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