"The classic ceviche is both unique and intriguing. They use tiger’s milk, a zesty marinade, to cure the fish, as pictured. It’s also served with fried corn nuts, adding a delightful mix of flavors—fat, corn, seaweed, and yam. While I would have liked a bit more carbohydrates in my meal, it was certainly interesting and authentic. The lomo saltado, which consists of steak and fries, was just average. I appreciated that there weren’t too many fries and that they were larger than usual, but the meat was chewy and tough. There were some vegetables, though I would have preferred a larger portion. Additionally, at $19, it didn’t seem worth it. The chicken and rice dish was acceptable."
