State Fare

From chef Stephan Pyles, AquaKnox’, Dallas.

by Patricia Sharpe

April 1998

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Once exotic, ceviche has gone mainstream. The tart citrus-marinated raw fish of Latin America is now ubiquitous in urban Texas. At AquaKnox—arguably Dallas’ most fish-conscious new restaurant (3214 Knox)—chef Stephan Pyles offers a three-portion ceviche plate featuring samples from Honduras, Ecuador, and Mexico. The last, an unusual salmon ceviche, mixes colors with impressionistic zeal. Its distinctive ingredients—including cinnamon, cloves, and jalapeños—are as global as the historic port city of Veracruz, from which the recipe draws its inspiration.

Try this recipe for Ceviche Veracruzana With Salmon, Capers, and Green Olives from chef Stephan Pyles, AquaKnox’, Dallas.

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