Prepare for the Peruvian cebiche (or ceviche, as it more commonly known outside of Perú), Long Beach. Lima Cebichería Peruana, a new concept moving into the former Chicken University space in Bixby Knolls, is coming from the owners of the rightfully acclaimed Sushi Nikkei. Expected to open within the next couple months, the space offers a more traditional take on Peruvian food from a chef that is known for his Peruvian take on sushi.
The concept of Lima Cebichería was born from “a deep desire to celebrate the traditional flavors of Perú, especially the coastal cuisine we grew up with,” in the words of Chef Eduardo Chang, who operates Sushi Nikkei with his wife, Daiwa Wong. Joined by their friend and fellow co-owner, We are Mauricio Valencia—all originally from Perú.
“Mauricio brings extensive experience from working in some of the most renowned restaurants,” Daiwa said. “He has contributed a deep knowledge of service, hospitality, and culinary execution. Together, I think we all share this passion for seafood. And we want to uphold the bold, traditional flavors of Peruvian cooking.”
So what are we to expect from Lima Cebichería Peruana?
“We want to bring to Los Angeles the concept of a cebichería—a type of restaurant that is incredibly popular in Perú and recognized worldwide,” Mauricio said. “Our vision is to combine the best local seafood with the distinctive flavors of our Peruvian chili peppers like ají amarillo, rocoto, and ají limo. This will be a new culinary experience for our community—fresh, vibrant, and rooted in tradition.”
So what does this mean dish-wise? Traditional cebiches. Tiraditos. Causas. Jaleas. Grilled octopus. Warm classics like arroz con mariscos and lomo saltado. With fresh fish delivered daily, and prepared with the same care you’d find in a coastal Peruvian home, those one will be special. And yes, they will be offering beer and wine as soon as they can.
In other words, for those who haven’t had the chance to experience Chef Eduardo’s more traditional Peruvian food—something you’ll find him serving at one of his kid’s birthday parties or at Sushi Nikkei’s birthday parties—this will now be your chance.
“It’s important to show that Peruvian cuisine doesn’t need to be reinvented to be appreciated,” Daiwa said. “There’s incredible richness in our traditional recipes and the stories they carry. With Lima Cebichería, we want to honor that heritage and share it with a new audience.”
The star of Lima Cebichería will be Peruvian cebiche. And it’s a distinct form of citrus-cured seafood that breaks from most American concepts of ceviche.
Peruvian cebiche holds some of the characteristics of Mexican ceviche, the far more common version Stateside. It’s unapologetically bold as the: bright, acidic, bracing. At its core, it’s raw white fish—typically sea bass or corvina. Sliced into thick chunks, it is quickly cured in a tart, milky marinade called leche de tigre. Think of a citrus-forward blend of lime juice, chiles, garlic, onions, and the natural juices of the fish itself. It is not marinated for hours. It’s sharp, fast, and meant to be eaten immediately.
It’s a dish that’s all about balance: the subtle heat of the ají limo or rocoto chiles, the brightness of the citrus, the sweetness of slivered red onions, the pop’n’crunch of choclo (giant corn), and the earthy starchiness of sweet potato. Some purists will tell you no lettuce, no avocado, no tomatoes—just straight-up fish and fire.
Now compare that to Mexican ceviche, and the difference is night and day. Mexican ceviche leans into the salsa route—diced fish or shrimp often mixed with tomato, cilantro, cucumber, and avocado. It’s less chunky, more picnic-friendly, and typically marinated longer in citrus before being served on a crisp tostada. Think of it as cool and refreshing, where Peruvian cebiche is zippy and assertive.
In other words: Long Beach is in for a treat.
Lima Cebichería Peruana will be located at 3851 Atlantic Ave.
