Ceviche in the Dominican Republic – How does it taste?

Dominican Republic, English, Foooooood

Dominican Ceviche Fusion from Limao

Limao is a more upscale restaurant in Naco, a central neighborhood in Santo Domingo. When looking for Peruvian cuisine in Santo Domingo, sooner or later there is no way around Limao.

It should be noted, that the restaurant markets itself as a Fusion Kitchen:

“Disfruta de una nueva experiencia culinaria con platos únicos inspirados en la Gastronomía Peruana – Japonesa fusionamos con un toque caribeño.”

“Enjoy a new culinary experience with unique dishes inspired by Peruvian-Japanese gastronomy with a Caribbean twist.”

Limao on Facebook

A culinary mix of Peruvian, Japanese, and Dominican gastronomy is a gustatory firework full of exoticism when viewed from all perspectives. How will the ceviche on offer taste there?

Menu de Limao, Santo Domingo
The Peruvian-Japanese restaurant ‘Limao’ offers a large selection of ceviche.

To slowly but firmly get used to the Peruvian cuisine and its remarkable taste explosions again, I ordered a starter. The “Causa Limeña con Camarones” was presented very chic on a stone tray.

Causa Limeña con Camarones (Limao en Santo Domingo)
Causa Limeña con Camarones

A good idea to slowly approach the main course. This dish with prawns and sesame topping was very beautifully decorated and tasted fabulous too.

I ordered the supposedly original version that was listed as the very first item on the menu. Namely the ‘Classic Peruvian Ceviche’ with all the ingredients that we are used to from the original recipe from Peru.

Unfortunately, the deep plate reminded me of the version I was allowed to try in Ecuador a few years ago. It looked more like a soup with a lot of liquid. The four yellow chifles used as decorations softened naturally and lost their crispy consistency.

Ceviche Dominicano – Classic Peruvian Ceviche

The quantity of the food was disappointingly low compared to a traditional plate in a Peruvian restaurant. Perhaps the deep shape of the plate concealed the true amount of the food. However, the main course on the plate was already empty after 5 – 6 bites and only Leche de Tigre remained, the thick and milky stock a Ceviche is made out of.

In terms of taste, however, this version was top-notch. Pleasantly fresh, very milky, and a spicy, hot chili note, as I was used to from the Peruvian version. Maybe with too many herbs, but overall better than expected.

The first attempt was at least a partial success. Of course, that made me curious to try other Caribbean types of ceviche. Can the Dominican ceviche also work in the tropical hot temperatures in a mobile-served version?

Next page: Ceviche to Go from Peru Streetfood

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