The best way to eat seafood is raw, and ceviche is the best proof of this. It seems that the Peruvian party hasn’t stopped, since we last dined at Tono’s Cevicheria. At newly opened Keong Saik eatery, Sluviche, only two types of things are served: ceviche and slushies. And a couple of cocktails thrown into the mix as well.
Ceviche, a staple dish of Peru where chunks of raw seafood are marinated (cold-cooked) in a complex mix of lime juice and various spices or ‘tiger’s milk’ (leche de tigre), as the Peruvians call it. Sluviche serves up five types of ceviche: choose from scallop, tuna, shrimp, swordfish and yellowtail.
All ceviche dishes come with a side of sourdough that balances the bright flavours of the ceviche. A stand-out for us was the scallop (with ikura, chilli, and chive oil) and shrimp (with celery and sherry vinegar) ceviche – the texture yielded by this citric cooking method is so appealing – firm, but plump and full of flavour. What do we get? Food that tastes rich and honest. Remember to order it with a side of corn salad (mixed with avocado cream) or roast potato to complete the experience.
Inspired by how friends get together to eat and have hearty conversations, the dishes served at Sluviche are meant to be sharing platters that keep you full – without the lethargy. And what’s a gathering with friends without boozy treats? The adult slushies – spiked with Pisco, the South American brandy – comes in two invigorating flavours, the Pisco Sour (Pisco and lemon) and Pisco Punch (Pisco, lime and pineapple). Meant to be an antidote for the muggy weather in humidity central, Singapore, and thanks to that shot of a little extra magic, we reckon we’ll go further than a gap-year student on a Peruvian journey of self-discovery.