In the ever-evolving culinary landscape of the United Arab Emirates, standing out requires more than just talent — it demands cultural conviction, resilience, and a passion for authenticity. Today, Latin&Gulf Magazine is proud to present an exclusive conversation with Penelope, the founder and heart behind Fusión Ceviche, one of Dubai’s most beloved ambassadors of traditional Peruvian cuisine.
A Taste of Peru with Chef Penelope’s Signature Touch
Fusion Ceviche in Dubai is more than just a restaurant — it’s the culinary stage where Chef Penelope brings her bold, artistic vision of Peruvian cuisine to life. Known for her inventive flair and deep respect for traditional flavors, Chef Penelope has carved a unique space in the city’s food scene by reimagining ceviche through a fusion lens that’s as vibrant as it is refined.
At the heart of the experience is her signature ceviche — fresh, citrusy, and layered with just the right kick of spice. But what truly sets Fusion Ceviche apart is Chef Penelope’s ability to weave together cultural influences with creativity and elegance, delivering dishes that are both familiar and refreshingly original.
Penelope’s journey is one of purpose and perseverance. Born and raised in the coastal town of Chimbote, Peru, she grew up immersed in a family of fishermen and strong traditions. Her deep connection to her heritage, paired with her entrepreneurial spirit, led her to the Gulf, where she dared to introduce the bold, vibrant essence of dishes infused with traditional Peruvian spice to a multicultural audience.
As we sit down with Chef Penelope for this exclusive interview, we explore the journey, inspiration, and philosophy behind the flavors that have made Fusion Ceviche a standout in Dubai’s dynamic dining scene.
Penelope, what inspired you to bring the authentic flavors of Peru, especially ceviche, to the heart of Dubai?
I was inspired, first and foremost, by my country, my home, and my family. I believe that Peruvian cuisine is already a fusion in itself, and that ceviche is now globally recognized as part of the world’s cultural heritage — although, in the past, many people were unfamiliar with it. It used to be very difficult to convince someone to eat raw fish.
That’s why I decided to bring ceviche exactly as it is, because I come from the coast of Peru. When I lived in India, many people asked me for food prepared exactly the way we make it at home. So I thought, if in India —where there are fewer expatriates— people accepted authentic ceviche, why wouldn’t they in Dubai? For that reason, I decided that ceviche had to be prepared just as it is in Peru, especially here in the United Arab Emirates, and particularly in a city like Dubai, where 90% of the population is made up of expatriates and only 10% are locals.
How would you describe the concept behind Fusión Ceviche, and what sets it apart from other traditional cevicherías?
The concept of Fusión Ceviche is, for us as Latinos, something traditional that identifies us in our countries. It’s like when you go to the huariques —the food stalls run by an aunt, a neighbor, or a local vendor— and I wanted to bring that same essence here, so that it feels authentic and true to what it really is, not only from Peru but from all of Latin America.
The concept of Fusión Ceviche is, for us as Latinos, something traditional that identifies us in our countries.
What challenges did you face when introducing Peruvian cuisine, particularly ceviche, to the United Arab Emirates?
The challenge was getting everyone to learn how to enjoy spicy flavors, because there is no true Peruvian ceviche without “ají limo o rocoto.” That was the real challenge, and thanks to my customers, many of them have learned to appreciate it, and today, I believe many even enjoy it. Ceviche must have that spicy touch that defines it. I believe that was the greatest challenge: reaching people with the perfect level of spiciness that a good Peruvian ceviche should have.
Peruvian cuisine is a fusion of cultures. How do you balance authenticity and innovation on your menu?
Balance? I believe Peruvian cuisine is already a fusion. Peruvian cooking is a blend of Japanese, Chinese, Arab, Mediterranean, and African influences. For me, it’s already a fusion in itself. That’s why I don’t try to take anything away or add anything, because I believe its essence has already been shaped by that mix of cultures.
As for innovation, I try to adapt to the customers’ tastes by balancing and offering options like salmon ceviche, for example. In Peru, we don’t use salmon, but we do have trout or tuna. In this way, I adapt to local preferences without losing the authenticity and tradition of Peruvian cuisine.
Ceviche is a treasure of Peru. How do you educate or guide customers at the restaurant about the history and cultural significance of ceviche?
There’s a saying we often use in Peru: “Being without you is like eating ceviche without ají.” Many of the expatriates living here have already traveled to Peru and know what Peruvian food is like and how a good ceviche should be. I don’t think it has been difficult to educate them, because this country has a large number of expatriates who have already experienced living in Peru.
Since many of them have been there, it hasn’t been complicated to adapt or educate our customers. Besides, Dubai is a multicultural city, and for one reason or another, most people are already somewhat familiar —and in many cases very familiar— with Peruvian cuisine.
Could you share a particular dish you prepare here that you personally recommend and that has a special story behind it?
I have two dishes that truly touch my heart and bring back very special memories of my family. I come from a large family —we are ten siblings— and my father, who was a fisherman along with my uncles and grandfather, used to bring home lenguado, jurel, cachama, or pejerrey. Every time he arrived with fresh fish, he would say, “Irma, cook!” In Chimbote, where I’m from, ceviche is all about the main ingredient: the fish. The fresher it is, the less it needs —just “limón,” “sal,” “ají limo,” “cebolla,” and “cilantro.”
The other dish I always remember is cabrito a la norteña, named so because we come from the northern coast of Peru. My father used to tell us, “There’s no money for luxuries, but there’s always money to eat well.” He would always bring cabrito (young goat), and we prepared it in a special way. It is marinated for a full day with “chicha de jora” as the base, “zapallo loche,” and a seasoning that takes hours to prepare, with plenty of garlic, onion, “ají panca,” and ají amarillo. After marinating for 24 hours, the cabrito is slowly cooked for 10 to 12 hours until the meat falls apart.
This dish is always present in my restaurant because it deeply connects me to my childhood and my family memories.
Regarding the ingredients you use in your dishes, are there any that are sourced directly from Peru to preserve the authenticity of the flavors?
Definitely. Traditional Peruvian cuisine is known for its rich use of seasoning, and it must always include “ají panca,” a basic ingredient that can never be missing, along with “ají amarillo,” “zapallo loche,” and “chicha de jora.” It’s similar to Indian cuisine: you simply can’t cook without curries.
In Peruvian cooking, the different types of “ajíes” are essential, as they define and enhance the unique flavor of each dish; they are absolutely indispensable.
You have become a culinary ambassador for Peru in the Gulf. How do you see the future of Peruvian cuisine evolving in the region?
I am very grateful to all the customers I have; the reception of traditional food has been wonderful. Not only in my restaurant but also in many others where Peruvian chefs cook with great passion. It’s beautiful to see that there are customers for everyone and to know that every chef, behind the kitchen, works with love and dedication.
It’s heartwarming to see how we continue to grow as a team and in unity, so that Peruvian cuisine can reach more and more people around the world.
What advice would you give to a Latin American entrepreneur looking to start a business in the United Arab Emirates?
I’m happy to share my advice, which has served me well. I arrived in Dubai and started selling food from my home, cooking for clients and telling them, “If you don’t like it, you don’t have to pay.” With a lot of persistence I kindly asked customers to give my food a try. I kept moving forward. I knew that I loved what I was doing, and I was sure they would love it too. First, you have to believe in yourself and trust that it’s possible. if you are confident in your work, others will recognize it in time.
It’s all about being consistent. If the dream you’re chasing doesn’t come true the first time, it doesn’t matter; the most important thing is that you tried. You have to learn from small mistakes and not get stuck. You must get up and try again, because the next time, you’ll do it even better.
It is possible. Keep fighting, because after great effort, there’s always a great reward. Additionally, there is a strong Latin American community here that supports one another.
What new dreams, ideas, or projects are you currently working on for Fusión Ceviche?
I am grateful for having fulfilled a dream that today is a reality. However, I continue to dream, and one of my greatest wishes is to one day have a restaurant where only women work: chefs from South America, Europe, Africa, Asia — it doesn’t matter where they come from, as long as we are all women.
I want to show that it is possible, that we can support each other and move forward. That is my dream, and, God willing, a new Fusión Ceviche will come as well.
From the Editor’s Desk
Chef Penelope’s story is more than a culinary journey — it is a testament to the power of identity, dedication, and cultural pride. In bringing the soul of Chimbote to the heart of Dubai, she has not only introduced diners to the rich complexity of Peruvian flavors but also created a space where tradition and innovation thrive in perfect harmony. At Latin&Gulf Magazine, we celebrate visionaries like Penelope who, through their craft, build bridges between continents and tell stories that linger long after the last bite.
Fusión Ceviche By Penelope Diaz
Peruvian Restaurant : @fusioncevichedxb22 / @chef_penelope_diaz
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