Embark On A Culinary Journey Around The World At La Mar Cebicheria Peruana In San Francisco

Located on The Embarcadero in San Francisco, La Mar Cebicheria Peruana specializes in Peruvian cuisine that fuses the country's diverse ethnic backgrounds in its culinary scene.

La Mar Cebicheria Peruana in San Francisco's beautiful Embarcadero is the first La Mar outpost in the United States. The restaurant, helmed by the world-renowned Chef Gastón Acurio and Executive Chef Victoriano Lopez, offers a glimpse into traditional and authentic Peruvian flavors with adventurous menu that showcases sustainable seafood and eco-friendly ingredients. The restaurant has a tasting menu called Experiencia La Mar for guests to enjoy all the favorites.

CEBICHERIA

The first course starts with cold appetizers. The Clasico Cebiche features catch of the day (halibut) in classic leche de tigre with red onion, habanero, corn, and sweet potatoes. The Limena Causahighlights San Francisco's very own dungeness crab with avocado puree on top of mousse-like whipped purple potato and creamy aji amarillo sauce. The Ahi Tuna Nigiri is topped with quail eggs for that oozy, creamy yolk. Finally, the Tiradito La Mar is a creamy blend of aji amarillo sauce with fresh sashimi of tuna, corn, jalapeno, and micro greens.

ANTICUCHOS

The second course kicks off the warm appetizer of anticuchos. Start with the Pulpo, or smoked octopus on a bed of whipped purple potato with crispy garlic, olive aioli, and piquillo pepper. The Jumbo Shrimp anticucho is perfectly grilled and complemented by sweet, creamy kabocha puree. The Corazon, or beef hearts, are grilled to perfection and served with potato puree, carretillero sauce, and scallions.

Served on skillets, the main course features three of La Mar's most popular entrees. Arroz Con Pato, literally translated as duck with rice, is a hearty dish of duck served on top of rice with vegetables. The other shareable dishes are Lomo Saltado, or traditional Peruvian style beef tenderloin with tomatoes, cilantro, and garlic flavored in soy and oyster sauce and served over a bed of potatoes and fried quail eggs, and Scallops in Aji Amarillo with black rice.

DESSERT

End the experience on a sweet note with this seasonal dessert of Baked Apple Empanada topped with pumpkin ice cream and a drizzle of sweet caramel sauce. The empanada is filled with delicious apple. The ice cream melts against the warm dough and the temperature balance between warm apple empanada and cold ice cream is absolutely divine.