Limón

Reserve

Limón Review

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 red snapper, calamari, and shrimp version), 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; the arroz con mariscos, mixed seafood with spicy saffron rice; and the crispy whole snapper with coconut rice. Choose from a list of Peruvian beers for sipping with your meal. The three-course prix-fixe menus (plus dessert) at $40 can help you keep your tab under control while exploring the menu. Brunch and lunch prices are also a few ticks lower.