Lychee Stars in This Ceviche

Ceviche, Peru’s iconic national dish, is a staple at many restaurant concepts serving up Nikkei or Peruvian cuisine. At Chotto Matte, which has locations worldwide, a signature seabass ceviche has been a hit with diners since the brand’s first location opened doors in London in 2013. Similarly popular, but positioned on the restaurant’s vegetarian menu, is the Lychee Ceviche. Both variations are prepared with leche de tigre, chive oil, sweet potato, Peruvian corn and cilantro.

“The Lychee Ceviche was inspired by my travels across Japan and Peru,” says Jordan Sclare, group executive chef. “By using lychee, I wanted to replicate the premium white fish experience in a vegetarian format. It’s seasoned with aji amarillo—my favorite chile in the world.” The dish, centered on the tropical fruit, exceeded expectations, he says. “It looks like beautiful pieces of clean, white fish sashimi. And it has such a unique flavor that guests really love it—even the non-vegetarians. It remains a favorite for its healthy freshness and its sweet-sour notes, perfectly suited for outdoor terrace dining during San Francisco’s summer months.”

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