La Mar Cebicheria Peruana

If anyone knows how to do ceviche, it’s the Peruvians.  Hailed as the “Jean-Georges of Peru,” Chef Gaston Acurio brings some serious culinary cred to the table, with 31 acclaimed restaurants in a dozen countries.  You’ll have to overlook the gloomy decor and a few mediocre entrees, but the selection of ceviche (or cebiche as they call it) alone is worth a trip to this Washington Square Park newcomer.  In fact, the best way to experience La Mar is to linger in the lounge with a Pisco Sour and a few Ceviches. There’s several to choose from, including the “Pasión” with scallops, oysters, shrimp, sea urchin and leche de tigre.   Acurio uses ingredients, like toasted nori, crispy calamari, and daikon to inject this traditional, Peruvian dish with new and exotic flavors.  Our favorite is the “Elegance,” a zesty, deliciously crunchy mix of fluke, red onions, yams, Peruvian corn, and a five element leche de tigre.