Raw. That’s how I like my fish best. I’ve been waiting all year for Miranda’s summer ceviche appetizer (MP; $10 – $15).

Chef Sasha Miranda sources her seafood daily, so you can expect a few delightful surprises each day, in addition to the usual delicious base of bay scallops, shrimp, bacalao and Portugeuse octopus.

I love how the raw babes are dressed: a bit of sweetness, a touch of heat. Mango or sweet potato cubes add the sweetness and jalapeño or habanero kick the dish to life.

I like to scoop up all this goodness with the homemade super-crisp tortilla triangles. Miranda’s ceviche will be my go-to dish till Sasha replaces it with her fall empanadas.