Mancora Cebicheria Restaurant

Full menu available Saturday and Sunday at 10 am to 1 pm.

Cebiche is made of raw fish natured by citrus juice( leche de tigre), which is why it's so tender, fresh and tangy. Peruvian cooks say a firm white fish quality. The lime juice should be balanced with Peruvian yellow peppers and spices (red onions, cilantro, ginger, celery ) served with cancha, Peruvian corn and camote. Cebiche should always be served immediately.