It often seems that with ethnic cuisine, the less obvious and ornate the location, the better the food. Salmon Salmon is discreetly tucked into an unassuming strip mall near Miami International Airport. The small interior is decorated with a few gold Inca plates, and fishing nets cover the ceiling. But patrons do not come to Salmon Salmon for an extravagant dinner served on a silver platter and sided by sumptuous silverware; the home-style Peruvian cooking is the real gem here. Although seafood dominates the menu, salmon accounts for only a few dishes -- the place is named after its founder, Fabio Salmon. Peruse the menu while snacking on a sinus-clearing aji picante dipping sauce and bread. Allow your taste buds to recover, and then order the ceviche -- a must when indulging in Peruvian fare. For $12.75, you will receive a platter of citrus-tinged ceviche topped with sliced onions and potato chunks. Eat the dish as it comes or add a heaping of seafood fit for Atahualpa himself. Other meal options include huanca?na potatoes, clams topped with onions and tomatoes, oyster cocktail, octopus, and all kinds of seafood chicharr?n. Several of the plates are cooked creole-style, such as the pasta with beef tips and seafood. Although you will not find any poultry at Salmon Salmon, the skirt steak will satisfy any carnivorous cravings. Tender, chewy sautéed tips of beef are as delicious as they are affordable -- $14.25 for a dish large enough for two.