Specialties
Experience the vibrant flavors of Ecuador's Pacific coast at Manta's Ceviche, proudly serving some of the freshest and healthiest restaurant-quality lunches on base. We specialize in authentic Ecuadorian-style ceviche, prepared daily with premium seafood, fresh citrus, vegetables, herbs, and bold coastal flavors.
Beyond our signature ceviches, we offer succulent rice bowls topped with our house-made garlic-cilantro sauce, handcrafted tacos served on locally made artisan tortillas, and hearty seafood sandwiches that make ordinary sandwich chains seem forgettable.
Our focused menu allows us to prioritize freshness, quality, and consistency. Every dish is crafted with high-quality ingredients and inspired by generations of Ecuadorian coastal traditions.
Whether you're a ceviche enthusiast or trying Ecuadorian cuisine for the first time, you'll discover bold flavors, healthy options, and genuine hospitality in every visit.
Open exclusively for lunch, Manta's Ceviche is a family-owned restaurant offering a refreshing alternative to typical fast food. Located on a military installation, we proudly serve military personnel, dependents, retirees, civilians with base access, and approved visitors seeking a fresh, flavorful midday meal.
History
Established in 2024.
Manta's Ceviche began its journey in Hawaii during the summer of 2024, captivating local palates at farmers' markets across Oahu. Their vibrant, authentic Ecuadorian ceviches, bursting with fresh seafood and zesty citrus flavors, quickly became a local favorite. Building on their market success, Manta's Ceviche opened its first brick-and-mortar restaurant on December 16, 2024. This exciting milestone marked a significant step in their culinary adventure, bringing the vibrant flavors of the Ecuadorian coast to a wider audience in Hawaii.
Meet the Business Owner: Maryeliza G.
I am the passionate owner of Manta's Ceviche, bringing the vibrant flavors of the Ecuadorian coast to Hawaii. As an Ecuadorian national with a deep-rooted culinary heritage, I honed my skills in the art of preparing authentic ceviche. After relocating to Hawaii in 2021 with my husband, a military officer, I embarked on my culinary journey. During the summer of 2024, I captivated local palates by sharing my delicious creations at farmers' markets. This overwhelming response fueled my dream of opening my first brick-and-mortar at Joint Base Pearl Harbor-Hickam in beautiful Hawaii.