- Anticuchos Skewers marinated with "panca" Peruvian spice
- Causas Mashed potatoes with "amarillo" chili (Peruvian yellow chili)
Traditional Peruvian dishes revisited in tapas to share (or not)
The anticucho is a traditional dish of Peruvian gastronomy, a meat skewer seasoned with “panca” spice and cooked over a wood fire. Máncora Cebicheria revisits this meat dish with fish: either salmon, octopus or gambas. The anticuchos are accompanied with a mix of potato and cassava.
The causa, the “cause” was born during the Pacific war. Throughout this dispute, and in order to support the war effort, Peruvian women harvested and treated the potato with oil, garlic, lime and spices. This production was sold in order to raise funds, with the slogan: “para la causa, para la causa!” (“for the cause, for the cause”!).
Máncora Cebicheria offers three different kinds of causas: crab, tuna cooked or escabeche of white fish.
- Crunchy little quinoa salad White, red and black Peruvian quinoa
- Octopus with Peruvian black olives sauce Finely sliced octopus with a sauce of Peruvian black olive
- Soup of the day Vegetarian soup of vegetables of the day or soup of fish (and/or seafood)
Salads & Soups
Crunchy little quinoa salad
Quinoa is a traditional plant grown for more than 5.000 years on the high plateaux of Peru, and a staple of the pre-Columbian civilisations diet.
Máncora Cebicheria offers it in the form of a small crunchy quinoa salad (quinoa pop), perfect accompaniment for a cebiche.
Octopus with Peruvian black olives sauce
Legend has it that in 1559 a man called Don Antonio de Rivera boarded, from Sevilla to Lima, olive seeds to sow them in his property, the “Huerta Perdida” (the “Lost Garden”).
Since then, the dark olive is Peruvian’s favorite, and octopus with dark olive one of the traditional dishes of Peruvian gastronomy.
Soup of the day
Vital daily support, the delicious wintertime soups are our best allies in order to survive the coldest season of the year.
Máncora Cebicheria offers two different kinds each day: a vegetarian soup of vegetables and a soup of fish (and/ or seafood).
- Cebiche clásico : classic cebiche of saithe & classic leche de tigre with limo chili
- Cebiche Carretilla: street-food cebiche of saithe, prawns and octopus & leche de tigre with three chilis smoked (limo, rocoto, amarillo)
- Cebiche nikkei: fusion Japanese- Peruvian cebiche of albacore tuna & Japanese leche de tigre with limo spice
- Cebiche of salmon: red label salmon from Scotland & leche de tigre with Peruvian yellow spice smoked
- Cebiche vegetariano : cebiche végétarien de légumes du jour & leche de tigre de légumes
- Tiradito Máncora: carpaccio péruvien de dos de lieu noir & leche de tigre au piment amarillo fumé
Cebiches & tiraditos
Specialty of raw fish marinated in a marinade called "leche de tigre"
Cebiche clásico : classic cebiche of saithe
Classical cebiche is always composed of a variety of white fish and a “classic leche de tigre”, based of limo chili.
Limo chili, also known as “mochero” chili, is very aromatic and is one of Peruvian gastronomy’s strongest.
Cebiche Carretilla: street-food cebiche of saithe, prawns and octopus
The cebiche carretilla is our tribute to the “carretillas”, small food-stands in Peru.
Mixed cebiche of white fish, prawns and octopus, with a leche de tigre of three chilis smoked (limo, rocoto, amarillo), the carretilla cebiche is the strongest in spices of our menu.
Cebiche nikkei: fusion Japanese- Peruvian cebiche of albacore tuna
In 1889, 709 Japanese disembarked in Peru from the boat Sakura Maru, in order to work in fields of sugar cane. The number of Japanese immigrants in Peru rose until 36.000, mostly from the islands Okinawa, Kumamoto and Fukushima.
The immigrants did not find the traditional ingredients for their cuisine that they used in Japan, and therefore looked for local alternatives to replace them. Thus, the Japanese potato was replaced by the Peruvian, the mustard by the turnip, and they included the different Peruvian chilis and the pisco in their preparations.
Nikkei cuisine, designation for the Japanese immigrants and their descendants, was born.
Máncora Cebicheria pays tribute to the Nikkei cuisine through his cebiche of yellowfin tuna.
Cebiche of salmon: red label salmon from Scotland
In ancient Peru, during religious ceremonies the chili was used as a gift to the gods, and was considered as a sacred symbol.
Nowadays, there are more than 50 species of chilis, and 17 million tons are consumed every year.
Peruvian yellow chili is the most important component of Peruvian gastronomy, and we pay him tribute with our cebiche of red label salmon from Scotland.
- Salmon Red-label salmon from Scotland & yuzu leche de tigre
- Tuna Yellow-fin tuna
Slices of fish seared in the outside, raw in the inside
- Panna cotta au coulis du jour
- Mousse de lúcuma (fruit des Incas)
- Dessert du jour
- Chateau de Rougerie 100% sauvignon blanc / Bordeaux
- Ravenswood - Chardonnay Etats-Unis, Californie - agriculture raisonnée / notes citronnées, bouche ronde et charnue, gourmand et onctueux