Ceviche Hits the Tropics

Despite the success of more than two dozen Latin cuisine brands across the globe, chef and restaurateur Richard Sandoval keeps finding fresh, innovative ways to honor the authentic flavors and preparations of the region while pushing at the boundaries. The popular Amarillo Ceviche at Toro, a pan-Latin concept, is rooted in Peruvian cuisine but delivers an entirely contemporary take on the classic form. “Guests appreciate a ceviche that delivers traditional elements and unexpected nuances,” says Sandoval.

Fish, typically hamachi or snapper, is bathed in a citrus-forward leche de tigre, which is infused with aji amarillo, lauded for its distinctive balance of heat and fruitiness. Sandoval found the development of the aji amarillo-flavored leche de tigre “both exciting and challenging” as the team played with different acidities, from lime to passionfruit, “to find the right citrus backbone that would complement the chile without overpowering it.” The unexpected solution was coconut milk. “It transformed the dish, adding a velvety richness that softened the spice while enhancing the tropical notes,” he explains. The ceviche also features mango, cucumber and red onion to provide contrast in flavor and texture. “By incorporating elements like the mango, we take the traditional ceviche profile into unexpected but harmonious territory,” he says.

Read more Best of Flavor 2025