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Eat & Drink

TO Ceviche Bar is Toronto's new Peruvian pop-up

Posted by Alexandra Grigorescu / November 23, 2012

TO Ceviche BarThe TO Ceviche Bar aims to bring a bit of Peru to Toronto, if only in the form of the country's famous lime-marinated dish. Earlier this year, Sean Lacey, along with friend Arlevo Valencia, launched the semi-regular pop-up and plan to host events on a monthly basis through the end of next summer. Based on customer feedback and attendance, they'll decide whether to move forward with a stand-alone restaurant once their pop-up run is over.

So far they've held one pop-up but plans for the next one are already confirmed for early next month. On offer at the second tasting menu will be tilapia ceviche ($14), clam and mussel chupe (akin to clam chowder, $9), an array of side dishes, and--pending a liquor license--Pisco sours ($12). Personally, I'm not sure tilapia is the type of fish I'd want to have as ceviche (see the sushi fiasco for reference) but I suppose it's all part of learning what the audience wants.

TO Ceviche Bar's next pop-up will take place at Voulez-Vous Cafe on December 8th, with 3 seatings (6:30pm, 7:45pm or 8:30pm) on offer at this cash-only dinner. Call 647.719.3499 or e-mail (TOCevicheBar@gmail.com) for reservations.

Photo courtesy of TO Ceviche Bar

Discussion

8 Comments

milo / November 23, 2012 at 08:30 am
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Maybe not of what you want to hear -- but when I spent 6 weeks in Peru last March, Tilapia was the most popular fish on the menu at ceviche places. So yes - it's normal.
Bill / November 23, 2012 at 11:20 am
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I'm not sure "because sushi places lie about what they're serving" is a good reason to not want tilapia ceviche.
Rachel / November 23, 2012 at 12:06 pm
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The "sushi fiasco" is completel irrelevant to a ceviche restaurant that advertises tilapia. The whole point of the fiasco is that people didn't say that they were selling tilapia.
Andrea / November 23, 2012 at 12:16 pm
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I've eaten tilapia ceviche myeself and thoroughly enjoyed it. Do some research before you slam the people you're trying to promote! ...Sheesh.
Fiorella / November 23, 2012 at 12:20 pm
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Yes, I agree. Tilapia is one of the most popular fishes used in preparing Ceviche. Not offering it on the menu because some sushi restaurants weren't disclosing that the fish they were selling were Tilapia is completely irrelevant to this. Tilapia is a delicious fish, perhaps not as sashimi but most definitely in ceviche. Does anyone know where I can find more information on the event, like for example when they will have another?
Adriana / November 23, 2012 at 01:04 pm
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Sounds great-- and I should add that Alvaro Valencia is an amazing cook - after experimenting with different types of fish...tilapia is the best one can find outside Peru to make a delicious ceviche - wish I could fly from the UK!! sure would be worth it!!
T.O. Ceviche Bar / November 23, 2012 at 08:49 pm
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Actually you can use any fish you want to prepare ceviche or tiradito, it's all about the technique, timing, quality and, more importantly, the freshness of the ingredients. Anyone who's been in a Peruvian 'mercado' or restaurant knows that.

Our Tasting Dinner will be held at Voulez-Vous Café on Saturday, December 8, 2012 from 6:30pm to 11:00pm. We have limited seating available so reservations are strongly encouraged. Please call us at (647) 719-3499 or e-mail us at TOCevicheBar@gmail.com to book a table. You can take a look at the menu on our FB page.

Peace and ceviche,
T.O. Ceviche Bar
TO Ceviche Bar replying to a comment from Fiorella / November 24, 2012 at 01:29 am
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Fiorella, our Tasting Dinner will be held at Voulez-Vous Café on Saturday, December 8, 2012 from 6:30pm to 11:00pm. We have limited seating available so reservations are strongly encouraged. Please call us at (647) 719-3499 or e-mail us at TOCevicheBar@gmail.com to book a table. You can take a look at the menu on our FB page (search: TOCevicheBar).

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