Please tell owner Oscar Escudero that you want his new Ceviché Lima added to his regular menu, which already features favorites like the Lima Wrap sandwich (below, right) and the Tallarin Saltado de Mariscos (bottom). (All photos by Charmaine George) 

If you’ve somehow still never sampled Peruvian food — despite having an outstanding Peruvian restaurant right here on Bruce B. Downs (BBD) Blvd. — I implore you to go visit Lima Rotisserie Chicken & Peruvian Cuisine in the Publix-anchored New Tampa Center. 

Lima, which is owned by Oscar Escudero, who was raised in Lima, Peru, continues to add amazing new dishes, thanks to Oscar’s passion and his happy supporting cast. The food at Lima is a fusion of Peruvian and Chinese cuisines, since Peru is on the west coast of South America and located directly across the Pacific Ocean from China, which means that in the same place you can find several varieties of authentic Latin ceviché, you also can find wok-sautéed lo mein-style noodle and fried rice dishes. 

If that sounds too good to be true to you, trust me, it’s not. And, if that combination doesn’t make your mouth water, trust me, it should. I named Lima my Favorite Latin Restaurant in New Tampa and Wesley Chapel for 2023 because no other place in either of our areas offers a wider variety of uniquely spiced and tasty dishes. And, feel free to research why Peruvian food has been named as the best Latin American cuisine and among the favorite cuisines in the entire world by several trusted sources. 

If you like pot roast, you should definitely try Lima’s Asado de Res con Ensalada Rusa.

Speaking of unique, not only does Lima offer vinegar-and-lime-marinated ceviché options like shrimp, mussels and calamari, as well as my favorite Ceviché de Pescado (raw white meat fish), Oscar recently added — as a special only, at least for now — his own twist on the classic dish that he calls Ceviché Lima, which adds a savory golden pepper sauce to the fish and two types of corn kernels, as well as a generous helping of flash-fried calamari. The sauce is so delicious that not only does it give the ceviché itself a delightfully different flavor, with just a hint of spice, it also may be the best dipping sauce for fried calamari I’ve ever tasted. I told Oscar that I would tell my readers to ask — no, make that demand — that he add Ceviché Lima to the regular menu, so please feel free to do just that! 

Speaking of new specials that definitely should be added to Lima’s regular menu, Jannah, photographer Charmaine George and I also got to sample Oscar’s Asado de Res con Ensalada Rusa, which is slow-cooked-to-incredibly-tender beef tenderloin in a brown gravy of its own juices, with a side of Russian-inspired potato-and-beet salad. Jannah, who saw the purple color of this entrée’s side dish and immediately thought she wouldn’t like it, said the beef tenderloin was better than my mom’s brisket (pot roast) recipe, which might have started an argument between us if I didn’t kind of agree with her! And, although my wife didn’t love the beet-and-potato salad, Charmaine and I agreed it was pretty delicious, too. Feel free to also beg Oscar to add this one to the menu. 

Other dishes that aren’t new to the menu that we sampled for the first time on our most recent visit include the Lima Wrap sandwich, which is a tasty chicken salad wrap that adds small tomato wedges and cilantro, which gives the chicken salad an unusual zing. The fries were a perfect complement, even though I would order them extra crispy next time. But, since we had some of the Ceviché Lima sauce left over, we all dipped a lot of the fries in both that sauce and the gravy from the Asado dish until all of the fries were gone. Yum! 

And, although the Tallarin Saltado de Pollo (flamed diced chicken breast with sliced onions, tomatoes, scallions, julienned peppers and cilantro blended with pasta and Peruvian-style soy sauce) is still Jannah’s favorite dish at Lima, she and Charmaine both also raved about their first sampling of the Tallarin Saltado de Mariscos, which is the same dish, but with shrimp, calamari, mussels and clams, instead of chicken. And, although I couldn’t sample it because of my hated shellfish allergy (I could eat the calamari and clams, but not in the same dish as the shrimp and mussels), Charmaine said that all of the seafood was cooked to perfection and the flavors all blended amazingly well together. There also is a Tallarin de Carne, which replaces the chicken or seafood with tenderloin tips that I also love. 

Tallarin Saltado de Mariscos.

Similar wok-sautéed style dishes also are available without the pasta — replaced by sides of both white rice and French fries — in Lima’s Lomo Saltado, as well as in Oscar’s Arroz Chaufa (fried rice) with the same protein options as the Tallarin and Lomo Saltado. These also are excellent, but there’s just something about the way the pasta blends with the Peruvian soy sauce that makes it my preferred choice. 

And yes, Lima does feature its perfectly spiced rotisserie chicken, available as chicken-only or with side dishes that include some of the best black beans and rice in town. Other sides include pico de gallo, a zesty house salad, yuca fries and tostones (twice-fried green plantain slices). 

Other appetizers include Papa (boiled potatoes) or Yuca Huancaina (covered with cold yellow pepper cheese sauce) as well as tostones topped with chicken salad, tenderloin tips or shrimp, and choros a las Chalaca (mussels on the half shell topped with pico de gallo). There also are several soups on the menu, including Aguadito (cilantro chicken soup) and two different types of mixed seafood soups. And, there is a variety of other sandwiches, as well as a Lima Bowl (jasmine rice topped with black beans, romaine lettuce, pico de gallo and Lima chicken salad with cilantro house sauce). 

The Cake de Maracuya is light, refreshing and delicious.

Save room for dessert, too, as Lima has a number of new options we hadn’t sampled before, including the refreshing and light passion fruit Cake de Maracuya and Tres Leches de Lucian, which has hints of coffee and caramel. Kids will enjoy Lima’s chicken tenders with fries and Salchipapas, which are fries topped with diced all-beef hot dogs and a choice of sauces. Domestic and imported beer (including Peruvian Cusqueña and Sierra Andina) and sangria also are available for adults. 

Lima Peruvian Cuisine (19062 BBD Blvd.) opens every day at 11:30 a.m. and stays open until 8 p.m. Mon.-Thur., 9 p.m. on Fri. & Sat. & 7 p.m. on Sun. For more info, call (813) 304-0205, visit, or see the ad on pg. 43 for 10% off any take-out or dine-in order. Delivery also is available through DoorDash and Uber Eats. 

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