"Eating at Ceviche Project feels like dropping into a Miami club in the ’80s: it’s tropical, there’s flair, and you’re definitely going to have fun. Grab a seat at the marble bar and enjoy vibrant scallops off the half shell, tai snapper ceviche, and their kanpachi tostada—a stunning dish topped with so much trout roe, yellowfish, and avocado cream, it almost reaches all the way to heaven." - sylvio martins, brant cox, cathy park