Best Ceviche

You need just a few seconds of conversation about ceviche with Cofradia owner Jamie Dickinson to feel his passion for the delicacy. You will emerge an expert on ceviche, knowing the freshest ceviche is not supposed to be completely white, as many believe. Start off with a traditional Peruvian pisco sour, which might as well come from the streets of Mia Flores. The pisco sour is a smooth criminal, starting off smooth and creamy, but finishing with a kick of the strong Peruvian grape brandy known as pisco. Cofradia's dishes feature a Peruvian and Mediterranean fusion and run the gamut from filet mignon lomo saltado to Jamie's personal favorite, black clam ceviche. Try the ceviche trio, a sampler of traditional fish & seafood ceviche, oriental tuna and aji amarillo. According to Jamie, the tiger sauce that bathes the oriental tuna mixed with a shot of pisco has been used by males as a sexual stimulant. As you dine, you may notice that sophistication of the ambience and art work, but tradition remains the endearing soul of a restaurant dedicated to Jamie's deceased Peruvian father. Pries are on the expensive side here at $15 to $20, but it is well worth it.

Source: Miami New Times

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