It was blind luck that I stumbled across ceviche over 10 years ago as a young lad living in Los Mochis, Sinaloa. Since then it has become a signature dish in my heart and I've gone out of my to find restaurants whose reputations are tied to this savory dish from the sea.
I was excited when I recently read a piece in Phoenix Magazine lauding the ceviche of Salvadoreno as one of the essential dishes of the valley. I soon headed east to determine whether or not this dish would rival my favorite versions of the dish; the beach side shack outside of Topolobompo and the Halibut Ceviche of the Foundry Grill up at Sundance in Utah.
We were greeted by the friendly yet chaotic smile that it so common with Latin American dives. We quickly ordered some horchata, very strong, and some pupusas, above average, before we prepared to dine the reason for our visit.
I certainly wasn't disappointed. My only real hang up was their interpretation of what a portion should be. The dish could serve 4 people without a problem. The ingredients were standard to ceviche and all tasted very fresh. The only slight difference was that the shrimp on top were grilled.
We finished the meal with Nuegados de Yuca con miel, fried but not too heavy, and called it a meal. While it wasn't the best ceviche it was certainly among the top tier. The restaurant is just close enough to warrant a semi regular visit. A great place that deserves your attention. Just remember that when you order the ceviche bring a friend or three along for the ride.