Trout Ceviche Showcased at Hilton Garden Inn Cusco
In the heart of the Andes, surrounded by terracotta rooftops and centuries of history, Hilton Garden Inn Cusco offers hillside views, courtyard yoga sessions, and locally inspired dining at the Garden Grille restaurant. Guests can enjoy fresh, regional dishes and cocktails, including the pisco sour, a Peruvian classic. Among the menu items, the restaurant’s trout ceviche stands out as a signature dish.
Peruvian ceviche is known for its balance of acidity, heat, and freshness. In Cusco, far from the coast, trout is used in place of sea bass, sourced from nearby lakes. The fish is prepared with lime, lemon, and garlic, complemented by Aji Limo Chili, a pepper with a citrus-like flavor and moderate heat.
At Hilton Garden Inn Cusco, Executive Chef David Huamán Mejía prepares the ceviche with a citrus-based marinade called “Tiger’s Milk.” The trout is cut into cubes to absorb flavor, while a light fish broth softens the acidity. The dish is served with sweet potato, lettuce, onion, corn, popcorn, and Aji Limo Chili.
After exploring Cusco or visiting Machu Picchu, travellers can dine at the Garden Grille to experience a meal rooted in regional ingredients and culinary traditions.
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