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Peruvian Ceviche at Pio Pio Riko

Don't be fooled by Pio Pio Riko's red and white striped tabletops that evoke T.G.I. Friday's more than the Peruvian flag, this is casual dining with a serious twist.

Pio Pio Riko looks and smells like a typical Peruvian rotisserie chicken joint, but the preparation of the ceviche is where this restaurant truly shines. Their ceviche, Peru's national dish, is offered in portions and prices unheard of across the East River.

Why have plain ol' chicken, when you can have fresh spicy raw seafood "cooked" in lime juice with an array of traditional Peruvian appetizers?

Peruvian cuisine may be one of the trendiest in Manhattan, but, for the real deal, take a short ride to Queens on the 7 train.

The proposed menu:

Ceviche: Raw fish marinated in lime juice and chili peppers

Ceviche Mixto: Raw fish, squid and shrimp marinated in lime juice and chili peppers

Choclo Peruano con Queso: Peruvian corn with cheese

Papa a la Huancaina: Sliced potato in a spicy creamy cheese sauce

Anticuchos de Corazon: Grilled beef hearts

Cancha: Andean corn nuts

The final bill for the meal, including tax and tip, will be divided equally among the diners. The estimated cost per diner is $18-25. You will be responsible for the cost of any drinks and individual desserts that you order. Cash only. Please bring small bills.

Seating is limited to one table. Please only RSVP “Yes” if you will attend. If your plans change, please update your RSVP.

Public Transportation:

-7 local to 46 Street

Distance between New York and Lima, Peru:

3,657 miles

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  • Sally

    What tastes like chicken, smells like fish? Dinner at Pio Pio Riko, of course. What did you think? Two great tastes that go together - pollo a la brasa and ceviche. Throw in some grilled beef hearts and it's a fiesta. Unsuitable for anyone on a low sodium diet - I can't recall a saltier meal, but, damn it, salt tastes good. Ironically if you ever wondered what Corn Nuts tastes like without salt, the cancha that is served free with every meal will satisfy your curiosity. Peruvians must really like bland supersized corn. The choclo, boiled Andean corn, is starchy, chewy and served with rectangles of queso blanco, a creamy mild soft cheese. I'll stick with sweet corn with butter. Here's a tip to avoid over-tipping at Pio Pio Riko: tax is added to the prices and the tip is disguised as tax. Sneaky bastards - why do you serve such deliciousness that makes me return for more?

    February 27, 2013

  • Grace S.

    Tasty, zesty though a bit salty. Great choice of dishes.

    February 25, 2013

  • A former member
    A former member

    Alas, I won't be joining you to welcome you all to my neighborhood!

    February 18, 2013

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