This mixed ceviche centers on chunks of fresh fish and seafood marinated in citrus juice with red onion, cilantro, and ají peppers, typically plated with sweet potato and corn in the Peruvian style. The kitchen leans into a traditional leche de tigre base, giving the marinade a milky body and pronounced lime and chili character compared with more simplified versions. Each forkful brings firm, chilled seafood against the softness of sweet potato and corn, with the acidity building as you work through the plate and plenty of broth to spoon up. Diners consistently highlight the authenticity of the preparation and the generous portion size when they talk about this ceviche at the restaurant.