Are something else. Not just talking about the food, if you’ve been you know there are few places like it. I grew up in North Florida, almost a different world even though the same state. I think the people of South Florida are proud of that. Moving on from the work trip of Boston to the work trip to Miami and focusing on an ode to my Peruvian best friend, dinner night 1 was at a 4.5 Yelp rated restaurant, Mr.Ceviche.
When the name of the restaurant is one of the dishes, it would be amiss not to order it. Behold the traditional Ceviche Fish. Fish, lime, onions, and cilantro. I’ve had ceviche with shrimp before, which apparently is an American adaptation to the dish, but never with raw fish. In ceviche, raw seafood is marinated in the lime “juice” mixture, absorbing all of the flavors and creating a very fresh and bright profile. Portions are typically small, so as to not overwhelm with acidity and the fish sliced thin to absorb the flavors and cook enough for consumption.
Unfortunately for me, this first experience with fish was not one I enjoyed. The fish came cubed into thicker chunks, which I was not expecting and was fairly large and more a portion for 3 people to share. The idea of 1 person consuming this amount of thick, raw fish is not something I could imagine being enjoyable nor recommended. While ceviche is safe to eat, it does need to sit for long enough, which I will only assume is the case. The onions, cilantro, and lime juice it was marinated in was just right when it comes to how ceviche is described. Light, tangy, a definite pop in your mouth but perfectly light for a hot Miami day. Corn and sweet potato were served with the fish as well, adding more complex flavors and, with the portion size, rounding out an almost complete and nutritional meal.
Highly likely that this is a taste preferential but the ceviche experience for me was one that I will not revisit. The reviews however paint an entirely different picture so of course I recommend making the decision for yourself!
Additionally, I ordered an offering from the Mains portion of the menu, the Mahi Mahi. Looking at the menus online, it is not even listed, leading me to believe it is new. Mahi mahi served with yuca in a delightful creamy sauce.
I wish I was coming in with more positivity than just that as this was one of my least favorite preparations of mahi mahi I have had. As seen below, it is fried and quite heavily at that. Not breaded too thick but the preparation was not how I like mahi mahi cooked. As a fish, it is versatile and can be boiled, steamed, baked, grilled, fried, and any combination. The key is just to not overcook it. When you fry mahi mahi too heavily and for too long, it is often overcooked, which is the case here. It should easily flake off your fork when done, and certainly not require a knife or forced effort. Again, potentially a taste preference but the fish was too fried, too salty, and left much to be desired in expected taste of mahi mahi.
I always like to end on a positive note, because getting to try different foods in different cities is one of the most positive things I can imagine one doing. So we end with the sides of Mr.Ceviche. Specifically the friend yuca and creamy sauce of the main. Yuca is a vegetable root that is often compared to a potato for those unfamiliar. Not to be confused with yucca, it can be fried, boiled, steamed, mashed, you name it. I love a good side of fried yuca, especially served as tots like these were, perfect for dipping into the accompanying sauce. Nameless on the menu, I can only guess it is made of traditional ingredients and includes some spices used in the ceviche as well. Much thicker, the yuca soaked up all of its yumminess and saved the experience.
There is not much more to add for my dinner other than I would go back and order something more traditional on the main menu, like the famous Lomo Saltado or Chaufa de Pollo. Add in a couple of things I know I love, like Peruvian empanadas, and continue to explore the flavors of Miami!
