Kampachi and sea urchin ceviche with passion fruit, piloncillo (unrefined whole cane sugar), cherry tomatoes and Persian cucumbers, served in a sea urchin shell. Step One – stare, as it is impossible not to. The dish is visually stunning. Step Two – take a photo before you get to step three (you’ll regret not doing it later when you try to describe how incredible the dish is to your friends). Step Three – enjoy every bite of this unique, fresh and flavorful dish from chef Miguel Ángel Gómez. This is just one of the dishes on the menu at the newly opened Crudo Cevicheria & Oyster Bar, but everything looks and tastes equally as spectacular. Ready to go back for round two.