Best Ceviche - 2009
Ceviche is not a complicated dish to prepare. At its simplest, it is a combination of fresh fish in lime juice and salt; cilantro and onions are almost always added. That's the basic rendition served at Francesco, whose seafood of choice is corvina ($16), shrimp ($17), or a combo of those two with scallops, octopus, and calamari ($16). But you can likewise request your ceviche prepared with mild aji amarillo sauce or Francesco's fantastically fiery rocoto — or try all three sauces with mixed seafood for $24 (the Peruvian Cristal or Cuzqueña beers pair with the fish and peppers like Cabernet with porterhouse). The fish is chunky and pristinely pleasurable because Francesco is a sterling Peruvian seafood restaurant that uses very fresh fish. Sibling owners Franco and Aldo Danovaro shuttle between the Gables venue (opened in 2001) and their original Lima locale to make certain all seafoods are properly chilled and that the reception is warm and personal. What we are saying, in effect, is that the stellar ceviche here is merely a dazzling opening act to an authentic Peruvian culinary experience.