AJI CEVICHE BAR – Restaurant

A Peruvian kitchen from chef Freddy Zubieta that treats ceviche as its entire argument, listing well past fifteen preparations before anything else gets a look in. El Carretillero pairs fried calamari with a yellow pepper sauce; El Achorado works crisp seafood into the raw fish; the Ají Trio exists for anyone who cannot choose. Beyond the cold end there is whole fried pargo, crackling at the edges and built for sharing across a table. Acidity is the throughline and the kitchen never softens it. Fresh fish, sharp citrus, real chilli heat. Peruvian cooking that refuses to be politely toned down.

Cuisine: Restaurant