Scintillating ceviche

Do you crave fresh seafood but have exhausted your summer sushi lust? There is another raw fish option: Ceviche, a Latin American dish, is a take on seafood tartare that’s wildly different from the Japanese approach. In ceviche, seafood—fish of various provenance or shellfish—is marinated in lemon or lime juice. The acidity of the citrus causes the proteins in the seafood to become denatured, effectively pickling it. Although some recipes call for the seafood to be marinated for several hours, modern ceviche usually cures in the time it takes to mix the ingredients and carry the food to the table. Recipes vary from country to country, but they’re all equally delicious. Here’s just a few places in town where you can sample this savory dish: Serrano’s Salsa Company: Serrano’s brings you ceviche with an Ecuadorian twist, featuring flounder, onions, jalapeńos, avocado and pico de gallo. Spicy and tasty. La Carreta: This restaurant marinates lush strips of Mahi-Mahi in limejuice with salsa and avocado, served with a corn tostada. Opt for the shrimp mix-in for a seafood experience. Los Gallos: The Los Gallos version, pictured here, marries fresh white fish with diced onions, jalapeńos, and chopped tomatoes. This Mexican take is nearly equal parts soup and seafood, but all delicious. (Photo courtesy David Gallent)