C-Viche is rolling out lunch service at both its newest Shorewood location, 4330 N. Oakland Ave. and its flagship Bay View restaurant at 2165 S. Kinnickinnic Ave.
Lunch will be served Tuesday through Saturday from 11:30 a.m. to 2:30 p.m. Service begins in Shorewood today (Friday, Jan. 27) and will roll out in Bay View beginning Thursday, Feb. 2.
On the menu, guests will find a combination of familiar items from the C-Viche dinner menu, along with a cadre of new lunch items, including sandwiches.
What's for lunch?
Selections include appetizers like Peruvian-style guacamole with plantains; anticuchos (beef heart, shrimp or chicken skewers); quesadillas (steak, shrimp or chicken tinga); or papa a la huancaina, a cold salad of yellow potatoes topped with huancaina sauce (queso fresco, onions, and yellow aji chile peppers) and garnished with egg, olives and salsa criolla.
Their popular patatas bravas con chorizo is also available, featuring crisp potatoes, housemade chorizo and rocoto pepper sauce.
Guests can also enjoy four types of ceviche, including classic Peruvian; ceviche de Camaron; vegetarian; and ceviche Nikkei, Japanese-influenced Peruvian sushi featuring Ahi tuna, avocado, cucumber and sesame served with fried wontons or tortilla chips (pictured below).
Salads include quinoa and mango salad with mixed greens and balsamic vinaigrette; ensalada de atum with Ahi tuna, mesclun salad, chickpeas, roasted red peppers and citrus wine vinaigrette; and caesar salad with a choice of steak, grilled chicken or salmon.
Entrees include chaufa-aeropuerto, a Chinese-inflected Peruvian stir fry with fried rice, beef, shrimp, chicken, noodles, green onions and egg.
Guests can also enjoy Mexican specialties like enchiladas verdes, three corn tortillas filled with chicken and served with Mexican rice and black beans; or tacos de asada (3) filled with grilled seasoned hanger steak, shredded cabbage, onions, cilantro and salsa verde, served with rice and beans.
New items include choripan, a twist on the classic Argentine street food featuring grilled sausage in sandwich form topped with chimichurri and mayonnaise; pollo a la brasa sandwich featuring Peruvian rotisserie chicken, mayo, lettuce and tomato; the avocado club featuring bacon, lettuce, tomato and avocado.
There's also this delicious beauty: butifarra, a delectable sandwich featuring house-made jamon del pais, country-style pork seasoned with aji peppers and spices and served with sarsa criolla (onion relish) and lettuce.
Don't skip dessert... at least not the tres leches cake, which is among the best way to sweeten up just about anyone's day.
New dinner items
Regular guests at both locations will also notice a few new items on the dinner menu.
One is a brand new ceviche offering: octopus and shrimp aguachile: a fresh dish featuring cucumbers, citrus jalapeno sauce and onion.
Four additions have also been made to the existing Nikkei menu, which will now be available Wednesday through Saturday.
New offerings include anticuchero maki (marinated ahi tuna tartare with avocado, scallions and black sesame); aji amarilllo tiradito (salmon and ahi tuna served atop aji amarillo citrus sauce with crispy quinoa); el limeño maki (torched salmon with cucumber, avocado and maracuya sauce); and cholito maki (avocado, panko shrimp, cream cheese and sesame seeds). [Read more about Nikkei cuisine here]
Guests can also enjoy pescado a la macho, a Peruvian seafood dish featuring a sauteed fish filet topped with creamy sauce flecked with mussels, shrimp and squid and flavored with Peruvian spices. Fish selections will change weekly. This week, the dish will feature tender Chilean sea bass.
C-Viche (Bay View and Shorewood) is open Tuesday through Thursday from 4 to 10 p.m., Friday and Saturday from 4 to 11 p.m. and Sunday from 10 a.m. to 9 p.m. Lunch service will be offered Thursday through Saturday from 11:30 a.m. to 2:30 p.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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