"This restaurant in the Surquillo neighborhood is known for its magnificent display of fresh fish on the counter and the generous portions served at shared tables. Diners usually have their choice of fish and its preparation. Among the cebiches, choose the one made with cabrilla, a fish with dark meat and full flavor from southern Peru that doesn’t show up often in menus. The cebiche is otherwise classic, with refreshing acidity, though chef Héctor Solís does add a few spins by frying the fish skin to a supreme crunch and glazing sweet potato to give it more power." - Liliana López Sorzano