The Leader Eater visited seafood-oriented Liberty Kitchen this week, where he tried the ceviche and roasted oysters. " Advertised as a shrimp and market fish ceviche, the shrimp's partner this day was Mahi Mahi. Both appeared lightly cooked, more so with the Mahi, and were doused in a Jamaican ginger beer and lime wash, giving it the classical sour taste with a raspy Caribbean current running through it. The chiles and cilantro rounded out the sharp tangy flavor of the dish .... Despite its deviation from the original, Liberty Kitchen's simple method to creating ceviche keeps the stripped down essence of the dish's beginnings." [The Leader]
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