Tito’s Ceviche and Pisco is a fusion of Latin American and East Asian flavors
10 months ago The Times-Picayune 0
Peruvian food owes a debt to Asia. That influence is clear at Tito’s Ceviche and Pisco on Magazine Street. Lomo saltado, a classic Peruvian dish, is a beef stir fry, albeit with potatoes on the side. Tiraditos, slices of raw fish, are a take on sashimi covered in lime and kernels of Peruvian corn. Ceviche, Tito’s signature dish, is common throughout Latin American and the Caribbean, but in Peru, it takes a cue from Japan: The raw fish is tossed with citrus just before its served so that it cooked less in the acidic liquid.
“That’s one thing the Japanese people taught the Peruvians,” said Juan Lock, who owns Tito’s with his wife, Tatiana.
The other star at Tito’s is pisco, the clear brandy that is the national drink of Peru (Chile claims it as well). Tito’s, which took over the lounge Ivy and turned a dark retreat into a welcoming space, stocks 45 varieties of pisco. And all the cocktails on the menu are pisco-based, from a classic pisco sour to a ruby-hued cooler made with lychee juice.
Opened: Aug. 14
On the menu: Ceviche criollo with gulf fish and leche de tigre ($12); ceviche nikkei with yellowfin tuna, nori and sesame ($16); clásico tiradito with hamachi ($14); pulpo anticuchero (grilled octopus) with potatoes and chimichurri ($8); lomo saltado ($22); chaufa de mariscos (mixed seafood) with fried rice ($18) (see a PDF of the full menu)
Need to know: Sous chef Nanyo Dominguez came to New Orleans to help Aarón Sánchez open Johnny Sánchez.
Hours: Open Monday through Saturday with happy hour from 4 to 6 p.m. and dinner from 5 to 10 p.m. Lunch will be added soon.
Tito’s Ceviche and Pisco is located at 5015 Magazine St.