A Cevicheria, Lisbon: Definition of Food Porn

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A Cevicheria, Lisbon

Do you like food porn? Good. Because I’m about to blow your mind. While I had a three day layover in Lisbon, I went on a food journey and had to write about my experiences of pure delight and ecstasy. A Cevicheria, which is exactly what it sounds like – a cevicheria, where you can find ceviches all colors of the rainbow, and all flavors of the food spectrum. This was on the list of top must-see restaurants on the Eater Guide, which is my go-to for food guidance anytime I’m traveling.

Anytime I hear ceviche, you can count me in. Well, this restaurant is where I died and went to heaven. If I didn’t seek it out, I would have probably passed right by. A Cevicheria has an exterior that doesn’t do much to draw you in. Perhaps if you poke your head through the door, you might change your mind. Apart from the minimalist fish-market interior design, it’s notable feature is an enormous octopus suspended from the ceiling.

I learned that this was one of several restaurants owned by Chef Kiko Martins, a Brazilian chef who graduated with a marketing degree but realized his passion was cooking. He changed paths and went to the Cordon Bleu Cooking School in Paris, traveling the world to be inspired by other cuisines, explaining the international flair to traditional ceviche dishes.

When they offered me the tasting menu, I knew it would be too much food, but there was no way (or reason) to hold back. We begin our adventure of six courses. Are you ready?

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A cevicheria’s tasting menu.For 35 euros, you can have a six-course meal at a top-rated restaurant.

Setting the table

First, you have to start off the right way. They begin with a few small bites along with their signature Pisco Sours. I didn’t ask for it; they recommended it… They really had to twist my arm.

First Course
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Exotic is one way to put it. This enticing dish was bubbly and tart. It’s a fresh white fish ceviche paired with small granules of gooey tapioca, in a fresh broth of lime juice and cilantro. The combination of flavors and textures was true, consumable art.

Second Course

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Again, a white fish ceviche, this time paired with a rich sweet potato puree, mixed in a tangy vinegar and pickled onion concoction. The creaminess of the potato, the crunch of it’s maker, and the lightness of the fish made my taste buds beg for more.

Third Course

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The third, and a tie with the next course in terms of my favorite, was a salmon ceviche, topped with a mango foam, in a bed of tiger’s milk (ceviche broth), dragonfruit slices, fresh mint, carrot puree, zesty orange, and a Japanese spice to add some flair. Sweet and slightly piquant, this one took the cake.

Fourth Course

Yes, there’s more. PULPO (octopus) – is my obsession since living in Europe. Given the fact that there’s a gigantic octopus hanging from the ceiling, my expectations for this dish were high. And, let’s just say, I wasn’t disappointed. a-cevicheria-octopusMy GOD. I felt intoxicated with euphoria before even trying it. The pulpo alone would have sufficed. However, it was grilled perfectly, bouncing to the touch, topped with a flavorsome “barbecue” sauce, and “pork popcorn” (a fancy pork-rind, essentially.) No words.

Fifth Course

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This dish was more of a meal than the rest. A little heavier with a quinoa base, reminding me of a modern twist on a seafood paella. The quinoa was mixed with mussels, shrimp, crowned with a simple yet savory piece of cod, garnished with steamed seaweed and a dollop of oyster foam, creating an amalgamation of fresh seafood flavors.

Sixth Course

Just when I thought my jaws couldn’t possibly be forced open with pliers, they served the final course – dessert. I have a serious sweet tooth. I indulged in the chocolate tart, sipping the last of my Pisco Sour, in complete

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Here you saw the flavors of modern Lisbon cuisine. For something more traditional, check out my post about slurping brain juices in Lisbon > 

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