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pertly prepared, plated, and served. The lime-based dressing. The trio of textures
ceviche was fresh with bright flavors of cit‐ and flavors - sweet, creamy, and citric - is
rus, chili, and sea bass. The refreshing a match made in heaven.
Pichanguitas, served in a scallop shell, A big fan of mashed potatoes, Ron was
pairs chopped seafood with a spicy red wary of the Causa, layers of cold chili-
chili sauce that delivers a delightful kick. spiced mashed yellow potatoes with crab
Equally palate-pleasing, the Tartare Ace‐ meat salad and avocado. But his doubts
vichado sauced, small cuts of raw bonito vanished with his first bite. Think of two
fish, avocado, and mango with a punchy salads in one - smooth and creamy with
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