Cebiche del Rey focuses primarily on slow-cooked meats and (mostly) uncooked seafood. The pollo saltado is a good catch-all dish—a jumble of sautéed chicken, tomatoes, onions, peppers, French fries and rice all lumped together into a pleasing pile. But the shrimp cebiche reigns here: accompanied by a few spears of yams, a roll of nickel-sized Peruvian corn and diced red onion and cilantro, the cebiche is a fresh, clean and harmonious dish that truly works on all levels—the crisp slivers of onion counter the tender shrimp while the sweetness of the yams and corn balance the tart pool of lime juice. The dish is at some points subtle and bright, others garish and loud. Consistently, it’s excellent.

CEBICHE DEL REY 7404 FLORENCE AVE | DOWNEY 90240 | 562.806.4033 | OPEN SUN-WED 10AM-9PM AND THURS-SAT 10AM-10PM | FOOD FOR TWO $25-40 | BEER, WINE

Tags: dinner, downey, peruvian