With August’s heat comes lots of cool ceviches around town. Chill out at GW Fins (p. 20) with red snapper mixed with mango, citrus and Fresno chili, or try the chilled salmon carpaccio, dotted with dill, citrus, capers and pickled mustard seeds. At Seaworthy (p. 19) fresh Gulf fish is marinated in an aji amarillo-citrus blend and accented with pickled yams, while at Johnny Sánchez (p. 19, shown) yellowtail is kicked up with a habaneropassion fruit mix, cooled by cucumber, tomato and avocado, and served with a side of plantain chips. Salad fan? Double your pleasure at Del Fuego (p. 25), where crisp romaine is crowned with ceviche of the day, cotija and Caesar dressing.