MOIA Peruvian Restaurant
Restaurant · Eastland Heights ·
Peruvian Nikkei cuisine: ceviche, lomo saltado, unique sangrias
Peruvian Nikkei cuisine: ceviche, lomo saltado, unique sangrias
"Moia Peruvian Restaurant sits in a quiet strip mall in Las Vegas’ Historic Westside, as tucked away as a hidden gem can be. It slings bowls of fresh white fish in rich, citrusy marinades, as well as plates of stir-fried strips of tender lomo saltado sirloin over fries and salted white rice — all poised for dipping with aji verde cilantro sauce or sharply spicy hot sauce. The food is Nikkei cuisine, a fusion style of cooking that marries Peruvian ingredients with Japanese cooking techniques, at its best. The approach is perhaps best demonstrated in Moia’s ceviches — raw tuna and hamachi are sliced into broad, supple strips; tossed in fresh lime juice with cilantro and hot Peruvian chiles; and then served with toothsome sweet potatoes and large-kerneled corn. The leche de tigre, a tangy sauce of fish stock, lime, onions, and aromatics, is vibrant enough in both flavor and amber hue to stand up to the restaurant’s bold design. Murals of jungle cats are saturated by gently pulsating purple lighting — glowing light cubes dunked into glasses of sangria appear to strobe in time with the low thrum of electronic music. Best for: Family birthday gatherings and toasting with purple strobing sangrias." - Janna Karel
"Moia is known for its vibrant ceviche pescado, served under LED lights that pulse shades of blue and purple. The dish features a bright amber leche de tigre, white fish, lime juice, Peruvian corn, onion, and sweet potato, combining Peruvian ingredients with Japanese cooking techniques." - Janna Karel
"About as tucked away as a hidden gem can be, Moia Peruvian Restaurant sits in a quiet strip mall in Las Vegas’ Historic Westside. Here, it slings bowls of fresh white fish in rich and citrusy marinades and plates of stir-fried strips of tender lomo saltado sirloin over crunchy fries and salted white rice — all poised for dipping and dabbing with aji verde cilantro sauce or sharply spicy hot sauce. The food here is Nikkei cuisine at its best — a fusion style of cooking that marries Peruvian ingredients with Japanese cooking techniques. It’s a technique perhaps best demonstrated in Moia’s ceviches — raw tuna and hamachi are sliced sashimi-style into broad and supple strips, tossed in fresh lime juice with cilantro and hot Peruvian chiles, and then served with toothsome sweet potatoes and large-kerneled corn. The leche de tigre — a tangy sauce of fish stock, lime, onions, and aromatics — is vibrant enough in both flavor and amber hue to stand up to the restaurant’s bold design. Murals of jungle cats are saturated by gently pulsating purple lighting — glowing light cubes dunked into glasses of sangria appear to strobe in time with the low thrum of electronic music." - Janna Karel
"A fresh addition to the Las Vegas dining scene with exciting menu offerings." - Janna Karel
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