Hilton Garden Inn Cusco, located in the Andes and surrounded by historic architecture, is drawing attention for its take on Peruvian ceviche. The hotel’s Garden Grille restaurant serves a signature trout ceviche that has become a highlight of its menu.
Peruvian ceviche is known for its bold flavors and balance of acidity, heat, and freshness. At Hilton Garden Inn Cusco, the dish uses lake trout from the region instead of the more common sea bass. This local adaptation takes advantage of fish sourced from nearby lakes, giving the dish a unique regional character.
The preparation features lime, lemon, garlic, and Aji Limo Chili—a Peruvian pepper with a fruity flavor and heat similar to cayenne or tabasco peppers. According to leaders at Hilton Garden Inn Cusco, the quality of ingredients is key to the popularity of their version.
David Huamán Mejía, executive chef at Hilton Garden Inn Cusco, demonstrates how to prepare what he calls “a light, fresh dish that’s perfect for eating right away.” The process includes marinating trout cubes in citrus juice mixed with fish broth—known locally as “Tiger’s Milk”—to balance acidity while enhancing flavor. The ceviche is served with sweet potato, lettuce, onion, cooked corn, popcorn, and Aji Limo Chili.
Guests at the hotel can enjoy this dish after exploring local attractions such as Machu Picchu or Cusco’s city center. The restaurant aims to offer an experience that reflects both regional culinary traditions and local ingredients prepared by chefs familiar with Andean cuisine.
