Cured in lime,
lit by the coast.
Fish cut to order and dressed in bright house leche de tigre. Anticuchos off the charcoal. Pisco, shaken cold. This is Peru's coast, brought to the harbor.
Leche de tigre — lime, ají, a little fish stock, blitzed cold — is the heart of everything we do. Bright, sharp, alive. We make it fresh through the day, never ahead.
Eat with your hands in it
The dishes we're built on. Prices are demonstration content; the ceviche follows the day's catch.
Cured to orderCeviche clásico
White fish in bright leche de tigre with red onion, ají limo, choclo and a wedge of sweet potato. The one to start with — order it the moment you sit down.
Over charcoalAnticuchos
Beef-heart skewers marinated in ají panca and vinegar, grilled hard over charcoal until the edges char, glossed with more marinade. Smoky, tender, unmistakably Peruvian.
From the wokLomo saltado
Beef seared in a screaming wok with red onion, tomato and ají amarillo, fries tossed through at the end. Chifa technique, criollo soul.
Más de la carta
[Placeholder menu & prices — swap in your real dishes and pricing. Many dishes made vegetarian/vegan on request; raw seafood served; shared kitchen, no allergen-free guarantee.]
Smoke you can smell from the door
The charcoal grill runs all service — anticuchos, pollo a la brasa turning slow and golden, whole fish laid over the embers. It's the loudest, best-smelling corner of the room.
Pisco, shaken cold
The pisco sour foams thick and tart; the chilcano goes long with ginger and lime. There's chicha morada by the pitcher and cold Peruvian beer when the ceviche runs spicy.
Come get your hands in it
Ceviche's best fresh, so we make it to order — dine in at the harbor or order ahead for pickup.