Don't be deceived by the name — Meat Market isn't just a place for rare cuts of beef. The sexiest steak house in town also proffers the freshest local catch in all the land. Executive chef Sean Brasel prefers to eat and cook fish (although he might be reluctant to admit it). And it's the uncooked seafood that best evidences his prowess. Try the made-to-order daily ceviche, which tosses the morning's bait in a mélange of tropical and exotic ingredients ranging from ají amarillo to pineapple yuzu. Equally tantalizing is the tuna tartare with avocado smash and mango mole ($19) and the cedar-scented jalapeño hamachi drizzled with yuzu and white truffle ($19). If you happen to arrive on a good night (and during season), you might just score 17-ounce stone crabs. For a sure thing, a plethora of rotating East and West Coast oysters are shucked on the spot and served with Brasel's atomic horseradish. Slurp with caution. Still want red meat after all that? Opt for the Wagyu carpaccio or the Kobe tartare. Some like it hot. In Miami, we like it raw.