Just Don’t Call It Sushi…
Ceviche may be raw fish, but there’s not a grain of rice or seaweed to be had. Still, you can find the flavors of Japan—along with Thailand, the Caribbean, and even France—in some of our favorite local ceviche dishes.
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“Less is more” is the credo at Armonk Lobster House, where a tomato, bell pepper, and chile mince anoints citrusy scallop discs.
Armonk Lobster House
F.I.S.H.’s ceviches span a globe of flavors. Here, a lime-infused avocado dome enveloping snapper and bell pepper is flanked by a microgreen-garnished ahi tuna-and-watermelon ceviche and a crisp mound of fried tortilla chips.