Just to avoid confusion and, hopefully, controversy (as if!): This category involved a judgment call not just between ceviche eateries but between traditional and nuevo-ceviche styles, with the nod going to the new kid in town. Citrus "cooking" of seafood was invented centuries ago by South American Indians and, the point being preservation, involved long marination (at least two hours, usually much longer). Citric acid marination for longer than about twenty minutes changes the whole texture of fish, however -- an often nice but not necessary transformation, now that the world has fridges. Hence nuevo ceviche, where chefs marinate raw fresh fish only briefly before serving, resulting in a sort of South American sushi. And Sushi Samba is supreme at this style, owing to superior saucing. For a comprehensive course in "Modern Ceviches 101," try the mixed ceviche/tiradito assortment of eight different preparations, based on both market and chef's whim but including possibilities like fluke dressed New World AmerAsian-style with ponzu and grapefruit; slightly seared toro fatty tuna with lemon, lime, and red daikon radish; an almost Italian carpaccio-like baby yellowtail with black truffle oil; or salmon with either Dijon mustard/miso marinade or smooth strawberry/key lime sauce, with a red onion garnish.