Episode Details

Experience the perfect balance of flavors and textures at Vancouvers Uchu, a cevicheria that celebrates local seafood. Chef Ricardo Valverde, known for his work at Michelin-recommended Suyo and Blue Water Cafe, crafts dishes where acid, salt, heat, and texture harmoniously coexist. Start with the classic ceviche, built on leche de tigre, and savor each bite as a blend of fish, sauce, corn, and potato. Uchus menu evolves from this core balance, reflecting Valverdes Peruvian heritage and family traditions, creating a cohesive dining experience rooted in freshness and connection.

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