La Cevi: A Masterpiece of Peruvian Fusion Cuisine in Frankfurt

Welcome to La Cevi, a Peruvian restaurant where every detail speaks of creativity, innovation, and sophistication. The name “La Cevi” may be playful nod to ceviche, Peru’s iconic seafood dish, hinting at restaurant’s strive to reimagine Peruvian flavors with an exquisite, international twist.

The atmosphere feels both stylish and inspired. The round patterns on the ceiling might remind you of rippling water, while the blackboard wall with colorful drawings of fish, seafood, and marine symbols add to the artistic ambiance, telling Peru’s deep connection to the ocean.

The décor really mirrors the philosophy of the cuisine itself—continuous exploration and fusion, often with an unexpected Asian touch. At La Cevi, the menu isn’t extensive, but each dish is a thoughtful creation.

C3 Ceviche Mixto combines the fresh ingredients from the sea with the zesty punch of lime. This dish includes red snapper, alongside octopus, cuttlefish, shrimp, and mussels, all tossed with fresh cilantro, raw onions, and chili. Paired with sweet potatoes, roasted cancha corn, and peanuts, the colorful presentation is just as inviting as the flavors.

The tangy brightness of the lime marinade infuses the dish with a fresh, citrusy zing. The red snapper and seafood boast a firm texture and a briny, oceanic taste, balanced by the nutty crunch of toasted cancha corn and peanuts. The octopus has a slightly chewy, springy bite that contrasts with the tender, flaky fish, while the crisp raw onions and cilantro add a fresh, pungent edge.

Take a scoop of sweet potato along with plump shrimp, and let their natural sweetness melt together deliciously in your mouth. Meanwhile, the chili gives just enough heat to keep things lively. The result is a magical blend of tangy, sweet, spicy, and savory – light and irresistibly refreshing.

Ceviche is a dish with a rich history – a national symbol in Peru, celebrated annually on June 28th as Ceviche Day. Its roots trace back over 2,000 years to the Moche civilization, where fish was marinated with local fruits and chilis. The addition of lime, which “cooks” the seafood by denaturing its proteins, adds a modern scientific twist to an ancient tradition.

H4 Seco de Carrilera, a Peruvian masterwork, features beef cheeks cooked sous vide for an extraordinary 45 hours. Sous vide (French for “under vacuum”) is a cooking technique where food is sealed in an airtight bag and cooked in a precisely controlled water bath, to ensure even cooking and retain the food’s moisture and flavor.

The result is meat so tender and soft that it’s served exclusively with a spoon—testifying its melt-in-your-mouth texture. Imagine scooping up meat as effortlessly as cream—luxurious, rich, and utterly satisfying.

H7 Ensalada Nikkei is a fusion of Japanese and Peruvian culinary traditions. Nikkei cuisine emerged from the Japanese-Peruvian cultural exchange, starting with Japanese immigrants in Peru in the late 19th century.

At the core of this dish is an expertly seared tuna steak, coated in a crunchy quinoa crust. Tuna steak has rich, fresh, and meaty flavor. It’s cooked to a tender rare center, offering a clean, oceanic taste. Its natural flavor is delicate but robust enough to stand up to the other ingredients, providing a smooth contrast to the nutty, crisp quinoa coating.

The salad is a mix of crisp cucumber, peppery radishes, creamy avocado, and aromatic cilantro. Its tangy undertone is complemented by the sweet, crunchy roasted almonds.

The dressing – made with soy sauce, sesame oil, and house-made Peruvian mayonnaise – is slightly sour, rich, and layered with umami. Lightly salted avocado offers a creamy, buttery contrast to the citrusy lime mixed within. Each element here is nuanced and refined, enhancing every bite without overpowering the delicate flavors of the tuna and vegetables.

H3 Tacu Chaufa is a stunning Chifa cuisine—melding Chinese and Peruvian food traditions during the wave of Chinese immigration to Peru in the 19th century. This dish features fried rice and succulent pork belly as its heart.

The pork belly, cooked sous vide for an incredible 30 hours, is incredibly tender and juicy, with a crisp, golden-brown exterior. Addition of fresh parsley, microgreens, finely chopped raw onions, and fresh chili lend freshness and heat to each bite. A hint of tartness comes from salted avocado with lime, cutting through the meat’s richness.

Beneath the pork lies Kamameshi-style rice (or Japanese “kettle” rice), fried until crispy and layered with hearty white beans, crunchy cereal bits, and rustic potatoes for a comforting base. Aji Amarillo, a signature Peruvian yellow chili, brings a citrusy, mildly spicy kick that elevates the dish, while red berries give a sweet-sourness and a delightful visual flair.

Peruvian cuisine is a true celebration of diversity – from its abundant inland harvests – 14 varieties of quinoa, over 55 types of corn, 200 kinds of sweet potatoes, more than 300 chili varieties, and an astonishing 3,800 potato varieties – to its fertile oceans as one of the world’s top fishing grounds.

What takes its food diversity to a next level is its inclusivity. Over centuries, Peru has embraced influences from countless cultures: the Inca Empire, Spanish colonizers, and waves of immigrants from Italy, Japan, China, and Africa. This cultural exchange has shaped Peruvian dishes into something wholly unique. Good examples include Japanese-inspired Nikkei cuisine to Chinese-Peruvian Chifa and Italian-infused Bachiche.

At La Cevi, the menu may not be long, but every dish exemplifies this organic, seamless evolution of “fusion” cooking, uniting history, culture, and identity. Beyond what we talked about, dishes like Lomo Saltado (a stir-fried beef dish combining Andean flavors with Chinese wok), Arroz con Mariscos (a Peruvian take on Spanish seafood paella) and Ceviche Tradicional (raw red snapper) are all fine illustrations of Peruvian culinary artistry and inclusivity on a global stage.