At La Mar, the fish is never a single dish.
The Whole Fish Experience follows the coastal philosophy of using the entire catch, beginning with bright raw preparations and ending with slow, fire-finished depth. Each stage highlights a different texture, temperature, and intensity, allowing the table to experience the full character of the fish.
Served for 3–4 guests, the meal progresses from cold preparations to a final hot course built from the remaining cuts.
Kampachi Experience
A rich, buttery fish sourced from Baja California, well suited for both citrus and smoke.
First Course: Raw Preparations
- Cebiche Nikkei — rocoto–tamarind leche de tigre
- Tiradito laqueado — passion fruit and pickled vegetables
- Nigiri chifa — pachikay sauce, ginger, pickled & fried garlic
- Sashimi — ponzu, chalaca, tamarind leche de tigre & sweet pepper sauce
Second Course: Fire Preparations
- Grilled head, collar, and tail
- Parihuela Nikkei broth finish
- Beef fried rice accompaniment
Whole Halibut Experience
A local, delicate fish with clean flavor and softer texture.
First Course: Raw Preparations
- Ceviche clásico
- Tiradito criollo — ají amarillo sauce
- Nigiri cevichero — rocoto leche de tigre emulsion
- Sashimi — rocoto sauce, chalaca & ponz
Second Course: Fire Preparations
- Grilled head and tail with ají amarillo & chicha de jora
- Arroz con pescado made from the fish broth and cuts
A Shared Coastal Ritual
The experience moves from bright acidity to warm depth — a progression that reflects how fish is cooked along the Peruvian coast: nothing discarded, every part expressed.
Available daily at La Mar San Francisco
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