Surprise!

¡Feliz cumpleaños La Mar SF!

La Mar Cebicheria Peruana San Francisco is now 2 years young, and we would like to thank everyone who made it all come to life. From diners to purveyors, and the La Mar Team, muchisimas gracias! ¡Salud!

08/08/08 - First day our kitchen opened!

To celebrate this day, we started with opening a coconut. In Indian tradition, the coconut brings good luck to a new kitchen. 

This was a few weeks prior to the grand opening.

the Bar

Breezeway - Cebiche Bar

September 29th, 2008

Chef Gastón Acurio 

September 29th, 2008

Chef Astrid Gutsche

How time flies... (09/27/09)

Baby steps

October 2008

Summer 2010

Product of Love

Before these colorful treats end up at your table, they go through a series of steps. First, the potatoes are boiled long enough to become mashed, then peeled and processed through a food mill. To reach its silky texture it is then scraped through a sieve with a scraper spatula. This is hours and hours of production; only to be rolled, chopped and shaped into their cylindrical bodies and adorned with delicate delights.

There is no mechanical kitchen equipment that will deliver the same silky texture of our handmade causas. 

Causa Tasting

Causa Casera - Artichokes, asparagus, acocado and tomato confit with basil cilantro oil

Causa Limeña - Dungeness Crab, avocado purée, quail egg, cherry tomato

Causa Nikei - Ahi tuna tartar, avocado purée, creamy rocoto Huancaína sauce topped with Japanese nori

Causa Nikei

(made from Peruvian purple fingerling potato)

Café La Mar

We've been listening, and have opened Café La Mar for your to go needs. You also have the option of dining in our lounge area and can connect to free wi-fi. To view the menu, please visit our website at www.lamarsf.com.

Monday through Friday

11:00am to 2:30pm

Fried potato, sweet potato and plantain chips, ready to go!

Baked!

Choice of 3 Empanadas: Lomo Saltado, Aji de Gaillina, and de Choclo

Beef tenderloin, red onions, and tomato

Stewed chicken in an aji amarillo sauce

Peruvian Corn, butter and aji amarillo

Ensalada Tiradito

Thinly sliced Yellowtail with mixed greens, green papaya, cilantro, cucumber, cherry tomatoes, fried wontons and onions with a sesame passionfruit vinaigrette

Panini de Pollo Anticuchero

Grilled chicken breast marinated in aji panca chili

Panini con Lomo Saltado

Skirt steak sauteed in saltado sauce with caramelized onions, panini pressed with ACME ciabatta and gouda cheese 

Alfajores 

Lights! Camera! ACTION!

Just today, a film crew came in from the Food Channel to record a segment for 'Unique Eats', featuring small dishes. Stay tuned for more footage and when it will be aired.

Meet our General Manager, Andrew Generalao

Chef Mauro Sabarillo

Our line cook, Erich got in on some of the action

Mrs. Sing is our Kitchen Manager, and she helped facilitate the production.

They were all over the place!

Thank you production crew!

lunching by the dock of the bay...

Cebiche Nikei

Ahi Tuna, red onion, Japanese cucumber and avocado 

in tamarind leche de tigre

Butifarra

Roasted pork leg, butter lettuce, 

mayonnaise and huancaina sauce on an ACME bun,

served with salsa criolla.

Choice of french fries or salad

Pan Con Lomitos Chimichurri

Peruvian style skirt steak strips, with tomato, avocado, onion, 

gouda cheese and chimichurri sauce on an ACME roll.

Choice of french fries or salad

Rollo Fashion

Dungeness crab, cucumber and avocado roll, 

topped with sliced salmon and crispy rice noodles with a sweet soy reduction

An almuercito is a bento style lunch made up of a variety of flavors.

Almuercito Limeño

Causa limeña, chicarron de calamar y cebiche mixto

Potato and crab, fried calamari and mix seafood cebiche

Almuercito Criollo

Ensalada playera, empanada de choclo y causa criolla

Seafood salad, corn empanada & potato and mahi escabeche

Almuercito Chifa

Pollo saltado al tamarindo, wantanes y cebiche chifa

Chicken stirfry, fried wontons and Yellowtail cebiche

Ensalada de Tomates (vegetarian)

Baby arugula, heirloom tomatoes with chimichurri and rocoto-balsamic vinaigrette

Ensalada Tiradito

Thinly sliced Yellowtail with mixed greens, green papaya, cilantro, cucumber, cherry tomatoes, 

fried wontons and onions with a sesame passionfruit vinaigrette

Ensalada Playera

Arugula with calamari, octopus, shrimp, roasted bell peppers, 

avocado, onions, tomato and fava beans with a parsley, 

lemon and rocoto vinaigrette

Ensalada Limeña (vegetarian)

Organic arugula and spinach, cherry tomato, hearts of palm, choclo, 

queso fresco and aji amarillo vinaigrette

Ensalada de la Abuela

Organic mixed greens with grilled chicken breast, apples, tomato, avocado, celery, 

candied pecans with an aji panca and curry vinaigrette

Anticucho de Carne

Grilled skirt steak, potatoes, Peruvian corn, spicy rocoto sauce

Anticucho de Salmon

Grilled salmon skewer, potatoes, Peruvian corn, salsa panchita

Quality Control

Chef Diego Alcântara

Since the age of five, as his mother's kitchen apprentice, Diego knew he would someday become a chef. After graduating from Le Cordon Bleu Peru in 1997, he advanced his way to Europe where he spent six of his years to heighten his culinary skills in Michelin rated restaurants including El Bulli and Europa. He soon returned to his Peruvian roots when recruited by world renowned  chef, Gastón Acurio. As they worked closely in menu design, he earned his way as the Executive Chef of La Mar Cebicheria Peruana in Lima.

Every La Mar location has a specially trained chef from Peru to control the quality of the food. They travel the world to teach, refine and nourish all staff on Peruvian cuisine. This reinforces and retains the consistency of our high standards, authentic dishes, and creation of new specials. Their passion for cooking is contagious.

Especiales

Arroz Criollo
Peruvian fried rice with prawns, calamari, mussels, manila clams, choclo, peas, bell peppers, cilantro, white wine, aji panca amarillo y mirasol, finished with salsa criolla

Peruvian food, known for its taste and diversity, features many traditional criollo (creole) dishes, which are a combination of African, Spanish, Andean, Asian and Pre-Colombian influences.

Tacu Tacu Norteño
Seared mahi mahi, scallops, mussels and prawns served over cannelini bean tacu tacu,
baby carrots and peas with seco sauce and salsa criolla

Causa de Chicharron

Fried calamari on top of purple causa with avocado aji amarillo tartar sauce and salsa criolla

Cebiche Carratillero
Manila clams, mussels, octopus, shrimp, scallops, and calamari with red onion, cilantro, celery, cancha, choclo and sweet potato in a classic leche de tigre