Ready your taste buds for the meal ahead by starting with ceviche. The chef tasked with the restaurants raw fish department, Koji Terano, knows his way around raw stuff, having earned his sushi stripes at Sushiko. He selects a market-fresh fish to star in the Ceviche Clásico La Mar dish, which features leche de tigre, sweet potato, red onion, cancha, and cilantro. Since you’re wondering, leche de tigre refers to the citrus bath the fish is marinated in, bringing the majority of the zip and tang. If you think Leche de Tigre would be a good name for your band, it’s already taken.