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Modern Portuguese Twists on Ceviche at A CevicheriaKiko Martins, one of Lisbon’s most influential chefs, traveled through 26 countries before settling on Peruvian cuisine and opening A Cevicheria. Now there’s a permaline for his modern Portuguese takes on classic ceviches such as local cod with rosemary vinegar, chickpea puree, dried olives, and a dusting of pork rinds.
This appeared in the Jan/Feb 2016 issue.