The ceviche Nikkei puts a Japanese-influenced spin on Peruvian ceviche, using sashimi-style fish in a citrus marinade that may include soy-based elements or other umami-rich seasonings. Compared with the stricter classic version, this preparation leans into a lighter, more delicate feel, often highlighting the fish’s texture as much as the acidity. Diners can expect clean slices of fish in a glossy, flavorful liquid, with garnishes that echo both Peruvian and Japanese traditions. Feedback about the ceviche lineup at this restaurant frequently mentions the Nikkei option as a modern complement to the more traditional offerings.