For the Best Ceviche in Lima, Hit These 12 Cevicherias | Eater

"Chef Tomas Matsufuji is well-known for his excellent seasoning and skills at this casual Surquillo hangout. Unpretentious and straightforward, the cebiche carretillero (wheelbarrow) dish is inspired by versions served out of small carts at local markets. The type of fish rotates based on availability and seasonality, but it’s always diced and bathed with a powerful leche de tigre that includes garlic, ginger, celery, onion, lime, and for those who like a little spice, ají limo, alongside the usual suspects like chicharron de calamar (fried calamari), sweet potato, corn cob, and corn nuts. Don’t expect a delicate touch; this is pure flavor overload." - Liliana López Sorzano