Limón

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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, octopus, and shrimp), 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 (although sadly served deconstructed on a plate instead of in a bowl so the flavors can all meld together); and the arroz con mariscos, mixed seafood with spicy saffron rice. Everything is served family style. Choose from a list of pisco (Peruvian brandy)-based sour cocktails for sipping with your meal. The crowd and atmosphere are a bit all over the map, from small groups of twentysomethings to couples out for a bite.