On The Table f o o d / t r e n d s / d in in g
La Cevicheria . . . . pg. 95 Grilling Tips . . . . . . pg.104 Hell’s Backbone Grill and Farm . . . . pg.112 Recipe . . . . . . . . . . . . . pg.120
PHOTO ADAM FINKLE
La Cevicheria’s Tropical Shrimp Ceviche with mango, pineapple and strawberry
Reeling in Flavor Downtown With 11 Varieties of Ceviche Cancun Cafe’s former space gets an upgrade into La Cevicheria BY LYDIA MARTINE Z
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ANUEL ORTEGA GREW UP in the coastal state of Nayarit along the western edge of Mexico. The area is also known as the “Riviera Nayarit” for the beaches surrounding San Blas. With tidal mangrove forests, offshore islands and a series of coastal lagoons, you can imagine the abundance of fish and shellfish. “My whole family is dedicated to food and cooking seafood,” says Manuel. “My mom had a taco cart in Mexico. And since my sisters and I were little, we used to help her. She used to make the sauces for the
J ULY /AUGUS T 2023 | SALTLAKEMAGAZINE.COM
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