at Llama Inn
"The leche de tigre at Llama Inn is the engine of the entire operation. The acidity is calibrated to brighten, not overwhelm. The fish is cut against the grain into pieces that carry maximum surface area for the citrus to penetrate. This is the ceviche that ceviches aspire to be."
— Expert, 96/100 credibilityExpert Reviews
"The leche de tigre at Llama Inn is the engine of the entire operation. The acidity is calibrated to brighten, not overwhelm. The fish is cut against the grain into pieces that carry maximum surface area for the citrus to penetrate. This is the ceviche that ceviches aspire to be."
"Erik Ramirez understands the lime-to-chili-to-fish ratio the way a great bartender understands dilution. The leche de tigre is served as a side, which means you drink it. This is intentional. It is also a test of the kitchen's acid calibration."