What Makes a Ceviche Sexy?

At Bendito Bodegón, our yearly pop-up is more than just a celebration of food — it’s a journey through cultures, creativity, and bold flavors. This year, we asked ourselves a spicy question: What makes a ceviche sexy?

To explore that, we invited three incredible chefs, each with a unique background, to reinterpret this beloved dish in their own way — during three stops across Europe, from Copenhagen to Paris, and finally, to our home in Barcelona.

Stop 1: Copenhagen

Chef Mati Pichci kicked off the tour during 3daysofdesign, bringing his signature flair to the Nordic table. With Peruvian roots and a Scandinavian sensibility, his ceviche was a thoughtful, minimalistic take — balancing cool textures and bold acidity. Mati has been with us since the very beginning, and his evolving approach reminds us why this dish never stops inspiring.

Stop 2: Paris

Next, we landed in the French capital during Paris Fashion Week - Men's for a vibrant, cross-cultural take on ceviche. At Mardi, a cozy café in La Villette run by Adi and Margaux, we teamed up with Chef Masayoshi Haraguchi for a Nikkei-style ceviche — a blend of Japanese and Peruvian culinary traditions.

Stop 3: Barcelona

We closed the tour in Barcelona, our chosen home, with a very special edition of Raw Cantina. We opened both of our Raw Studio spaces in Sant Gervasi to welcome Chef Pablo Ortega, who brought us straight back to Peru with a dish that was vibrant, bold, and — yes — undeniably sexy. His ceviche was a celebration of color, texture, and attitude.

These events couldn’t have happened without the incredible support of our friends at Plates Magazine — thank you for helping us bring this vision to life.

What makes a ceviche sexy? Maybe it's the acidity, the freshness, the heat — or maybe it's the story behind every version of it. For us, it’s in the passion each chef brings to the plate.

See you next year?