"Chef Mauricio Trujillo captures the flavors of summer with a ceviche that includes passion fruit, mango, jicama, and pickled onions, nodding to ingredient combinations usually found on the Mexican Gulf Coast that would later become popular throughout Mexico. “This is a light plate for hot weather,” says Trujillo, whose recipe entails blanching the shrimp to ensure the right consistency. With a small menu featuring Mexican-inspired dishes, the former Northbrook eatery is now in Lincoln Park, nestled in a cul-de-sac. Mesa Urbana’s secluded patio setting adds a backdrop to the vacation vibes that ceviche invokes. The plate will remain on the menu through the end of September." - Brenda Storch
