South American Flavours

The "Nikkei" ceviche is the one to get if your tastebuds can handle sourness. With raw cubes of yellowfin tuna, avocado and crispy strands of purple potato tossed in the special dressing, it delivers a punch that's sure to propel salivary glands into overdrive. I loved it.

I am hoping the day's special, a juicy flavourbomb of "Chicharrones" becomes a permanent thing because well, me and pork belly, we have this longstanding agreement. It shows up wherever I am, disguised in some delicious form, and I make it disappear 😁 And this one's a winner.

With this place being Singapore's first cevicheria, we couldn't not start with at least two of plates of ceviche. The manager, Celvin, recommended the "Tono" and the "Nikkei" to us, and they were very well-received by the group of us six ladies. In fact, it was a 50/50 split when it came to our favourite.
Shown above is the "Tono", a delightfully appetising concoction of deepfried baby squid, cubes of raw fish (featuring the daily catch from the market), smoked aji amarillo (a type of Peruvian hot pepper) and Tiger's Milk (this is their in-house concoction of lime, celery, ginger, coriander, onions and fish sauce). The elements of zing, crunch and subtle smoky sweetness practically danced on our tastebuds.
It's ideal to visit Tono Cevicheria with a few friends as you get a chance to order more to share. Plus the place has a fun, festive vibe that will make you somehow forget the time.