La Cevichería at Migas offers a slice of history, along with a serving of ceviche and a pisco sour. Did you know that Peru and China are united by a fusion cuisine? This fusion is called ‘Chifa‘, a term derived from the Mandarin word ‘chifan‘ which literally means ‘to eat rice’, and began in the late 1890s when many Chinese migrated to Peru after slavery was made illegal.
After a hard day’s work on the sugar plantations, the Chinese workers would crave the comfort of their food from back home. In their own kitchens, they experimented with recipes and combined local Peruvian foods with traditional Chinese ingredients, and the Chifa cuisine was born. Today, there are more Chifa restaurants in Peru than ceviche restaurants.
Head Chef of Migas, Aitor Olabegoya, and new chef Gin (who lived in Peru for three years) are responsible for bringing this amazing fusion to Beijing with a concept that celebrates the best of East-meets-West flavours.
La Cevichería offers its costumers a great fresh menu that includes:
- The crispy “Tequeños” (98 RMB) featuring Wagyu beef with a hint of Chinese sesame sauce majiang, wrapped in wanton skins and then deep-fried and served with guacamole.
- In “Papas Gin” (48 RMB), Chinese aged black garlic is the secret in the dipping sauce, which gives it great depth of flavour, and is served with French fries as a more substantial snack.
- Ceviche is perfect to be paired with Pisco Sour (140 RMB/pitcher, or 35 RMB/glass). The frothy egg white helps cleanse the palate, as you get ready for your next bite. A selection of other Pisco-based drinks are also available.
La Cevichería is inside Miga’s restaurant, so you can be assured to find a cool vibe and great people along with this amazing new menu.
