The ceviche uses a blend of three different white fish species sourced that morning, cured in fresh lime juice with Peruvian ají amarillo for heat and depth. Red onion and cilantro add sharpness and freshness. The restaurant cites Peruvian technique but Mexican fish sourcing as their distinctive approach.
Tips from diners
Ask the server which fish was caught today—they usually have one standout variety worth requesting.
Tuna is sliced paper-thin and dressed with a vibrant ají verde sauce, topped with a delicate citrus foam and crispy plantain chips. It's the restaurant's most refined dish, borrowing from Peruvian tiradito technique but with a contemporary presentation.
Tips from diners
This is the dish to impress someone with—it's beautiful and tastes like someone spent time on the presentation.
This Peruvian classic arrives as a carefully layered construction of seasoned yellow potato, creamy avocado, and a tart lime sauce. It's topped with cooked shrimp and a drizzle of the restaurant's signature ceviche marinade. It's substantial enough to share or eat alone.
Tips from diners
This is a Peruvian dish many locals won't have tried—it's creamy, rich, and different from the raw fish focus.
Flounder is thinly sliced and dressed in a bright green aguachile made from fresh green chiles, cilantro, lime, and jalapeño. The heat builds gradually. This is lighter than the classic ceviche and appeals to those who prefer a fresher, less intense cure.
Tips from diners
This packs more heat than the classic—if you're sensitive to spice, ask for it mild.
Jumbo shrimp are quickly seared and finished in a bright garlic and white wine sauce with fresh lemon. Served with crusty bread for soaking up the sauce. It's the only hot dish and provides balance to a ceviche-heavy menu.
Tips from diners
Order this if you want something warm—it pairs beautifully with the house white wine.
Punto MX brings Peruvian ceviche mastery to Mexico City's fine dining scene, using the freshest Pacific fish with Peruvian-inspired acid and presentation techniques. Located in the sophisticated Polanco neighborhood, it combines South American tradition with local Mexican seafood sourcing.
Lunch is faster and less crowded than dinner. Arrive by 1 PM for a quick meal or 3 PM for leftovers.
Most dishes are meant for sharing—order 4-5 items for two people to taste the full menu.
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