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Puerto Vallarta

The Dish: Tuna Cebiche

Puerto Vallarta's Chef William Carballo Lures Us in

Puerto Vallarta's Chef William Carballo Lures Us in

Puerto Vallarta's Chef William Carballo Lures Us in with a Peruvian Classic Made with Local Ingredients

The Dish: Tuna Cebiche
Where to Find It:Barcelona Tapas and Antonio’s, Puerto Vallarta, Mexico

Even in a city where fresh seafood appears abundant on most menus, the Tuna Cebiche at Barcelona Tapas and Antonio’s manages to shine. Perhaps it's the spectacular views of the ocean below that really sells the dish. But, our money is on the perfect balance struck between the meaty chunks of locally-caught yellow fin tuna, the acidic zip of lime juice and the nutty notes of sesame.

“This dish was inspired from our trips to Lima, Peru,” noted William Carballo, chef/owner of Barcelona Tapas. “There it is called cebiche Nikkei, a fusion of the Japanese and Peruvian cultures and foods. Cebiches - and you’ll notice we are using the Peruvian spelling, different from ceviche used elsewhere in Latin America - always need to be made with fresh fish.”

In 1987, a young Carballo left his native Chicago and traveled to Spain to study both its language and its cuisine. Immediately taken with tapas, he headed back home to work with two Spanish chefs and further master this style of cooking before setting off to Puerto Vallarta in 2000 to open Barcelona Tapas (and, more recently, Antonio's), one of the city’s most successful establishments, serving more than 40,000 guests each year.


What’s in it

Fresh yellow fin tuna
Fresh lime juice (for marinating)
A bit of sesame oil, drizzled
Garnish with romaine lettuce, sweet potato, onion, alfalfa and toasted sesame seeds


Served with ¨leche de tigre¨ (literately translated as¨tiger's milk¨):
fish stock, lime juice, onion, ginger, celery and fresh minced fish
all blended and seasoned with peppers and local sea salt.




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