June 28th marks National Ceviche Day, a celebration rooted in Peru’s rich culinary heritage, honouring the centuries-old tradition of preparing raw fish with citrus, salt, and spice. Recognised officially in Peru since 2008 and gaining global popularity ever since, Ceviche Day is more than a tribute to a dish—it’s a homage to the Peruvian coastline, indigenous techniques, and the harmonious fusion of simplicity and boldness. As Dubai continues to cement its place as a leading international food capital, its dynamic culinary scene embraces this South American delicacy with refined, regionally inspired interpretations.
From Nikkei cuisine that blends Peruvian and Japanese flavours to contemporary takes on heritage recipes, ceviche has found its place on the city’s most sophisticated menus. In honour of the day, Signé Magazine spotlights three standout restaurants—CLAY Dubai, COYA Dubai, and Sushiyaki—where ceviche is approached with thought, skill, and reverence for its roots.
Here’s where to celebrate Ceviche Day 2025 in Dubai with flavour, authenticity, and finesse.
CLAY Dubai – A Tasteful Journey Across Peru’s Regions
Tucked into the vibrant waterfront promenade of Bluewaters Island, CLAY Dubai offers a contemporary take on Nikkei cuisine, a blend of Japanese precision and Peruvian soul. For Ceviche Day 2025, the restaurant introduces an exclusive three-course ceviche tasting menu from June 27 to July 6, offering guests a culinary journey across Peru’s diverse landscapes.
Each dish is inspired by a distinct region. De Esquina, representing Peru’s coastal abundance, features scallops, tuna, and octopus with ají amarillo oil and leche de tigre—a classic citrus marinade that embodies ceviche’s essence. The Ají & Corn evokes the Andes with sea bream, rocoto emulsion, cushuro pearls, and native corn textures, showcasing the highland influence on Peruvian gastronomy. Finally, the Jungle Citrus delivers vibrant Amazonian notes with salmon, mango, and passionfruit-yuzu sauce, finished with green banana powder for earthy contrast.
The trio reflects CLAY’s culinary ethos: layering flavours while maintaining respect for each ingredient. Set within an open, design-forward space, this experience is immersive, yet approachable—ideal for diners who value thoughtful storytelling in their food.
Location: Bluewaters Island
Website: clayrestaurants.com/dubai
COYA Dubai – A Modern Tribute to Peruvian Tradition
Located within the Four Seasons Resort in Jumeirah, COYA Dubai is one of the city’s most consistent ambassadors of modern Peruvian cuisine. For Ceviche Day, the team revisits the fundamentals while experimenting with flavour in a way that’s true to the restaurant’s adventurous DNA.
From June 23 to June 28, COYA presents a curated six-piece ceviche platter (AED 350), bringing together house favourites and new creations. Highlights include a Classic Sea Bass Ceviche that honours Peru’s traditional preparation with lime, red onion, and coriander, alongside a Truffle Snapper Ceviche, which introduces a contemporary earthiness to the mix. Other items, such as the Escargots Ceviche, showcase COYA’s ability to push boundaries without straying from authenticity.
The restaurant’s atmosphere complements the culinary experience—textured walls, Pisco bars, and subtle Andean references create an immersive setting that balances energy with elegance. For diners looking to understand the many forms ceviche can take, COYA offers a refined yet bold interpretation, backed by nearly a decade of influence in the region’s fine dining scene.
Location: Four Seasons Resort Jumeirah
Website: coyarestaurant.com/dubai
Sushiyaki – Where Japanese Simplicity Meets Peruvian Zest
In the heart of Souk Madinat Jumeirah, Sushiyaki brings an understated approach to ceviche, combining Japanese technique with Peruvian influences to create clean, balanced flavours. For the week of June 28, the restaurant will offer a quartet of ceviches crafted to appeal to both traditionalists and those seeking something novel.
The Classic Ceviche, made with sea bass, lime juice, red chili, and coriander, stays true to Peruvian roots. In contrast, the Salmon Ceviche features mango and a passion Thai sauce—an example of the restaurant’s cross-cultural flair. The Tuna Ceviche, garnished with yuzu soy and fresh kumquat, balances acidity with depth, while the standout Seabass Ceviche is elegantly served on a charcoal cassava cracker, adding texture and smokiness.
Sushiyaki’s minimalist interiors and intimate layout keep the focus on the plate. With its accessible price point and curated craftsmanship, this is a destination for the discerning diner who values clarity of flavour and seasonal ingredients. The ceviche offering is a natural extension of the restaurant’s philosophy—where restraint becomes its own kind of luxury.
Location: Souk Madinat Jumeirah
Website: sushiyakidxb.com
Ceviche has evolved from a coastal dish of lime-cured fish into a culinary emblem of Peru’s vibrant culture and biodiversity. Today, it is enjoyed globally, with each chef reinterpreting the dish through the lens of their own technique and terroir. In Dubai—a city defined by its diversity and appetite for innovation—ceviche finds itself perfectly at home.
This Ceviche Day 2025, let your palate explore the finest expressions of this timeless dish. Whether you lean toward the bold creations of COYA, the regional homage of CLAY, or the clean minimalism of Sushiyaki, you’ll find a thoughtful and flavourful celebration waiting for you.
