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Seasonal seafood
Starting a meal at La Viga with one of the ceviches is practically obligatory. From left, the ceviche de camaron with shrimp, pico de gallo, avocado and cucumber; the ceviche de dorado with mahi mahi, mango, sweet potato and habanero sauce; and the ceviche de pescado with red snapper, tomatoes, cucumbers and lime. Photo by Veronica Weber.

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