Peru’s ceviche is going places
Peruvian ceviche is the new sushi, according to Sanjay Dwivedi, the executive chef at Coya, which has venues in London, Miami, Dubai and, as of last week, Abu Dhabi.
Coya’s debut in the capital marks the latest in a long list of South American-inspired eateries to have popped up in the UAE in recent months – from Pollo Pollo and Lima to Inka.
The popularity of the food trend seems to rest upon the central pillars of Peruvian cooking, often characterised by a fusion of spicy, sharp and fresh flavours.
Dwivedi explains the key components of the cuisine and its multicultural history of spices and staples, stemming from the indigenous Incas to European and Asian influences.