Their childhood friend, Danielle Olarte, oversees the kitchen, serving fresh ceviche and juices made from local fruits.
It's not often you order plantain hash with fried ceviche and come out smiling.
Ceviche, a South American specialty of raw fish pickled in citrus juice, requires no cooking.
Other chefs took notice and are finding that diners are willing to try ceviche with unfamiliar fish.
Yet the favored varieties for ceviche, including sea bass, sole and shellfish, are increasingly scarce and expensive.
But the heart of contemporary Peruvian cuisine is a light, tangy tradition that isn't even technically cooked: ceviche.
In the past few years, ceviche has made its way onto the tables of many a posh restaurant.
The degustation menu changes daily, but look for the ceviche (often tinged with spearmint) and always save room for dessert.
In the 1970s, Japanese chefs in Lima began experimenting with ceviche, marinating the fish for just a few minutes.
But simple doesn't necessarily mean easy: Ceviche preparation is an art, much like the making of ramen in Japan.
"The Japanese had a really great influence on our ceviche, " Mr. Pesaque said.
Red or sweet onions, mango or watermelon, any fruit or vegetable that you think would go well in your ceviche probably will.
As the sun rose over the bay, women carrying trays lined with hot-sauce covered Styrofoam plates of ceviche and seafood walked by.
FORBES: Drug War Dilemma: Fighting to Improve Security AND Boost Tourism in Acapulco, Mexico
It also serves a tuna ceviche that has become a minor addiction.
Ceviche, tuna tostadas and taquitos, plus various meat and fish dishes cooked over a wood-burning grill, are presented on beautifully decorated places and enamel bowls.
The ceviche is fresh and beautifully prepared, the guacamole is as tasty as any in the city, the "Tres Leches" dessert is obscenely good, and the margaritas are as amazing as ever.
In Chicago, chefs have turned Asian carp into ceviche and chowder in an attempt to curb the rise of the plankton-devouring species, which has spread to Great Lakes since escaping from US fish farms in the 1970s.
BBC: Hunting possums �C and ecological balance �C in New Zealand
Madsvinet's rustic gourmet menu includes sharing platters such as local cheeses, salt-baked celery, quinoa and pickled mushrooms, ceviche of Gotland scallop, zander with beetroot, hazelnuts and broccoli, and grilled calf with blackberries, lime and liquorice.
This is the place to go for tasty renditions of street food classics like chicken tacos and marinated pork, as well as shrimp and scallop ceviche and more substantial plates like Mexican-style steak and burritos.
Standout dishes include sea bream ceviche with amarillo chilli and coriander, yellowtail tiradito topped with green chilli, coriander and lime, and a steaming Chilean sea bass in rice with lime and chilli that is served in a clay pot.
Almost five years later, diners are still packing the house to sample his crispy rice cakes filled with Florida rock shrimp and smoky chorizo as well as ceviche made with a local catch, papaya, red onion, citrus and avocado.
WSJ: Michael Schwartz's Maple-Glazed Quail With Pear and Almond Salad | Slow Food Fast
应用推荐