Ceviche

— Our Story —

A corner in Lima,
anywhere you are.

Every afternoon at two, the kitchen opens. The corvina arrives whole, the limes come from a single farm in Ica, and the ají amarillo is ground by hand. We don't rush the cure. The leche de tigre does its work in its own time.

We cook for the regulars who grew up eating ají de gallina at their grandmother's table, and for the first-timers who've never tasted a ceviche made with real leche de tigre. Both deserve the same plate.