Chef From 'Limon' Stops By the Great Day Kitchen

      From Limón:

      Ceviche Limón

      1/2 Cup of fresh raw halibut (cubed)
      1/4 Cup of calamari tubes (sliced, precooked, then chilled)
      2 Whole prawns (precooked, then chilled)
      1/2 Cup of "Leche de Tigre" (fresh lime juice and rocoto - Peruvian red pepper)
      2 tbsp of choclo (Peruvian white corn)
      2 tbsp of cancha (Peruvian roasted corn) Slice of cooked yam (chilled)

      Put halibut, calamari and prawns into mixing bowl along with the Leche de Tigre - let marinate for a couple minutes. Arrange seafood onto plate or bowl along with the marinade. Add choclo, cancha and yam to plate. Eat and enjoy!

      Lomo Saltado

      3/4 cup of sliced sirloin
      1/3 cup of sliced red onions
      1/3 cup of sliced red tomatoes
      Soy sauce
      Olive oil
      Salt and pepper
      French fries - fried
      White rice - precooked

      Heat saute pan to medium-high heat with olive oil. Add sirloin and onions. Add salt and pepper to taste. Almost immediately after sirloin and onions are put in pan, add a generous amount of soy sauce - almost 1/4 cup. Continue cooking, letting soy sauce reduce, and stir together ingredients until the sirloin has reached your desired cooked temperature (i.e. medium, medium well) then add tomatoes. Put fried french fries onto plate - pour contents of saute pan over the fries. Serve with a side of cooked white rice. Eat and enjoy!

      Limón Peruvian Cuisine - Nuevo Latino Fusion
      7735 N. Blackstone Ave Suite #112
      Fresno, CA 93720
      (559) 435-1015

      Hours - Open 7 Days a Week for Lunch and Dinner

      Lunch, Monday to Thursday: 11:30am - 2:30pm Dinner, Monday to Thursday: 4:30pm - 9:30pm

      Friday and Saturday: Open @ 11:30am - 10:30pm (does not close between lunch and dinner)

      Sunday: Open @ 11:30am - 9:00pm (does not close between lunch and dinner)

      Description of Limón:

      The Limón concept was born on a Sunday afternoon, a time where family and friends enjoyed "Mama" Luz's family recipes, like ceviche, empanadas, lomo saltado, and homemade Sangria. With the invaluable support of Luz, the Castillo family opened the first Limón on July 11, 2002, in a 45-seat establishment in San Francisco's Mission District. Limón quickly became renowned for its delicious and savory Peruvian dishes, highlighting the influential flavors and styles of India, China, Japan, Italy, & Spain. After much success in the Bay, it was time for Limón to conquer The Central Valley. In December, 2008, Luz along with daughter Ana and son-n-law Aldo, introduced the concept of Peruvian cuisine to Fresno. Thanks to her family recipes, supportive staff, and enduring commitment to quality, Limón Fresno has been nominated "Best Newcomer" for the 2008 Best of the Valley Restaurant Awards & Fresno Magazine's "Best of Fresno."