Ceviche is to Lima as croissants are to Paris. It’s the sort of food that can range from simple and quick to deconstructed and complex. Either way, the marinated mixture of fresh fish is an edible lifeblood to Lima’s stratified masses, a unifying force that does not discriminate between race and class.
It should, then, come as no surprise ceviche is on just about every menu in Lima. While there are many excellent ones to be had—shout out to MARAS, Astrid y Gaston and La Picanteria for their strong-as-hell ceviche game—we’re going to go ahead and make a definitive statement: If you go to Lima for ceviche and fail to visit Chez Wong, you have done yourself a massive disservice.
- 5 Best Summer Ceviche Recipes
- 5 Crudo & Ceviche Recipes for Fresh-Caught Fish
- Whip Up Jennifer Lopez's Favorite Ceviche
When you first arrive at Chez Wong, you may think you are lost. Peruvian Reggaeton will likely be blasting from the stereo on the cart of the man cutting keys down the street. Everything else just looks like someone’s house—probably because it is. You’re in the right place: the Lima ceviche institution helmed by Chinese-Peruvian chef Javier Wong. Wong, who has been serving ceviche for 35 years out of his restaurant-home, was once a crime reporter who got into cooking as an extra source of income. Thankfully for the world, he had a knack for it.