Peruvian cuisine is one of the more genuinely interesting food traditions in the world and Nashville needed more of it. Limo brings it with real enthusiasm and, on the right dishes, with the cooking chops to back it up. The ceviche is the entry point — proper leche de tigre, ají amarillo, fish that's fresh enough to make the acid work correctly. The lomo saltado shows the Chinese-Peruvian chifa influence that makes the dish entirely its own. These dishes reveal a kitchen that understands the cuisine rather than approximating it.
The broader menu is where the inconsistency shows. Some dishes justify the ambition. Others feel like the kitchen is reaching past its comfort zone. The pricing can feel ambitious for the variance, and the service experience doesn't always match the better cooking moments.
Nope as a confident recommendation. The ceviche and lomo saltado are worth knowing about. The rest is a promise the kitchen doesn't always keep.
The ceviche and the lomo saltado are the kitchen at its best — properly made, genuinely representing what Peruvian cooking can be. The broader menu is more variable and the pricing can outrun the execution.