La Mar Cebicheria Peruana

La Mar Cebicheria Peruana is a Peruvian seafood restaurant at Pier 1½ on the Embarcadero waterfront in San Francisco. It belongs to the group of the Peruvian chef Gastón Acurio, and Victoriano Lopez runs its kitchen as executive chef.

Acurio created La Mar as a tribute to the traditional cebicheria of Peru, the casual places where fresh fish is cured in citrus and eaten by the sea. The first design was drawn up by the architects Nathan/Pereyra together with the La Mar team, and the concept has since spread to Lima, Miami, Dubai, Madrid and other cities. The San Francisco restaurant was renovated in 2025 to a design by the local agency Eight Inc., and the menu was reworked at the same time.

Food comes from two places: a cebiche bar and a charcoal-fired oven. Cebiche Victoriano, named after the chef, cures local halibut in a leche de tigre made with sunchokes and serves it with Peruvian corn and crisp chips of sweet potato and artichoke. Arroz con cangrejo cooks arborio rice in a Dungeness crab broth with ají panca and ají amarillo, finished with crab meat, avocado and a huacatay sauce. Tiradito al Olivo lays Spanish octopus on a purple potato sauce with dried black olives, octopus crackling and habanero oil.

For a first visit, a large sampler platter brings together a classic cebiche, a causa, an anticucho-style nigiri, prawns and hamachi sashimi. The restaurant also holds wine dinners with Californian wineries. Dungeness crab and local halibut in Peruvian recipes show the idea behind the place: the methods come from Lima, while the catch comes from the waters of Northern California.