The 12 Finest Cebicherias in Lima

Selecting just one cebiche from the impressive array at this humble Mytoury in the Jesús María neighborhood is no easy feat, especially since this area is often overlooked by tourists. Don Fernando focuses on authentic northern Peruvian cuisine, and their seafood quality is exceptional. Be sure to try the exquisite purple crab cebiche; this particular crab species is exclusive to the Pacific coast from Ecuador to northern Chile and is rarely seen on menus, even in Lima. Their leche de tigre features crushed crab meat from the claws, delivering a sweet and delicate flavor, blended with seafood broth, a hint of garlic, ají limo (a spicy and flavorful chili), lime juice, cilantro, and rocotos (Peruvian red hot peppers).

Renowned chef Javier Wong has been honing his cebiche-making skills for over 50 years, which explains the unique dining experience he offers. His quaint restaurant, consisting of only six to eight tables located in the La Victoria neighborhood (which also serves as his home), lacks a sign, doesn’t allow walk-ins, and only accepts reservations for lunch from Tuesday to Saturday. His cebiche is truly exceptional, showcasing clean, vibrant flavors crafted from a few high-quality ingredients. He exclusively uses Dover sole, lightly marinated with lime juice, salt, and pepper, then garnishes it with thinly sliced red onion and tender pieces of octopus. Unlike many chefs who might add sweet potato, corn, spicy chiles, or lettuce, Wong focuses on letting the fish take center stage, preparing everything right before the eyes of his guests.

This establishment, dedicated to Nikkei cuisine, was launched in 2018 by a trio of young chefs: Mayra Flores, Coco Tomita, and Renato Kanashiro. The chefs embrace innovation wholeheartedly, especially with their audacious chirashi cebiche that defies traditional norms. They begin with a bed of sushi rice topped with a sashimi assortment featuring octopus, tuna, salmon, and seasonal fish, enhanced by chalaca—a Peruvian mix of onion, cilantro, and chile—smoked yellow chile leche de tigre, and sweet potato tempura. It's a true explosion of flavors.

In recent years, as Mayta has consistently ranked on various Latin America's 50 Best Restaurants lists, chef Jaime Pesaque has transitioned from a casual atmosphere to a more refined dining experience. This sophistication is evident in his cebiche amazónico, which features a distinctive blend of ingredients: seasonal white fish, Amazonian ginger, charapita—an impactful little chile from the Amazon—in place of the traditional limo chile, caramelized sweet plantains replacing sweet potato, and crispy plantain chips for added texture.

Rafael Osterling’s cebicheria, open only for lunch, is dedicated to celebrating Peruvian cuisine with top-notch ingredients in a lively and vibrant setting. The standout dish, cebiche el Mercado, is a favorite among patrons; it features the day’s fresh catch, combined with ají amarillo (Peruvian yellow pepper), leche de tigre, and crispy fried calamari, offering a delightful interplay of textures and temperatures.

Since Gastón Acurio launched his cebicheria in Lima 17 years ago, it has grown to include locations in Buenos Aires, Bogotá, San Francisco, Santiago de Chile, and Miami, yet the original remains the gold standard for exceptional seafood. The menu showcases a range of cebiche styles, from the beloved cebiche de conchas negras (mangrove cockles) to the innovative cebiche Lima-Seoul featuring Korean chilies, and the cebiche de erizos de Marcona (Marcona sea urchin). For a cebiche you'll never forget, try the cebiche fogoso, which combines crab, sea urchin, market fish, and mangrove cockles, all beautifully dressed with a leche de tigre made from rocotos (fiery red Peruvian peppers).

Chef Tomas Matsufuji is celebrated for his exceptional seasoning and expertise at this laid-back Surquillo spot. Simple and direct, the cebiche carretillero (wheelbarrow) pays homage to the versions sold from small carts in local markets. The fish used varies with availability and season, but it's consistently diced and drenched in a bold leche de tigre that features garlic, ginger, celery, onion, lime, and for those who enjoy some heat, ají limo, along with staples like chicharron de calamar (fried calamari), sweet potato, corn cob, and corn nuts. Expect an explosion of flavors rather than finesse; this dish is all about intensity.

Located in the Surquillo neighborhood, this restaurant is famed for its stunning array of fresh fish on display and hearty portions served at communal tables. Diners can select their fish and how it’s prepared. Among the cebiches, try the cabrilla, a richly flavored dark-meat fish from southern Peru that’s a rare find on menus. The cebiche itself is a classic, featuring bright acidity, but chef Héctor Solís adds a twist by frying the fish skin to achieve a delightful crunch and glazing the sweet potato for an extra flavor boost.

Founded in late 2018 by Jeremy López and Francisco Sime, both former chefs from the renowned Latin America 50 Best restaurant Maido, this Nikkei cuisine Mytoury features a popular cebiche called Tobiche. While it maintains a classic approach, the chefs introduce unique elements like elegantly rolled sashimi-style slices of market fish and cushuro pearls, known as Andean caviar, harvested from high-altitude waters. The dish also incorporates chalaquita—a zesty mix of onion, cilantro, and chile—along with squid chicharron and a flavorful leche de tigre enriched with smoked yellow pepper for added depth.

Long before Lima transitioned to the quick marinating cebiche favored by Nikkei chefs, northern Peru has always prepared cebiche almost instantly, lightly kissed by lime. When chef Héctor Solís launched Fiesta, dedicated to northern culinary traditions, he discovered that many Lima diners were unaccustomed to such raw fish and frequently requested it cooked. Reluctant to simply cook the fish with lime juice, Solís experimented with various methods and ultimately developed a charcoal-grilled cebiche inspired by a Mochica recipe from his heritage. Now, his grilled murique grouper cebiche features a unique chicha de jora (fermented maize drink) for depth of flavor, and the fish is wrapped in corn husks before grilling, resulting in a dish that is both fresh and robust, served with a hint of smoky flavor.

When the Furgiuele family first introduced the cebiche apaltado at Canta Rana in the Barranco neighborhood a decade ago, the addition of avocado and capers was nearly deemed sacrilegious. Today, however, this innovative dish draws long lines of eager customers. A standout on the menu, it artfully combines rich avocado with boiled sweet potato, briny capers, delightfully crispy fried squid, and fresh corn kernels, all while achieving the ideal balance of temperature and acidity.

Nestled in the vibrant Barranco neighborhood, this charming tavern run by chef José del Castillo serves up traditional Lima recipes. Isolina's cebiche, both flavorful and genuine, has earned its status as a classic. It features the freshest fish, paired with boiled sweet potato, red onion, crunchy canchita (corn nuts), and choclo (large-kernel corn), all crowned with elegantly battered fried octopus that elevates the dish.