Every row at the Grand Tasting Tent served some sort of ceviche, or raw fish marinated in lemon or lime juice and seasoned with chile peppers, red onion, and chopped herbs. We saw variations tossed with fresh fruit like watermelon. Beyond sea bass ceviche, Peruvian chef Ricardo Zarate of Mo-Chica served blue shrimp ceviche and Best New Chef Alex Stupak of Empellón doled out little cups of octopus ceviche with parsnips and spicy pepitas.
Photos: Susannah Chen, Nicole Perry, and Anna Monette Roberts
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