DonRocks Posted October 30, 2018 Share Posted October 30, 2018 A friend just wrote and asked for the best Ceviche in the DC area - I had to think about this for a moment, but my guess was China Chilcano - can anyone come up with other ideas? I thought about Fiola Mare, but didn't see anything on their online menu. One other question: I tend to spell this "Ceviche," but have seen numerous spellings of "Seviche" - what are the roots of these variants? Link to comment Share on other sites More sharing options...
Ferris Bueller Posted October 30, 2018 Share Posted October 30, 2018 Oyamel - I like their ceviche bar. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted October 30, 2018 Share Posted October 30, 2018 Cebiche, supposedly Peruvian. I haven’t found any cebiche really worth eating in DC. Maybe try one of the newer Peruvian joints? Link to comment Share on other sites More sharing options...
NolaCaine Posted October 30, 2018 Share Posted October 30, 2018 DC now hosts this handy little chain restaurant on K Street: Pisco y Nazca Place wasn't bad but I've not an expert on using lime to cook things. Link to comment Share on other sites More sharing options...
astrid Posted October 30, 2018 Share Posted October 30, 2018 Barra Brava is good, especially ceviche Barra Brava. We haven't been to La Canela for a couple years, but loved their ceviche back in the day. Link to comment Share on other sites More sharing options...
DonRocks Posted October 30, 2018 Author Share Posted October 30, 2018 The problem with some of the places mentioned is that they're fairly "out there" in the suburbs, and may not be getting the freshest seafood - I know that spanking-fresh seafood may not matter as much for ceviche as for sashimi, but try telling that to someone from Panama. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted October 30, 2018 Share Posted October 30, 2018 17 minutes ago, DonRocks said: The problem with some of the places mentioned is that they're fairly "out there" in the suburbs, and may not be getting the freshest seafood - I know that spanking-fresh seafood may not matter as much for ceviche as for sashimi, but try telling that to someone from Panama. I tend to think of sashimi as aged seafood (some are previously frozen, while others have to age for a certain amount of time for texture and flavor). The cebiche in the top cebicheria in Lima would only serve fish fresh off the boat hauled in that morning. Link to comment Share on other sites More sharing options...
MC Horoscope Posted October 30, 2018 Share Posted October 30, 2018 I am no expert but I have enjoyed it at Pesce. Probably not always on the menu, though. Link to comment Share on other sites More sharing options...
DonRocks Posted October 30, 2018 Author Share Posted October 30, 2018 3 hours ago, Ericandblueboy said: I tend to think of sashimi as aged seafood (some are previously frozen, while others have to age for a certain amount of time for texture and flavor). The cebiche in the top cebicheria in Lima would only serve fish fresh off the boat hauled in that morning. Yes, I guess I meant to say that the chef or restaurant needs to acquire the fish while its as fresh as can be, so they can have complete control over the aging process. I've never had world-class ceviche before (and have certainly never had sashimi at the absolute-highest level) - people can go to Masa, and I suspect it could be 90% of what you can get in Tokyo, but not 100%. Aging Fish for Sushi (DonRocks) Link to comment Share on other sites More sharing options...
Mark Dedrick Posted October 30, 2018 Share Posted October 30, 2018 The best ceviche I've had in DC recently was at Poca Madre. It was fantastic. I've enjoyed it at China Chilcano as well. Link to comment Share on other sites More sharing options...
Tweaked Posted October 30, 2018 Share Posted October 30, 2018 Also a nod to Nazca Mochina by the 17th Street restaurant strip in Dupont area. Although we haven't been there for a while. Our Peruvian neighbor gave it her approval and she was rather scathing about China Chilcano. According to her, ceviche in Peru is primarily a morning to lunch dish. Many of the ceviche joints rely on the fresh catch of the day and you don't want to eat the fish that has been sitting around all day. Link to comment Share on other sites More sharing options...
DonRocks Posted October 30, 2018 Author Share Posted October 30, 2018 3 hours ago, Tweaked said: Our Peruvian neighbor gave it her approval and she was rather scathing about China Chilcano. According to her, ceviche in Peru is primarily a morning to lunch dish. Many of the ceviche joints rely on the fresh catch of the day and you don't want to eat the fish that has been sitting around all day. This doesn't surprise me - ThinkFoodGroup's restaurants are all pleasant and sometimes very good, but also (I hope José doesn't see this) carbon copies, both of the real thing, and of each other - this isn't a criticism; just an observation. Minibar is, of course, the exception to this. Interestingly, Koji Terano (who works for ThinkFoodGroup, and either is or was based at China Chilcano) once told me that in Japan, the best time to get sushi is around 6 AM (generally after a long night) - he'd go to a place just a block from Tsukiji Market - ironically, this seems to be (but isn't necessarily) implying that the sashimi was fresh off the boat; otherwise, why would it matter what time to go? Link to comment Share on other sites More sharing options...
kieplangdu Posted October 30, 2018 Share Posted October 30, 2018 I had ceviche in Lima, Panama, Ecuador. Every country has their own take on it and generally Peruvian is considered the best. I stopped eating fish ceviche while in Peru when I learnt that the white fish they used was actually Tilapia. From then on, I just get the blood clams ceviche. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted October 31, 2018 Share Posted October 31, 2018 3 hours ago, kieplangdu said: I had ceviche in Lima, Panama, Ecuador. Every country has their own take on it and generally Peruvian is considered the best. I stopped eating fish ceviche while in Peru when I learnt that the white fish they used was actually Tilapia. I’m pretty sure it’s corvina. Link to comment Share on other sites More sharing options...
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