Inca Social's Nikkei ceviche is a unique fusion of Peruvian and Japanese cuisines. It features fresh tuna loin cut into small cubes and seasoned with salt and pepper, then marinated in a blend of traditional Peruvian leche de tigre infused with Japanese flavors. The dish is garnished with a mix of Asian and Peruvian ingredients, such as Peruvian peppers, corn, and cancha, providing a balanced and flavorful bite.
Arlington VA
Inca Social
Nikkei Ceviche
Fresh tuna loin / Salt / pepper / Peruvian leche de tigre / Japanese seasonings / Peruvian peppers / Corn / Cancha (toasted corn kernels)
Signature Dish
From Prep to Plate
Host Seth Tillman heads to Inca Social, a Peruvian restaurant in Arlington, Virginia. There, he meets co-owner Fito Garcia and executive chef/co-owner Michael Ciuffardi, who show him how to make the Latin restaurant's unique dish: Nikkei ceviche, a seafood dish which combines Peruvian and Japanese influences.
Amid a hypnotic kaleidoscope of bright festive colors complemented by clever design features inspired by Peru’s lush natural geography and rich cultural legacy, the dishes present a fascinating lesson in the history and culture of Peru.
Wesley Jefferies, VIP Alexandria Magazine
