Ceviche | Dianping
Address: 复兴中路559号(近思南路) – 559 Fuxing Middle Rd near Sinan Rd (卢湾区 Luwan District)
Date visited: 2014.02
Total bill: RMB¥415 for two people
Will return: Yes
What to get:
– “Barraco I love You” Seafood Ceviche
– Pork Chicharron
– Lomo Saltado (Beef Tenderloin)
– Duck Confit
Update 2014.05: this venue is now closed
Ceviche is a casual little Peruvian restaurant on Fuxing Road, and yes, they serve ceviche among many things. I debated for awhile whether or not to write this review because that would involve disclosing the fact that Ceviche is actually one of my foolproof restaurants in Shanghai. Why? Simply because I enjoy the food every time I come here. I don’t want to have to start making advanced reservations. Something I noticed is that it is never crowded whenever I go (usually around normal dinner hours between 6-8pm) and I don’t get it because Ceviche is great. I think Ceviche gets a lot of Sherpa’s orders for delivery so I think (and hope) business is doing well.
“Barraco I Love You” Seafood Ceviche (RMB¥100) with seabass, squid, prawns & octopus in a rocoto tiger’s milk
This ceviche is filled with lots of fresh and tender pieces of scallop and seabass (and sweet potato!) and drowned in a citrusy juice known as Tiger’s milk. Tiger’s milk (leche de tigre) is the Peruvian term for the marinade you see on the plate, which contains lime juices, chili, onions, and fish runoff, and is supposed to cure hangovers. The whole thing tastes like I am at the beach and someone just caught everything, cut it up, and served it to me.
Pork Chicharron (RMB¥55 for three pieces) twice cooked pork with panca-molases sauce, sweet potato, onion salsa
Only the most wonderful combination of slightly fatty and regular smokey pork in each bite mixed with sweet and tangy BBQ sauce, sweet potato mash, and a touch of spring onions.
Lomo Saltado (RMB¥140) beef tenderloin with tomatoes, onion, yellow chili, soy-garlic jus, potato & rice
I am a rice girl. Certain meals just aren’t complete without white rice and even a spoonful will do. The best is mixing the sauce (like from 红烧肉 braised pork belly) from dishes into my rice. Back to the point, the connection I am trying (and failing) to make is this dish has rice and sauce. The savory and slightly tangy sauce was made to be eaten with white rice. The slight tanginess in the sauce is the key to pulling everything together.
The beef is cooked with a bit of pink inside for a tender bite.
Duck Confit (RMB¥120) slow-braised duck confit with cilantro rice, chalaquita salsa
Tender duck meat covered by crispy skin coated with a sweet glaze. I like to break up the duck into pieces and eat together with the cilantro rice. The cilantro rice is more of a moist rice similar to risotto as opposed to plain rice (like the one above), which was a pleasant contrast to be able to switch between.
Another dish inside? No, the bill.