Chef de cuisine Chuy Cervantes emphasizes the use of seasonal ingredients from the market, stating, 'What's seasonal, what's beautiful,' to create fresh ceviche at Damian.
Cervantes explains the importance of selecting a softer white-fleshed fish that can stand up to the vegetables, saying, 'You want to use a softer white-fleshed fish... allowing it to become soft enough to enjoy with tostadas.'
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