Comment on At El Coraloense, Jonathan Gold looks past the aguachiles' appearances and finds deliciousness

At El Coraloense, Jonathan Gold looks past the aguachiles' appearances and finds deliciousness

A plate of ceviche can be a lovely thing, raw seafood briefly cured with fresh citrus and aromatics, a preparation often vivid with bright, fresh chile, translucent wisps of thinly shaved onion and fish that seems to glow from within. Ceviche is the basis for many of the greatest creations from...

 

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