Description
Ceviches are the first--perhaps the only--thing you need to
order at Renzo's. Start with the immaculate ceviche de pescado: cubes of
white fish acid-cooked in prodigious amounts of citrus juice until the fish
gets a porcelain pallor and a chew as firm as your inner cheek. Ask for it
to be made as spicy as possible to add a pleasurable burn to each bracing
bite. No matter the spice level, the dish supplants Hawaiian poke as the
food you'll crave when you want to think of the beach. Plump scallops,
shrimp and squid marinate themselves to a pillow-soft tenderness in the
ceviche de mariscos. A third and equally estimable shrimp-only ceviche
introduces the fruitiness of cubed mango to an already refreshing
concoction.
