Cebiche de atún rojo, leche de tigre cremosa de rocoto, sichimi togarashi, wantan chips.
Cebiche de corvina salvaje, leche de tigre clásica, cancha serrana, choclo, boniato, ají limo.
Cebiche de corvina salvaje o atún rojo, leche de tigre blanca cremosa, aguacate, alga nori, brotes.
The menu at Warike Project showcases a focused celebration of Peruvian ceviche, making it an appealing destination for seafood lovers. The selection highlights three distinctive options: Cebiche Chifa, which brings together Peruvian and Asian influences, Cebiche Clásico, a traditional preparation that emphasizes fresh fish and bright citrus flavors, and Cebiche Warike, the restaurant’s signature take on this beloved dish. From a reviewer’s perspective, the menu’s strength lies in its dedication to quality and authenticity rather than overwhelming variety. Each ceviche offers a different flavor profile, allowing diners to explore both classic and creative interpretations of Peru’s most iconic seafood specialty. The concise menu feels carefully curated, making it easy to appreciate the freshness and craftsmanship behind every plate.