Ceviche Clásico is bright, cold, and intensely fresh, with tender cubes of white fish lightly cured in lime and ají amarillo. Sweet choclo and crunchy cancha balance the sharp citrus and onion, giving the dish its signature Peruvian contrast of textures.

This ceviche is bright, cold, and sharply refreshing, with tender cubes of sea bass lightly cured in vivid leche de tigre. Ají amarillo adds fruity heat, while sweet potato and corn balance the acidity with gentle sweetness and texture.

This fresh, zesty ceviche swaps seafood for tender heart of palm, which absorbs lime beautifully while keeping a delicate bite. Red onion, tomato, chili, and coriander make it bright, juicy, and refreshing, with just enough olive oil to round it out.