Alexa Schnee

"This is a great restaurant in Lima to try the city’s version of ceviche."

Kelley Jane Lowry

"Simple but amazing, this marinade usually contains lime juice, sliced onion, chiles, salt, and pepper — along with a bit of fish juice to give it its particular flavour! Each of the three flavours had a different taste and I loved every single sip of each of them – not to mention the fresh seafood they each contained!"

José Carlos Fuentes

"The leche de tigre is on the spot, with the correct acidity like the Creole sauce, and the proportion of sauce with the clams is adequate."

Sheila Christensen Jeanneau

"We sampled all three of the versions: Tigre Blanco (classic), Tigre Amarillo (with bits of white fish, octopus with aji amarillo), and Tigre Rojo (a mix of mariscos and is quite aggressive in its spiciness ). All were generous in portions and flavorful. I personally preferred the amarillo version."