Dallas Ceviches We Love

Dallas Ceviches We Love

Photo of Dallas Observer

Ceviche, a traditional Latin American dish made of fish "cooked" in citrus juices and served with herbs and other aromatics, is a decidedly light option that you don't even have to be on a diet to enjoy.

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    There's no way you're going to be able to choose only one or two of these options to try, so it's probably best to just go ahead and spring for the trio and make that decision a little easier.
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    The ceviche mixto on the dinner menu at Meso Maya combines classic-yet-inventive Mexican ingredients like jicama and serrano peppers with impressively fresh striped bass and Mazatlan white shrimp fished in the state of Sinaloa.
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    There aren't any fussy preparations or ingredients you don't recognize, only fresh fish and shrimp tossed in a perfect blend of traditional Mexican flavors, including garlic, onions, tomatoes, and cilantro.
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    Gemma may be better known for its fresh pasta and those ridiculous fried castelvetrano olives, but their interpretation of Latin American ceviches is just as well executed.
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    The ceviche plate here is made with tilapia, which may seem like a lower-grade fish compared to all that ahi and salmon you're used to, but this mild fish provides a great canvas for the piquant dressing made with aji, mango and lime.
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