Wavey Ceviches

Classic Ceviche (Clásico)

The house cornerstone — fresh white fish cured in aji amarillo leche de tigre, topped with red onion, cilantro, and choclo; the acid balance determines everything here and by all accounts it's dialed in.

Leche de Tigre

The leftover citrus-aji marinade served as a starter shot or small cup — bracing, spicy, and deeply savory; the liquid proof of how the ceviches are built.

Tiradito

Thinly sliced raw fish dressed in a smooth, spicy sauce — Peru's answer to Japanese sashimi, without the onion of a ceviche; lighter and more delicate than the clásico.

Mixed Seafood Ceviche

A combination plate layering fish, shrimp, and often squid in a unified leche de tigre — the go-to for first-timers who want range in one bowl.

Causa

Chilled mashed yellow potato layered with seasoned fish or chicken — a cool, creamy counterpoint to the acid-forward ceviches; a classic Peruvian staple worth ordering alongside.