Surfish Bistro

There are no culinary boundaries at Surfish Bistro, which is exactly what makes this Park Slope spot interesting enough to leave the island of Manhattan. It makes sense that a Lima-born chef would know his way around ceviche, but that’s just the tip of the iceberg.  Miguel Aguilar takes plenty of cues from Bobby Flay, who he once trained under before setting out on his own.  At Surfish Bistro, he wanders into Italy, Spain and even China.  There is an entire section of the menu (with over ten dishes) that meditate on all things raw and cured.  Don’t expect the usual suspects here.  Aguilar produces dishes, like Oysters Ceviche dressed with leche de tigre, and Toro Con Palta, a unique and complex combination of tuna belly tartar with avocado mousse, briny capers, and a drizzle of soy-lime juice over top.  One of our favorites is the Choritos, mussels ceviche, with tomatoes, onion, choclo and aji limo.  Lest we forget the Ceviche de Pulpo with crazily tender octopus, kalamata aioli, and spicy leche de tigre rocoto.  With innovative selections like that, we’d recommend Surfish’s three-choice tasting option so you can sample a few ceviches before committing to just one