Chicago’s best ceviche and aguachile | Eater Chicago
"Ceviche finds you as soon as you sit down at this beach-evoking destination, and it comes along with tostadas, saltines, and a selection of salsas. The menu features an array of ceviches that include various ingredients- fish, shrimp, octopus, scallops, and mixes of a few of them; they can be ordered by themselves or on tostadas, with or without fruit, and even mixed with the spiciest option on the menu according to Mejía, the aguachile. But it is maybe the Instagram-worthy towers that stand out. Coming to the U.S. from Sinaloa a few years ago, the seafood fad stacks ceviche, seafood, avocado, and a generous amount of condiments into tubular structures that are usually molded with four-inch PVC pipes. Baha’s take on this seafood craze (a stainless steel mold is used to create these) features three options: Verde, with aguachile, squid, scallops, avocado and jalapeños; Baha, featuring shrimp, octopus, tuna, lobster, and squid; and the popular and cleverly dubbed “the Sears Tower,” which layers up shrimp, fish, crab meat, mango, cucumber and tomatoes which are, according to Mejía, “topped off with a signature spicy red sauce.”" - Brenda Storch
