Cooks in Peru and Ecuador have long argued over which country invented ceviche, a dish consisting of raw fish marinated in citrus juices. Most diners at Limón would probably line up with the Peruvians after eating the myriad, delicious versions here (try the impeccably fresh halibut or prawn with red pepper varieties), all accompanied by yucca and corn, and prepared by chef-owner Martin Castillo. They also like the empanadas, flaky pastries filled with minced beef, olives, and raisins; the hearty lomo saltado, beef strips sautéed with onions, tomatoes, and potatoes; and the arroz con mariscos, mixed seafood with saffron rice. Choose from a list of Peruvian beers for sipping with your meal.
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