The backbone of Fusion Ceviche's reputation — fresh sea bass hand-cut and cured in fresh lime juice and tiger milk (a rich seafood stock infused with lime and chiles). Topped with diced sweet potato, cancha corn, and a red onion slice. The fish surrenders its raw texture to the acidic cure, becoming silky and tender. Reviewers across multiple platforms call it Dubai's best ceviche.
Tips from diners
Order this first — it's what the restaurant is known for. Ask your server if the catch changed that day; the fish varies seasonally.
Don't add hot sauce immediately. Taste it plain first to appreciate the curing and the fish's natural flavor. Hot sauce can wait.
Sliced raw fish (typically sea bass or snapper, depending on daily availability) is arranged on a plate and dressed with a smooth, creamy yellow chile sauce (aji amarillo) infused with lime. The sauce clings to the fish without overwhelming it. Lighter and silkier than ceviche, this is tiradito — raw fish prepared Peruvian-style with technique. Reviewers note the sauce-to-fish ratio is perfect.
Tips from diners
This is silkier and more delicate than ceviche. If ceviche feels too acidic, try this. The aji amarillo sauce is the star.
A hand-folded pastry empanada filled with seasoned ground beef, onion, and spices, fried until the crust is golden and flaky. The filling is warm and savory, just filling enough to be satisfying without being heavy. A comfort snack that pairs well with ceviches. Reviewers note it's homemade and tastes like it.
Tips from diners
This is a great standalone snack if you're grabbing a takeaway order. Very affordable and filling.
Galician octopus (imported, premium quality) is grilled until the exterior crisps and the interior stays tender, then topped with a smoky huacatay sauce (fresh herb blend), aji panca (smoked chiles), and a vibrant smoked chimichurri. Textured, smoky, herbaceous — a substantial starter that showcases Peruvian technique beyond raw fish.
Tips from diners
This is a must-try if you're not ordering ceviche. The octopus is remarkably tender and the sauce is complex.
Sliced beef tenderloin is quickly stir-fried with tomato wedges, red onion, and fresh cilantro, served over a mound of crispy fried potatoes. The wok-seared meat is tender and slightly caramelized; the potatoes stay crispy. A savory, comforting main that feels lighter than it is, with Peruvian soul.
Tips from diners
This is lighter and more refreshing than it appears. Perfect if you want substantial but not heavy after ceviche.
Founded by self-taught Peruvian chef Penelope Diaz, Fusion Ceviche is a bolthole restaurant focused on the freshest raw fish and punchy Peruvian plates. What it lacks in ambiance (tight, modest interior), it makes up for in food — the ceviche is sourced fresh daily and the tiradito rivals South American originals. A perpetual fiesta with character that can't be manufactured.
This is a modest hole-in-the-wall in JLT Time Out Market — don't come for ambiance. Come for the food and the energy. It's always buzzy.
Lunch (12–3pm) is quieter than dinner and slightly less crowded. Arrive before 1pm for quicker service.
For two people, budget around 250–300 AED for ceviche, a tiradito, and a main. Very reasonable for the food quality and consistency.
Page last updated: