurant is presented as a sophisticated space with an exclusive spirit, with a modern and relaxed proposal. Its menu, designed to satisfy all tastes, brings together sea, meat, pasta and vegetable options, prioritizing the quality of the raw materials and the seasonality of the products. To start the night they suggest the Salmon and Prawn Ceviche. “It is our own version with a different leche de tigre, with intense flavors and a lot of personality, but very fresh and friendly to the palate. Ideal to combine with appetizers…”, says its chef Diego Berduc. They make it with leche de tigre based on lime, teriyaki, salt, soy and Tabasco, accompanied by fresh mango, coriander and crispy sweet potato threads (pay style). An ideal option to enjoy in the spacious and elegant lounge on the ground floor or on the imposing rooftop on the 4th floor with spectacular views and live music cycles.

Address: R. Caamaño 1370, Pilar.



In a warm and familiar environment, entering Quechua, located in the heart of Abasto, is like immersing yourself in a corner of Lima. The authenticity of a Peruvian staff, and the rapid registration of clients from Peru, suggest that the flavors will not disappoint. And that’s how it is: Quechua stands out for its flavors, for a menu with popular gastronomy options from Peru and an unbeatable price-quality ratio. The atmosphere is the additional seasoning, especially if you opt for the patio, ideal for hot days. In Quechua, preparations based on fresh fish of the day, high-quality shellfish, meat and local products are shown off, accompanied by signature cocktails with a focus on pisco-based mixes. One of the specialties is the ceviche, which is served in four versions: Classic, with chunks of sole marinated in lime juice, pica pica of chili peppers, cilantro and onion in feathers, accompanied by glazed sweet potato and fried corn; Mixed, which combines a selection of shellfish and fish marinated in lime juice, chili peppers, cilantro and feathered onion, accompanied by glazed sweet potato and fried corn; Carretillero, with sole marinated in lime juice, chili peppers, coriander and onion, crowned with squid pork rinds, accompanied by glazed sweet potato and fried corn; and the pink salmon marinated in lime juice with ají amarillo paste, glazed sweet potato and potato & sweet potato chips.

“They are the favorites of our customers because of their quality, freshness and degree of spiciness, who are more and more encouraged to try them and agree on how sensational it is,” says Julio Marín, chef and owner of Quechua.

Address: Carlos Gardel 3163, Abasto.

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The sea

La Mar, the prestigious Peruvian cevichería located in Palermo Hollywood, is the perfect coordinate to try Peruvian specialties and a wide variety of ceviches, the star product on the menu. The varieties that can be tried at the local in Argentina are the same ones that are available at all La Mar locations worldwide. “What varies is the selection of fish since we adapt to what the Atlantic coast offers us. This season, what we use the most is mullet, sole, wreckfish, white sea bass and grouper, ideal for their flavor, great texture and colour…”, says Guillermo Roque Castro, chef of the place. Some favorites are the Criollo-style Ceviche Clásico, with catch of the day, red leche de tigre, sweet potato and field corn; the Luxurious Mixed Ceviche made with catch of the day, prawns and octopus in creamy leche de tigre with candied peppers; the Ceviche Nikkei that combines bluefin tuna, leche de tigre with Peruvian chili peppers and Korean kimchi; and the Ceviche Champi, with mushrooms and seasonal vegetables marinated in leche de tigre, pickled eggplant. In turn, a good alternative for the undecided is the Ceviche Tasting, which includes the Classic, a version with rocoto and another with yellow chili. All these delicacies can be enjoyed in the comfortable spaces of your lounge, on your outdoor terrace with heated space or on your pleasant sidewalk. To accompany, the menu offers an interesting selection of wines and signature cocktails.

Address: Arevalo 2024,


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Kamay Lounge

In Retiro is Kamay Lounge, a corner dedicated to lovers of traditional Peruvian cuisine, where the young chef Raúl Zorrilla prepares Creole dishes and Nikkei-signature recipes. In a comfortable and unpretentious space, diners can try exclusive pisco-based cocktails and accompany them with abundant and fresh dishes, made with the best products on the market. Such is the case of its Ceviche de Lenguado, a strong and somewhat spicy option that has pieces of fresh fish, lemon juice, celery, ginger, ají limo, rocoto, cilantro, pepper and cancha corn, crowned with chicharrones (pieces of fish battered and fried in the best tempura style). “For ceviche we usually use sole as the main fish because it is a very noble fish, but, as we prioritize the best catch of the day, you can also use grouper, sea bass, mullet or sea bream.” The level of spiciness is at the diner’s choice. “We adapted the recipe in order to provide a pleasant experience for the consumer,” says Zorrilla.

Address: Marcelo Torcuato de Alvear 975, Retiro.

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