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their magic with the freshest ingredients. day, never at dinnertime when it’s consid‐
Many of the dishes were developed by Ed‐ ered past its prime. This explains why many
ward’s mother over the years at Maretazo non-tourist seafood restaurants close in
en Surco. the evening - their local customers dine out
Freshness reigns supreme at Maretazo. then. Barra Maretazo, Edward says, at‐
Peruvians hold their seafood, especially ce‐ tracts both locals and visitors for lunch, but
viche, to the highest standard. Tradition mostly tourists for dinner.
dictates that ceviche is made with the Our first lunch focused on starters and
morning catch and devoured early in the the next on hearty entrees. All were ex‐
28 WINE DINE & TRAVEL MAGAZINE SUMMER 2024
