
Peruvian cuisine and bar on East Main
Ceviche Palace cures its fish with lime, aji and red onion the way it is done in Lima, and the wok never really cools down: lomo saltado, tallarin saltado, chaufa. Around that grew the rest of the menu - parihuela and chupe for the cold months, tacu tacu, chicharrones, and a bar that stays open late on the weekend.







