The hunt for marine life has inspired some of mankind's greatest literature, from Melville's Moby-Dick, to Hemingway's The Old Man Vs. The Sea: An Autobiographical Thriller. Reel in a meal with this Groupon.
$15 for $30 Worth of Sushi and Ceviche
The menu includes tuna tataki, slices of seared tuna over avocado with toasted peanuts and a homemade tataki sauce ($9.95). The hallmark of the menu is ceviche ($11.95), which is made with diced whitefish marinated in lime juice and garnished with thinly sliced red onions and canchitas, salty puffed corn traditional in Peru. Additional menu staples include authentic Peruvian dishes like lomo saltado, steak sauteéd with red and green onions ($12.95) and ají de gallina, tender chicken breasts served with a creamy ají sauce atop sliced Idaho potatoes ($9.95). The selective sushi menu includes a roll that combines whitefish, cilantro, and mild jalapeño pepper ($9) and one with crispy shrimp, avocado, and tuna covered in fish and cilantro sauce ($12.50).
SuViche Miami Beach
Fusion cuisine is exciting because it can be a maze of unexpected flavors and startling twists on tradition. A certain level of compatibility is also important, though. It's a relief, then, that chefs at SuViche—voted the No. 1 favorite at Grand Tasting Village—chose two culinary traditions that draw heavily from the sea. Plates here blend Peruvian and Japanese ingredients and techniques, allowing sushi rolls to shine alongside fresh ceviche. The acidity of pickled ginger makes flavorful sense in bowls of ceviche, in which citrus juices already sparkle sharply, cooking sashimi-like cuts of fish. Wonton chips and teriyaki traditional in Japanese dishes also give ceviche a crunch and a sweetness that seem obvious in retrospect. And the exchange works both ways: golden aji peppers and cilantro give sushi rolls hints of spice typical of South American cuisine. Diners can watch the chefs roll maki or hold retirement parties for popular spatulas in the open sushi bars.