Great ceviche at Oyamel in DC

We’ve just returned from 3 days in DC visiting the National Gallery and conveniently enough there’s a great Mexican restaurant within two blocks, Oyamel, at 7th and D.  They have 6-8 kinds of ceviche on the menu and we spent each lunchtime sampling (most of) them.  By far the best was this ahi tuna ceviche:

AhiTunaMenu 2

Since we ordered it four times, you get to see two different versions!

AhiTunaCevicheB-204kAhiTunaCevicheA-190k

Our conversations with the ceviche chef (we asked to sit at the ceviche bar) disclosed that the Maggi-lime marinade is 1-2 Maggi to lime juice.  Maggi is the Swiss flavoring which is basically the equivalent to fish sauce as an umami bomb.  Amaranth is a grain grown in Central America and provides the crunch.  How exactly to prepare it from raw whole grains is still a mystery.  We thought the use of pecans was inspired!

We’ve discovered that information on making ceviche is not so easy to find so we’re starting a page at ruml.com/ceviche/ to have a single location for everything we discover.  Come visit and see how it’s turning out!


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