Best Ceviche - 2004
Sayonara, sushi. Although we've loved you for years -- you were our first foray into truly foreign food, after all -- there's a new raw fish in town. It's down on Delmar, across from the Pageant, and it calls out to us almost nightly: Have the Honduran, eat the Ecuadoran, sample the salmon and scallops.... We're in love. Nuevo Latino newcomer Mirasol has imported a brave nuevo world of flavors and textures to our humble environs, served tapas-style. Chief among them are the ceviches: dishes whose principal ingredient is fish that's been "cooked" in citrus. The Honduran ceviche -- a handful of blushing tuna, cubed, resting in a hollow coconut shell with bits of ginger, garnished with twin tall plantain chips -- looks like a party and tastes like a dream. Or introduce your palate to soft, buttery pieces of mahi mahi accompanied by a melon and cilantro salad. Or shrimp treated with roasted tomatoes, sweet peppers and avocado. Or salmon done up with horseradish sauce and a chayote-apple slaw. If there's a list of the best things to eat in town, Mirasol's ceviche has staked out a slot near the top.