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"Besame chef Nanyo Dominguez offers not one but three takes on citrus-cured ceviche, boasting flavors from around the globe. The Peruvian version features locally sourced seafood with aji amarillo, Leche de Tigre, cubes of sweet potato, and crispy corn. There’s a mixto made with fish shrimp and octopus and tuna aguachile in a spicy tomatillo-cucumber broth. Best to try all three." - Beth D’Addono
