Tiger milk, or “leche de tigre,” is the fiery sauce made of limes, spices and chillis, and it is the main ingredient of traditional South American “ceviche”. Tangy, healthy and refined – this is Peruvian soul food, prepared according to a family recipe passed down through generations. The restaurant’s concept: medium sized portions are brought to the table simultaneously to share. In addition to ceviche in classic and modern versions, you will also find Peruvian fusion dishes, where influences from around the world meet the country’s typical ingredients. These include quinoa, yucca, salsa criolla and the “German” potato, which originates from the highlands of Peru, Chile and Bolivia.