At Ensenada, a new restaurant in the Brooklyn, N.Y., neighborhood of Williamsburg, executive chef Luis Herrera combines juiced onions, garlic, cucumber, turmeric, ginger, lemon grass, habanero peppers and aji Amarillo paste and uses that to dress raw shrimp, whatever white fish is fresh and available or campechano, pictured, which is a combination of shrimp, octopus, scallops and fish.
Price: $24 for shrimp, $25 for fish and $26 for campechano