This ceviche uses tuna and is listed among the restaurant’s New Mexican and Mexican-inspired dishes, giving it a more modern, fusion-leaning profile. The menu context suggests a citrus-marinated seafood starter that fits alongside tacos, bowls, and cocktails rather than a traditional Peruvian spread. Tuna usually brings a firmer, cleaner bite than white fish, which gives the dish a sashimi-like texture under the acid. The restaurant’s menu listing is direct evidence that the dish is available here.