A new kid on the Abasto block, the modern Mochica is run by Elvis and his mother, with the kitchen ably manned by the experienced and passionate Iris. Although Peruvian fare with a gourmet twist, such as the coriander-based lamb stew served with beans and rice, is par for the course at this elegant restaurant complete with Moche and Huaco paintings and motifs adorning the malbec-coloured walls, ceviche is what really draws the punters in.
Raw white fish is marinated in the simple ingredients of lemon juice, onion, the black-and-white condiments plus chilli, although the house speciality fuses cream into the mix. 'It only needs to blend for five minutes, no more' says Iris. Peruvians, Argentinians and tourists flock back for cold ceviche starters, which are packed with prawns, three varieties of white fish, squid and crab sticks served with sweet potato, and the taster menu. A final word from Iris: 'Have a beer with your ceviche, as we do in Peru.'