The time has come for another Ceviche Festival, and Villa Peru Modern Peruvian Cuisine is ready to deliver it on Thursday, November 15 – Saturday, November 17.
Twice a year, Villa Peru highlights the refreshing dish of fish marinated in citrus juice, and each festival keeps getting better with more flavors and choices. There are going to be a total of 14 different options to try on the menu, and one of the newest additions allows your internal indecisiveness to pick three of the ceviches.
Here’s how it works: The ceviche is made to order, it’s combined with a seasonal catch of different kinds of seafood, and comes with a Leche De Tigre citrus-based marinade of lime and ají (pronounced ah-HEE) peppers.
The festival is free to get in, and all of the dishes are individually priced.
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Many of the ceviches at the upcoming festival are not usually on their regular menu — adding a little more tension to your decision. So, you’ll definitely want to try at least one of these dishes before they’re gone.
Ceviche Festival Featured Ceviches
- Ceviche de Pescado – Mahi-mahi, aji rocoto pepper, red onions, sweet potato, choclo, and classic Leche De Tigre ($16.99)
- Ceviche Afrodisiaco Especial – Lenguado, shrimp, octopus, scallops, conchas negras (black shells clams), calamari, mussels, clams, aji rocoto pepper, red onions, choclo, sweet potato, and classic Leche De Tigre ($23.99)
- Ceviche Carretillero – Mahi-mahi, shrimp, octopus, crispy calamari, aji rocoto pepper, choclo, and sweet potato ($19.99)
- Ceviche Mixto Clásico – Mahi-mahi, octopus, shrimp, calamari, mussels, clams, aji rocoto pepper, red onions, choclo, sweet potato, and classic Leche de Tigre ($19.99)
- Ceviche de Camarones – Shrimp, aji limo pepper, steamed yucca, choclo, classic Leche de Tigre ($20.99)
- Ceviche de Pulpo – Octopus, red onions, aji limo pepper, cilantro, choclo, steamed yucca, classic Leche de Tigre ($18.99)
- Ceviche de Corvina – Corvina, aji rocoto pepper, red onions, sweet potato, choclo, and classic Leche de Tigre ($20.99)
- Ceviche de Lenguado – Lenguado, aji rocoto pepper, red onions, sweet potato, choclo, and classic Leche de Tigre ($19.99)
- Ceviche de Conchas Negras – Black shells clams, diced red onions, aji rocoto pepper, cilantro, choclo, cancha, sweet potato, classic Leche de Tigre ($21.99)
- Ceviche de Cangrejo – Dungeness whole crab, aji rocoto pepper, steamed yucca, choclo, and classic Leche De Tigre ($25.99)
- Ceviche de Champiñognes – White button mushrooms, red onion, aji limo pepper cilantro, olive oil, lime juice, choclo, and steamed yucca ($14.99)
- Ceviche a La Piedra – Hot cooked shrimp, saute red onions, aji Amarillo cream pepper, classic Leche de Tigre, Choclo, white rice, and sweet potato ($23.99)
- Tiradito de Pescado – Sashimi Peruvian style Mahi-mahi, flavored with aji Amarillo pepper Leche de Tigre marinade of lime ($16.99)
- Trio De Ceviches – your choice of three of the ceviches listed above ($29.99)
There will also be live music and a full-service bar, which focuses on a rare and unique variety of pisco-themed drinks native to the country of Peru.
Villa Peru Modern Peruvian Cuisine is located at 1745 E. River Rd. For more information, call (520) 900-7310 or visit villaperutucson.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
