"The thinly sliced Ono with lime and ají amarillo is so beautifully balanced—spicy but not too much, and the lime makes it so fresh. The best part about this dish is the mix of the corn fritters with the ceviche. It’s the perfect start before getting one of Alex Morgan's steaks with chimichurri. Depending on the season, the fish sometimes changes to local halibut from Half Moon Bay—which makes it even better!"
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