April 25, 2025
A Cevicheria
My first meal with the new camera. And what a colourful canvas it was. A Cevicheria by Chef Kiko is playful, punchy and downright pretty, both on the plate and in flavour. It takes inspiration from Peru, but makes a detour through Portugal and Asia with bold, tropical twists.
We kicked off with Gillardeau oysters dressed with green apple and beetroot "caviar" made from tapioca. Then came a ceviche trio that looked like edible art. The “Pure” Corvina was brightened with sweet potato purée and seaweed, while the Salmon-Dragonfruit version surprised with juicy cubes of pineapple and young coconut. But the one that got me talking was the Tuna-Foie Gras. Rich, nutty, sweet - a strange combo that worked.
We also shared a scallop and baby corn anticucho. Smoky, briny, sweet and spicy, all skewered and draped in golden aji amarillo.
Every dish here is plated like it is ready for a magazine cover and the flavours just as vivid. Not just a dinner, it was edible art on porcelain.
We kicked off with Gillardeau oysters dressed with green apple and beetroot "caviar" made from tapioca. Then came a ceviche trio that looked like edible art. The “Pure” Corvina was brightened with sweet potato purée and seaweed, while the Salmon-Dragonfruit version surprised with juicy cubes of pineapple and young coconut. But the one that got me talking was the Tuna-Foie Gras. Rich, nutty, sweet - a strange combo that worked.
We also shared a scallop and baby corn anticucho. Smoky, briny, sweet and spicy, all skewered and draped in golden aji amarillo.
Every dish here is plated like it is ready for a magazine cover and the flavours just as vivid. Not just a dinner, it was edible art on porcelain.
A Cevicheria
R. Dom Pedro V 129, 1250-096 Lisboa, Portugal
