4 brilliant Dubai restaurants to get ceviche
As recently as a decade ago, the word ceviche rarely passed the lips of the most ardent foodie. Now, though, it is a gastronomic phenomenon, appearing on menus across the world as a light, refreshing summer staple. Pronounced seh-vee-chay, the dish has a colourful history, with some claiming it was first whipped up for an Incan emperor who loved fish so much he had his subjects marinate it in tombo fruit before making chasquis (runners) transport it, relay-race style, up to his fortress high in the Andes. Another story credits the dish to Moorish slave cooks who worked for Spanish nobility in the 16th century who created Sei-vech, a dish that saw fish or meat marinated in lemon juice. Either way, it’s come a long way, whatever its original journey.
The most classic of ceviche offerings, this zesty number is a collection of seabass, red onion, white corn and sweet potato. Melding surprisingly complementary textures – from crunchy onion to buttery seabass, juicy white corn to creamy sweet potato – this vibrant appetiser is perfect for a hot day. If you’re not all about that seabass, they have five other types, namely Dorada Criolla (sea bream), Atún Chifa (yellowfin tuna), Salmón Nikkei (salmon), Calabacines (vegetarian) and Pargo a la Trufa (red snapper). Or just order the ceviche platter and be done with it.
Where: Coya, Four Seasons Jumeirah
Contact: +971 43169600, website
Agua Chile de Camerones
Your taste buds will go loco for this zingy-sweet beauty. Here, cured shrimp meets lime, mango, papaya and cilantro, crafting a flavour palette you won’t have experienced before. If you like a bit of crunch, you’ll be glad to know corn chips are served on the side, although we think you’ll be too busy telling everyone how delicious the ceviche is to notice the crisps. Love a bit of tentacle? Try the Pulpo Mexicano ceviche, with octopus, avocado, mango and plums, or – for some crustacean or river-fish action – the De Pescado ceviche, with Kingfish or salmon fillet with mango, papaya, tomatoes, red onion and cilantro.
Where: Loca, Dubai Marine Hotel
Contact: +9714 346 1111, website
Yellow Fin Tuna Ceviche, Pomelo and Shrimp Cracker
This pretty little dish is a bit of a fusion feast. If you’re not very hungry, tuck into the tasty starter – while enjoying eye-popping views of the Arabian Gulf from the restaurant’s terrace – with a glass of something chilled, or order the eatery’s Six-Dish Experience, featuring this appetiser; pan-seared shrimps, marinated pomelo, and mango dressing; Indonesian chicken satay with peanut sauce; pan-seared barramundi fish, purple potato, corn, fennel salad and saffron sauce; grilled beef tenderloin, thyme jus, pumpkin puree and green asparagus; and banana beignets and cream-cheese ice cream.
Where: Pure Sky Lounge, Hilton Dubai The Walk
Contact: +9714 374 7888, website
Sea Bass Ceviche with Raspberry and Passionfruit
This stunning, traditional Peruvian dish – that sees seabass marinated in Tiger’s Milk made of lime juice, raspberries, passion fruit and mangosteen – comes with a vivid Spanish surprise in the form of Lombard sauce, a beautiful purple dressing made of cabbage, fish stock and basil. If you fancy another seafood dish, the Rodaballo con Sepia y Salsa de Mojo Verde (turbot with cuttlefish and green mojo sauce) is a treat.
Where: El Sur, The Westin Duba
Contact: +9714 399 7700, website