Cebiche House is owned and operated by Flavors of Peru, LLC. Cebiche House was opened near to Old Towne Gaithersburg
in December 2010. Cebiche House is regarded as the headquarters of Peruvian cuisine in the United States. It is constantly evolving, thanks to the quality of its dishes. It is the only restaurant specializing in seafood and having dishes created in its own kitchen: (1) "Ceviche House" (the most popular), (2) skewered chicken in Pachamanca and Pisco sauce, and (3) the current sensation: Huancaína* spaghetti with medallions. In Peru, the "Cebiche Club" brings together 32 exclusive restaurants specializing in seafood. Thirty (30) are in Peru and two (2) are in the United States: Panca in New York and Cebiche House in Washington DC.
The restaurant has a beautiful dining area and a very friendly atmosphere, serving all types of fine Peruvian dishes, including several types of ceviche*. You can sample a wide variety of Peruvian dishes during lunch with our economical buffet, featuring free salad bar, all for $8.95 (Mon-Fri: 10:30am-3pm.) Lunch buffet includes dishes such as: Ceviche, Lomo Saltado, Seco de Carne, Aji de Gallina, rice with chicken, Chaufa*, potato with peanuts, Italian tripe soup, "rotisserie" chicken, Carapulcra*, beef tripe with rice, seafood with rice, soups, and many more! And the salad bar is free!
When you're in the mood for good times and great cuisine, be sure to check out Cebiche House. The restaurant is located in one of the area's most pleasant settings and is known for its delightful staff and superb cuisine. The menu at Cebiche House features a wide array of great selections, made from only the freshest and highest quality ingredients, with something sure to please every member of your group. Seafood dishes range from various grilled or deep-fried fish selections to mixed seafood casseroles. The menu also offers a selection of salads, soups and meat entrees. The dessert menu includes such delights as flan, pudding and ice cream. (If you have never tried Lúcuma ice cream, you're in for a special treat!) Cebiche House has established itself as one of the area's favorite culinary destinations and is sure to offer you a pleasant and unique dining experience every time you visit. Please stop in soon!
Cebiche House has special Peruvian and other Latin American events on weekends and week nights. Check our web site and Facebook (click on the "Events" link on the left side of the page) for the latest information.
Cebiche House also serves carry-out. The restaurant is open Sun: 9AM-9PM,
Mon-Thu: 10:30AM-9PM, Fri: 10:30AM-10PM, and Sat: 9AM-10PM. Saturday and Sunday Breakfast: 9AM-12PM
Cebiche House can cater your special event, either at the restaurant or at your location. Please call us (301.330.2400) for details.
*Ceviche (also spelled cebiche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado. As the dish is not cooked with heat, it must be prepared fresh.
*Huancaína (wan-kay-eena) sauce is typically served over cold sliced potatoes in the famous Peruvian dish Papas a la Huancaína. Made with aji amarillo peppers, it is a versatile sauce that goes with many flavors. Serve it as a dipping sauce for bite-size boiled potatoes or raw vegetables. You can adjust the spiciness by using fewer or more yellow chili peppers.
*Chaufa consists of a mix of fried rice with vegetables, usually including Chinese onions, with eggs and meat, cooked at a high flame, quickly, often in a wok with soy sauce and oil. It is highly influenced by Chinese cuisine due to the influx of Chinese immigrants to Peru. The word "chaufa" comes from the Chinese word "chaofan" meaning "fried rice."
*Carapulcra is an ancient Peruvian stew. It contains dried potatoes, chilies, peanuts, cumin and pork . Originally, carapulcra was made in clay pots.
Prensa Embajada de Perú:
El jurado estuvo conformado por destacados miembros de la prensa y de la industria de los alimentos y bebidas, tales como William Lora de CNN en Español, Michael Clements, Editor de la prestigiosa Revista Washington Life, Kelly Magyarics, sommelier y periodista especializada en vino y bebidas espirituosas, Dereck Brown, dueño de los exclusivos bares Passenger y Columbia Room en la capital, así como un funcionario de la Embajada (Ministro Consejero Luis Chang)
El gran premio de la noche, el Machu Pisco Sour Centenario fue otorgado al Chicha Sour de Jason Strich (Rasika Restaurant de Washington DC), quien además se hizo acreedor a un pasaje Washington-Lima-Washington donado por la Aerolínea Avianca. Mención especial obtuvieron por el Mejor Sabor, el Imperio Sour de Carlos Espinoza (Imperio Inca Restaurant de Virginia), Mejor en Creatividad, el Tusán Sour de Clinton Terry (Restaurant Eve, Virginia) y Mejor Presentación, Punjabi Sour de Michael Saccone (Majestic Café de Virginia).
1. Cheff Geoff’s, DC, Elli Benchimol,
2. Majestic Café, Alexandria, Michael Saccone
3. Rasika, DC, Jason Strich, will be unveiled at competition
4. Mio Restaurant, DC, Sarah Stafford,
5. Dirty Martini, DC, Dean Feddaoui,
6. Ceiba, DC, Alex Bautista,
7. Restaurant Eve, Alexandria, Clinton Terry,
8. Blue Duck Tavern, DC, Robert-Rex Wallen,
9. Imperio Inca Restaurant, Norfolk, Carlos Espinoza,
10. Woody’s Rum Bar, Baltimore, Bill Irvin,
11. Policy, DC, Jordan Davidowitz,
12. Founding Farmers, DC, Josh Tugjnyam,
Below is a link to an article on the National Pisco Sour Day celebration held in the Peruvian Embassy in Washington, DC earlier this year. This coming weekend (7/23/2011-7/24/2011), our fist Pisco Sour Contest and Pisco Sour Festival will coincide with the 100th anniversary of the "discovery" of Machu Picchu.