It was smart decision to open on busy Pine Island Road in the bright yellow strip center that's just west of Goodwill and across the street from bustling Mel’s Diner.
Peruvian cuisine, stands on its own as proudly as French, Chinese or Italian. It is a culinary amalgam forged from these and other cuisines, using the wonderful Peruvian peppers, potatoes and traditional spices in to its own cuisine. Most of the USA is still oblivious to Peruvian cuisine’s charms, however once introduced, it becomes a treasured cuisine to return to. I’ve sampled the cooking from its source, and have had great meals at Peruvian restaurants in the USA. Peruvian chefs do absolute magic with their spicing on meats, fish, shellfish and they excel at ceviches.
Aji limón is priced very reasonably (translate as ‘A steal!”) and has a good variety of foods at family friendly prices, perfect for dining in or take out.
Park in front and walk in. You are quickly greeted by a friendly server. Above and to the side are billboard menus with attractive photographs of the food that describe the ingredients.
Sides are in regular ($1.75 -3) or large size, and include my favorite fried yucca, sweet plantains, tostones, beans, rice, fried sweet potatoes, salad and garlic or onion potatoes. Soups are around $4.50, sandwiches $5, and sodas are only $1.25, with $0.50 reefils. Try a chicha morada, the classic purple corn juice! There’s domestic beer for $2, and also Pilsen, Cristal, Cuzquena, Corona and Henieken beers for just $2.75. I can come here for just the best beer prices in town! Wine is $3.75 small, and $12 for a large bottle.
Ceviches include shrimp ($11), fish (10), and mixed seafood (10.50)
I started my meal with the $10.50 seafood ceviche and got a large portion of various tender fish, calamari, shrimp, octopus, two large New Zealand Green mussels and red onions. It comes with a small salad, characteristic large toasted, salted corn kernels called cancha serrana.
My lomo saltado ($9.95) is stir fried in a wok before your eyes-if you come up to the counter, and peek into the kitchen. It’s a show to see!
There’s also family sized specialties to feed 4- 8 members inexpensively-I figure it is $5 for a large plateful of chicken, grilled steak, grilled pork, rice, beans and fries. At the counter are free samples of different sauces or salsas to try: hot (looks like a rocoto chili), huacatay (“ 'wah-kah-tie' “ a mint-basil tasting herb), a pale green garlic and others.
Aji Límon’s food is a solid example of Peruvian cuisine at wonderfully inexpensive prices for the quality. It is not gourmet quality Peruvian as at Naples Inca’s Kitchen, however the price points are quite reasonable at each spot. The only thing I missed was Peru’s national drink, the pisco sour, a white grape brandy. They don’t have full liquor license. Aji Límon appears as if this can be readily groomed in to a popular chain, like the Cuban Pollo Tropical. The setting is simple perfect for lunch or dinner, but not the place to impress a first date, unless it’s for a Peruvian food lover! I live in Naples, so it’s perfect for take out when I’m in the area.
It’s open 7 days a week, 11 am to 10 pm., at 1480 NE Pine Island Road, Cape Coral, phone 424-8216
As you sit down, a ramekin of traditional seasoned, baked large corn kernels comes, with a tray of three dipping sauces-the Rocoto Peruvian pepper sauce, a lighter mint sauce, and a yellow pepper (aji amarillo) sauce.
The red onion strips are nicely marinated. This is a gourmet meal for a lighter eater, at only $10. Highly recommended!
We started with a nice glass of Sangria (4.25 ), a light Pilsner Callao beer (4.25) and a slightly fuller Cusquena beer (4.25). 
My favorite is Franca Peruvian beer, here with a sugar apple, like Peru's cherimoya. 
The best ceviche is created in Peruvian hands. The Ceviche de Pecado (12) with fish, or the Ceviche Como te Gusto’s (14) perfectly marinated mix of calamari, shrimp and fish, bathed in key lime juice. A huge portion! The sides of crisp toasted corn, and the larger tender corn are a traditional ceviche accompaniment. Recommended.
Continuing on a super fresh seafood “roll”, the Inca’s Duo Tiradito (13) is two sashimi like portions of fresh fish, served with two different mild chile sauces-aji amarillo and the orange-red ricoto sauce, separated by a row of fresh corn. Delicious! The bonus is the exquisitely seasoned sweet potato quartet,
glazed with lusciously caramelized chancaca, perched at the plate’s corners. Highly recommended for sashimi lovers.
The Papa Rellena (8) is mashed potato filled with seasoned ground beef, onions, garlic and sliced egg, then deep fried. 
It is served with classic salsa criolla-a bright mix of feather-cut red onion, cilantro, mild yellow chili pepper and lime juice.
topped with a few drops of bitters, sometimes a touch of nutmeg. Like the Mojito and Caipirinha, the Pisco Sour is popular in the USA. 
Time for some main courses.
black olive, hardboiled egg and pecans. Put this over the white rice. Enjoy the crisp, slender flame shaped fried plantain slice.
tasty Inca aioli dipping sauce. Sides are crispy fried yucca logs, and a delicious criolla salsa-sparkling bright lime juice- marinated sliced red onions and yellow pepper. I think it can feed three people!
Some of the Chupe's Fish, Shrimp and Broth, in a Small Cup
The special Costa-Sierra (19) is a must-have when it is offered! It is a wonderful trio sampler. The tenderloin is delicious-properly grilled and perfectly spiced. Next to it are two seared diver scallops, atop a bed of pureed sweet potato, butternut squash and onion. Then two fresh large succulent shrimp, perfectly grilled, and wonderfully spiced, are perched on a a creamy bed of quinoa mixed with 
onion, garlic and two creamy cheeses. On the side is spinach and sliced mushrooms in olive oil. The pyramid of crisp golden potatoes, has a mango marinade on top. It’s large for one person, and a great tasting plate. Highly recommended.
and garnished with crisp green asparagus and sliced carrots, with baked potato slices and mango-corn salsa. Recommended.
crunchy nuts, and a large scoop of cherimoya ice cream. Cherimoya, a sugar apple cousin, is a large green fruit with a moderately sweet, custard like rich interior. Red Delicious apple slices and an artistic duet of sweet sauces complete an elegantly simple presentation. Recommended.
slight caramel like natural flavor is a delight. I’ve not seen the fruit offered outside of Peru, Chile or Ecuador, as it thrives at 9-10,000 feet elevation..
with anise and cinnamon. This molasses or rich honey like syrup is made of heated natural brown cane sugar (panella or piloncilla), and flavored with orange and cloves. Picarones have a crunchy exterior, and a wonderful rich, dense center. They (and also anticuchos) are traditionally eaten during El Señor de los Milagros celebrations in October. On my second visit, I asked to have these also served with the lucuma ice cream. I put the goofy blackberry "eyes" on the delicious lucuma ice cream.
There are special children’s platters, including Salchipapa (7) with chopped hot dog with golden fried potatoes, a Mini Burger with Inca style cheese sauce ($8), Pesto fettuccini (8) with choice of chicken or fish, and others.
