By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Nov 03, 2022 at 11:02 AM

This article was updated on Nov. 11 to reflect a revised opening date for C-Viche Shorewood.

After much ado and countless pandemic-related delays, the new Shorewood location for C-Viche is slated to open to the public at 4330 N. Oakland Ave. on Friday, Nov. 25.

C-Viche exteriorX

The restaurant has been a labor of love for owners Karlos Soriano and Paco Villar, who’ve utterly transformed the space, which housed The Chocolate Factory from 2014 to 2019, into a cozy full-service restaurant.

While crews are still putting final details in place, the recasting of the venue is already more than evident, showcasing a mix of modern and rustic details, some of which (like the hand-stained wooden pallet details on the walls) were built by Soriano and Villar themselves.

Guests who’ve been to the Bay View location will also recognize the familiar geoglyphic wall art, which was created to mimic the Nasca lines in Peru.

A main focal point for C-Viche Shorewood is the open kitchen, which stretches across the back of the restaurant.

C-Viche open kitchen and ceviche bar
C-Viche open kitchen and ceviche bar

It’s beautifully framed out by white textured paneling and features a four-seat ceviche bar which functions much like a chef’s table, offering guests a view into the kitchen where offerings like Nikkei sushi and fresh ceviche are made.

“We have ceviche bars in Peru,” says Soriano. “You can watch them cut the fresh fish and marinate it right in front of you.”

Meanwhile, the cocktail bar – which stretches along the southern side of the restaurant – seats about 10 guests and will be the home for daily happy hours, which will take place Tuesday through Saturday from 4-6 p.m. 

C-Viche bar
C-Viche bar

Each day, guests can indulge in a  special bar-only tapas menu along with signature cocktails like C-Viche’s phenomenal pisco sours, caipirinhas, margaritas and palomas along with a selection of wine and beer, including three brews on tap.

C-Viche dining roomX

Speaking of such, guests have much to look forward to in terms of C-Viche’s Ibero-American menu, which showcases fresh made-to-order dishes from countries in the Americas that are former colonies of Portugal and Spain, including Mexico, Peru and beyond.


Specials have included scallops aguachiles
Specials have included fresh scallops aguachiles

It goes without saying that the restaurant will showcase various styles of its namesake ceviche, including variations from both Peru and Mexico, vegetarian ceviche and unique ceviche specials every day.

Peruvian styles include classic ceviche featuring fish marinated in leche de tigre (lime juice flavored with garlic, ginger, herbs and aji amarillo peppers) and served with sweet potato, red onion, choclo (Peruvian corn) and cancha (toasted corn); ceviche mixto featuring fish, shrimp, squid and octopus marinated in leche de tigre.

Guests can also try the Lima-style street food inspired ceviche which features classic ceviche on the bottom and jelea (a mix of fried seafood, including shrimp and calimari) on top.

Ceviche nikkei reflects the influence of Japanese culture on Peruvian cuisine with ingredients like ahi tuna, avocado, cucumber and sesame seeds (served with a choice of fried wontons or tortilla chips).

Other dishes to try

Nikkei Sushi
Nikkei sushi

Additional offerings will be nearly identical to those found at C-Viche’s Bay View location. That means appetizers like Spanish grilled octopus with chimichurri; Peruvian anticuchos (tender beef heart skewers) and Mexican esquite (street corn served off the cob with lime, chipotle and queso de cabra).

Entrees will showcase dishes like Peruvian style rotisserie chicken and pasta dishes; Argentinian churrasco (ribeye steak with chimichurri); Spanish escabeche de pescado (grilled salmon smothered in peppers and onions over lime rice); Mexican tlacoyos (stuffed masa boats), tostadas and enchiladas with house mole or verde sauces.

Nikkei sushi, a must-try offering which showcases the flavorful and creative cross-pollination between Peruvian and Japanese cuisines, will also be available on both Friday and Saturday evenings [Read more here].

There will also be desserts like tres leches cake and housemade churros; alfajores (Peruvian shortbread sandwich cookies); and chica cheesecake made with Incan purple corn and blueberry compote.


C-Viche Shorewood will also be a spot to gather any day of the week, a task made easier by regular restaurant specials, including:

  • Taco Tuesday: Features a special taco menu, plus $6 margaritas and palomas
  • Wine Down Wednesday: Half price on bottles
  • Friday and Saturday: Nikkei sushi

Once the restaurant gains its stride, Soriano says C-Viche is also likely to introduce Sunday brunch.

Beginning Nov. 17, C-Viche will be open Tuesday through Thursday from 4 to 10 p.m., Friday and Saturday from 4 to 11 p.m. and Sunday from 4 to 8 p.m. 

Reservations will be required, since the restaurant has limited seating. A link for reservations, along with online ordering and carry-out will be available at

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.