El Mercado

Elevated Peruvian Seafood · Lima · Miraflores · Chef Rafael Osterling

Chef Rafael Osterling's sublimation of the Peruvian cevichería. Elevated seafood with Asian-Mediterranean fusion. Lunch only, Miraflores.

Av. Hipólito Unanue 203, Miraflores, Lima 15047, Peru, Lima

• #93 Latin America's 51–100 2024

Menu

Dishes

• Price per person: PEN 100+ (approximately (25)
• Chupe de Camarones — Peruvian Prawn Chowder, Egg, Highland Cheese (55) — Chupe de camarones — the great Arequipa prawn chowder, one of Peru's most celebrated regional soups: river prawns from Arequipa's Río Camaná in a thick chowder of milk, potato, corn, highland cheese, and eggs. El Mercado sources Arequipa prawns when available; the preparation follows the Arequipa regional recipe exactly. One of the great comfort dishes of Peruvian cooking.
• Leche de Tigre El Mercado — Tiger's Milk Shot, Chicharrón de Calamar (28) — El Mercado's leche de tigre served as a shot glass preparation: the house ceviche marinade at its most concentrated, served alongside crispy chicharrón de calamar (fried squid rings). The leche de tigre shot has become one of Lima's most consumed short preparations — drunk as an energy boost, hangover cure, and appetiser throughout the city. El Mercado's version is made fresh from each ceviche batch.
• Ceviche Mixto — Mixed Seafood, Leche de Tigre, Choclo (62) — El Mercado's mixed seafood ceviche: a combination of the day's best Pacific seafood (fish, squid, shrimp, octopus, scallops) in the house leche de tigre. Where the Ceviche Mercado uses only fish, the ceviche mixto celebrates the full range of the Humboldt Current's offerings in a single preparation.
• Lomo de Atún — Tuna Steak, Botija Olive, Andean Herbs (72) — Peruvian yellowfin tuna from the warm Pacific waters off the northern coast — one of the world's great tuna fishing grounds — seared and served with Peruvian botija olive (the black olive of Peru's coastal valleys, intensely fruity) and Andean herbs. The tuna quality (caught fresh, not frozen) makes this preparation extraordinary: the flesh is dense, dark red, and flavoured by the Humboldt-to-warm-water current transition.
• Tiradito de Pulpo — Octopus Tiradito, Ají Amarillo Oil, Botija (58) — Pacific octopus cooked until tender then sliced thin in tiradito style, dressed with ají amarillo oil and botija olive. Octopus tiradito is a preparation unique to Lima — it doesn't exist in Japanese tiradito tradition (which uses raw fish) but applies the Japanese-influenced tiradito format to cooked Pacific cephalopod.
• Arroz con Mariscos — Pacific Seafood Rice, Ají Amarillo (72) — El Mercado's arroz con mariscos: a rice preparation with mixed Pacific shellfish (scallops, shrimp, mussels, squid, clams) cooked with ají amarillo until the rice absorbs the seafood richness and turns gold with chili. One of Lima's great communal dishes — traditionally shared at the table — made here with Humboldt Current seafood of exceptional quality.
• Pato con Loche — Chiclayo-Style Duck, Loche Squash, Chicha (68) — El Mercado's version of arroz con pato — the great northern Peruvian dish from Chiclayo: duck braised with chicha (fermented corn), ají amarillo, and loche squash (the sacred Moche civilisation squash, irreplaceable in northern Peruvian cooking), served with the deeply-flavoured rice that absorbs the braising liquid. A dish that honours Peru's northern regional cooking traditions.
• Cachetadas de Mero — Grouper Cheeks, Causa, Ají Amarillo Emulsion (68) — Grouper cheeks — one of the finest cuts of any fish, gelatinous and intensely flavoured from the constant movement of the jaw — prepared simply (pan-seared or braised) and served with causa (yellow potato terrine) and ají amarillo emulsion. A preparation built on the quality of an exceptional cut rather than complexity of technique.
• Jalea — Fried Mixed Seafood, Yuca, Sarsa Criolla (65) — Jalea is Lima's great fried seafood mixed platter: a selection of Pacific seafood (squid rings, small fish fillets, shrimp, mussels) dredged in seasoned cornmeal and fried until golden and crisp, served with fried yuca (cassava) and sarsa criolla (the Afro-Peruvian raw onion-ají amarillo-lime salad). A preparation born in Lima's port neighbourhoods; El Mercado's version uses only the freshest day-boat catch.

Cocktails

• Pisco Sour El Mercado — Quebranta, Fresh Lime, Egg White (35) — El Mercado pisco sour: Quebranta grape pisco (Peru most important non-aromatic variety, earthy and robust), fresh lime juice, simple syrup, egg white, and Angostura bitters. The essential cocktail pairing for ceviche — the sour citrus and pisco strength amplifying the leche de tigre flavours. Served very cold, the foam set with three drops of bitters.
• Pisco Punch — El Mercado's Seasonal Punch, Tropical Fruit (35) — El Mercado's house punch: pisco (the Peruvian grape brandy), seasonal tropical Peruvian fruit (maracuyá, chirimoya, guanábana, or aguaymanto depending on availability), fresh lime, and a house-made syrup. The pisco punch tradition in Peru dates to the 19th century (the original Pisco Punch was invented in San Francisco using Peruvian pisco); El Mercado's version uses the freshest seasonal tropical fruit.

Wines

• Chicha Morada — Traditional Purple Corn Drink (18) — El Mercado's house chicha morada: purple corn boiled with pineapple peel, apple, cinnamon, clove, and lime, served chilled. The best non-alcoholic pairing with ceviche — its sweetness cuts the acid of the leche de tigre while its corn character mirrors the cancha accompaniment. Peru's most beloved non-alcoholic beverage, made daily from Maíz Morado.

Phone: +51 1 221-1322

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