A ceviche of fresh lobster is made while on a boat in the Sian Ka'an nature reserve; and, at a swanky rooftop restaurant, a Peruvian-inspired mandarin, carrot, habanero and ginger ceviche with leche de tigre broth is made. Also: coconut-shrimp ceviche; a ceviche of pargo with an herby green "mojito" broth; aguachile; and a "Bloody Maria" coctel with a spicy salt rim.moreless
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