Review: At El Coraloense, Jonathan Gold looks past the aguachiles' appearances and finds deliciousness

Jonathan Gold reviews a family-run restaurant in Bell Gardens focusing on the cuisine of Nayarit and Sinaloa. So many ceviches!
Jonathan Gold • Los Angeles Times • April 27, 2018
A plate of ceviche can be a lovely thing, raw seafood briefly cured with fresh citrus and aromatics, a preparation often vivid with bright, fresh chile, translucent wisps of thinly shaved onion and fish that seems to glow from within. Ceviche is...
The full article can be read on the Los Angeles Times website.

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