R5 Just Don’t Call It Sushi…

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PERFECT PARFAIT

Grilled octopus, tender from its initial red-wine braise, crowns Soma 107’s charred octopus escabéche. It’s actually a parfait of citrus juices, sweet pepper, and spice layered with avocado.

SOMA 107
107 Mamaroneck Ave, White Plains (914) 682-6795

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JAZZY FUSION

X2O’s tuna ceviche is an exquisite choreography of Peruvian and Japanese elements. Lime and coconut juices meld with Asian spices and ahi tuna for an unforgettable pas de trois.

X2O Xaviar’s on the Hudson
71 Water Grant St, Yonkers (914) 965-1111

 

 

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BEAUTIFUL BOUNTY

Like the sea itself, La Camelia’s ceviche abounds with shellfish and other crustaceans. The Spanish chef’s influence is gazpacho, here amped with a tide of citrus. And the house-made sangria is always flowing.

La Camelia
234 N Bedford Rd, Mount Kisco (914) 666-2466

 

TANTALIZING TWO-STEP

Tango Grill’s ceviche showcases luscious crabmeat bathed in sour orange and lime juices. Julienned carrots and avocado share the spotlight.

Tango Grill
128 E Post Rd, White Plains (914) 946-6006

 

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SIMPLY SWEET

“Less is more” is the credo at Armonk Lobster House, where a tomato, bell pepper, and chile mince anoints citrusy scallop discs.

Armonk Lobster House
1 Kent Pl, Armonk (914) 276-0000


 

WONDERFULLY WORLDLY

F.I.S.H.’s ceviches span a globe of flavors. Here, a lime-infused avocado dome enveloping snapper and bell pepper is flanked by a microgreen-garnished ahi tuna-and-watermelon ceviche and a crisp mound of fried tortilla chips.

F.I.S.H.
102 Fox Island Rd Port Chester (914) 939-4227

 

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