![\"Peruvian](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2016\/11\/topwebPeruvian-ceviche.jpg\")
<\/a>The only source of heat Recamier uses is a blowtorch for charring a stupendous poblano chile relleno filled with rice, veggies and chunky pieces of queso fresco. Similar to a stuffed baked potato in appearance, it\u2019s easy to forget about the egg-battered versions injected with jack cheese once you poke into it.<\/p>\n Recamier sources his seafood from Catalina Offshore Products as well as directly from fish mongers he has come to know at downtown\u2019s Tuna Harbor Dockside Market. His early-morning pickups can include yellowtail, big eye tuna, scallops, shrimp and white fish, all of which are utilized in about six different ceviches and a few sashimi-style dishes.<\/p>\n The La Paz ceviche, bedded on locally sourced baked tortillas, features the ruby-red tuna showing off a bright twang from both limes and orange zest in a judiciously balanced habanero-citrus sauce. A hint of ginger finds its way in. And the noodle-cut cucumbers strewn throughout added an extreme, refreshing element to the assembly.<\/p>\n Equally invigorating was the Peruvian ceviche, which won me over with its red bits of spicy rocoto peppers lurking between cubed whitefish. Here, the fish is \u201ccooked\u201d in a milky, citrus marinade (leche de tigre) that\u2019s spiked with a tad of garlic.<\/p>\n Recamier explained that in Peru, raw fish is marinated for less time compared to its Mexican counterparts. I found it citrus-y nonetheless. Garnished on top with orange aji peppers, the spice factor crept up gradually before climaxing at a moderate heat level.<\/p>\n From the \u201ctiraditos and specialties\u201d category, the state of Sinaloa in Mexico is represented by shrimp aquachile, which falls somewhere between ceviche and sashimi.<\/p>\n The shrimp were whole and translucent, and served in a tangle of sliced radishes, red onions and micro greens, all resting in a puddle of thin citrus sauce accented boldly with Serrano peppers and cilantro. Though flavorful, I would have preferred the shrimp cut into pieces, as they required some sawing with my plastic knife.<\/p>\n All of the dishes included generous slices of fresh avocado. The shortage, Recamier said, has eased in both price and availability, at least for restaurant vendors.<\/p>\n Other ceviche styles include the Acapulco with whitefish; the Veracruz with shrimp, scallops and mango; and the top-selling Puerto with shrimp, jalapenos, jicama and bell peppers. There\u2019s also salmon carpaccio, a ceviche chile relleno and Mexican sashimi featuring tuna, yellowtail and salmon on one plate.<\/p>\n Ceviche House is bright and quaint, with subway tiles dominating a couple walls and only one table inside. Ledge seating provides additional dine-in space, as well as several tables on the front sidewalk.<\/p>\n<\/a><\/a><\/a><\/a>