atterson, New Jersey’s large Peruvian population has made Lima’s Taste a mainstay for those seeking authentic tastes from the region. Given the name, we’d have to assume that Lima’s ceviche is worth writing home about, especially with authentic Peruvian chefs working behind the scenes. A traditionally Peruvian dish, Ceviche is made with a selection of seafood that has sat in a lemon-lime marinade embellished with spices. Here at Lima’s, the dish is available as a lobster, tuna, seafood or salmon-heavy entrée, served fresh and raw with accompanying vegetables.

Behind the name, Chef Nelly opened the restaurant four years ago with a pocket full of recipes handed down from her grandmother while still in Lima. Heavy on tradition, some of the recipes that Nelly churns out, such as the Escaveche, can be traced back to the Incas. This dish, made with chicken or fish, gets its flavor from Panca peppers, vinegar and garlic, enveloped by yucca and onion.

Since Lima rests next to the sea, seafood is a sure bet here at Lima’s Taste. A word of warning, the menu is long so give yourself plenty of time and don’t skip dessert. -L.D.