Ceviche City

Where New Orleans - - THE GUIDE -

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.

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