L.A. Weekly
Mo-Chica serves ceviche with cubes of sushi-quality tuna in a thick vinegar emulsion sharp with chile, soft and tart and brutally spicy all at once, served with slivered red onion, a half-ear of giant-kerneled corn and a soft chunk of sweet potato. Read more in Jonathan Gold's “Mo-Chica: The Best Peruvian Ceviche Might Be in a Warehouse South of Downtown.”
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