Though it's a common item on many a Miami menu, ceviche is a dish that's deceptively difficult to execute. At La Mar inside Brickell Key's Mandarin Oriental hotel, the classic Peruvian creation is the star of the show. La Mar was brought to Miami by chef Gastón Acurio, who's often referred to as the godfather of Peruvian cuisine. Here, Acurio's prodigy Diego Oka executes ceviches that are both delicious and a visual masterpiece on the plate. Options include ceviche carretillero with grouper, shrimp, octopus, crispy calamari, sweet potato, choclo, cancha, and spicy leche de tigre ($23); an Asian-inspired tiradito nikkei made with tuna tataki tiradito, green onion, tamarind leche de tigre, sesame butter, and pickled vegetables ($19); and the stunningly inventive tiradito bachiche, a dish inspired by Oka's travels that's made with fluke tiradito, 24-month Parmesan leche de tigre, colatura, garlic chips, and basil oil ($19). You won't find Parmesan cheese in any traditional ceviche, but here it brings together a symphony of flavors that play on your taste buds with orchestral precision.