Lima Cebichería Peruana Verified listing

Lima Cebicheria Peruana in Long Beach, the latest project from the team behind Sushi Nikkei, brings traditional Peruvian seafood to Bixby Knolls. Lima Cebichería Peruana in Bixby Knolls, Long Beach.

Moving into the former Chicken University space, the restaurant will showcase a cuisine as essential to Peru as corn itself: cebiche (as it is spelled in Peru). For owners Eduardo Chang, his wife Daiwa Wong, and their partner, Chef Mauricio Valencia, the concept is a return to roots.

“We want to bring to Los Angeles the concept of a cebichería,” Valencia said, “a restaurant style celebrated throughout Peru and recognized worldwide. Our vision is to pair the best local seafood with the distinctive heat and flavor of ají peppers—ají amarillo, rocoto, ají limo—creating something fresh, vibrant, and rooted in tradition.”

The menu promises the breadth of coastal Peruvian cooking.

At its center is cebiche itself. The classic version calls for thick cuts of raw white fish, quickly cured in leche de tigre. Lima’s version? A beautifully tart blend of lime, chile, garlic, onion, cilantro, and the fish’s own juices. Worthy of spooning up on its own. Unlike Mexican ceviche, which marinates for hours and often incorporates tomato, avocado, and cucumber, Peruvian cebiche is immediate, bracing, bold. Balanced by choclo, sweet potato, and slivers of red onion, it is both elemental and exacting. For Long Beach diners accustomed to Mexican-style ceviche, Lima Cebichería offers not reinvention but authenticity—an invitation into a culinary heritage that has shaped Peru’s national identity.

Joining it? Variations of cebiche. A plate of wok-fried rice, layered with bits of octopus, scallops, and shrimp. Arroz con mariscos, a more Peruvian-centric take on rice and seafood. A classic lomo saltado that distinctly differentiates itself from fellow Peruvian joints Ají and Casa Chaskis. And, in all frankness, one of the finest causas in the region. A creamy seafood mix—highlighted by chunks of sweet, raw scallops—sit atop a bright, hyper-savory huancaina sauce before, tableside, noodle-like strands of starchy, deeply gold potato are sifted through a ricer.

Written and photos by Brian Addison.

For Brian Addison's full feature on Lima Cebicheria Peruana, click here.