In an effort to always bring you The Best, we rounded up a few eats and drinks from around town that are mostly new for the season, starting with a summer classic: Ceviche. Its acidity energizes, its light, yet filling and when done right, it never sacrifices flavor. For a place that's got it down, head to SuViche. Their signature "Ceviche SuViche" ($7.00 sm or $11.95 lg) is made up of diced white fish marinated in lime juice, garnished with canchita, choclo and camote and their secret SuViche sauce that just screams summertime in Miami. Read on for more eats to beat Miami's endless summer heat and let us know if you spot any other new dishes around town in our comments section.
New Sandwich: Kippered (cured and hot smoked) Grouper Reuben
A Miami take on the dish, traditionally done with salmon. Josh's version is what he says Jews would eat if they had moved to Miami instead of New York at the turn of the 20th century. Josh places the grouper in a salt and sugar solution for 2 to 4 days, air dry for 24 hours and hot smoke the fish for another 2 to 4 hours. Once it's cooled the fish slices beautifully and is placed on toasted rye bread with sauerkraut, Swiss cheese and Russian dressing for the ultimate fish sandwich this summer.
New Cocktail: The Yellow Submarine
Fresh Yellow Peppers, Local Yellow Tomatoes and Habanero Agave with Jimador Tequila & Celery Salt--- 'nuff said.
New Salad: Peaches n' Cream
Georgia Peaches, French Feta, Hazelnuts
Already on the menu: Spicy Bitching Mini Crab Cakes
Bali Crab Meat, Bitching Sauce, Mixed Greens
New Salad: Lobster Mango Salad
Fresh lobster and greens with applewood-smoked bacon, mango chutney and avocado aioli. Served with a crispy tortilla garnish and an "only in Miami" view.
Already on the menu: Heirloom tomato salad
Fresh burrata, watermelon, hearts of palm, herb salad and avocado drizzled with chipotle vinaigrette.
New Salad: Chicken Salad
Pulled grilled chicken breast, raisins, caramelized onions and walnuts over shaved endives, mixed baby greens and sliced ripe tomatoes, drizzled with their homemade citrus honey vinaigrette. The spot is also a great place to indulge in a cooking class when the summer thunderstorms start rolling in and the beach is not on option.
New Tapa: Akaushi beef carpaccio
Thinly sliced Akushi beef served with pickled mushrooms, truffle ponzu
Already on the menu: Green Kale Salad
Fresh kale with raisins, carrot, pine nuts, cider vinegar and goat cheese
New Drink: Porch Swing
Fresh mix of bourbon, fresh papaya, fresh ginger, Domaine de Canton and lime
New Dessert: Coconut Greek Yogurt Panna Cotta
Coconut Greek Yogurt Panna Cotta with Mango-Lime Chutney
New Sandwich: Prosciutto and mozzarella
Prosciutto, rucola and mozzarella served on thin sliced focaccia
New Appetizer: Royal Red Shrimp
Royal Red Shrimp with cucumber, coconut, lime & puffed rice
Already on the menu: Lobster Tamale
Corn, roasted poblano, cilantro and avocado crema
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