At this Peruvian spot, the ceviche typically uses chunks of white fish marinated in lime juice with red onion, cilantro, and Peruvian spices, plated with sweet potato and corn in the traditional style.[5] The distinction here is a no-frills approach that focuses on bright acidity and generous portions rather than elaborate plating. The fish comes in sizable pieces that stay tender while the citrus sharpness wakes up the palate, and the sides add mellow sweetness and crunch. A Seattle food blog specifically calls out the ceviche at this Central District location as a reason to seek out the restaurant beyond its well-known roasted chicken.[5]