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Ceviche Carretillero de Pota Street Vendor Style Squid Ceviche
¿Ceviche de carretilla o de restaurante ? Me hacen esa pregunta muy a menudo y para mí es depende de la experiencia que te provoca, cuando comes en carretilla más allá de que el sabor es buenazo normalmente tienes la oportunidad de conectar con el/la cevichero/a que viene haciendo ese plato por años con métodos tradicionales. En Perú comer en carretilla no es un tema de status, es una experiencia gastronómica que si tienes la oportunidad deberías hacerla! Los ceviche de restaurante te ofrecen más “confort” al momento de comer nuestro plato bandera y puedes encontrar técnicas modernas y arriesgadas. ¿Cuál es tu favorito ? Buenazo ! ["Ceviche from a street cart or from a restaurant?" I get asked that question quite often and for me, it depends on the experience it provides. When you eat from a street cart, beyond the fact that the taste is amazing, you usually have the opportunity to connect with the ceviche maker who has been preparing that dish for years using traditional methods. In Peru, eating from a street cart is not a matter of status, it's a gastronomic experience that you should take if you have the opportunity! Restaurant ceviche offers you more "comfort" when eating our flagship dish and you can find modern and daring techniques. Which one is your favorite? Delicious!]
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