This vibrant hotspot launches celebratory sharing platters to showcase Peru’s most iconic and flavourful dish.
COYA Abu Dhabi, the capital’s trendiest venue and favourite Peruvian restaurant, is pulling out all the stops to celebrate National Ceviche Day, falling on Monday, June 28. Renowned for serving authentic, vibrant and creative Latin American dishes, the hotspot’s team of expert chefs have curated a special platter that showcases the most delicious varieties of Peru’s national dish.
Available daily from Sunday, June 27 until Saturday, July 3, the spectacular culinary journey is a treat for all the senses, with seven different, and equally wonderful, types of ceviche served up with a healthy dose of COYA style and flair.
Featuring sea bream, smoked prawns, octopus and crispy squid, the mixed ceviche is a must-try for seafood fans. Meanwhile, the classic sea bass ceviche stars sea bass, red onions, sweet potato and jumbo corn, and the tuna chifa brings together a fabulous fusion of yellowfin tuna with sesame and soy.
Moving through the dishes, further tempting flavour combinations can be found in the red snapper ceviche with truffle and ponzu, as well as the lobster ceviche with daikon, chilli and bottarga. Finally, the creamy and delicious coconut ceviche is not to be missed; it highlights the glorious fresh flavours of sea bream, coconut milk and limo chilli perfectly.
The tomato ceviche is another truly special dish, and one that proves that this iconic speciality doesn’t need fish or shellfish in order to taste fantastic. By skilfully bringing together vibrant ingredients such as heirloom tomatoes, nashi pear, grapes and basil oil, the team have created an amazingly sweet and refreshing plate that pairs perfectly with the rest of the more traditional seafood ceviches.
Of course, a true Peruvian feast wouldn’t be complete without some smooth and refreshing Pisco Sours. Exclusively served as part of the National Ceviche Day experience for an extra cost, COYA’s skilled bartenders have devised two tasty new takes on the classic cocktail: peach, sage and yuzu, and mandarin and coffee. Both infusions have been carefully selected to complement the range of ceviches on offer, and also add to the venue’s legendary party vibe.
Speaking about the special platter, Benjamin Wan, COYA Middle East Executive Chef, said: “For anyone looking to discover the true essence of Peruvian cuisine, ceviche is a great place to start. Famous across the world for its fresh and tempting flavours, ceviche first originated in Peru after Spanish settlers introduced its people to the technique of marinating raw fish in citrus, salt and spices.
Then, by adding local ingredients and incorporating their own unique style of cooking, the Peruvian people soon made it their own and formed the national ceviche dish that is still eaten, and revered, right across the country today.
“Perfectly embodying the vibrant, colourful and charming essence of Peru, ceviche can be tailored to suite all tastes. Whether you prefer sweet, spicy or sour recipes, you’ll find the perfect recipe to suit your palette at COYA. Featuring the most creative and popular variations, we can’t wait to welcome guests and introduce them to the magic of traditional Latin American cuisine with the National Ceviche Day platter.”
The National Ceviche Day platter is available to enjoy for AED 358 per person from Sunday, June 27 until Saturday, July 3, for both lunch and dinner (excluding Friday brunch).
