The ceviche trio is the best way to understand CVI.CHE 105's philosophy: same primary ingredient (fresh fish), three different flavor profiles. The classic is pure acid and fish, the rocoto adds a gentle heat and depth, the yellow pepper brings sweetness and earthy spice. Each ceviche arrives in its own small bowl. Fresh fish is the non-negotiable baseline — sourced daily from local fishermen and Peruvian importers. The quality of the fish determines the quality of each preparation.
Tips from diners
Start with this trio if you've never had Peruvian ceviche — it teaches you the range of the technique.
This is shareable — order one trio and supplement with tostones and other sides for the table.
This is CVI.CHE 105's most ambitious ceviche — not just one protein, but three (octopus, calamari, lobster). The ganador sauce is the restaurant's in-house special, a balance of citrus, habanero, and secret spices that gives the dish a distinctive warmth and complexity. The lobster tiradito is sliced thin and barely kissed with sauce, showcasing its sweetness. The oysters on the side are raw and briny, providing textural contrast. The tostones are crispy and provide structure for scooping.
Tips from diners
Order this as the showstopper dish — it's visually stunning and the flavor complexity impresses guests.
A playful presentation that shows how much ceviche is about the liquid. The diced fish is suspended in a crystal-clear citrus broth, served in a highball glass with toasted corn kernels and fresh herbs sprinkled on top. Diners drink the broth like a shooter, then eat the fish at the bottom with a spoon. It's a sensory experience designed to highlight the acidity and the fish's freshness — impossible to eat mindlessly.
Tips from diners
This is a perfect solo starter — it's quick, casual, and doesn't require a lot of space.
Anticuchos are a Peruvian street food prepared to restaurant quality at CVI.CHE 105. Fresh octopus is marinated in ají amarillo (yellow chili paste), citrus, and cumin, then grilled until slightly charred. The skewers arrive with a chicha morada reduction for dipping — a beverage traditionally made from purple corn, reduced until syrupy and sour. The contrast between the warm, spiced octopus and the cool, fruity sauce is the draw.
Tips from diners
Order this as a secondary starter after ceviche — it provides warm contrast.
The award-winning foursome rotates based on what's available, but always features four distinct proteins in the house ganador sauce. Previous rotations have included classic fish, octopus, calamari, and specials. The ganador is complex — habanero heat balanced by citrus and a savory undertone that suggests fermented peppers or spice paste. Each variation shows how one sauce can complement different proteins.
Tips from diners
Ask your server which proteins are in today's foursome — it changes based on market availability.
CVI.CHE 105 opened nine years ago and has become Miami's most-reviewed Peruvian restaurant. The restaurant's foundation is the ceviche — not just one version but a rotating list of creative variations, each with its own sauce (rocoto, yellow pepper, ganador). The space is intentionally vibrant: colorful decor, lively music, and a commitment to fresh, premium seafood delivered daily from local and Peruvian suppliers. The menu extends beyond ceviche to anticuchos, tiradito, cebiches with lobster, and traditional sides that honor Peruvian technique.
Arrive before noon or after 2 pm to avoid lunch rush. The restaurant is intimate and fills quickly between 12–2 pm.
Fish availability changes daily. If you have your heart set on a specific ceviche, call ahead to confirm it's in stock.
The restaurant has limited seating — groups of more than 4 should call ahead or be prepared to wait 20–30 minutes.
The vibrant decor and lively music make this a fun group dinner spot — it's less formal than other seafood restaurants in this price range.
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