Miami is no stranger to ceviche, but the one at this Ecuadorian hotspot stands out among them. Pristine mahi mahi in a smooth blend of coconut, ginger, and peanut and garnished with thin strips of watermelon radish is a winning combination with plantain chips. Chef Alejandra Espinoza has other ideas that show equal levels of tropical flair. Her riff on traditional chicken stew using sweet plantain dough is as satisfying as her local fish wrapped in banana leaf. A mug of frozen cacao juice makes for a refreshing send-off.