Traditionally held on the 28th of June, Peruvian-Japanese restaurant and bar, CLAY, honours Ceviche Day with an extended seven-day-long celebration. From 28 June to 5 July, epicureans are invited to have a taste of authentic Peruvian cuisine while basking in the undeniably elegant CLAY ambience.

The exclusive lunch menu will be available each day from 1:00 pm to 3:00 pm. Prepared by the incredible Chef Jolbi Huacho himself, guests will be in for a culinary journey to discover true Nikkei flavours, featuring three freshly-made cebiches made from the highest quality ingredients.

Influenced by the unique landscape of Peru, each Leche de Tigre-marinated cebiche platter showcases notable areas of the country. Drawing inspiration from the Coast, the De Esquina is a medley of fresh octopus and tuna, doused in flavorful La-Yu and Ají Amarillo oils, served with crisp squid karaage, tangy seaweed, sweet potato, and finished off with crunchy pieces of rice nori crackers.

The Andean mountains are represented by Ají & Corn, in the form of premium sea bream, a spicy Rocoto Ají emulsion, smokey corn a la robata, kiwicha crackers, and fake cushuro caviar. Finally, the mixture is topped with chopped dill leaves and a swig of black ají oil.

A homage to the Amazon, the Passion Camu Camu features cured salmon with a splash of passion camu camu sauce and panca ají oil, topped with a blend of cassava, banana crackers, mint emulsion, mint oil, and coated with a sprinkle of banana green powder.

Located at the breathtaking Bluewaters Island, a coalesce of two distinct cultures perfectly bound by years of tradition can be found at Clay. The eclectic lifestyle venue welcomes casual diners and gourmands alike to have a truly unique Peruvian-Japanese dining experience.

It is advised that guests book ahead to secure their seats for lunch, and avoid disappointment.